Course Details

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Program Details :

• Introduction
• Food Safety Management
• General System Requirements
• Documentation Requirements
• Management Responsibility and Commitment
• Food Safety Policy
• Responsibility and Authority
• Food Safety Team
• Communication
• Contingency preparedness and response
• Management Review
• Resource Management
• Provision or Resources
• Human Resources – Competence, Awareness and Training
• Realization of Safe Products
• Product and Process Data
• Hazard Analysis
• Design of the CCP Plan
• Designing of the SSM Programmes
• Operation of the Food Safety Management System
• Control of Monitoring and Measuring Devices
• Control of Monitoring and Measuring Devices
• Measurement, Analysis and updating of the FSM System
• General
• FSM System Verification
• FSM System Validation
• FSM System Updating
• ( Information ) Correspondence between ISO 22000:200x and
• ISO 9001:2-000