- The site of FSMS in quality systems - The concept of quality in food industries - Health Master Plan
- Risk-based approach
- Hazard analysis
- Hazard control plan (CCPs/OPRPs)
- Food defense and Food Fraude
- Context of Food Companies
- Expectations of interested parties
- Concept of Leadership
- Planning / Risks and opportunities / Objectives of the FSMS
- Resources / Competence / Communication / Documented information
- Operation / Traceability system / Emergency preparedness and response
- Concept of validation, surveillance and verification (V/S/V)
- The contribution of the analysis Labs
- Performance and improvement - Ways of implementation and for compliance
- The site of FSMS in quality systems - The concept of quality in food industries - The concept of PRPs, of HACCP and of FSMS
Health Master Plan
- Guides to good hygiene practices - The family of ISO 22002 standards
Risk-based approach
- Preliminary steps to enable hazard analysis
- Hazard analysis
- Combinations of control measures
- Hazard control plan (CCPs/OPRPs)
- Food defense
- Food Fraud
Context of Food Companies
- The needs and expectations of interested parties
- Determining the scope of the food safety management system
Concept of Leadership
- Commitments
- Organizational roles, responsibilities and authorities
Planning
- Risks and opportunities
- Objectives of the FSMS
Resources
Competence
Communication
Documented information
Operation
-Traceability system
- Emergency preparedness and response
- Concept of validation, surveillance and verification (V/S/V)
- The contribution of the analysis laboratory
Performance and improvement
- Monitoring and measurement
- Internal audit
- Management review
- Nonconformity , corrective action and Update of the FSMS
Auditors and employee of certification bodies
Assessors of accreditation bodies
Food Safety experts
Food safety managers and Food Safety team
Food laboratory managers and technicians
Consultants and researchers involved in food safety.
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