Duration: 2 days – 14 hrs
Overview
This 2-day training program provides participants with the knowledge and tools needed to implement and maintain a Food Safety Management System (FSMS) based on ISO 22000:2018. The course is designed for organizations involved in food manufacturing, distribution, catering, or services to help them comply with international food safety standards and improve customer confidence.
Objectives
- Understand the structure and requirements of ISO 22000:2018
- Identify and control food safety hazards using a risk-based approach
- Develop, implement, and monitor an FSMS aligned with operational processes
- Define prerequisite programs (PRPs) and establish an effective HACCP plan
- Maintain documented information and ensure compliance with regulatory and customer requirements
- Prepare for internal audits and third-party certification
- Promote a food safety culture and ensure continual improvement
Audience
- Food Safety Team Leaders and Members
- Quality Assurance and Control Staff
- Production Supervisors and Managers
- HACCP Coordinators
- Internal Auditors
- Personnel responsible for food safety compliance
Prerequisites
- Basic understanding of food safety principles and familiarity with food industry operations. Prior knowledge of ISO standards is helpful but not required.
Course Content
Day 1
- Introduction to ISO 22000:2018 and Its Importance in Veterinary Manufacturing
- Purpose and benefits of FSMS
- FSMS in the context of veterinary feed and medicine manufacturing
- Basic Concepts: Food Chain, Feed Safety, and Animal Health
- Definition of the food/feed chain
- Role of animal health in food safety
- Key ISO 22000 Requirements (Simplified Clause Overview)
- Overview of ISO 22000 clauses
- Key elements: context, leadership, planning, support, operation, performance, and improvement
- Understanding Food Safety Hazards in Veterinary Products
- Types of hazards: biological, chemical, physical
- Risk identification and control
- Introduction to Prerequisite Programs (PRPs)
- Examples of common PRPs in veterinary manufacturing
- Role of PRPs in FSMS
- Group Activity: Identifying Hazards in Your Processes
- Interactive workshop using real-life examples from participants
Day 2
- What is HACCP? – Simple Steps to Build a HACCP Plan
- HACCP principles simplified
- Practical approach to building your plan
- Documenting Your FSMS Without Overcomplication
- What to document and how
- Keeping records simple but effective
- Basic Monitoring and Handling Issues (Nonconformities)
- Monitoring critical control points (CCPs)
- How to deal with nonconformities and corrective actions
- Tips for Passing Your First Audit
- Common pitfalls and how to avoid them
- Preparing for internal and external audits
- Group Activity: Create a Basic Food Safety Plan
- Guided exercise to draft a simple FSMS plan
- Wrap-Up, Open Forum, and Action Points
- Key takeaways and next steps
- Q&A and commitment to improvement
