ISO 22000:2018. Food Safety Management System

Topic 1 Introduction to Food Safety

• What is food safety
• The principles of HACCP
• Key concepts and terms
• The ISO 22000 family of standards

Topic 2 Context of the Organization and Leadership

• Context of the organization
• The scope of the Food Safety Management System (FSMS)
• Leadership and commitment
• The food safety policy
• Organizational roles, responsibilities and authorities

Topic 3 Planning and Support

• Actions to address risks and opportunities
• Objectives of the FSMS and planning to achieve them
• Planning of changes
• Infrastructure
• Work environment
• Control of externally provided processes, products and services
• Competence
• Awareness
• Preview
• Internal communication
• Documented information

Topic 4 Operation

• Operational planning and control
• Prerequisite programmes (PRPs)
• Layout of premises and workspace
• Utilities - air, water, energy
• Waste disposal
• Equipment suitability, cleaning and maintenance
• Management of purchased materials
• Measures for prevention of cross contamination
• Cleaning and sanitizing
• Pest control
• Personnel hygiene and employee facilities part 1
• Personnel hygiene and employee facilities part 2
• Rework
• Product recall procedures
• Warehousing
• Product information and consumer awareness
• Food defence, biovigilance and bioterrorism
• Traceability system
• Emergency preparedness and response
• Preliminary steps to enable the hazard analysis
• Hazard identification and determination of acceptable levels
• Hazard assessment
• Selection and categorization of control measures
• CCP vs. OPRP
• Validation of control measure(s) and combinations of control measures
• Hazard control plan
• Control of monitoring and measuring
• Verification related to PRPs and the hazard control plan
• Handling of potentially unsafe products
• Withdrawal/ recall

Topic 5 Performance Evaluation and Improvement

• Monitoring, measurement, analysis and evaluation
• Management review
• Nonconformity and corrective action
• Continual improvement. Update of the FSMS.

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Minimum Entry Requirement

Knowledge and Skills

• Able to operate using computer functions
• Minimum 3 GCE ‘O’ Levels Passes including English or WPL Level 5 (Average of Reading, Listening, Speaking & Writing Scores)

Attitude

• Positive Learning Attitude
• Enthusiastic Learner

Experience

• Minimum of 1 year of working experience.

Target Age Group: 18-65 years old

Minimum Software/Hardware Requirement

Software:

TBD

Hardware: Window or Mac Laptops

• Quality Manager
• Food Safety Officer
• Public Health Inspector
• Compliance Officer
• Quality Control Manager
• Food Production Manager
• Health and Safety Manager
• Food and Beverage Manager
• Regulatory Affairs Specialist
• Food Safety Consultant
• Food Technologist
• Quality Assurance Manager
• Supply Chain Manager
• Restaurant Manager
• Production Supervisor

Terence Ee: Terence Ee is a ACTA certified trainer that has delivered IT training in Singapore and Myanmar. He has also facilitated faith formation courses for Christians in Singapore and Myanmar. As a trainer, his mission is to co-create insightful and actionable learning experiences with his learners.His current areas of focus include project management, information security management, quality management and office productivity applications.
Terence has more than 25 years of corporate IT experience. He has held senior management roles in the public and private sectors. He holds a Master of Science in Technology Management, a Bachelor of Science in Computer and Information Sciences, a Diploma in Family Education, and the Advanced Certificate in Training and Assessment (ACTA). Part of his spare time goes towards tutoring his children in their studies (while learning a thing or two along the way). He is also imparting to them the essential skills for thriving in a digital world.