BASIC HAZARD ANALYSIS & CRITICAL CONTROL POINT (HACCP)

Introduction to and Basic Definitions of Food Safety Management Systems:
• Introduction to the ISO 22000:2005 Food Safety management system
• The evolution of ISO 22000:2005 through the HACCP and Codex Alimentarius correlation and principles
• Guidelines and Regulations regarding food safety
• Glossary used in Food Safety
• Identification of CCPs (Critical Control Points) and CLs (Control Limits)

Review of ISO 22000 Main Chapters:
• Food safety management system
• Management responsibility
• Resource management
• Planning and realization of safe products
• Validation, verification, and improvement of the food safety management system

Documentation Requirements for ISO 22000, Management Review, Human Resources:
• Detailed reference to documents with specific examples on the design and use of forms
• The purpose of management reviews
• Detailed reference to management review inputs and outputs
• Human resources: Competence, awareness, and training
• Work environment

Planning and Realization of Safe Products:
• PRPs (prerequisite programs)
• Preliminary steps to enable hazard analysis: Food safety team, Flow diagrams, process steps, and control measures
• Hazard analysis
• Establishing the operational PRPs and the HACCP plan (CCPs and CLs) – Group exercise on the development of a HACCP plan in the context of attendees’ own organizations
• Verification planning / Traceability system
• Control of nonconformity: Corrective actions, Withdrawals

Validation, Verification, and Improvement of the Food Safety Management System:
• Validation of control measures
• Control of monitoring and measuring
• Food safety management system verification
• Internal audits in the context of ISO 22000 – team exercise on an internal audit
• Improvement: The need for Continual improvement, Updating the food safety management system
• Review all points of seminar and notes for ISO 22000 – HACCP
• Q&A and wrap-up session