Standards, analysis, control points, and risk management related to ISO 22000 for food industry professionals
What you’ll learn
- How to implement measures and controls to comply with ISO 22000
- Standards and regulations applicable to the food industry
- HACCP and PRPs
- Identifying and preventing specific foodborne hazards and risks
- The food industry and hazard analysis and critical control points
- Requirements for food manufacturers
- The successful application of preventative measures in the food industry
- Hazard analysis in the food industry
- GMP compliance documentation
- ISO 22000 clauses
- Certification (how it works, is it worth it, and alternatives)
- Creating a culture of food safety
- The future of food safety and ISO 22000
- What a good Food Safety Management System (FSMS) should look like