ISO 22000:2005

ISO 22000:2005

Subject:

1. Food Safe Concept, Definitions and Terms (Operational Prerequisite Program etc.)
2. Food Legislation and Legal Conditions
3. Evaluation of Food Safety Management System
4. The Role of Certification Bodies
5. Analysis of ISO 22000:2005; Conditions, Content, Interpretation, Evaluation of System Effectiveness
6. Hazard Analysis
7. System Documentation
8. Audit, audit types and nonconformity definitions
9. Auditor / lead auditor responsibilities and characteristics
10. Review of sample system
11. Food Safety System Management Program
12. Audit scenario
13. Audit planning (creating a check list, audit plan, etc.)
14. Audit and reporting of nonconformities
15. Evaluation of corrective actions
16. Information about certification and accreditation
17. Practical studies
18. Exam

Who Can Participate?

• Managers who will ensure the effective establishment and implementation of Food Safety Management Systems in organizations
• Those who want to become ISO 22000:2005 Food Safety Management System auditor/chief auditor • Those who want to ensure that the Food Safety Management System • Supplier/subcontractor audits are carried out effectively and the supply chain operates in the desired quality,
• Those who want to share the same perspective and level of knowledge with the auditors of the party certification bodies
• Professional auditors and auditor candidates who can work in certification bodies
• Consultants

Training Duration:
• 5 days (includes a total of 40 hours of training in accordance with ISO 19001)
• If any other Lead Auditor certificate has been obtained, the training period is 3 days.

Trainer Characteristics: Being a Chief Auditor who has received 40 hours of lead auditor training on the relevant standard and completed 35 man/day audits, and having provided training