Anyone involved in supporting, managing, and improving a food safety management system.
Consumers expect that all food products will be safe for consumption. With more than 1 billion meals consumed daily in the United States alone, food safety hazards can occur at any stage in the food chain. Every meal contains multiple opportunities to consume food safety hazards, which necessitate development of strict quality and safety controls in all companies that participate in the food chain.
ISO 22000:2005 is an internationally accepted approach to manage food safety that describes the requirements of a food safety management system. Food businesses that seek to demonstrate their ability to control food safety hazards are expected to meet specific requirements. This virtual course introduces the value of developing a system to effectively manage food safety from “farm to table” by establishing the importance of implementing an ISO 22000 food safety management system.
Beneficial information about ISO 22000:2005--and how ISO 22000 significantly impacts the development and improvement of a food safety management system that goes far beyond meeting regulatory compliance is shared. ISO 22000:2005 incorporates and strengthens the hazard analysis and critical control point system to create an effective food safety management system and defines a state-of-the-art food safety management system that can be used by all organizations in the food chain.
Ensuring food safety is a responsibility of everyone in the food chain. Any staff member involved in supporting, managing, and improving their organization’s food safety management system--managers planning the implementation of ISO 22000, quality assurance managers, internal auditors—will find this an extremely beneficial course to enroll in.
This course is designed for anyone involved in supporting, managing, and improving a food safety management system—within any company involved in any stage of food preparation, storage, and handling supply chain. This includes input suppliers, primary producers (farmers, fishers, harvesters) processors, distributors, transporters and food service outlets.