The aim of this course is to provide delegates with the knowledge and skills required to understand requirements and documentation against the requirements of ISO 22000 .
Assessment: MCQ based Assessment to Pass the Course and obtain your qualification of requirements and documentation
Prior Knowledge Requirements: Idea of food safety requirements.CURRICULUM
FOOD SAFETY BASICS AND REQUIREMENTS
KNOWLEDGE REFRESHER (GMP,GHP,GDP,GSP,GVP,GPP,GTP FUNDAMENTALS)
KNOWLEDGE REFRESHER (OPRP-PRP FUNDAMENTALS)
KNOWLEDGE REFRESHER (FOOD SAFETY TERMS AND DEFINITION)
HACCP 12 STEPS,CCP's-PRP's REQUIREMENTS
Documentation in HACCP food safety system
Level of documentation-Documentation hierarchy
Risk Assessment, Risk Management, Risk Levels.