| Semester: 06 |
Course Code: SSCA_VAC_0001 |
| Course Name: ISO 22000: 2018 Internal Auditor plus one day HACCP (Hazard Analysis Critical Control Point) |
| (UG/PG): UG |
Number of Credits: Certification from External Body: BSI India |
| Level: 5 |
Duration: (2 + 1) = 3 days (30 Hrs) |
Course Aim: To provide guidance and practical experience in planning, executing, reporting and audit follow-up of an internal audit, when monitoring the effectiveness and conformity of an FSMS (ISO 22000).
Course Description:The adoption of a food safety management system (FSMS) is intended to enable an organization to improve its food safety (FS) performance and to manage its FS risks. An internal audit is an essential element to an effective FSMS, and by attending this course you will benefit by learning and developing the skills to help improve your organization’s FS performance.
This course develops the necessary skills to assess and report on the conformance and implementation of processes based on ISO 22000. You’ll learn how to initiate an audit, prepare and conduct audit activities, compile and distribute audit reports, and complete follow-up activities.
Hazard Analysis Critical Control Points (HACCP) can be critical to your compliance with national or international food safety legislation. HACCP outlines good manufacturing processes for all food sectors and can be key to your business when taking part in international trade. It is especially suitable for primary producers, manufacturers, processors and food service operators.
Learning Objectives:
FSMS Course Objectives:
- Explain the guidelines of management system auditing according to ISO 19011
- Determine the application of ISO 19011 guidelines to auditing ISO 22000
- You will have the skills to:
- Initiate the audit
- Prepare audit activities
- Conduct audit activities
- Prepare and distribute the audit report
- Complete the audit
- Audit follow up
HACCP Objectives:
- Understand Implementation of internationally recognized food safety system
- Understand how to align HACCP with ISO 22000 to improve food safety management systems
- How to continually review and improve your system so it stays effective
- Understand internationally-recognized Codex Alimentarius standards and guidelines and other national standards
Pedagogy
- Class room teaching
- PPT presentations, Documentaries and Videos
Course Outline:
ISO 22000: 2018 Internal Auditor plus one day HACCP (Hazard Analysis Critical Control Point)
| Sr No |
Course Content |
Number of Hours |
| 1 |
- Benefits to you, welcome and introductions
- Course aims, objectives and structure
- Key terms and definitions
- Why have a Food Safety Management System (FSMS)?
- Benefits of a FSMS
- Food safety framework
- Intended results of ISO 22000
- Other terms and definitions used
- FS risk and FS opportunity
- The key concepts and structure of ISO 22000
- Context of the organization (Clause 4)
- Leadership (Clause 5)
- Planning (Clause 6)
- Support (Clause 7)
- Operation (Clause 8)
- Performance evaluation (Clause 9)
- Improvement (Clause 10)
- Reflection and feedback
|
15 |
| 2 |
- Food Safety Risk Management
- HACCP, TACCP and VACCP
- What’s changed in food safety risk
- HACCP rationale
- Food safety management systems overview
- HACCP prerequisite programmes
- BSI HACCP and GMP Certification Criteria
- Rationale for HACCP
- Applying HACCP Preliminary Steps
- CODEX Alimentarius HACCP application
- Getting the basics right: Preliminary steps [steps 1 to 5]
- HACCP team
- Scope and purpose of HACCP plan
- Product and process descriptions
- Flow process diagrams
- Verification of flow process diagrams
- CODEX Alimentarius HACCP Application [steps 6 to 12]
- Identifying and Prioritising Food Safety Hazards
- Step 6 Principle 1: Conduct a hazard analysis
- Step 6 Principle 1 – Part 1: Food safety hazards
- Biological
- Chemical
- Physical
- Technical references
- Step 6 Principle 1 – Part 2: Determine significance of all hazards
- Food safety consequences
- Quality consequences
- Likelihood
- Determining significance of hazard
- Step 6 Principle 1 – Part 3: Develop control measures for significant hazards
- Identify potential hazards and determine significance
|
8 |
| 3 |
- Determining and Establishing Controls for Food Safety Hazards
- Step 7 Principle 2: Determine CCPs
- Decision Tree to determine between CCP, oPRPs and PRPs
- Mitigating hazards through CCPs
- Step 8 Principle 3: Establish critical limits for each CCP
- Multiple critical limits
- Validation of critical limits
- Mitigating hazards through CCPs
- Preventative actions through process capability
- Step 9 Principle 4: Establish a monitoring system for each CCP
- Purpose of monitoring
- Frequency of monitoring
- Step 10 Principle 5: Establish corrective action
- Adequacy of corrective actions
- Determining effective corrective actions
- Step 11 Principle 6: Establish verification procedures
- Validation, verification and improvement of FSMS
- HACCP review
- HACCP verification activities (internal audits, etc.)
- Step 12 Principle 7: Establish documentation and record keeping
- Reviewing HACCP Plans
- Systematic weaknesses:
- CODEX HACCP Preliminary Steps
- CODEX HACCP Principles
- Food safety culture: The driver for success
- Assessment/Exam
|
7 |
Books Recommended
References: Additional research papers/articles/ audiovisuals will be recommended by faculty for reading.
Evaluation Methods: Certification Exam at the end of the course
