ISO 22000 (HACCP and PRPs) for Food Safety

[mitsumi]

ISO 22000 (HACCP and PRPs) for Food Safety
Duration: 1h57m | .MP4 1280x720, 30 fps(r) | AAC, 44100 Hz, 2ch | 0.99 GB
Genre: eLearning | Language: English
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

Requirements
A general understanding of the food industry is a useful background, however there are no specific prerequisites

Description
This course walks you through all of the clauses and key concepts of ISO 22000 as well as Hazard Analysis and Critical Control Points (HACCP) and prerequisite programs (PRPs), which are an essential part of food safety and ISO 22000.

This course is meant to be time efficient in that it covers all of the key points that you need to know to operate safely in the food industry. It won't make you the foremost expert in the world, but it will give you all the knowledge and tools you need to operate safely and sustainably in the food industry.

If you want to truly understand ISO 22000, HACCP, and PRPs, as well as what a good Food Safety Management System (FSMS) should look like, this is the course for you!

Who this course is for:
Companies, managers, and employees working in food manufacturing, distribution and/or logistics
Risk managers
Service providers interested in the ISO 22000 standard
Quality control managers and employees

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