Food Safety Hazard Analysis

Introduction

The International Standard of food safety management systems (FSMS) (ISO 22000:2005) includes what made it the highest level of the activity of the International Organization for Standardization (ISO) in the field of food safety and hygiene. The uniqueness of ISO 22000:2005 is the main objective of its application to produce food products that don't cause any negative hygienic problems for the consumer.  This will be achieved through the application of the standards that will control the food safety-related hazards during all the phases that form the food chain.  This concept is called "Food Safety from Farm to Fork".

Objectives

The objectives of this course are to concentrate on the understanding of the philosophy, concepts, and elements of this International Standard which will enable the participants to plan, establish, implement, operate and maintain the food safety management system (FSMS). Their food organizations will then be able to properly comply with the standard, statutory, and regulatory.  Also, the organizations will then be able to prove their ability to control all the hazards that may affect food safety and to assure that the produced food is healthy and safe.

Hazard Analysis and Critical Control Points (HACCP) is a systematic preventive approach to food safety and pharmaceutical safety that addresses physical, chemical, and biological hazards as a means of prevention rather than finished product inspection. HACCP is used in the food industry to identify potential food safety hazards, so that key actions, known as Critical Control Points (CCP's) can be taken to reduce or eliminate the risk of the hazards being realized. The system is used at all stages of food production and preparation processes including packaging, distribution, etc. The Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA) use mandatory juice, seafood, meat, and poultry HACCP programs as an effective approach to food safety and protecting public health. Meat and poultry HACCP systems are regulated by the USDA, while seafood and juice are regulated by the FDA. The use of HACCP is currently voluntary in other food industries.         

The seven HACCP principles are included in the international system ISO 22000. This standard is a complete food safety management system incorporating the elements of prerequisite programs for food safety, HACCP, and quality management systems which together form an organization’s Total Quality Management.

Training Methodology

This is an interactive course. There will be open question and answer sessions, regular group exercises and activities, videos, case studies, and presentations on best practice. Participants will have the opportunity to share with the facilitator and other participants on what works well and not so well for them, as well as work on issues from their own organizations. The online course is conducted online using MS-Teams/ClickMeeting.

Who Should Attend?

This course is intended for Food & Beverage (F&B) Managers, Executives, Supervisors, Personnel, and Food handlers who have the responsibility to implement, maintain, and monitor good food hygiene procedures. This training program is intended to train and aware of the staff at the organizations of the food chain to fulfill the requirements of any organization that wants to effectively implement the International Standard ISO 22000:2005.  It may be particularly useful for all the staff in the different departments of all organizations in the food chain who have responsibilities to support the food safety team via their involvement in establishing and/or executing the system plans.

Also, it will be of great benefit for specialists at health and control agencies, food service sectors at different operations such as hospitals, airline companies, hotels and oil companies camps, and food safety managers and auditors.

Upon successful completion of this course participants will be able to:-

• Get certified in HACCP from an internationally recognized Accreditation Body (CIEH)
• Explain and recognize the relationship between HACCP and food safety, by knowing the benefits of implementing a HACCP system.
• Review the importance and nature of Good Manufacturing Practices and develop SOPs
• Develop, implement, evaluate and maintain a HACCP plan
• Recognize regulatory issues impacting the implementation of HACCP systems

Course Outline

Day 1: Introduction for Food Safety Management Systems (FSMS)

• Importance of Food Safety
• Different Systems of Food Safety Management
• The rationale of FSMS Applications
• Principles and Concepts of ISO 22000:2005
• Evolution and Structure of ISO 22000:2005

Clause # 1: Scope of ISO 22000:2005
Clause # 2: Normative References
Clause # 3: Terms and Definitions

• Applied Exercises

Day 2: Clause # 5 - Food Safety Management System (FSMS)

• General Requirements
• Documentation Requirements
• Control of Documents
• Control of Records
• Applied Exercises

Clause # 5: Management Responsibility

• Management Commitment
• Food safety policy
• Food Safety Management System Planning
• Responsibility and Authority
• Food Safety Team Leader
• External and Internal Communication
• Emergency Preparedness and Response
• Management Review
• Applied Exercises

Clause # 6: Resource Management

• Provision of Resources
• Human Resources
• Infrastructure
• Work environment
• Applied Exercises

Day 3: Clause # 7: Planning and Realization of Safe Products

• Pre-Requisite Programs (PRPs), (Functions, Characteristics, Selection)
• Preliminary Steps to enable Hazard Analysis (Food Safety Team, Product Characteristics, Intended Use, Flow Diagrams, Flow Diagrams Verification)
• Hazard Analysis (Hazard Identification and Determination of Acceptable Levels, Hazard Assessment, Selection and Assessment of Control Measures)
• Establishing of the Operational Pre-Requisite Programs (OPRPs)
• Establishing of the HACCP Plan (Identification of Critical Control Points (CCPs), Determination of Critical Limits for CCPs, System for the Monitoring of CCPs, Actions when Monitoring Results exceed Critical Limits, Corrections, Recording)
• Updating of Preliminary Information and Documents specifying the PRPs and the HACCP plan
• Verification Planning
• Traceability System
• Control of Non-conformity (Corrections, Corrective Actions, Handling of Potentially Unsafe Products and Withdrawals)
• Applied Exercises

Day 4: Clause # 8: Validation, Verification, and Improvement of FSMS

• Validation of Control Measure Combinations
• Control of Monitoring and Measuring
• FSMS Verification (Internal Audit, Evaluation, and Analysis of Results of Verification Activities
• Improvement (Continual Improvement and FSMS Updating)
• Applied Exercises

Day 5: Auditing of FSMS

• Terms and Definitions of Audit
• Principles and Types of Audits
• Phases of Audit Process (Planning, Preparation, Execution, Reporting, and Monitoring)
• Personal Characteristics of Good Auditor
• Audit Responsibilities and Activities (Audit Team Leader, Audit Team, Auditors, Auditees)
• Techniques and Control of Audit Process
• Non-conformities and Corrective Action Requests (CARs)
• Audit Documents
• Applied Exercises
• General Discussion and Course Evaluation