You will be surprised how far
we'll go for you !

  Date : As per schedule of In-House Training
Duration : 2 Days
Time : 9.00am – 5.00pm
Venue : At Client Premises

TrainerJames Chan                       
  Introduction :  
  More and more food companies are increasingly concerned with achieving and demonstrating the compliance with local and exporting legislation requirements, by controlling the hygienic and safe operation of their manufacturing and processing activities.  The ISO 22000:2005 International Standards training provides the elements of an effective food safety management system (FSMS) to establish, implement, maintain and improve the system performance.

  Who Must Attend :  
The workshop is specially designed for top management, Food Safety Team Leader, head of department, chefs and relevant personnel who are required to establish the food safety system in order to meet the requirements of ISO 22000 : 2005 standard.

  Training Objectives :  
By the end of the training, participants will be able to:  
•    Identify the relevant Food Act & Regulations that are related to the product types.
•    Identify the key Pre-Requisite Programs (PRP) for the food premise.
•    Explain how to use the standard requirements of ISO 22000:2005 as a guide to develop
     & implement the FSMS of the Company.
•    Able to understand and carry out an effective hazard analysis for the raw materials and process steps
•    Identify the CCP and OPRP for the key steps.
•    Establish the HACCP and OPRP Plan Summary for the effective monitoring and improvement.
•    Establish relevant recording forms that are required by the ISO 22000
  Training Contents :  

Introduction of ISO 22000:2005
•    What is ISO 22000:2005
•    Global food contamination incidents and their impact
•    FSMS : The trend of market needs & Its Benefits
•    integration of ISO 9001, GMP and HACCP

FSMS Documentation Planning (Clause 4.0)
•    General requirements to establish a FSMS
•    Control of Documents
•    Control of Records

Management Responsibilities (Clause 5.0)
•    Commitment from top management
•    Food Safety Policy
•    FSMS Planning
•    Food Safety Team Leader
•    Job Description : Roles, Responsibility & Authority
•    Communication – Internally and Externally
•    Emergency Preparedness and Response
•    Management Review

Resource Management (Clause 6.0)
•    Human Resources Management
•    Infrastructure Management
•    Work Environment

Planning and Realization of Safe Food Products (Clause 7.0)
•    Required Pre-Requisite Programs (PRP) for the food establishment
•    Preliminary steps to enable hazard analysis
•    Hazard Analysis process
•    Establish the OPRP and HACCP Plan
•    Updating the FSMS info
•    Verification Planning
•    Traceability system
•    Control of Non-conformity

Validation, Verification and Improvement of FSMS (Clause 8.0)
•    Validate the combination of control measures
•    Internal audit
•    Calibration for the measuring equipments
•    Verify the FSMS
•    Improvement actions
FSMS : Documentation Development
•    FSMS Manual & Its procedures
•    Operational Controls & Forms/Records  

  Methodology :  

This workshop will be conducted via lectures, group discussion/facilitation as well as the case studies based on the current ISO 22000 documents of that company. The trainer will guide the participants to critically assess their current procedures in order to fulfill in the additional requirements of ISO 22000.

  Contact Us :  
  For more information, kindly contact :
Brain Performance Consultants Sdn Bhd (853925-W)
Contact Person :  Choong (012-295 2848)
Tel :                         603-5622 1885
Email :          

Notes :
This Training Programme is SBL Claimable *Subject to PSMB conditions.