T 20v18 - E-Learning - ISO 22000 readiness food safety management system version 2018
E-Learning (online course) - Implementation, maintenance and improvement of your ISO 22000 food safety management system version 2018 - You save 42 euros on the documents provided!
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See the online course T 40v18 ISO 22000 Internal audit See the online training package T 70v18 ISO 22000 |
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| Result of the training satisfaction survey : | 83% | Last update on September 04, 2024 |
Description of the online course for your ISO 22000 food safety management system version 2018
Discover the ISO 22000 standard version 2018 and
- its content
- its principles
- its requirements
- the stakes
Get used to
- food safety management system (FSMS)
- process approach
- risk-based thinking
- food safety terminology
- FS readiness documents
- FS internal audit documents
- continual improvement
The important and fundamental elements of a quality management system
- food safety approach
- process approach (definitions, process types, mapping)
- business context
- FSMS requirements (organization, legal requirements, documentation)
- leadership of top management (commitments, policy, responsibilities)
- FSMS planning (risks, actions, objectives)
- support (resources, communication, documented information)
- realization of safe products (planning, prerequisite programs, HACCP plan)
- performance evaluation (monitoring, measurement, analysis, internal audits, management review)
- improvement (non-conformities, corrective actions)
The menu of the course
- Presentation
- MCT (multiple-choice test) Beginning (10 questions)
- 1 Food safety approach
- 1.1 Background
- 1.2 Scope
- 1.3 Steps
- 2 Standards, definitions, books
- 2.1 Standards
- 2.2 Definitions
- 2.3 Books
- MCT Food safety approach (9 questions)
- 3 Process approach
- 3.1 Process
- 3.1.1 Management process
- 3.1.2 Realization process
- 3.1.3 Support process
- 3.2 Process mapping
- 3.3 Process approach
- 3.1 Process
- MCT Process approach (6 questions)
- 4 Context of the organization
- 4.1 The organization and its context
- 4.2 Interested parties
- 4.3 Scope
- 4.4 FSMS
- Case Interested parties
- Case Customer and need
- MCT Context of the organization (6 questions)
- 5 Leadership
- 5.1 Leadership and commitment
- 5.2 FS policy
- 5.3 Roles
- MCT Leadership (9 questions)
- 6 Planning
- 6.1 Actions to address risks
- 6.2 FS objectives
- 6.3 Changes
- Case New line
- Case New risk
- Case Risk treatment
- Case Risk register
- Case Change
- MCT Planning (7 questions)
- 7 Support
- 7.1 Resources
- 7.2 Competence
- 7.3 Awareness
- 7.4 Communication
- 7.5 Documented information
- Case Selection of suppliers
- Case Communication
- MCT Support (10 questions)
- 8a Realization of safe products
- 8.1 Operational control
- 8.2 PRPs
- 8.3 Traceability
- 8.4 Emergencies
- 8.5 Hazard control
- Case Food hazard
- Case Food safety
- Case Process stability
- MCT Realization a (12 questions)
- 8b Realization of safe products
- 8.5.3 Validation
- 8.6 Update of PRPs
- 8.7 Inspection control
- 8.8 Verification of PRPs
- 8.9 Control of nonconformities
- Case Nonconformities
- Case Priority tasks
- MCT Realization b (14 questions)
- 9 Performance evaluation
- 9.1 Monitoring, measurement, analysis and evaluation
- 9.2 Internal audit
- 9.3 Management review
- Case Audit readiness
- Case Audit program
- Case Auditor question
- Case Audit report
- Case Management review
- MCT Performance evaluation (9 questions)
- 10 Improvement
- 10.1 Nonconformity
- 10.2 Continual improvement
- 10.3 Update of the FSMS
- Case Kaizen & problem
- MCT Improvement (7 questions)
- MCT End (20 questions)
Read more about the online course ISO 22000 version 2018
Goal of the module:
Readiness for implementation, certification, maintenance and improvement
of your food safety management system (ISO 22000) in order to:
• increase the satisfaction of interested parties
• guarantee the safety of foodstuffs
• meet customer, statutory and regulatory requirements
- improved image of the company
- one step ahead of the competition
- increased safety of staff
- reduction of production costs
- reducing or eliminating incidents
- better preparation for emergencies
- anticipating sustainable development
- increased confidence and satisfaction of interested parties
- the prevention of food safety becoming routine
- better economic results
- reduced energy consumption
- increased daily effectiveness
- staff is aware, consulted, motivated and proud
- high level of risk control
- reduced insurance costs
- commitment profitable for all
- good practices valorized
- standardization of know-how
- control of processes
- legal obligations up-to-date
Knowledge of the ISO 22000 standard
Any person involved in the preparation and implementation of a food safety management system:
- ISO 22000 project leader
- director
- food safety director
- food safety manager
- metrology manager
- maintenance manager
- project leader
- food safety correspondent
- food safety technician
- food safety assistant
- food safety operator
- food safety mission personnel
- internal auditor
- student
20 hours online on average (according to knowledge and aptitudes, this duration can vary individually). One hour of online training is equivalent to at least 2 hours of training on the spot.
At the end of the module, you will be able to:
- interpret the requirements of ISO 22000
- take part in the development of the FS policy and objectives
- take part in the implementation of the document system
- understand and implement the HACCP principles
- evaluate the ISO 22000 certification project
- be familair with the steps and tools for implementation of your FSMS
Methods and tools
- dedicated Internet site
- specific online training module
- Open and Distance Learning (ODL)
- your training history:
- the time you have passed on each clause and sub-clause of the module
- the record of the score of all your trials of the MCTs (multiple-choice tests)
- level test at beginning of the training
- MCTs with comments, notes on a 20 point scale and recommendations
- videos
- true stories
- good practices
- bad practices
- case studies
- jokes
- games
- online tutorial :
- a follow up of acquired material and the progress of each trainee
- online or by e-mail within 24 hours
- personalized answers to questions
- advice and recommendations about documents, books and useful links
- delivered certificate of attendance and mastery at the end of the training (example)
Access to the course is 60 days from the date of validation of your order. This period will be renewed for free upon a simple request within 6 months
The requirements of ISO 22000 are on this page:
Test your knowledge of the requirements of ISO 22000 version 2018 in relation to the clauses and sub-clauses of the standard by answering the questions of the:
You can find some answers about ISO 22000 in these sites:
Everything You Need to Know About ISO 22000 (by Australian Institute fo Food Safety)
FSSC 22000 – Frequently Asked Questions (PERRY JOHNSON REGISTRARS)
FSSC 22000 1' 28"
How to achieve FSSC 22000 - Q 1' 52"
Introduction to FS 22000 7' 42"
Introduction to Food Safety Management Systems (FSSC 22000) 22' 54"
Food Safety | ISO 22000 | Step by Step Tutorial to Achieve ISO 22000 Certification 24' 11"
ISO 22000:2018 - FSSC Version 5 – What will change for your site 1h 00' 15"
Overview of the new ISO 22000:2018 Standard 1h 12' 52"
Here is a MCT (Multiple-choice test) to evaluate, before beginning, the level of your knowledge for this course. (One or more correct answers are possible). You can start again as many times you wish.
1. The first edition of ISO 22000 appeared in:
2. In the PDCA cycle, the A stands for:
3. A process is determined, among other things, by its:
4. External issues that may affect the organization's performance are, among others:
5. Leadership of top management should:
6. Planning the FSMS means taking into account:
7. Top management provides staff:
8. Operational control is present whenever a risk is identified in:
9. The process inspect:
10. Documented information on nonconformities and actions undertaken:
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