Jack Sehkon and Associates Inc.

2 Day ISO 22000:2018 Food Safety Management System (FSMS) Requirements

“ISO 22000:2018 FSMS Requirements” is a competency-based 2-day Exemplar Global certified training program that specifies the requirements for a Food Safety Management System (FSMS) that an organization can use to enhance its food safety performance by achieving its intended outcomes such as prevention and reduction of food safety hazards and risks. The use of organizational context and the needs/expectations of interested parties are explained as the basis for designing a Food Safety Management System and its processes. The course empowers participants with the understanding of the use of process approach combined with risk management strategies to manage organizational risks and opportunities as well as  food safety risks and opportunities for sustainable development. This course will provide a solid framework for food safety management system that can be used to customize for specific global food safety schemes such as FSSC 22000, SQF and BRC.

Participants are introduced to the design of Food Safety Management System including the processes needed and their interactions through the use of real-life examples applied to activities, products and services that an organization determines it can either control or influence. Participants are actively engaged in demonstrating the identification of applicable sub-clauses of ISO 22000:2018 Standard through practical and user-friendly case studies as well as evaluating the conformance to various requirements of the ISO 22000 Standard using product and service-related scenarios.

Learning Objectives

  • Grasp process approach and PDCA cycle application to ISO 22000:2018 Standard;
  • Learn how to use organizational context and needs/expectations of interested parties for establishing the scope of FSMS and for designing an FSMS and its processes;
  • Identify biological, chemical or physical food safety hazards that are reasonably expected to occur in relation to the type of product, type of process and process environment.
  • Assess the significance of identified hazards in the context of the organizations food management system
  • Assess the effectiveness of methodologies to control food safety hazards such as pre-requisite programs (PRPs), operational pre-requisite programs (OPRPs) and critical control points (CCPs)
  • Understand the application of Hazard Control Plans to individual food businesses.
  • Understand how to determine and address risks and opportunities arising from food safety hazards, compliance obligations and other issues and requirements to achieve its intended outcomes and to prevent, or reduce undesired risks.
  • Understand the interpretation and extent of required documented information for an effective FSMS;
  • Learn the leadership and commitment aspects for the effectiveness and continual improvement of the OHS management system;
  • Comprehend what monitoring/measuring data needs to be collected, analyzed and evaluated to maintain the effectiveness and continual improvement of FSMS
  • Learn the boundaries between FSMS conformance and legal compliance;
  • Evaluate evidence and formulate non-conformance reports;
  • Determine the adequacy and effectiveness of a food safety scheme and identify all integrated schemes

Participants Handouts
Participants receive a package that consists of interpretation of ISO 45001:2018 Standard related materials supported by process approach examples, scenarios and case studies and other value-added reference materials.

WHO SHOULD TAKE THIS COURSE?

  • Personnel in organizations that are directly or indirectly involved include, but are not limited to, feed producers, animal food producers, harvesters of wild plants and animals, farmers, producers of ingredients, food manufacturers, retailers, and organizations providing food services, catering services, cleaning and sanitation services, transportation, storage and distribution services, suppliers of equipment, cleaning and disinfectants, packaging materials and other food contact materials.
  • Anyone entering a FS management-related career
  • FS Managers, Coordinators and Consultants
  • Senior Management personnel who direct and control organizations
  • Laboratory, Testing and Inspection professionals
  • Anyone seeking migration from FS 22000:2005 Standard to ISO 22000:2018 Standard
  • Anyone seeking advanced knowledge of ISO 22000:2018 Standard
  • Auditors seeking accreditation to become external auditors employed by FSMS registrars
  • Internal auditors seeking to advance knowledge of ISO 22000:2018 Standard requirements

Certification
Participants who successfully demonstrate competence during this course will receive a Certificate of Attainment covering the following Exemplar Global knowledge competency units:

  • Exemplar Global – FS-22000: 2018-FS management systems

Participants not deemed competent are issued Certificates of Attendance and provided the opportunity to retake the mandatory competencies previously missed.

Why Train with Jack Sekhon & Associates Inc.?
Jack Sekhon, course instructor, holds, is a member of or has the following experience:

  • Bachelor Degree in Chemical Engineering
  • Registered Professional Engineer P. Eng
  • Member of the Fellow Engineers Canada F.E.C.
  • Canadian Certified HACCP Professional CCHP
  • Certified Health & Safety Consultant CHSC
  • Certified HACCP Professional
  • First Class Power Engineer
  • RABQSA QMS/EMS/OHSMS Lead Auditor
  • Former BSI QMS/EMS/OHSMS Lead Auditor
  • Former QMI/SAI Global QMS/EMS/ OHSMS Lead Auditor
  • Former CSA QMS/EMS/OHSMS Trainer
  • Former BSI QMS/EMS/OHSMS Trainer
  • Qualified Six Sigma/Lean Practitioner
  • 25 years of experience in QMS/EMS/OHSMS consulting
  • 15 years of experience in OHS and environmental compliance evaluation
  • 5 years of consulting experience in ISO 17025, ISO 13485, ISO 22000

Course Information

Estimated Time: 2 Days

Course Instructor

Jack Sekhon P. Eng Jack Sekhon P. Eng Author

2 Day ISO 22000:2018

$950.00

ISO 22000:2018 FSMS Requirements 9am to 5:30 pm EST

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