Food safety diploma according to ISO 22000:2018
A brief introduction to this training diploma
A training program aimed at qualifying participants to be familiar with the concepts of food quality and safety in accordance with ISO 22000:2018, where participants learn about the concepts of ISO, the basic elements of the ISO system, what is the food safety management system, what are the sources of food contamination, the HACCP program and its applications, menu planning processes, and purchasing and receiving processes. Food storage and dispensing.
Details and topics of the training diploma
General overview
This program is designed to qualify participants to be familiar with the concepts of food quality and safety in accordance with ISO 22000:2018. Participants learn about the concepts of ISO and the basic standards of the ISO system, what is the food safety management system, what are the sources of food contamination, the HACCP program, the principles of HACCP, its applications, menu planning processes, and purchasing and receiving processes. Storage and dispensing of foodstuffs, preparation, cooking and preservation operations, service and presentation operations, management responsibilities in the field of air and food safety, food validity operations and validity verification.
The topics that will be studied
1. A general introduction to the topic and objectives of the training course
2. Identify the key elements of the ISO 22000 system
3. Food Safety Management System
4. Understand food safety
5. Identify the sources of food contamination and how to deal with them
6. HACCP program
o The concept and history of HACCP
o The importance of the HACCP program
o HACCP applications
o The most important definitions and terms related to food safety
7. Understanding and applying the seven principles of the HACCP system: (First principle: Risk analysis. Second principle: Identifying critical control points. Third principle: Setting and determining critical limits. Fourth principle: Determining monitoring and control procedures. Fifth principle: Determining corrective measures. Sixth principle: Determining verification procedures. Seventh principle. Determine the system of records and documents and methods of preserving them.
8. The six principles of food safety and how to deal with them during the stages of the food cycle, including: (The first principle: Food safety starts with you. The second principle: Professionals prevent contamination. The third principle: Store smart. The fourth principle: Controlling time and circulation. Tend to time and temperature The Fifth Principle: Washing, rinsing, and disinfection Wash clean – rinse clean – sanitize safety The Sixth Principle: Pay attention to warning signs (Watch out for warnings)
9. How to properly use a thermometer
10. Actual application of the HACCP system within food establishments:
o Menu Planning process
o Purchasing process
o The receiving process, which includes the receiving area and procedures for receiving food items
o The process of storing and issuing foodstuffs
o Preparing, cooking and holding process after cooking
o Serving and submission process
o Cleaning & Maintenance operations in food areas
11. Identify the general requirements for the ISO 22000:2018 system
12. System documentation requirements
13. Management responsibilities
14. Resource Management
15. Planning and realization of safe products
16. Validation, verification and improvement of the food safety management system
Food safety diploma according to ISO 22000:2018
A brief introduction to this training diploma
A training program aimed at qualifying participants to be
familiar with the concepts of food quality and safety in accordance with ISO
22000:2018, where participants learn about the concepts of ISO, the basic
elements of the ISO system, what is the food safety management system, what are
the sources of food contamination, the HACCP program and its applications, menu
planning processes, and purchasing and receiving processes. Food storage and
dispensing.
Details and topics of the training diploma
General overview
This program is designed to qualify participants to be
familiar with the concepts of food quality and safety in accordance with ISO
22000:2018. Participants learn about the concepts of ISO and the basic
standards of the ISO system, what is the food safety management system, what
are the sources of food contamination, the HACCP program, the principles of
HACCP, its applications, menu planning processes, and purchasing and receiving
processes. Storage and dispensing of foodstuffs, preparation, cooking and
preservation operations, service and presentation operations, management
responsibilities in the field of air and food safety, food validity operations
and validity verification.
The topics that will be studied
1. A general introduction to the topic and objectives of the
training course
2. Identify the key elements of the ISO 22000 system
3. Food Safety Management System
4. Understand food safety
5. Identify the sources of food contamination and how to
deal with them
6. HACCP program
o The concept and history of HACCP
o The importance of the HACCP program
o HACCP applications
o The most important definitions and terms related to food
safety
7. Understanding and applying the seven principles of the
HACCP system: (First principle: Risk analysis. Second principle: Identifying
critical control points. Third principle: Setting and determining critical
limits. Fourth principle: Determining monitoring and control procedures. Fifth
principle: Determining corrective measures. Sixth principle: Determining
verification procedures. Seventh principle. Determine the system of records and
documents and methods of preserving them.
8. The six principles of food safety and how to deal with
them during the stages of the food cycle, including: (The first principle: Food
safety starts with you. The second principle: Professionals prevent
contamination. The third principle: Store smart. The fourth principle:
Controlling time and circulation. Tend to time and temperature The Fifth
Principle: Washing, rinsing, and disinfection Wash clean – rinse clean –
sanitize safety The Sixth Principle: Pay attention to warning signs (Watch out
for warnings)
9. How to properly use a thermometer
10. Actual application of the HACCP system within food
establishments:
o Menu Planning process
o Purchasing process
o The receiving process, which includes the receiving area
and procedures for receiving food items
o The process of storing and issuing foodstuffs
o Preparing, cooking and holding process after cooking
o Serving and submission process
o Cleaning & Maintenance operations in food areas
11. Identify the general requirements for the ISO 22000:2018
system
12. System documentation requirements
13. Management responsibilities
14. Resource Management
15. Planning and realization of safe products
16. Validation, verification and improvement of the food
safety management system
Food safety diploma according to ISO 22000:2018
A brief introduction to this training diploma
A training program aimed at qualifying participants to be familiar with the concepts of food quality and safety in accordance with ISO 22000:2018, where participants learn about the concepts of ISO, the basic elements of the ISO system, what is the food safety management system, what are the sources of food contamination, the HACCP program and its applications, menu planning processes, and purchasing and receiving processes. Food storage and dispensing.
Details and topics of the training diploma
General overview
This program is designed to qualify participants to be familiar with the concepts of food quality and safety in accordance with ISO 22000:2018. Participants learn about the concepts of ISO and the basic standards of the ISO system, what is the food safety management system, what are the sources of food contamination, the HACCP program, the principles of HACCP, its applications, menu planning processes, and purchasing and receiving processes. Storage and dispensing of foodstuffs, preparation, cooking and preservation operations, service and presentation operations, management responsibilities in the field of air and food safety, food validity operations and validity verification.
The topics that will be studied
1. A general introduction to the topic and objectives of the training course
2. Identify the key elements of the ISO 22000 system
3. Food Safety Management System
4. Understand food safety
5. Identify the sources of food contamination and how to deal with them
6. HACCP program
o The concept and history of HACCP
o The importance of the HACCP program
o HACCP applications
o The most important definitions and terms related to food safety
7. Understanding and applying the seven principles of the HACCP system: (First principle: Risk analysis. Second principle: Identifying critical control points. Third principle: Setting and determining critical limits. Fourth principle: Determining monitoring and control procedures. Fifth principle: Determining corrective measures. Sixth principle: Determining verification procedures. Seventh principle. Determine the system of records and documents and methods of preserving them.
8. The six principles of food safety and how to deal with them during the stages of the food cycle, including: (The first principle: Food safety starts with you. The second principle: Professionals prevent contamination. The third principle: Store smart. The fourth principle: Controlling time and circulation. Tend to time and temperature The Fifth Principle: Washing, rinsing, and disinfection Wash clean – rinse clean – sanitize safety The Sixth Principle: Pay attention to warning signs (Watch out for warnings)
9. How to properly use a thermometer
10. Actual application of the HACCP system within food establishments:
o Menu Planning process
o Purchasing process
o The receiving process, which includes the receiving area and procedures for receiving food items
o The process of storing and issuing foodstuffs
o Preparing, cooking and holding process after cooking
o Serving and submission process
o Cleaning & Maintenance operations in food areas
11. Identify the general requirements for the ISO 22000:2018 system
12. System documentation requirements
13. Management responsibilities
14. Resource Management
15. Planning and realization of safe products
16. Validation, verification and improvement of the food safety management system
المدير العلمي - مدير فرع القاهرة - كلين واي انترناشونال
خبير استشاري - اتحاد الصناعات المصرية
Master of Business Administration MBA أعمال ادرة ماجستير
مدرب سلامة الغذاء و نظام تحليل المخاطر ونقاط التحكم الحرجة HACCP
مدرب نظام إدارة سلامة الغذاء :2018 22000 ISO
متخصص عمليات التنظيف والتطهير لخطوط الإنتاج المختلفة ( مصانع أغذية - مصانع أدوية - محالب - مزارع دواجن - مستشفيات -
مدرب لعمليات التنظيف والتطهير لخطوط الإنتاج المختلفة ( مصانع أغذية - مصانع أدوية - محالب - مزارع دواجن - مستشفيات - فنادق)
كاتب متخصص في مجال سلامة الغذاء و طرق التنظيف والتطهير المختلفة
Food safety diploma
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