Design this program to train participants on the concepts of food quality and safety according to ISO 22000:2018 standard.
Participants will learn about the ISO concepts and the fundamental elements of the ISO system.
They will also learn about food safety management systems, sources of food contamination, HACCP program, HACCP principles and their applications, menu planning processes, purchasing, receiving, storing, and issuing food items, food preparation, cooking, and preservation processes, service and presentation processes, management responsibilities in food quality and safety, and food expiration processes and verification of expiration dates.
What Will You Learn?
- General introduction to the topic and objectives of the training course
- Understanding the key elements of ISO 22000
- Food Safety Management System
- Understanding food safety
- Identifying sources of food contamination and how to deal with them
- HACCP program
- Understanding and applying the seven principles of HACCP
- The six principles of food safety and how to manage them throughout the food cycle
- Proper use of thermometers
- Practical application of HACCP within food establishments
- Understanding the general requirements of ISO 22000:2018
- Documentation requirements
- Management responsibility
- Resource management
- Planning and realization of safe products
- Expiration, verification, and improvement of the food safety management system
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