Course Information
Schedules
- 9 Apr 2021 (Fri) 9:30 AM - 5:00 PM
Registration period
22 Feb 2021 (Mon) - 8 Apr 2021 (Thu)
Price
HKD 1,580
Course Level
Study Mode
Duration
1 Day(s)
Language
Cantonese
Location
19/F K Wah Centre 191 Java Road North Point Hong Kong
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Course Overview
ISO 22000:2018 was released in June 2018, and is an international standard. As it follows the same High Level Structure (HLS) structure as other widely applied ISO standards, such as ISO 9001 and ISO 14001, it will be easier to integrate with other management systems.
If you are already applying ISO 22000:2005, you will recognize most of the requirements in ISO 22000:2018. However, there are quite a few changes from ISO 22000:2005 that you must prepare for in order to transition and comply with ISO 22000:2018.
Pre-Requisite
Participants should have knowledge in ISO 22000:2005 FSMS standard.
The major areas of amendment between ISO 22000:2005 and ISO 22000:2018 are:
- The high level structure
- The risk approach
- The Plan-Do-Check-Act cycle
- The operation process
- The PDCA cycle
- The scope now specifically includes animal food
- Some important changes in the definitions
- Communicating the food safety policy
- Food Safety Management System Objectives
- Control of externally-provided processes, products or service
Delivery methods
Presentation and experience sharing
Certificate of attendance
Certificate of Attendance will be issued to those participants who have attended at least 90% of course hours.
Should you have any questions, please contact Ms. Joanne Chan at 6050 8153 during office hour (9 a.m. to 6 p.m.).
What you'll learn
Course Contents
- Key elements of ISO 22000:2018 Application of food safety management principles
- Differences between ISO 22000:2005 & ISO 22000:2018
- Specific prerequisite programmes (PRPs) for ISO 22000
- Changes due to the adoption of high level structure
- Business Context and interested parties
- Strengthened emphasis on leadership and management commitment
- Risk management
- Strengthened focus on objectives as drivers for improvements
- Extended requirements related to communications
- Less strict requirements for a food safety manual
