About The Standard - ISO 22000

What Is ISO 45001?

ISO 22000 takes a whole chain approach to food safety, providing a standard that isn't just for food processors, but goes all the way from the farm to the fork including packaging and ingredient suppliers, caterers, storage & distribution facilities, chemical and machinery manufacturers and can be applied to primary producers such as farms. The ISO22000 scheme is an EN45012 accredited scheme designed to ensure safe food supply chains worldwide. ISO 22000 is designed to allow all types of organization within the food chain to implement a food safety management system (FSMS). These range from feed producers, primary producers, food manufacturers, transport and storage operators and subcontractors to retail and food service outlets – together with related organizations such as producers of equipment, packaging material, cleaning agents, additives and ingredients. ISO 22000 extends the successful management system approach of the ISO 9001:2000 quality management system standard which is widely implemented in all sectors but does not itself specifically address food safety. The development of ISO 22000 was based on the assumption that the most effective food safety systems are designed, operated and continually improved within the framework of a structured management system, and incorporated into the overall management activities of the organisation

What Does It Cover

Benefits of the scheme:

• The scheme will combine well with other ISO standards and the BRC Food standard.
• It will provide 3rd party validation of the HACCP plan
• Accepted by buyers
• It is supported by suppliers and retailers who wish to promote improved food safety

Who Does The Inspections?

All of the RFM Global inspectors who are suitably trained/qualified to undertake inspections and have a minimum 5 years’ experience within this sector. Inspectors are specifically trained in the ISO standard.

ISO 22000 TRAINING

The focus is on passing the Exemplar Global Certified Examinations for Food Safety (FS), Auditor (AU), and Audit Team Leader (TL), and includes the following subjects.

• Fully understand and successfully interpret the ISO 22000 requirements.
• Audit to the ISO 22000 Food Safety Management System Standard.
• Plan, manage, and schedule an audit program.
• Develop a cost-effective and compliant audit system.
• Qualify additional staff to conduct internal food safety and HACCP audits.
• Provide critical knowledge for your staff and management.
• Gain insight into ISO 22000 and food safety requirements to augment/sustain your existing program.
• Gain knowledge to help manage a successful food safety program.
• Document and define your food safety quality.
• Implement, design, and complete a successful ISO 22000 project.
• Ask audit questions that get results.
• Identify and document nonconformities.
• Understand and successfully interpret the ISO 22000 requirements.
• Audit to the ISO 22000 Food Safety Management System Standard.
• Plan, manage, and schedule an audit program.
• Qualify additional staff to conduct internal food safety and HACCP audits.
• Implement, design, and complete a successful ISO 22000 project.
• Understand the requirements for passing the Exemplar Global Certified Examinations for Food Safety (FS),
• Auditor (AU), and Audit Team Leader (TL).

Who Should Attend:

This course should be attended by those responsible for planning and scheduling an audit program for ISO 22000 and those who must perform audits to ISO 22000—including food safety managers, HACCP team members, quality assurance managers, quality professionals, ISO project managers, and ISO project team members—or anyone who wants an in-depth understanding of ISO 22000 and food safety requirements.

Day One

1. Terminology and definitions
2. Background, history, and rationale for food safety
3. Analysis of the contents of ISO 22000
4. Audit of the Active Foods Corporation (Audit #1)
5. HACCP and HACCP requirements
6. Practical exercise in HACCP and food safety

Day Two

1. HACCP and food safety system requirements
2. Food safety exam
3. Practical exercise in HACCP and food safety
4. Food safety exam
5. Review exam results

Day Three

1. Practical exercise in HACCP and food safety
2. Food safety exam
3. Review exam results
4. Preparing for a food safety audit
5. Audit of Active Foods Document Audits (Audit #2)
6. Auditing tips for the professional food safety auditor
7. Audit of Active Foods (Audit #3)
8. Planning and conducting effective audits
9. Refining interview and note-taking skills
10. Food safety re-examination (as necessary)

Day Four

1. Audit of Active Foods Dept. and System Auditing (Audit #4)
2. Corrective action - Initiation and closure
3. Refining audit interview and note-taking skills
4. Creation of an audit report
5. Preparation and presentation of a closing meeting
6. Food safety review and re-examination (as necessary)

Day Five

Food safety review and re-examination (as necessary)

OVERVIEW OF FOOD SAFETY CONSULTING SERVICES.

Food Safety is a key part of RFM 's consulting practice. We bring a unique perspective to food safety by combining extensive, practical hands-on experience, with a clear understanding of the business imperatives that are crucial to your success. We provide these services to growers, processors/manufacturers, food service operators, retailers, distributors, attorneys and insurers.

HACCP PLAN DEVELOPMENT SERVICES FROM RFM

The concept of HACCP (Hazard Analysis Critical Control Point) within the food industry is one that was first developed to help ensure the safety of astronauts in the NASA space program. A properly functioning HACCP program is designed to evaluate and follow the flow of food or food-related products throughout an operation and allows employees at all levels of operations, manufacturing, processing, warehousing and distribution to identify conditions, deficiencies, abnormalities and risks which may occur during the production of food or food-related materials and which represent a resultant risk to customer and consumer safety.

From receiving to distribution--whether in food product supply, retail operations, food service, ingredients, manufacturing, converting primary or secondary packaging, creating finished product or repacking--the HACCP process has been globally embraced, implemented and identified as the food safety process "gold standard." Since its origination, the application of HACCP has been consistently expanded to apply to suppliers, processors, providers, converters, handlers and re-packers supporting the food industry.

Due to the success of HACCP, a broad array of sectors within the food support industry have adopted HACCP and HACCP principles in their everyday operations--either as mandated by local, state or federal regulatory agencies or as a means of attaining and maintaining a more comprehensive food safety and self-inspection system that goes far and beyond the basic concepts established by prerequisite programs, SSOPs (Standard Sanitary Operating Procedures) and GMPs (Good Manufacturing Practices).

RFM GLOBAL CONSULTANCY AT THE FOREFRONT OF HACCP DEVELOPMENT

RFM GLOBAL prides itself on its depth of HACCP technical expertise. Our team of experts has the knowledge and experience to assist you during the new development of your internal HACCP program or during the evaluation of an existing HACCP program, where process failures have been identified as contributing to a foodborne illness or outbreak. Training courses are hands-on in nature with the goal of showing people why things are done rather than just having them memorize a list of rules. By using this approach, participants take ownership of the programs and ultimately are able to utilize and adapt this information effectively in their own workplace. Our Team's experience as past regulatory agents and industry professionals allow us to quickly and efficiently integrate our knowledge of the food industry and related support functions with requirements of the many regulatory agencies and industry self-policing organizations who oversee HACCP and other benchmark programs within the food industry. We can develop your entire HACCP and safety programs, ensuring that each of the seven principle steps of HACCP is adequately addressed, including:

1. Identifying Hazards
2. Identifying Critical Control Points
3. Setting up Procedures and Standards
4. Monitoring Critical Control Points
5. Taking Corrective Actions
6. Developing HACCP record keeping systems
7. HACCP program Verification

We have the technical expertise to assist any area of the food industry—including, but not limited to, edible foods such as meat, poultry, seafood, shellfish, smoked fish, produce, juice, ingredients and intermediate processed foods, as well as the materials within which they are packaged, stored and consumed. RFM GLOBAL stands ready to assist you with all of your HACCP development needs, including verification and validation.