Duration: 6 hours
Target Audience:
Food Quality Teams, Kitchen and Factory Supervisors
Course Objectives:
• To understand the requirements of ISO 22000 for food safety.
• To improve preventive measures in food production.
• To comply with international food safety standards.
Expected Outcomes:
• To be able to practically implement ISO 22000.
• To reduce health risks and food contamination. To improve the quality and safety of food products.
Course Content:
• Definition of ISO 22000 and its requirements.
• Hazard Management and Critical Control Points Analysis (HACCP).
• Internal audits and reviews.
• Practical exercises on implementing the system in different departments.
