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Online ISO 22000 version 2018 Food safety management system readiness course

PQB
Virtual

$736.648
+ IVA
*Precio Orientativo
Importe original en EUR:
200€

Información importante

Tipología Curso
Metodología Virtual
Horas lectivas 20h
Duración 60
Inicio Fechas a escoger
Envío de materiales de aprendizaje
Tutor personal
  • Curso
  • Virtual
  • 20h
  • Duración:
    60
  • Inicio:
    Fechas a escoger
  • Envío de materiales de aprendizaje
  • Tutor personal
Descripción

E-Learning (online course) - Implementation, maintenance and improvement of your ISO 22000 food safety management system version 2018

Información importante
¿Qué objetivos tiene esta formación?

Readiness for implementation, certification, maintenance and improvement
of your food safety management system (ISO 22000) in order to:

• increase the satisfaction of interested parties
• guarantee the safety of foodstuffs
• meet customer, statutory and regulatory requirements


Documentos

Ubicación

Inicio

Online

Inicio

Fechas a escoger Matrícula abierta

¿Qué aprendes en este curso?

Leadership
ISO
Food safety
ISO 22000
HACCP
CCP
Traceability
PRP
OPRP
FSMS

Programa académico

  • Presentation
  • MCT (multiple-choice test) Beginning (10 questions)
  • 1 Food safety approach
    • 1.1 Background
    • 1.2 Scope
    • 1.3 Steps
  • 2 Standards, definitions, books
    • 2.1 Standards
    • 2.2 Definitions
    • 2.3 Books
  • MCT Food safety approach (9 questions)
  • 3 Process approach
    • 3.1 Process
      • 3.1.1 Management process
      • 3.1.2 Realization process
      • 3.1.3 Support process
    • 3.2 Process mapping
    • 3.3 Process approach
  • MCT Process approach (6 questions)
  • 4 Context of the organization
    • 4.1 The organization and its context
    • 4.2 Interested parties
    • 4.3 Scope
    • 4.4 FSMS
  • Case Interested parties
  • Case Customer and need
  • MCT Context of the organization (6 questions)
  • 5 Leadership
    • 5.1 Leadership and commitment
    • 5.2 FS policy
    • 5.3 Roles
  • MCT Leadership (9 questions)
  • 6 Planning
    • 6.1 Actions to address risks
    • 6.2 FS objectives
    • 6.3 Changes
  • Case New line
  • MCT Planning (7 questions)
  • 7 Support
    • 7.1 Resources
    • 7.2 Competence
    • 7.3 Awareness
    • 7.4 Communication
    • 7.5 Documented information
  • Case Selection of suppliers
  • Case Communication
  • MCT Support (10 questions)
  • 8a Realization of safe products
    • 8.1 Operational control
    • 8.2 PRPs
    • 8.3 Traceability
    • 8.4 Emergencies
    • 8.5 Hazard control
  • Case Food hazard
  • Case Process stability
  • MCT Realization a (12 questions)
  • 8b Realization of safe products
    • 8.5.3 Validation
    • 8.6 Update of PRPs
    • 8.7 Inspection control
    • 8.8 Verification of PRPs
    • 8.9 Control of nonconformities
  • Case Nonconformities
  • Case Priority tasks
  • MCT Realization b (14 questions)
  • 9 Performance evaluation
    • 9.1 Monitoring, measurement, analysis and evaluation
    • 9.2 Internal audit
    • 9.3 Management review
  • Case Audit program
  • Case Management review
  • MCT Performance evaluation (9 questions)
  • 10 Improvement
    • 10.1 Nonconformity
    • 10.2 Continual improvement
    • 10.3 Update of the FSMS
  • Case Kaizen & problem
  • MCT Improvement (7 questions)
  • MCT End (20 questions)