|
所在平台: Udemy |
课程主页: https://www.udemy.com/course/iso-22000-food-safety-management-system/
课程评论：没有评论
课程名称：ISO 22000:2018 食品安全管理体系 课程概述：本课程讨论了ISO 22000:2018的要求，该标准是国际食品安全管理体系的规范。无论规模或活动如何，食品链中的任何组织都可以实施ISO 22000，适用于各类食品生产活动，也可应用于食品链中其他环节，如农业、饲料及动物食品生产、食品零售、餐饮、食品包装制造及运输、仓储、清洁和卫生等服务。食品安全管理体系旨在识别、理解和应对不同的危害（如微生物、化学、物理及过敏原），以确保客户和消费者的食品安全。 课程结构包括： - 引言部分：讨论食品安全的概念、HACCP原则及ISO 22000系列标准； - 组织背景（标准第4章）：讨论与组织相关的内外部问题、相关方的需求与期望以及食品安全管理体系的范围； - 领导力（ISO 22000第5章）：关于管理层对食品安全体系的支持、食品安全政策和食品安全团队； - 规划（第6章）：关于风险与机会、食品安全目标及变更规划； - 支持（第7章）：关于食品安全体系的资源、能力、意识、外部供应商的产品与服务、基础设施、工作环境、内外沟通及文件化； - 运营（第8章）：关于根据ISO/TS 22002-1的先决条件方案（如建筑、设施、废物处理、设备清洁与维护、交叉污染预防、过敏原管理、清洁和卫生计划、害虫控制、人员卫生要求、员工设施、返工、仓储、食品防护或生物恐怖主义）、食品追溯、应急准备、食品安全危害识别、危害评估、关键控制点（CCPs）与操作先决程序（OPRPs）、危害控制计划、控制措施的验证、潜在不安全产品的处理及撤回/召回程序； - 绩效评估（第9章）：监测和测量食品安全管理体系的方法，内部审计和管理层对FSMS的评估； - 改进（第10章）：如何处理不合规情况、纠正措施及持续改进和更新食品安全管理体系； - 最后部分：关于ISO 22000认证的信息及课程总结。 通过本课程，学习组织应采取何种措施以防止不安全食品流入消费者手中，理解国际公认的标准。
This course discusses the requirements of ISO 22000:2018, the international standard for a food safety management system.ISO 22000 can be implemented by any organization from the food chain, regardless of its size or activity. It is suitable for all types of food production and just as well it can be applied in other activities part of the food chain like farming, the production of feed and animal food, food retail, catering, manufacture of food packaging or various food-related services like transportation, warehousing or cleaning and sanitation.A food safety management system is aimed at identifying, understanding and addressing the different hazards (i.e. microbiological, chemical, physical, allergens), so that the customers and consumers can be assured that food is safe for consumption.The structure of the course includes:- an introductory part that discusses the concept of food safety, the principles of HACCP and the standards in the ISO 22000 series;- section Context of the organization (Chapter 4 of the standard) that discusses internal and external issues relevant to the organization, needs and expectations of interested parties and the the scope of the food safety management system;- section Leadership (Chapter 5 of ISO 22000) about the support of the top management for the food safety system, about the food safety policy and the food safety team;- section Planning (Chapter 6) about risks and opportunities, food safety objectives and the planning of change;- section Support (Chapter 7) on resources for the food safety system, competence, awareness, the processes, products and services from external providers, infrastructure and the work environment, external and internal communication and the food safety system documentation;- section Operation (Chapter 8) about prerequisite programmes according to ISO/TS 22002-1 (buildings, utilities, waste disposal, equipment cleaning and maintenance, the prevention of cross contamination, allergen management, cleaning and sanitation programmes, pest control, personnel hygiene requirements and employee facilities, rework, warehousing, food defence or bioterrorism); food traceability; the preparation for emergency situations; food safety hazard identification; the hazard assessment; critical control points (CCPs) and operational prerequisite programmes (OPRPs), the hazard control plan; the validation of control measures; the handling of potentially unsafe products and the withdrawal/ recall procedures. - section Performance evaluation (Chapter 9) about how to monitor and measure the food safety management system, about internal audits and the reviews of the FSMS from the top management;- section Improvement (Chapter 10) on how to deal with nonconformities, corrections and corrective actions, how to improve and update continually the food safety management system.- a final part with a information about the certification to ISO 22000 and the conclusions of the course.Learn about what an organization must do to prevent unsafe food from reaching the consumers, with an internationally accepted standard.
