Good Practices and Preparatory Programs for Food Safety

  DUBAI   |         |     08:00 - 14:00   |     6 days to start
2025050
3450.0 SAR
StandardsAccreditation
English
GCC Standardization Organization (GSO)
Open   Listed

Objectives


- Understand the requirements and principles of the GSO ISO 22002 family of standards


- Identify the mechanisms for focusing initial preparatory programs to help control risks associated with food safety


- Understand the requirements associated with paragraph 3.2.7 of GSO ISO 22000


- Understand the additional requirements of the FSSC 2013 protocol


- Identify the mechanisms for controlling outsourcing processes (ISO 37500:2014)


Stakeholders


- Those involved in the manufacture, safety, control, and distribution of food products


- Those involved in implementing food safety management systems


Target Sectors


- Specialists in national standardization bodies in member states


- Specialists in various types of food establishments


Training Methods


- Presentations and practical applications


- Electronic presentation tools, 3D films


- 3D images of non-conformities related to the requirements of GSO ISO 22002


- Support Documentary


Program Contents


- The concept of good practices in the food industry


Recommended International Code of Practice and General Principles for Food Hygiene (CAC/RCP 1-2003 - Codex Alimentarius)

- Presentation of the requirements of GSO ISO 22002


General Initial Programs

Buildings, workspaces, public services, waste disposal, equipment maintenance, procurement management, prevention of cross-contamination, cleaning and disinfection, pest control, facility and worker hygiene


Requirements related to manufacturing processes

Recycled products, product recall procedures, storage, product information and consumer awareness, prevention of intentional hazards, monitoring, and bioterrorism


- Presentation of the requirements of GSO ISO 22002-3


General Initial Programs

Specific Initial Programs

- Thawing of frozen products, preparation, cooking, retailing, refrigeration and storage, freezing and storage, food reheating, food-related services, and hygiene identification and control systems


- Presentation of GSO ISO 22002-2 requirements


General Initial Programs

Initial programs for plant production: irrigation, fertilization, plant protection methods, harvesting and post-harvest activities.

Initial programs for animal production: feed and water, health management, molting, egg collection, slaughter preparations, aquatic animal cultivation and harvesting.


Additional Requirements for the FSSC 2013 Protocol


Service Specifications

Monitoring the extent to which workers implement food safety principles.

Input Management System

Specific Legal Requirements for Ingredients

Outsourcing Processes


Control Mechanisms

Guidelines for the ISO 37500:2014 Vision

  Sorry! Trainer details are not found for this activity

According to the standard specifications: This course aims to familiarize participants with the requirements and principles of the ISO 22002 set of specifications, good practices, preparatory programs for food safety, and mechanisms for focusing initial preparatory programs that help control risks associated with food safety.

<p>&nbsp;</p><p>فندق ميركيور- البرشا</p><p>mercure Hotel – albarsha – Sheikh zaid road </p><p>للحجز والحصول على افضل الاسعار التواصل مع الاستاذ احمد</p><p>00971589330647</p><p>To book and get the best prices, contact with mr. ahmed</p><p style="text-align: justify;">&nbsp;</p>