Activity Details
Good Practices and Preparatory Programs for Food Safety
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