HACCP Principles, ISO 22000:2018, Internal Audits ISO 19011:2018, and FSSC 22000 v6

This course is part of a group consulting program and covers key topics within food safety management systems: HACCP, ISO 22000:2018, internal auditing per ISO 19011:2018, and FSSC 22000 version 6.0 requirements.

The program is structured as a sequence of thematic days, combining regulatory requirements with practical approaches to implementing, monitoring, and improving processes within production teams.

Day 1 - "HACCP Principles"

• 5 key reasons why a management system fails.
• HACCP principles.
• HACCP development and implementation.
• Order No. 590 and what must be implemented.
• HACCP changes under wartime conditions and air-raid alerts.
• Response in crisis and emergency situations.

Day 2 - ISO 22000:2018 "Food Safety Management System"

• ISO 22000:2018 food safety management system.
• Defining the organization's context — simply and quickly.
• Risk-based approach to management systems, identifying opportunities.
• Top management responsibility.
• Effective tools for FSMS planning and improvement.

Day 3 - ISO 19011:2018 "Conducting Internal Audits of Management Systems"

• Auditing and attitudes toward it: how to maximize its value.
• Organizing and conducting an internal audit of a food safety management system.
• Internal audit as an effective improvement tool.
• Effective tools for root cause analysis of nonconformities.

Day 4 - FSSC 22000 Certification Scheme, Version 6.0

• Additional FSSC 22000 requirements and transition to version 6.0.
• Key changes and additions in version 6.0 compared to version 5.1.
• ISO/TS 22002-1: prerequisite programs for food safety.
• Implementation practices and effective methods for monitoring personnel compliance with prerequisite programs.
• Food safety culture, assessment, and monitoring system.