ISO Bridging (ISO 22000
Understanding & Implementation, 2-day)
Background
In order to ensure safe meat products with exceptional quality various food safety and quality systems have been developed and implemented worldwide. The South African government recognized the need for governance in the abattoir sector and thus established legislation, the Meat Safety Act, 2000 (Act 40 of 2000) and the Red Meat Regulations to govern the red meat abattoir industry and its processes. Consumer awareness has also resulted in the prevention of food borne illnesses becoming a priority in food processing facilities. A number of facilities have opted to go for ISO22000 or FSSC22000 certification.
The Southern African Auditor and Training Certification Association (SAATCA) was established to implement, administer and control a scheme for the certification of quality system auditors, lead auditors, and training course providers. SAATCA’s mission is to recognize and satisfy the needs of stakeholders in Southern Africa and provide confidence to industry by setting criteria in line with National and International Standards to ensure the competence of Management System Auditors and Product and Process Auditors and Management System auditing Training Course Providers. As a pre-requisite for the Food Safety Lead auditors ISO22000 course, ISO22000 (Understanding and Implementation 5-day course) and Microbiology training is required.
ISO 22000 is a Food Safety Management System that can be applied to any organization in the food chain, farm to fork. Becoming certified to ISO 22000 allows a company to show their customers that they have a food safety management system in place. This provides customer confidence in the product. This is becoming more and more important as customers demand safe food and food processors require that ingredients obtained from their suppliers to be safe.
Topics Covered
This 2-day program provides learners with the following knowledge and skills:
- An overview of ISO 22000 Understanding and Implementation
- New FSSC22000, differences and detailing it’s strengths and benefits
- FSSC22000 certification requirements
- The purpose, content and interrelationship of ISO/TS22002-1 / ISO22000 / FSSC22000
and the legislative framework relevant to a food safety management system - Practical exercises
Target Audience
This programme is aimed at Hygiene Managers, Quality Managers, Quality Administration Staff and Management.
Due to the difficulty and complexity of the programme all learners should:
- Have 6 months’ experience in either Meat Inspection, Quality Assurance and or Hygiene Management
- Have completed grade 10 (standard 8) successfully
- Be English literate (read and write)
Learners will be required to attend all 2 days of the programme in order to be found
competent.
Booking
Complete the attached registration form and return to AST with a CERTIFIED copy of the learner’s ID. Note that the learner will not be registered if a CERTIFIED ID copy is not submitted with the registration form.
Travel Arrangements
All arrangements and costs for travel and accommodation is the responsibility of the
attendee/abattoir.
Contact Ella Mostert at (012) 349-1237 or [email protected] for further information.