Overview of ISO 22000:2005 International Food Safety Training

Food Safety has become a worldwide concern. The devastating impacts a food borne illness outbreak can have on not only lives, but on businesses and countries economics, have been well documented. Each year, hundreds of thousands of people throughout the world fall ill as a result of food poisoning and each year food companies pay out millions of dollars in compensation and suffer immeasurable damage to their business reputations. It is now generally accepted by legislators, enforcement officers and food professionals that a formal, structured HACCP system is the most effective way of managing and controlling food safety hazards in the preparation and handling of food and food products.

The ACI Global International training programme is aligned to ISO 22000:2005 as well ACI Global has been accredited by RABQSA as meeting their requirements for auditor experiences within the food industry, thus providing our clients with a standard approach for requirements and auditing technique. Click to Download Food Safety HACCP Brochure outlining ACI Global Training Food Safety HACCP training Programme

The compliance of a Food Safety system has been a legal requirement within most of the food industry in the European Union (EU) since 1996 and has been adopted by local legislation in many other countries. In addition, more and more purchasers require the suppliers to implement comprehensive safety management systems in line with ISO 9001:2000, which build up confidence to all customers and society at large of the safety and quality of food products.

Through the ACI Global Food Safety and HACCP Accredited Training Programme, there are significant benefits that the food industry can obtain:

It gives the customers the confidence that the products have been produced hygienically and safe, and that the system has been established and personnel trained by a World Registered Training Organisation ACI Global.
Demonstrate the intention to take all reasonable precautions and exercise due diligence in the hygienic production of the products as well as.
Meeting Food Safety legislation requirements of the countries where the company intends to export food products and,
To significantly decrease the number of customer assessments and therefore save cost and time with an independent, internationally recognised world training body.
To reduce wastage and recalls in a cost-effective way.
To reduce costs by having a better relationship with the national food safety authorities.
To increase the effectiveness of the Management System regarding food safety, and work towards ongoing company improvement, In Brief ACI Global will carry out a seven staged Development to enable your organisation to gain Food Safety and HACCP certification:
Investigation of Business Practices and Information Gathering.
Comparison of gathered information in Stage 1 to the requirements of ISO 22000 and 9001, and/or HACCP and resolution of gaps.
Documentation of policies, procedures and instructions. and identification of CCP's.
Review of documentation at Stage 3 with responsible personnel.
Implementation assistance and system set up.
Internal Audit and management reviews.
Preparation for, and ensuring all staff understand what is required for the third party certification audit.

Food Safety and HACCP involves Risk Management

Risk can be defined as 'any event or actions that may adversely affect an organisation to achieve its objectives and execute its strategies. This definition means that risk is not just confined to just the financial affairs of the organisation but to all operations.

Risk can be seen as having three components.

Hazard - risk of bad things happening.
Uncertain Outcome - not meeting expectations.
Opportunity - exploiting the upside.

Internal Control.

ACI Global Training defines risk management and internal control in the following way 'An organisation's system of internal control has as its principal aim the management of risks that are significant to the fulfillment of its objectives, with a view to safeguarding the organisation's assets and ensure that the organisation is effectively fulfilling its objectives.

Underpinning pro-active risk management - which involves identifying risk and appropriate strategies to mitigate them - is a sound internal control system, which can:

Respond to significant risk.
Is embedded in day to day processes.
Capable of responding to external and internal changes.
Immediately report major control weaknesses.

A good internal control system will provide management with reports on:

Identification, evaluation and management of key risks.
Assessment of effectiveness of related control.
Actions to remedy weaknesses including considering costs and benefits.
Adequacy of monitoring of internal control systems.
The process that supports reporting

Having such information will provide an organisation's management the reassurance that not only is meeting regulatory requirements but that the organisation is well run. The auditor as an expert in internal control can provide such assurance.

Your next step? return to International Food Safety Management Programmes and Courses ISO 22000:2005 and Auditor Training and commence your training journey today.

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