Training Programs/Services

ISO 22000:2015 Food Safety HACCP Management Systems

Learning Program Details
Price: $800.00 AUD

Overview: This course will involve the student being trained in all aspects of Food Safety HACCP Management Systems in line with the requirements of the International Food Safety HACCP Management Systems Standard ISO 22000:2005, HACCP and ISO 9001:2015. It will also enable to candidate to perform a review and provide expert feedback as to what is currently happening within the organisation's Food Safety HACCP Management System and to ensure it Conforms to that of its Interested Parties and National, Industry and Statutory guidelines.

Standards Referenced: ISO 9001:2015, ISO 22000:2005, HACCP, ISO 31000:2009, and 19011:2011 plus local, national, statutory rules and regulations and sector specific standards covering country of origin.

Resources: Extensive e-campus library with access to all applicable Standards plus a comprehensive list of course notes and reference material.

Length of program: 1 Day no set time limit is imposed, time taken to complete the course or program is dependent on Candidates and or organisational time commitments and resources.

Approval Numbers: ISO-QMS and ISO-FSMS

Prerequisites: A basic understanding of Food Safety

Facilitator: All ACI Global Facilitators are Certified Business Professionals specializing in the specific scope being facilitated and have been assessed as competent in International Facilitation (ISO-FL), Attitude and Cultural Diversity (ACI-ACD) and have undertaken the Hogan Leadership Profile.

Special Needs: - If you have any special needs or requirements that your Facilitator needs to be aware of please Contact Us to discuss this in confidence.

Refund Policy: - No refund upon completion of registration and enrollment process.

ISO Personal Certification Outcomes

Candidates receive a Diploma Food Safety HACCP Management Systems covering the following Skill Area:

  • Food Safety HACCP Management Systems to Conform with ISO 22000:2005

The candidate will be involved in the following key tasks:

  • Learn how a Food Safety HACCP System in Conformance to ISO 22000:2005 will add value to an Organisation
  • Demonstrate the application of "Knowledge, Attitude, Cultural Diversity and Personal Disciplines" necessary to perform audits during an "Observational Event" under visual observation (Video) on either a newly established Business Management System or within an established system thoroughly checking and auditing existing documentation plus all of the organisations Management Programmes.
  • Ongoing Assessments to ensure the candidates competencies are maintained in accordance with the candidates 3 year CPD agreement

Career Benefits

  • ISO Certified Business Professionals receive higher returns for services provided and greater chances of employment and or contracts
  • Three Year Continuous Professional Leadership Development Guarantee CPD for the period of ISO Certification (3 yrs).
  • Entry into the ACI Global Professionals' Register.
  • At the successful completion of the programme candidates are able to apply for Registration with Third Party Certification Bodies (CB's). Please note conditions do apply for example industry experience, necessary auditor codes plus auditor experience are all considered essential requirements performing third party audits for further details please refer to your preferred Certification Body for further details.

Learning and Certification Needs Annalysis

Recognition of Prior Learning - ISO-RPL/RCC

Recognition of Prior Learning, Current Competence, Special Needs and Commitment to agreed Learning Outcomes and Continuous Professional Development is examined through:

  • Assessment of Industry Experience against required Learning Outcomes;
  • Assessment of Prior Learning against required Learning Outcomes;
  • Assessment of Current Competence against required Learning Outcomes;
  • Assessment of Special Needs if applicable;
  • Commitment to undertake and achieve learning outcomes;
  • Commitment to Continuous Professional Development.

Curriculum and Learning Outcomes

Curriculum and Learning Outcomes have been developed, implemented and undergo continuous improvement through input from Industry, ISO Technical Committees, independent third party audits and conform to the International ISO 17024 Conformity Assessment Standard - General requirements for bodies operating certification of persons with the following levels of Competency "Competent" (C) or "Not yet Competent" (NYC). If a candidate is assessed as (NYC) they are provided an additional attempt and are able to redo the assessment with additional mentoring and resources provided where necessary. There is no set number of additional attempts provided as this is determined between the candidate and their assigned facilitator.

Knowledge: Food Safety HACCP Management Systems - ISO-FSMS and ISO-RM.

  • Identify food safety hazards that are reasonably expected to occur for the food type/industry.
  • Assess the risk of identified hazards in the context of the organization's food safety management system.
  • Assess the effectiveness of methodologies to control food safety hazards.
  • Identify all integrated Schemes and procedures used by the organisation to achieve food safety objectives.
  • Determine the adequacy and effectiveness of a food safety scheme.
  • Understand the application of HACCP theory and principles to individual food businesses.
  • Understand the application of food safety management systems as it relates to ISO 22000.

Key Learning Objectives:

  • International Standards covered ISO 22000, 9004 and 19011.
  • Relevant Legislation, Statutory Laws and the HACCP Principles.
  • Key Food Safety Policies, Objectives, Hazards and Key Performance Indicators (KPI's).
  • Evaluating to ensure Conformance to ISO 22000:2005.
  • Evaluating the developed FSMS, its documents and related records.

Key Learning Outcomes:

1 - Achieve Competence in Food Safety HACCP Management Systems in line with the following Key Evidence Criteria:

  • Food Safety Hazards are understood.
  • Accurately Identify Food Safety Hazards within the organisation.
  • Environmental Principles and the applicable EMS is explained and understood.
  • Prepare a HACCP Plan (Risks).
  • Prepare a HACCP Plan (Hazards).
  • Understand Control Measures and ensure they are effective and appropriate.
  • Understand the application of CCP's.
  • Desk Top Audit.
  • Understand the Effectiveness of Control Measures and ensure they are appropriate.
  • Understand the Ramifications of a Breakdown in a CCP.
  • Understand the Appropriateness of Auditees Actions.
  • Corrective Actions Accurately Accessed and Validated to Regulation or Industry Practice.
  • Support schemes are explained and understood.
  • The scope of the business has been identified explained and understood.
  • Pre Requisite Programmes have been identified and understood.
  • Omissions have been identified and explained where applicable.
  • Verification procedures have been explained and understood.
  • Methodology of The Risk Management System has been explained and understood.
  • Conformance to Document Control explained and understood.
  • Codex Alimentarius has been explained and Understood.
  • Technical Experience has been explained and understood.
  • Food Safety Chain Communication has been explained and understood.
  • Types of Pre Requisite Programmes have been identified, explained and understood.
  • The 12 Steps to Implementing HACCP have been explained and understood.
  • Food Product Recall Procedure is in place and is effective.
  • Emergency Preparedness is effective explained and understood.

2 - Achieve Competence by demonstrating under JAS-ANZ Auditor observation guidelines the ability to perform under visual observation the application of Skills applied during an actual audit activity (Stage 1) in accordance with the following Key Evidence Criteria:

  • Demonstrate Conformance to ISO 19011 Clause 7 applicability Competency, Awareness and Training;
  • Demonstrate audit planning;
  • Demonstrate the Possession of the necessary Industry Codes:
  • Demonstrate the ability to perform a Stage 1 Audit;
  • Be able to perform an opening and closing meeting;

E-Campus Enrolment

Getting started is as easy as clicking on the e-learning Registration Tab below, Register and Pay for your course all online and you can be started in less than 6 Hrs (Dependant on International Time Zones and Clearance of Funds).

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