ComplianceOnline

ISO 22000-HACCP Food Safety Management Systems-Requirements for any organization in the food chain

Instructor: Roy E Costa
Product ID: 700840
  • Duration: 60 Min

recorded version

$149.00
1x Person - Unlimited viewing for 6 Months
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Recorded Link and Ref. material will be available in My CO Section

Training CD

$350.00
One CD is for usage in one location only.
(For multiple locations contact Customer Care)
CD and Ref. material will be shipped within 15 business days

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Read Frequently Asked Questions

This webinar will provide valuable assistance to any food company implementing an ISO 2000 HACCP System.

Description

The standard refers to the use by organizations of appropriate information when selecting and /or establishing Prerequisite programmes (PRPs).

Regardless of size or complexity the entire food industry will benefit from implementation of the ISO 22000 standard. This includes feed producers, primary producers through to food manufacturers, transport and storage operators, food retailers and wholesalers, sub-contractors of goods and services, together with inter-related organizations such as producers of equipment, packaging materials, cleaning agents, additives and ingredients. The standard refers to the use by organizations of appropriate information when selecting and /or establishing Prerequisite programmes (PRPs). This information can be codes of practice, national or international guides.

Areas Covered in the seminar:

  • Creating The Framework for developing a food safety management system, integrating the Seven HACCP Principles developed by CODEX Alimentarius.
  • Understanding ISO terminology and ISO standards.
  • Documentation of the Food Safety System.
  • Management Commitment and Planning.
  • Communication.
  • Emergency preparedness and response.
  • Human Resources.
  • Development of the Seven HACCP Principles.

Who will benefit:

This webinar will provide valuable assistance to any food company implementing an ISO 2000 HACCP System

  • Senior Management
  • Quality Assurance personnel who must develop and implement HACCP
  • QA managers and personnel
  • Food Safety Personnel
  • Food Facility Managers
  • Consultants
  • Food Quality and Safety system auditors

Instructor Profile:

Roy E. Costa, is a professional sanitarian and educator. He is a professor at the Walt Disney Center for Hospitality and Culinary Arts at Valencia College in Orlando. He has developed 15 HACCP plans for a variety of commodities including poultry, ground beef, citrus, bakery goods, Mediterranean foods, hydroponics grown vegetables and other foods. Mr. Costa is a third party auditor and has 30 of experience in determining food safety compliance in a wide variety of settings. He is President of the consulting firm Environ Health Associates, Inc. Mr. Costa is an expert witness providing opinions for attorneys in over 30 civil lawsuits involving the food industry. Mr. Costa personally investigated outbreaks involving E coli O157:H7 in spinach from the Salinas Valley of California, and Salmonella in ConAgra Peter Pan Peanut Butter and Con Agra potpies.

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