1 day
Organizational moments (08:50 - 09:00)
Section 1. Requirements
standard
ISO 22000:2018 – key features (09:00 - 09:30)

• Scope of ISO 22000:2018
• Terms and definitions
• Process approach
• PDCA cycle
• Risk-oriented thinking
• Risk management in the organization
• Analysis of dangerous factors in operational processes
• Requirements for the food safety management system
• Interrelationships of ISO 22000:2018 with the principles of the HACCP Code

Chapter 2. Context of the organization (09:30 - 10:00)

• Internal and external factors influencing the SMB. Methods of their determination.
• Understanding the organization and its context.
• Understanding the needs and expectations of stakeholders.
• Recommendations for enterprises to design the context of the organization.

Chapter 3. Leadership (10:00 - 10:15)

Chapter 4. Planning (10:15 - 11:00)

• Formation of the PDCA cycle and risk-oriented approach.
• Recommendations regarding the application of methodologies for the identification, analysis and assessment of risks.
• Identification, analysis and assessment of risks.
• Identification of significant risks, determination of risk management measures.
• Actions to respond to risks and opportunities.
• Construction of the objectives of SMBHP and planning of actions to achieve them

Break (11:00 - 11:15)

Chapter 5. Provision (11:15 - 11:45)

• Management of resources and the environment.
• Management of outsourcing processes and procured services.
• Management of purchased products.
• External and internal informing
• Documented information

Practical module:

• Management of outsourcing processes and procured services.
• Specifications for outsourcing services

Chapter 6. Functioning (11:45 - 12:15)

• Operational planning and control of SBUHP processes.
• Prerequisite programs and process approach.
• The impact of changes in the legislative framework of Ukraine regarding feed safety on the development of the Prerequisite Program by the enterprise.
• The requirements of ISO/TS 22002-6:2016 "Production of animal feed" - the main emphasis on compliance with the Prerequisite Programs

Chapter 6. Functioning (continued) (12:15 - 13:00)

• Traceability system.
• Emergency preparedness and response.

Break (13:00 - 13:45)

Chapter 6. Functioning (continued) (13:45 - 15:00)

• Management of dangerous factors
• Preliminary steps for the analysis of dangerous factors.
• Descriptions of products, block diagrams of technological processes.
• Analysis of dangerous factors.
• Methodologies for assessing hazardous factors, selecting and evaluating management measures.

Break (15:00 - 15:15)

Chapter 6. Functioning (continued) (15:15 - 16:00)

• Validation of control measures and combinations of control measures.
• Hazardous factors management plan (HASSR \ OPRP plan)
• Update information related to PRP and Hazard Management Plan.
• Control over monitoring and measurement.
• Verification of SUBHP.
• Management of nonconformities related to product and process.

Chapter 7. Evaluation of functioning (16:00 - 17:30)

• Monitoring, measurement, analysis and evaluation.
• Organization and management of internal audit.
• Analysis by senior management.

Answers to questions (17:30 - 17:45)


2nd day 06.12.2022

Chapter 8. Requirements of the standard (09:30 - 10:30)

• ISO 22000:2018. Improvement
• Nonconformances and Corrective Actions
• Continuous improvement.
• Update of SUBHP.
• Recommendations regarding the sources of obtaining information for the update of the MSDS.

Section 9. Prerequisite Programs. Requirements of the technical specifications of the ISO/TS 22002-6:2016 series "Production of feed for animals" in accordance with the categories of the food chain. (10:30 - 11:00)

Break (11:00 - 11:15)

Section 9. Prerequisite Programs. Requirements of the technical specifications of the ISO/TS 22002-6:2016 series "Production of animal feed" according to the categories of the food chain (continued). (11:15 - 12:30)

Chapter 10. FSSC 22000 portal data and documentation. (12:30 - 13:00)
Additional requirements Part 1. Overview of the scheme.

• Appendix 1. Definitions (dictionary)

Additional requirements Part 2. Requirements for organizations that will be audited.

• Management of purchased services and materials
• Product marking
• Protection of food products.

Break (13:00 - 13:45)

Chapter 10. Additional requirements Part 2. Requirements for organizations in which the audit will be carried out (continued). (13:45 - 15:00)

• Prevention of food fraud.
• Use of the logo.
• Formulation of product recipes (for category D "Feed").
• Storage and storage
• Verification of prerequisite programs
• Product development (design and development of new types).
• State of health (for category D "Forage")

Break (15:00 - 15:15)

Chapter 11. New instructions of the scheme: (15:15 - 16:15)
"Manual: Food Safety Culture"
"Manual for cleaning transport tanks"

Chapter 12. Part 3. Requirements for the certification process (16:15 - 17:00)

• requirements for contracts with the certification body
• unannounced audits;
• off-site inspections of production facilities using information and communication technologies;
• update audit - switching to a new version;
• serious event management;
• inconsistencies;
• suspension, cancellation or reduction of the scope of certificates.
• data for the portal and documentation.

Answers to questions (17:00 - 17:55)