Virtual Course: Interpretation of the FSSC 22000 V 5.1 Standard

* All our products are in Dollars *
 objective
 That the participant knows the requirements of the FSSC 22000 standard and has tools for its application, in order for the organization to ensure food safety.
 Duration: 24 hours
 Temary
 Section I. ISO 22000: 2018
 Context of the standard
 Introduction
 Terms and definitions
 Context of the organization
 Leadership
 Planning
 Support for
 Operation
 Performance evaluation
 Gets better
 Section II. ISO / TS 22002-4: 2013
 Introduction Establishment
 Distribution of facilities and workspaces
 Services Waste management Equipment suitability, cleaning and maintenance
 Administration of purchased products and services
 Measures to prevent contamination.
 Cleaning - Pest Control
 Hygiene and facilities for employees.
 Rework Product recall procedure
 Storage and transportation Information on food packaging and communication with the customer
 Food security and bioterrorism
 Section III. Additional requirements
 List of stakeholders
 Transition time
 Additional requirements
 Food safety culture
 Classification of non-conformities
 Unannounced audits
 Facilitator: Fausto Ureña Montoya
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