About The Standard - ISO 22000

ISO 22000 takes a whole chain approach to food safety, providing a standard that isn't just for food processors, but goes all the way from the farm to the fork including packaging and ingredient suppliers, caterers, storage & distribution facilities, chemical and machinery manufacturers and can be applied to primary producers such as farms.

The ISO22000 scheme is an EN45012 accredited scheme designed to ensure safe food supply chains worldwide. ISO 22000 is designed to allow all types of organization within the food chain to implement a food safety management system (FSMS). These range from feed producers, primary producers, food manufacturers, transport and storage operators and subcontractors to retail and food service outlets – together with related organizations such as producers of equipment, packaging material, cleaning agents, additives and ingredients.

ISO 22000 extends the successful management system approach of the ISO 9001:2000 quality management system standard which is widely implemented in all sectors but does not itself specifically address food safety. The development of ISO 22000 was based on the assumption that the most effective food safety systems are designed, operated and continually improved within the framework of a structured management system, and incorporated into the overall management activities of the organisation.

What Does It Cover

Who Does The Inspections?

ISO 22000 TRAINING

Learning Outcomes

Who Should Attend:

This course should be attended by those responsible for planning and scheduling an audit program for ISO 22000 and those who must perform audits to ISO 22000—including food safety managers, HACCP team members, quality assurance managers, quality professionals, ISO project managers, and ISO project team members—or anyone who wants an in-depth understanding of ISO 22000 and food safety requirements.

OVERVIEW OF FOOD SAFETY CONSULTING SERVICES.

Food Safety is a key part of RFM 's consulting practice. We bring a unique perspective to food safety by combining extensive, practical hands-on experience, with a clear understanding of the business imperatives that are crucial to your success. We provide these services to growers, processors/manufacturers, food service operators, retailers, distributors, attorneys and insurers.

HACCP PLAN DEVELOPMENT SERVICES FROM RFM

The concept of HACCP (Hazard Analysis Critical Control Point) within the food industry is one that was first developed to help ensure the safety of astronauts in the NASA space program. A properly functioning HACCP program is designed to evaluate and follow the flow of food or food-related products throughout an operation and allows employees at all levels of operations, manufacturing, processing, warehousing and distribution to identify conditions, deficiencies, abnormalities and risks which may occur during the production of food or food-related materials and which represent a resultant risk to customer and consumer safety.

From receiving to distribution--whether in food product supply, retail operations, food service, ingredients, manufacturing, converting primary or secondary packaging, creating finished product or repacking--the HACCP process has been globally embraced, implemented and identified as the food safety process "gold standard." Since its origination, the application of HACCP has been consistently expanded to apply to suppliers, processors, providers, converters, handlers and re-packers supporting the food industry.

Due to the success of HACCP, a broad array of sectors within the food support industry have adopted HACCP and HACCP principles in their everyday operations--either as mandated by local, state or federal regulatory agencies or as a means of attaining and maintaining a more comprehensive food safety and self-inspection system that goes far and beyond the basic concepts established by prerequisite programs, SSOPs (Standard Sanitary Operating Procedures) and GMPs (Good Manufacturing Practices).

RFM GLOBAL CONSULTANCY AT THE FOREFRONT OF HACCP DEVELOPMENT

RFM GLOBAL prides itself on its depth of HACCP technical expertise. Our team of experts has the knowledge and experience to assist you during the new development of your internal HACCP program or during the evaluation of an existing HACCP program, where process failures have been identified as contributing to a foodborne illness or outbreak. Training courses are hands-on in nature with the goal of showing people why things are done rather than just having them memorize a list of rules. By using this approach, participants take ownership of the programs and ultimately are able to utilize and adapt this information effectively in their own workplace. Our Team's experience as past regulatory agents and industry professionals allow us to quickly and efficiently integrate our knowledge of the food industry and related support functions with requirements of the many regulatory agencies and industry self-policing organizations who oversee HACCP and other benchmark programs within the food industry. We can develop your entire HACCP and safety programs, ensuring that each of the seven principle steps of HACCP is adequately addressed, including:

We have the technical expertise to assist any area of the food industry—including, but not limited to, edible foods such as meat, poultry, seafood, shellfish, smoked fish, produce, juice, ingredients and intermediate processed foods, as well as the materials within which they are packaged, stored and consumed. RFM GLOBAL stands ready to assist you with all of your HACCP development needs, including verification and validation.