The document outlines an agenda for a two-day training on food safety management systems based on FSSC 22000. Day one covers introductions to ISO 22000 requirements and the prerequisite programs of FSSC 22000. Day two focuses on Hazard Analysis and Critical Control Points (HACCP), including the five preliminary steps and seven principles of HACCP analysis. The goal is to educate participants on international food safety standards and developing an effective food safety management system.
The document outlines an agenda for a two-day training on food safety management systems based on FSSC 22000. Day one covers introductions to ISO 22000 requirements and the prerequisite programs of FSSC 22000. Day two focuses on Hazard Analysis and Critical Control Points (HACCP), including the five preliminary steps and seven principles of HACCP analysis. The goal is to educate participants on international food safety standards and developing an effective food safety management system.
The document outlines an agenda for a two-day training on food safety management systems based on FSSC 22000. Day one covers introductions to ISO 22000 requirements and the prerequisite programs of FSSC 22000. Day two focuses on Hazard Analysis and Critical Control Points (HACCP), including the five preliminary steps and seven principles of HACCP analysis. The goal is to educate participants on international food safety standards and developing an effective food safety management system.
The document outlines an agenda for a two-day training on food safety management systems based on FSSC 22000. Day one covers introductions to ISO 22000 requirements and the prerequisite programs of FSSC 22000. Day two focuses on Hazard Analysis and Critical Control Points (HACCP), including the five preliminary steps and seven principles of HACCP analysis. The goal is to educate participants on international food safety standards and developing an effective food safety management system.
FSSC 22000-based Food Safety Management System Awareness
Bandung, 12-13 December 2015
1 LTS GOBAL ACADEMY
Universitas Pasundan
Agenda Hari ke-1
08.30 – 09.00 Opening & Pre Test
09.00 – 10.00 Pengenalan Sistem Manajemen Keamanan Pangan FSSC 22000 Persyaratan ISO 22000:2005 10.00 – 10.15 Coffee Break 10.15 – 12.00 Persyaratan ISO 22000:2005CONTINUE 12.00 – 13.00 Lunch Break 13.00 – 15.30 Pre Requisite Programme of FSSC 22000 15.00 – 15.15 Coffee Break 15.15 – 16.00 Pre Requisite Programme of FSSC 22000CONTINUE 16.00 – 16.30 Diskusi & Closing
2 LTS GOBAL ACADEMY
Universitas Pasundan
Agenda Hari ke-2
08.30 – 08.15 Overview day #1
08.15 – 10.00 Pre Requisite Programme of FSSC 22000CONTINUE 10.00 – 10.15 Coffee Break 10.15 – 12.00 Hazard Analysis and Critical Control Point – 5 Langkah Pendahuluan 12.00 – 13.00 Lunch Break 13.00 – 15.00 Hazard Analysis and Critical Control Point – 7 Prinsip 15.00 – 15.15 Coffee Break 15.15 – 16.00 Diskusi 16.00 – 16.30 Post Test & Closing
3 LTS GOBAL ACADEMY
Universitas Pasundan
FSSC 22000-based Food Safety Management System Awareness
Introduction of FSMS
4 LTS GOBAL ACADEMY
Universitas Pasundan
Amankah Makanan Anda ?
5 LTS GOBAL ACADEMY
Universitas Pasundan
6 LTS GOBAL ACADEMY
Universitas Pasundan
7 LTS GOBAL ACADEMY
Universitas Pasundan
“It is every people’s
right to expect the food they eat to be safe” [ CODEX ] 8 LTS GOBAL ACADEMY Universitas Pasundan
“Badan usaha (produsen)
bertanggung jawab terhadap
keamanan makanan yang diproduksinya” [UU Pangan No.18/2012]
9 LTS GOBAL ACADEMY
Food Safety Universitas Pasundan
Biological Hazard Chemical Hazard
Physical Hazard
Food Safety System
10 LTS GOBAL ACADEMY
Universitas Pasundan
ISO 22000:2005 – The Concept
Preliminary Steps Logic Sequence for Application of
1. Assemble HACCP Team HACCP 2. Describe Product 1. Assemble HACCP Team 3. Identify Intended Use 2. Describe Product 4. Construct Flow Diagram 3. Identify Intended Use 5. On-Site Confirmation of Flow 4. Construct Flow Diagram Diagram 5. On-Site Confirmation of Flow Diagram 6. Conduct Hazard Analysis 7 Principles of HACCP 7. Determine The Critical Control Points 1. Conduct Hazard Analysis (CCP) 2. Determine The Critical Control Points 8. Establish Critical Limit (CCP) 9. Establish Monitoring System 3. Establish Critical Limit 10. Establish Corrective Actions 4. Establish Monitoring System 11. Establish Verification Procedures 5. Establish Corrective Actions 12. Establish Documentation and Record 6. Establish Verification Procedures Keeping 7. Establish Documentation and Record Keeping
11 LTS GOBAL ACADEMY
Universitas Pasundan
ISO 22000:2005 – The Concept
HACCP Quality Corrective Audit Action Rework Hold and Product Control Release Recall Equipment Storage and Consumer Good Lab Calibration Transport Response Practice Control of Allergen Foreign Obj Weight Identification Operation Control Prevention Control & Traceability Label Shelf Life Consumer Incoming Supplier Specification Design Evaluation Testing Inspection Quality Mgt Utilities Equipment Waste Product Maintenance Sanitation Pest Control Management Design Disposal Development Quality Mgt Document Emergency House- Plant Training Hygiene Zoning System Control Preparedness keeping Structure
12 LTS GOBAL ACADEMY
Universitas Pasundan
ISO 22000:2005 – The Concept
HACCP
Quality Corrective Communication Rework Audit Hold and Action Product Control Release Recall Equipment Storage and Consumer Good Lab Calibration Transport Response Practice Control of Allergen Foreign Obj Weight Identification Operation Control Prevention Control & Traceability Label Shelf Life Consumer Incoming Supplier Specification Design Evaluation Testing Inspection Quality Mgt Utilities Equipment Waste Product Maintenance Sanitation Pest Control Management Design Disposal Development Quality Mgt Document Emergency House- Plant Training Hygiene Zoning System Control Preparedness keeping Structure
System Management
13 LTS GOBAL ACADEMY
Universitas Pasundan
FSMS ISO 22000:2005 – The Concept Statutory and regulatory authorities Producers of pesticides, fertilizers, and veterinary drugs Crop producers Food chain for the production of ingredients and additives Feed producers Transport and storage operators Primary food producers Producers of equipment
Food manufacturers Producers of cleaning and
sanitizing Secondary food producers Producers of packaging materials
The New Food Safety Standard ISO 22000. Assessment, Comparison and Correlation With HACCP and ISO 9000:2000. The Practical Implementation in Victual Business
The New Food Safety Standard ISO 22000. Assessment, Comparison and Correlation With HACCP and ISO 9000:2000. The Practical Implementation in Victual Business
