This training is for professional development purposes and the certificate received does not replace MYK authorization certificates where required.

Training Objective

• ISO 22000 is the only internationally recognized standard for the food industry, covering all organizations in the food chain from farm to table and defining the requirements of a food safety management system. Implementing ISO 22000 improves food safety.
• To inform participants about the minimum requirements for a food safety management system, which organizations in the food chain can establish, implement, review, and continually improve to produce safe products that do not endanger human health.
• To explain the control of a food quality management system, including food safety policy, food safety objectives, manuals, procedures, hazard and risk analyses, prerequisite and operational prerequisite programs, HACCP plan, and other supporting documents required to establish, implement, review, and continuously improve the food safety management system.

Training Goals

• Ensure managers and employees in production and service units prevent potential risks and errors that may negatively affect human health and hygiene before they occur.
• Provide interpretation of the ISO 22000 standard and its clauses.
• Ensure understanding and applicability of system implementation stages.
• Encourage employees to adopt more conscious, contributory, and problem-solving approaches in their work, processes, and environment.
• Enable participants to quickly adapt through practical examples.

Training Content

• Explanation of basic food safety concepts / standard structure
• Formation and functioning of the food safety team
• Documentation structure of food safety management systems
• Preparation of food safety manuals and procedures
• Creation of job descriptions
• Establishment of prerequisite and operational prerequisite programs
• Hazard analysis and risk assessment / HACCP plan preparation
• Preparation of supporting documents (instructions, forms, charts, etc.)
• Monitoring system implementation (document control)
• Validation, verification, and continual improvement of the food safety management system

Target Audience

• Managers and responsible personnel participating in HACCP and ISO 22000 implementation within the organization
• Quality and hygiene unit managers and staff organizing HACCP and quality system implementation, as well as relevant department managers and staff
• Food Engineers, Veterinarians, Chemical Engineers, Agricultural Engineers, Biologists, Chemists, and students of related departments
• Students of food science, technology, and microbiology
• Anyone aiming for a career in food safety, production, and sales, and who wants to gain knowledge

Instructor

Prof. Dr. Mustafa Tayar

Training Duration

1 day / 4 hours

The training is open for corporate collaboration (institution/company packages) and individual applications are not accepted. The training content can be replanned according to the profile and needs of corporate participants. After mutual discussions, the scope and method of the training (Face-to-Face, Online) are determined and related processes are completed. Upon agreement, suitable dates and location for your participants and instructors are scheduled.