The training is for professional development purposes, and the certificate obtained does not replace the MYK authorization certificate in trainings where the MYK authorization certificate is mandatory.

Training Purpose

• ISO 22000 is the only internationally recognized standard for the food industry, covering all organizations in the food chain from farms and fields to food service and defining the requirements of food safety management systems. By implementing ISO 22000, food safety is improved.

• Informing participants about the minimum requirements for meeting food safety management system standards that can be continuously improved by setting up, implementing, and reviewing within organizations to produce reliable products that do not endanger human health in the food chain.

• Explaining the preparation of the necessary documents, including food safety policies, food safety objectives, manuals, procedures, hazard and risk analysis, prerequisite and operational prerequisite programs, HACCP plans, and other supporting documents to establish, implement, and continuously improve a food quality management system.

Training Objectives

• Ensure the prevention of possible risks and errors that could negatively affect human health and hygienic conditions in production and service units in the food sector by gathering feedback from managers and employees.

• Enable the interpretation of ISO 22000 Standards and its clauses.

• Ensure the understanding and applicability of system setup stages.

• Encourage employees to adopt a more conscious, contributive, and problem-solving approach toward their work, processes, and environment.

• Ensure quick adaptation through example applications and hands-on practice for participants.

Training Content

• Explanation of basic food safety concepts / standard structure.

• Creating and working with the food safety team.

• Documentation structure of food safety management systems.

• Preparation of food safety manual and procedures.

• Creating job descriptions.

• Creation of prerequisite and operational prerequisite programs.

• Hazard analysis and risk assessment / Preparation of HACCP plan.

• Preparation of supporting documents (instructions, forms, charts, etc.).

• Observation System Application (Document Control).

• Validating, verifying, and improving the food safety management system.

Target Audience

• Managers and responsible personnel who will participate in the implementation of HACCP and ISO 22000 in the organization.

• Quality and hygiene department managers and personnel who will organize HACCP and quality system applications, managers and personnel of related units.

• Food Engineers, Veterinarians, Chemical Engineers, Agricultural Engineers, Biologists, Chemists, and students in related departments.

• Students of Food Science, Technology, and Microbiology.

• Anyone who aims to have a career in food safety, production, and sales, and those who want to acquire knowledge in the field.

Trainer

Prof. Dr. Mustafa Tayar

Training Duration

1 day / 4 hours