I. ISO22000 food safety management system
1 and ISO 22000 are international standards, which define the requirements of food safety management system and apply to all organizations in the food chain from farm to table.
2. Food safety management system ISO 22000: 2005.
3. М 22000: 2005 is not only the guiding standard for describing the food safety management system, but also the basis for the organization certification and registration of food production, marketing and supply.
4. The food safety management system required by 4.ISO22000 international standard includes the following elements:
Interactive communication, system management, premise scheme, HACCP principle
Second, the ISO22000 food safety management system maintenance personnel training needs
Personnel who undertake the responsibilities of quality management system should have the ability requirements of corresponding posts and be trained to meet the specified requirements. It applies to all personnel who undertake the responsibilities stipulated in the quality management system, including temporary employees and, if necessary, suppliers' personnel.
(1) The personnel who undertake the responsibilities specified in the quality management system should have corresponding abilities.
(2) The internal auditors of the quality management system should obtain corresponding qualifications through training.
(3) The Human Resources Department should identify the ability requirements of personnel engaged in activities affecting quality, and organize the formulation of training requirements according to the job responsibilities of new employees, on-the-job employees, transferred employees and special types of work.
(4), training content
(1), standard knowledge of food safety management system
1, understand the contents and requirements of each clause in GB/T22000 standard;
2. Understand the terminology in GB/T22000 standard;
3. Master the principle and application of food safety management;
4. Understand the application of food safety management system in different organizations;
5. Understand the differences and priorities between cited documents, and the application of cited documents in different audit situations;
6. Understand the information systems and technologies used for the authorization, security, distribution and control of documents, data and records;
7. Understand food safety and quality management tools and their applications (such as risk analysis and statistical process control). ).
(2), food safety expertise:
A) knowledge of food safety management
1, food safety management and related terms;
2.HACCP principle, food safety hazards identification and evaluation technology;
3. Food safety management principles, including PRPs
4. PRP of relevant industry categories (see Appendix A);
5. Specific products, processes and operations (see Appendix A);
6. Evaluation of control measures and influencing factors in food safety hazards;
7. Application of control measures in food organization.
B) knowledge of food science and technology
1, food science and technology terms;
2. Knowledge of food classification;
3. Food technology and its characteristics;
4, food hygiene control procedures;
5, food factory design, layout principles, related infrastructure, equipment and working environment;
6 food safety hazards (classification and its existence in different products and processes);
7, food sensory, physical and chemical, microbial detection technology, commonly used inspection methods and equipment;
8. Food safety standards and product technical requirements.
C) Relevant laws, regulations, norms and standards of the food industry.
D) general microbiology and general chemistry related knowledge.
(3) Laws and regulations:
1, to understand the application of relevant laws, regulations and standards, as well as the application of other requirements related to management system and audit activities;
2. Understand the requirements of national certification and accreditation laws and regulations;
3. Understand international treaties and conventions, contracts and agreements;
4. Understand other requirements that the organization complies with;
5. Understand the requirements of CCAA auditor's code of conduct.
(4), organizational status:
1. Understand the basic knowledge of enterprise management and operation, such as the scale, structure, functions and relationships of the organization;
2. Understand the overall operation process and related terms of the organization;
3. Pay attention to the organization's culture and local social customs.
(5), audit knowledge:
1, management system audit to understand the contents of chapters 3, 4 and 6 of GB/T1901standard;
2. Understand the application of auditing principles, procedures and technologies;
3. Understand the relationship between the auditee's management system and audit criteria;
4. Understand how to implement effective audit in the auditee's organizational environment;
5. Understand the suitability of using sampling technology in the audit and its influence on the results;
6. Maintain the confidentiality and security of information;
7, in order to effectively and efficiently implement the management system audit, should have the specific performance of personal quality.
(v) Training forms and methods
(1) Form: out-of-town training, internal training, centralized training and individual self-study;
(2) Mode: full-time, part-time and part-time (on-the-job).