Certified Lead Implementer Professional for (ISO 22000:2018)

Course Aim

Obtain a detailed understanding of ISO 22000:20 and its application based on the principles of Hazard Analysis and Critical Control Point (HACCP), emerging supply chain risks and managing food safety within your organization in a systematic manner. 

Course Description

The main concerns of the food industry is the safety of products and brand reputation. Organizations that produce, manufacture, handle or supply ingredients and food recognize the need to assure customers that their products are safe and free from contamination. Failures in the food supply chain can not only be dangerous to customers but prove costly in terms of company reputation, financial penalties and shareholder value. Food is an essential part of everyday life and managing its preparation is important to make sure the food you serve is safe to eat. High-profile food-related incidents such as those involving Salmonella and E.coli O157 have only served to increase general awareness of food safety issues. 
Changes to the food safety legislation will require that all food businesses, including caterers, apply food safety management procedures based on the principles of Hazard Analysis and Critical Control Point (HACCP) to their business. 

CLIP-FSMS aims to assure the authenticity of food by minimizing the chance of a food borne illness through risk assessment of your organization, supply chain, process and product. In preparation for this, BSI decided to develop this course and to cater the demands of the food safety professional. This 5 day course provides insight into the fundamentals of food safety requirements and its advantages. It provides an insight into how food safety concepts can help organization to understand the stake holders concern, and gain confidence that the quality and product safety.