Training Objective:

To teach participants the basic concepts and procedures for establishing, implementing and continuously improving food safety management systems.

Main Sections of the Training:

1. Requirements of the ISO 22000:2018 Standard

2. Introduction to the HACCP system;

3. Principles of safe food production

4. Organization of internal audits

Benefits of the Training:

· Strengthening food safety control;

· Compliance with customer and market requirements;

· Improvement of management and operational processes.