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Food Safety Online Training
Recorded Webinars collaborated with Foodseminarsinternational
ISO22000:2005 - PART I and II
Understanding ISO 22000:2005
This is a 2-part webinar.

Understanding ISO 22000:2005

The abundance of food safety schemes worldwide has led to uneven application of food
safety standards, confusion regarding requirements, and increasing complexity and costs to
suppliers that are obliged to conform to multiple programs. Individual companies and food
industry groups have also developed, published and adopted their own standards under the
Global Food Safety Initiative (GFSI). Depending on the size and scope of a given company’s
business, it may be responsible for knowing and applying the rules and standards of multiple
countries and industries.

The international Food Safety Management Standard ISO 22000:2005 was developed in
response to a need for a worldwide standard supported by an independent international
organization which would encourage harmonization of national and private standards for food
safety management and control. The standard defines food safety as the concept that
foodstuffs should not be harmful to the consumer and recognizes that hazards can be
introduced anywhere in the supply chain.

This two part webinar examines the interrelatedness of food safety in the the supply chain,
and offers a method of hazard analysis that results in Operational Prerequisites (OPR),
Prerequisite Programs (PRP) and in critical controls.

- PART I -

This webinar examines the HACCP management functions that ISO 22000 covers:

Need for ISO 22000:2005
How to use the HACCP plan to do the risk assessment
Global Food Safety Initiative
Seven HACCP Principles and the ISO scheme
Use of a hazard analysis model to determine pre requisite and operational pre requisites
programs

- PART II -

This webinar provides an overview of ISO 22000:2005 specification HACCP system
management

4.0 Food Safety Management System
5.0 Management Responsibility
6.0 Food Safety Resources Requirements
7.0 Food Safety Realization Requirements
8.0 Food Safety Confirmation Requirements

Intended Audience:

Product Developers
R&D
Nutrition
Regulatory Specialists
Quality Control/Quality Assurance
Food Processors
Food Manufacturers
Dieticians
Food Inspectors
Food Safety Personnel
Sales & Marketing
Food Service/Retail
Operations Supervisors and Managers

Presenter - Roy E. Costa

Roy E. Costa, R.S, M.S (M.B.A)., President of Environ Health Associates, is a Registered
Sanitarian with over 30 years of experience in the field of disease prevention, public health,
and education. He is a practitioner in the environmental, sanitary, and public health sciences
whose vocational efforts are directed towards the evaluation and management of those
factors and mechanisms that impact upon the public health, quality of life, and determinants of
risk.

His experience covers a broad range of public health protection and promotion activities, with
food safety being his specialty. As a field sanitarian, supervisor, and trainer with Florida State
and county health agencies, he conducted over 10,000 inspections of public facilities,
including restaurants, supermarkets, processing plants, convenience stores, prisons, outdoor
events, schools, institutions, water plants, sewage plants, and Mr. Costa has conducted
hundreds of training sessions. His regulatory experience as an environmental investigator
includes over 100 epidemiological investigations of illness outbreaks, including E. coli,
salmonellosis, shigellosis, hepatitis A, norovirus, tuberculosis, scabies, and MRSA among
others.

In the area of food safety and related fields, Mr. Costa has delivered more than 100
presentations; published more than 50 articles and technical reports; and has been
interviewed for television, radio, and newspapers more than a dozen times.

Mr. Costa has served as both the Past President of the Florida Association for Food
Protection, as well as the Florida Environmental Health Association.

Webinar Price ($429)
Click here to buy it

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