Food Safety and Quality Assurance

  1. Food Safety Management Systems (FSMS)
    1. Introduction to FSMS
      1. Purpose and Benefits
        1. Key Components
          1. System Integration
          2. ISO 22000 Standard
            1. Key Elements and Structure
              1. Management Responsibility
                1. Resource Management
                  1. Planning and Realization of Safe Products
                    1. Validation, Verification, and Improvement
                    2. Integration with HACCP
                      1. Harmonization of Requirements
                        1. Implementation Strategies
                        2. Certification Process
                          1. Audit Requirements
                            1. Certification Bodies
                              1. Maintenance of Certification
                            2. Global Food Safety Initiative (GFSI)
                              1. Role and Mission of GFSI
                                1. Benchmarking Process
                                  1. Benchmarked Schemes
                                    1. Safe Quality Food (SQF)
                                      1. Structure and Requirements
                                        1. Certification Process
                                          1. Levels of Certification
                                          2. BRC Global Standards (BRCGS)
                                            1. Key Elements
                                              1. Audit Process
                                                1. Grade System
                                                2. FSSC 22000
                                                  1. Scheme Overview
                                                    1. Certification Steps
                                                      1. Additional Requirements
                                                      2. Canada GAP
                                                        1. Scope and Application
                                                          1. Certification Process
                                                      3. Implementation Strategies
                                                        1. Gap Analysis
                                                          1. Implementation Planning
                                                            1. Resource Allocation
                                                              1. Timeline Development

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                                                            4. Hazard Analysis and Critical Control Points (HACCP) System

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                                                            6. Quality Assurance and Quality Control