Introduction to ISO 22000:2018

Whatever their size, or product, all food producers have a responsibility to manage the safety of their products and the well-being of their consumers. That’s why HACCP and ISO 22000 exists.

The consequences of unsafe food can be serious. Food safety management standards help organisations identify and control food safety hazards. Applicable to all types of producer, ISO 22000:2018 provides a layer of reassurance within the global food supply chain, helping products cross borders and bringing people food that they can trust.

Food Safety Plus offers ISO 22000 training at your place of work.

Call us today for an obligation free quotation (08) 9305 0212

Learn how to embed continual improvement at the heart of your organisation through an ISO 22000 Food Safety Management System (FSMS). The revised standard is an opportunity for your organisation to increase it’s focus on improving food safety performance.

Identify the structure and requirements of an effective management system, and what this means for you. Gain a thorough insight into food safety management systems and the key concepts and structure of ISO 22000, key terms, definitions and the ISO standardized high level structure. You’ll learn to interpret and apply the key concepts and principles of the standard to existing processes within your organization.

Who should attend?

Anyone involved in the planning, implementing, maintaining, supervising, or auditing of an ISO 22000 food safety management system.

What will I learn?

You will learn:

  • What a Food Safety Management System (FSMS) is
  • Why a FSMS is important to an organization and its benefits
  • The background of ISO 22000:2018 and its intended results
  • The terms and definitions used
  • The key concepts and structure of ISO 22000:2018
  • The main requirements of ISO 22000:2018

How will I benefit?

This course will help you to understand the ISO 22000 food safety management system organizations requirements relative to:

  • The ability to consistently provide safe foods and relevant products and services that meet customer and applicable statutory and regulatory requirements
  • Addressing risks associated with its objectives
  • The ability to demonstrate conformity to specified food safety management system requirements

Call us today for more information (08) 9305 0212


Global food security and nutrition

The United Nation’s Food and Agriculture Organisation (FAO) recently released report “The State of Food Security and Nutrition in the World” shows that hunger is again on the rise. The report shows that the prevalence of undernourishment has stabilised, but the absolute number of undernourished people continues to rise.

The report notes that whilst world population has grown steadily, many countries have not witnessed sustained growth. The economy of many countries has not grown as much as expected and factors including conflict and climate change have led to major changes in the way food is produced, distributed and consumed, creating new food security and nutrition challenges.


Postponing HACCP Certification and Regulatory Food Safety Audits Due to Coronavirus

With the introduction of the Social Distancing Rules, the health and safety of our clients and team is our first priority and it is important we take a pro-active and measured approach to reduce the spread of COVID-19. With these extenuating circumstances in mind, we have decided to implement a procedure to defer all face to face interactions including audits, consulting and training.

We will continue to be available to assist you during this difficult period so please do not hesitate to contact us on:

Phone: (08) 9305 0212

Email:  Edward ( directly.

We will also shortly be in touch with individual clients to reschedule audits and training programs as new information becomes available.

Stay safe and healthy!


Fresh Produce Food Safety

The Fresh Produce Safety Centre Australia & New Zealand (FPSC A-NZ) has released an updated version of the Guidelines for Fresh Produce Food Safety. Launched at a recent industry conference and trade show, the guidelines are designed to assist all entities involved in the fresh produce supply chain to identify and assess potential food safety hazards.

The Guidelines for Fresh Produce Food Safety 2019 will ensure Australian produce has the highest safety standards of any produce anywhere in the world. These guidelines set out the procedures and steps to prevent or respond to contamination, and covers a comprehensive list of practices and potential hazards to assist growers, packers, transporters, wholesalers and retailers along the supply chain

The needles in strawberries scare of 2018 was an example of an incident that caused damage to the strawberry industry, resulting in supermarkets pulling strawberries off shelves and tonnes of fruit being thrown away at the peak of the growing season. Investigations by the Food Standards Australia New Zealand (FSANZ) identified potential weaknesses in the supply chain, resulting in several recommendations to government and industry outlined in the strawberry tampering incident report.

With so many links in the supply chain, it can be difficult to identify where a particular hazard originated, hence the need for a comprehensive set of guidelines applicable to the entire produce supply chain.


Foodborne Illness in Australia

Food poisoning is the name for a range of illnesses caused by eating or drinking contaminated food or drink. It is also called foodborne illness.

The effects of foodborne illness are considerable:

  • 1.2 million people visit the doctor
  • 300,000 prescriptions are written for antibiotics
  • 2.1 million days of work are lost every year.
  • 15,000 to 18,000 hospitalisations occur
  • An estimated 125 people die each year from foodborne illnesses

Most food poisoning is caused by harmful micro-organisms (pathogens) getting into food and drink.

  • The most common types of food poisoning are caused by:
  • bacteria eg Salmonella, Campylobacter, E.coli and Listeria
  • viruses eg Norovirus, Rotavirus and Hepatitis A
  • toxins produced by some bacteria such as Staphylococcus aureus, Bacillus cereus and Clostridium perfringens.

Some of these micro-organisms can also be transferred from person-to-person with or without symptoms, or via contaminated surfaces. The symptoms they cause are the same even if food is not involved.


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