- The site of FSMS in quality systems                                                                                                                                                           - The concept of quality in food industries                                                                                                                                       - The concept of PRPs, of  HACCP and of  FSMS

Health Master Plan

- Guides to good hygiene practices                                                                                                                                                         - The family of ISO 22002 standards

Risk-based approach

- Preliminary steps to enable hazard analysis

- Hazard analysis

- Combinations of control measures

- Hazard control plan (CCPs/OPRPs)

- Food defense

- Food Fraud                                                                                                            

Context of Food Companies

- The needs and expectations of interested parties

- Determining the scope of the food safety management system

Concept of  Leadership

-  Commitments

-  Organizational roles, responsibilities and authorities

Planning

- Risks and opportunities

- Objectives of the FSMS

Resources

Competence 

Communication                                                                                                          

Documented information

 Operation

 -Traceability system

 - Emergency preparedness and response

  - Concept of  validation, surveillance and verification (V/S/V)

 - The contribution of the analysis laboratory

Performance and improvement

- Monitoring and  measurement

- Internal audit

- Management review

- Nonconformity , corrective action and Update of the FSMS 

Auditors and employee of certification bodies

Assessors of accreditation bodies

Food Safety experts

Food safety managers and Food Safety team

Food laboratory managers and technicians

Consultants and researchers involved in food safety.