$1,999.99Original price was: $1,999.99.$1,499.99Current price is: $1,499.99.
The ISO 22000 Transition training course enables you to gain a thorough understanding of the differences between ISO 22000:2005 and ISO 22000:2018. During this training course, you will be able to acquire the necessary knowledge and expertise to support an organization in planning and implementing the process of transitioning from an ISO 22000:2005 Food Safety Management System (FSMS) to ISO 22000:2018 in a timely manner.
$1,999.99Original price was: $1,999.99.$1,499.99Current price is: $1,499.99.
The age of globalization has brought new challenges to all industries, and the food industry is no exception. The origin and safety of food products is a main concern in today’s market. It has become increasingly difficult to have proper knowledge on the production methods and origin of food products. Internationally recognized food safety measures are no longer a privilege; they have become a basic requirement for all organizations that deal with food production or service.
$1,999.99Original price was: $1,999.99.$1,499.99Current price is: $1,499.99.
The ever-increasing popularity of food safety, as one of the key aspects of the food industry, has boosted demands from organizations to get certified against ISO 22000. Such certification demonstrates commitment from organizations toward the wellbeing of their consumers and provides sustainability in the market. A PECB auditor credential is a formal and independent recognition of your personal competences. It proves that you are qualified to conduct food safety management system (FSMS) audits for a certification body.
$1,999.99Original price was: $1,999.99.$1,499.99Current price is: $1,499.99.
The PECB Certified ISO 22000 Foundation training course presents the basic information on the concepts of food safety management and an overview of the ISO 22000 requirements. By participating in this training course, you will be able to understand the different aspects of an FSMS based on ISO 22000, including the top management commitment, food safety policy, work environment, operational controls, PRPs, traceability, hazard controls, performance evaluations, and continual improvement.
