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


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.

  • Item #: 0110bISO
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Price $429.00