Overview of the new ISO 22000:2018 Standard

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  • เผยแพร่เมื่อ 4 ม.ค. 2025

ความคิดเห็น • 19

  • @muhammadaltaf9651
    @muhammadaltaf9651 4 ปีที่แล้ว +4

    Dear Dr. David
    I beleive you are the only person in my food safety life who has very clear concept on ISO 22000 standard. Thank you for this video and your clear concept on ISO 22000 standard and terminology. I wish to attend your more lectures in future.

  • @rashids.p97
    @rashids.p97 4 ปีที่แล้ว +1

    Very informative sir. Looking forward to hear more from you

  • @bavuidichat
    @bavuidichat 3 ปีที่แล้ว

    Very informative, sir . Thank for sharing.

  • @henrysailo29
    @henrysailo29 6 ปีที่แล้ว

    Last night I have attended this course it's very informative .

  • @marialourdesmangaban5791
    @marialourdesmangaban5791 3 ปีที่แล้ว

    very enlightening! Thanks.

  • @UchuujinSan
    @UchuujinSan 6 ปีที่แล้ว

    Very informative. Especially the part about considering the packaging as a potential 'foot safety' hazard :)

  • @Razby07
    @Razby07 5 ปีที่แล้ว

    Very good work

  • @anuprajghimire2315
    @anuprajghimire2315 5 ปีที่แล้ว

    how do I get certificate of attendance

  • @dhavalvyas7499
    @dhavalvyas7499 5 ปีที่แล้ว

    Nice info shared doc, just keen to know if an organisations scope is storage and distribution of frozen products, whether temperature monitoring would be a CCP or an oprp....as per my understanding it has to be CCP...but according to definition of CCP, it needs to be part of processing step....which isn't the case here...can you share your views/ insight on this?

    • @dhavalvyas7499
      @dhavalvyas7499 5 ปีที่แล้ว

      Hello sir, it would be helpful if you share your views

    • @prateekkatariya6225
      @prateekkatariya6225 4 ปีที่แล้ว

      It is a CCP because in your case it became essential for it to be as a lot of safety hazards are related to temperature not being right

  • @carolleehardison8671
    @carolleehardison8671 5 ปีที่แล้ว

    Screens and magnets continue to be considered control measures because they still reduce a food safety hazard to an acceptable limit.

  • @Ifsqn
    @Ifsqn  5 ปีที่แล้ว +1

    Best to ask your questions on the forum www.ifsqn.com/forum

  • @kimpyrant1204
    @kimpyrant1204 4 ปีที่แล้ว

    Thank You for the information

  • @osamamohammedahmed9260
    @osamamohammedahmed9260 5 ปีที่แล้ว

    it is a great lecture just need more clarification specially how to differ between prps and oprps and ccp

  • @frederickowusu7860
    @frederickowusu7860 5 ปีที่แล้ว

    VERY INFORMATIVE

  • @farooleofficial160
    @farooleofficial160 6 ปีที่แล้ว

    ok Dr