Course Content
1. Introduction
2. Scope and Normative Reference
3. Terms and Definitions
4. Construction and Layout of Buildings
5. Design and Layout of Facilities
6. Utilities
7. Pest Control
8. Waste Management and Recycling
9. Equipment suitability and maintenance
10 Management of purchased materials
11 Storage (warehousing-Transport)
12. Measures for prevention of contamination
13. Cleaning and Disinfection
14. Personal Hygiene and Behaviour
15. Product and Consumer Information: Requirements
16. Food Defense & Fraud Prevention
Course Feedback (Required)
1.1 Introduction
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1.2 ISO 22002-100
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Scope and Normative Reference
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Terms and Definitions
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Requirements
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Interpretation and Guide
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Requirements
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Interpretation and Guide
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Requirements
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Interpretation and Guide
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Requirements
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Interpretation and Guide
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Quiz 1
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1 Quiz
Quiz 1
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Requirements
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Interpretation and Guide
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Requirements
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Interpretation and Guide
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Requirements
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Interpretation and Guide
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Quiz 2
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1 Quiz
Quiz 2
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Requirements
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Interpretation and Guide
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Requirements
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Interpretation and Guide
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Requirements
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Interpretation and Guide
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Quiz 3
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1 Quiz
Quiz 3
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Requirements
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Interpretation and Guide
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Interpretation and Guide
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Requirements
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Annex A
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Annex B
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Quiz 4
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1 Quiz
Quiz 4
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Course Feedback
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Final Quiz
Final Exam
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