Alula Quality & Standardization Consultants

Consultant in Food Safety Management Systems 22000:2018

Prepare d. Healing Muhammad Yassin Gawish

Quality Consultant (Nutrition and Education)

Accredited by several Arab and international bodies

 

An Introduction:

ISO 22000 is an international standard that covers all organizations in the food chain, regardless of their size and complexity. Organizations that participate directly or indirectly, such as hospital nutrition, include food producers, food processors, and organizations that provide food services, sanitation services, storage, and other food-related items.

ISO 22000 is a preventive system developed to prevent consumer exposure to food-borne diseases and aims to control all processes within the food chain with all factors such as infrastructure, raw materials, personnel, and equipment.

ISO 22000 is a standard obtained by combining the essential elements of ISO 9001 and HACCP to ensure continuity in the development, implementation, and development of the SSMS Food Safety Management System.

Clinical nutrition in hospitals is an essential link in the food chain, as it links the nutrition of patients in hospitals, the nutritionist, and the suppliers of basic food products to the hospital. Some hospitals may deal with private restaurants to provide them with healthy foods for hospital patients.

Therapeutic nutrition is defined as a therapeutic approach, which aims to treat medical diseases and related symptoms by following a specific diet, formulated and followed up by nutritionists, and this diet is based on the medical, psychological, social and dietary history of the patient, in addition to medical examinations.

The role of medical nutrition therapy is to reduce the risk of developing complications

In pre-disease conditions such as diabetes, as well as mitigating the effects of existing conditions such as high cholesterol and others. This is done in accordance with the most important nutritional recommendations provided by studies, research, and modern scientific references.

The nutritionist, who has sufficient experience in nutritional care, is responsible for the nutritional aspect of the patient only, and he works in hospitals, health centers, schools and others, with members of the health team for patient care. His role is to assess the nutritional status of the individual, plan an integrated diet, and provide nutritional advice, as he is a friend who has trained the patient to lead him to the path of optimal health.

Course requirements:

 

University degree in a scientific field.

 

ISO 22000 is useful for:

 

  • Improve management and communication.
  • Quality, reliability, and safety guarantees.
  • Reduce costs from withdrawals or recalls.
  • Improving reputation and brand loyalty.
  • Fewer foodborne illnesses.
  • Better quality and safer jobs in the food industry.
  • Increasing the efficiency of controlling food safety risks.
  • Systematic management of prerequisite programs.
  • A sound basis for making decisions, and better planning.

Who is this course for?

  • Workers in the food chain.
  • Department of Nutrition in Hospitals.
  • Restaurants and food factories.
  • For everyone who wants to work in the food field.
  • For anyone interested in learning about food culture and its relationship to other sciences (psychological and social….)
  • For everyone who wants to develop their skills and experience in the field of food, health, and quality sciences.
  • For those interested in obtaining the ISO 22000 certificate.

Course objectives:

At the end of this course each trainee will be able to:

 

  • Know the basics of laboratory analysis.
  • Acquisition of work skills in the field of nutrition.
  • Knowing the concept of public health and its levels and the factors causing poor public health and its importance.
  • Know the key nutrients.
  • Know the nutritional needs of the human body.
  • Distinguish between the following concepts food pyramid, food plate and food groups.
  • Find out how to calculate the body’s energy needs.
  • Knowing how to organize an integrated nutritional program.
  • Find out how to assess nutritional value.
  • Learn how to evaluate nutrition.
  • Study the various types of global diets.
  • Understanding the definition of obesity, as well as its many forms, classification, and treatment methods.
  • Understand the definition of body ideals.
  • Separate thinness from apex neuralgia and bulimia nervosa.
  • Understanding the various cases of malnutrition.
  • Understanding the functioning of the digestive system, as well as digestive disorders and diets.
  • Understanding the many forms of diabetes and diabetic diets.
  • Know the complications of diabetes and diets.
  • Knowing the functions of the kidneys, diseases of the renal system, and diets for diseases of the renal system.
  • Knowledge of joint and rheumatic diseases and diets for joint and rheumatic diseases.
  • Application of nutritional diets for some disease states.
  • Foodborne diseases.
  • Know the meaning of quality.
  • Knowledge of quality principles.

Follow the course objectives:

  • Knowledge of quality standards.
  • Analyze risks and develop a plan to control them.
  • Implementation of strategic planning for food establishments.
  • Self-assessment of food establishments.
  • Knowledge of the PDCA continuous performance improvement model.
  • Knowledge of statistical methods.
  • Steps for implementing the ISO 22000 standard.
  • Steps for the internal audit of food establishments.
  • Steps for an external audit of food establishments.
  • Knowing how to obtain a quality certificate in food safety 22000.

Course syllabus

Module one: A Healthy Diet.

Module Two: Nutritional Disorders.

Module Three: Therapeutic Nutrition for Diseases of the Digestive System.

Module Four: Therapeutic nutrition for patients with diabetes and its complications.

Module Five: Therapeutic Nutrition for Heart and Circulatory Diseases.

Module Six: Therapeutic Nutrition for Diseases of the Renal System.

Module Seven: Patient Nutrition in Hospital and Genetic Diseases.

Module Eight: Nutritional management of respiratory diseases, joint diseases, rheumatism, and patients with surgery and burns.

 

Module Nine: Nutritional management of patients with cancer, acquired immunodeficiency syndrome, neuromuscular diseases, and epilepsy.

Module Ten: Athlete Nutrition

Module Eleven: Nutrition during the different stages of life.

Module Twelve: Psychological adjustment and its impact on health and nutritional status.

Module Thirteen: Foodborne Diseases.

Module Fourteen: Quality in Food Safety ISO 22000

Module Fifteen: Healthy Diet

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