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Course Outline

Overview of ISO 22000 Standards

  • Survey of food safety management frameworks
  • Rationale and advantages of ISO 22000 accreditation
  • Differentiation from other food safety protocols (e.g., HACCP, FSSC 22000)

Analyzing the ISO 22000 Framework

  • Core elements of the ISO 22000:2018 specification
  • Relevance of the High-Level Structure (HLS)
  • Synergy with other management standards (ISO 9001, ISO 14001)

Prerequisite Programs (PRPs) and Operational PRPs

  • Foundational concepts of prerequisite programs
  • Identification of operational prerequisite programs
  • Maintenance of sanitation and hygiene protocols

Hazard Analysis and Critical Control Points (HACCP)

  • Application of HACCP principles within ISO 22000
  • Methodology for conducting hazard analysis
  • Definition and establishment of critical control points (CCPs)

Development and Execution of a Food Safety Management System (FSMS)

  • Essential documentation and recordkeeping requirements
  • Establishment of measurable food safety objectives
  • Assignment of roles and responsibilities for food safety governance

Internal Auditing under ISO 22000

  • Requirements for internal auditing procedures
  • Execution of food safety system audits
  • Audit reporting and implementation of corrective actions

Certification Preparation for ISO 22000

  • Procedural steps for achieving ISO 22000 certification
  • Identification of common obstacles and mitigation strategies
  • Engagement with accredited certification bodies for government

Maintaining Compliance and Enhancing Performance

  • Requirements for sustaining ISO 22000 accreditation
  • Adoption of continuous improvement methodologies
  • Adherence to legal and regulatory standards in food safety

Case Studies and Operational Applications

  • Exemplary implementations of ISO 22000 standards
  • Insights derived from effective food safety programs
  • Workshop session on FSMS strategic planning

Summary and Forward Actions

  • Critical outcomes and key findings
  • Recommendations for additional professional development
  • Question-and-answer period and open discussion

Requirements

  • Foundational knowledge of food safety protocols
  • Working understanding of HACCP (Hazard Analysis and Critical Control Points)
  • Professional background in food manufacturing, quality assurance, or regulatory compliance is advantageous

Target Participants

  • Food safety program managers
  • Quality assurance specialists
  • Regulatory compliance personnel within the food sector
  • Supervisors overseeing food production operations
  • Administrators and business managers across the food supply chain
 14 Hours

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