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Course Outline

Introduction to ISO 22000

  • Foundations of food safety management systems
  • Strategic objectives and organizational advantages of ISO 22000 accreditation
  • Comparative analysis with alternative food safety benchmarks (e.g., HACCP, FSSC 22000)

Framework Components of ISO 22000

  • Core elements of the ISO 22000:2018 standard
  • Application of the High-Level Structure (HLS) and its operational relevance
  • Synergies with complementary management systems (ISO 9001, ISO 14001)

Prerequisite Programs (PRPs) and Operational PRPs

  • Definition and scope of prerequisite programs
  • Identification of operational prerequisite programs
  • Implementation of hygiene and sanitation controls

Hazard Analysis and Critical Control Points (HACCP)

  • HACCP principles within the ISO 22000 framework
  • Methodologies for hazard assessment
  • Designation and monitoring of critical control points (CCPs)

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

  • Documentation and recordkeeping requirements
  • Definition of measurable food safety goals
  • Assignment of roles and responsibilities for accountability

Internal Auditing for ISO 22000

  • Requirements for internal audit programs
  • Procedures for executing food safety audits
  • Audit reporting and implementation of corrective actions

Preparation for ISO 22000 Certification

  • Procedural steps for the certification process
  • Identification of common obstacles and mitigation strategies
  • Engagement protocols with accredited certification bodies

Maintaining Compliance and Driving Continuous Improvement

  • Maintenance of certification status
  • Strategies for ongoing process enhancement
  • Adherence to applicable legal and regulatory mandates for public sector operations

Case Studies and Applied Learning

  • Analysis of successful FSMS implementation examples
  • Key insights from established food safety programs
  • Collaborative exercise on FSMS design

Summary and Future Actions

  • Review of essential course outcomes
  • Curated resources for professional development
  • Open forum for discussion and inquiry

Requirements

  • Foundational knowledge of food safety standards and regulations
  • Proficiency with HACCP (Hazard Analysis and Critical Control Points) methodologies
  • Practical experience in food manufacturing, quality assurance, or regulatory compliance is advantageous

Target Audience

  • Food safety management personnel
  • Quality assurance specialists
  • Compliance officers within the food sector
  • Production supervisors
  • Business managers overseeing food supply chain operations

This training module is designed for government agencies and private sector stakeholders requiring standardized protocols to ensure public health safety and operational integrity.

 14 Hours

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