Thank you for sending your enquiry! One of our team members will contact you shortly.
Thank you for sending your booking! One of our team members will contact you shortly.
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
Testimonials (1)
Speed of response and communication