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Course Outline

Introduction to ISO 22000

  • Overview of food safety management systems.
  • Purpose and benefits of ISO 22000 certification.
  • Comparison with other food safety standards (HACCP, FSSC 22000, etc.).

Understanding the ISO 22000 Framework

  • Key components of ISO 22000:2018.
  • High-Level Structure (HLS) and its significance.
  • Integration with other management systems (ISO 9001, ISO 14001).

Prerequisite Programs (PRPs) and Operational PRPs

  • Understanding prerequisite programs.
  • Determining operational PRPs.
  • Ensuring hygiene and sanitation measures.

Hazard Analysis and Critical Control Points (HACCP)

  • Principles of HACCP in ISO 22000.
  • Conducting a hazard analysis.
  • Establishing critical control points (CCPs).

Developing and Implementing an FSMS

  • Key documentation and records required.
  • Setting up food safety objectives.
  • Roles and responsibilities in food safety management.

ISO 22000 Internal Auditing

  • Understanding internal audit requirements.
  • Conducting a food safety internal audit.
  • Reporting and corrective actions.

Preparing for ISO 22000 Certification

  • Steps in the ISO 22000 certification process.
  • Common challenges and how to overcome them.
  • Working with certification bodies.

Compliance and Continuous Improvement

  • Maintaining ISO 22000 certification.
  • Implementing continuous improvement strategies.
  • Legal and regulatory compliance in food safety.

Case Studies and Practical Applications

  • Real-world examples of ISO 22000 implementation.
  • Lessons learned from successful food safety programs.
  • Interactive workshop on FSMS planning.

Summary and Next Steps

  • Key takeaways from the course.
  • Resources for further learning.
  • Q&A and discussion.

Requirements

  • Fundamental understanding of food safety principles.
  • Familiarity with HACCP (Hazard Analysis and Critical Control Points).
  • Experience in food production, quality assurance, or compliance is advantageous.

Target Audience

  • Food safety managers.
  • Quality assurance professionals.
  • Compliance officers within the food industry.
  • Food production supervisors.
  • Business managers involved in the food supply chain.
 14 Hours

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