What you'll learn:
- What is a Food Safety Management System and which are its key elements
- What is food safety and which are the HACCP principles
- How to understand and implement the requirements of ISO 22000
- What are the prerequisite programmes (PRPs) for food manufacturing
- How to maintain and improve a FSMS
- The 2024 Amendment to ISO 22000 about climate change
ISO 22000 is the international standard for food safety management systems (FSMS). Built on the principles of HACCP (Hazard Analysis and Critical Control Points), it defines what any organization in the food chain must do to control food safety hazards — microbiological, chemical, physical and allergens — and ensure that food is safe for consumption.
The standard applies to organizations of any size, anywhere in the food chain: food production and processing, farming, feed and animal food production, food retail, catering, food packaging manufacture, and food-related services such as transportation, warehousing, cleaning and sanitation.
This course discusses the requirements of ISO 22000:2018 clause by clause, showing you what an FSMS consists of and how organizations implement, maintain and audit it.
Course structure
Introduction — the concept of food safety, the principles of HACCP, and the standards of the ISO 22000 series
Context of the organization (Clause 4) — internal and external issues, needs and expectations of interested parties, and the scope of the FSMS
Leadership (Clause 5) — top management commitment, the food safety policy, and the food safety team
Planning (Clause 6) — risks and opportunities, food safety objectives, and planning of changes
Support (Clause 7) — resources, competence, awareness, externally provided processes and services, infrastructure and work environment, communication, and FSMS documentation
Operation (Clause 8) — the heart of the standard:
Prerequisite programmes (PRPs) according to ISO/TS 22002-1: buildings and utilities, waste disposal, equipment cleaning and maintenance, prevention of cross-contamination, allergen management, cleaning and sanitation, pest control, personnel hygiene, rework, warehousing, and food defence
Food traceability and preparation for emergency situations
Hazard identification and hazard assessment
Critical control points (CCPs), operational prerequisite programmes (OPRPs) and the hazard control plan
Validation of control measures, handling of potentially unsafe products, and withdrawal and recall procedures
Performance evaluation (Clause 9) — monitoring and measurement, internal audits, and management review of the FSMS
Improvement (Clause 10) — nonconformities, corrections and corrective actions, and continual improvement of the FSMS
Certification — how ISO 22000 certification works, and the conclusions of the course
Who this course is for
Food safety managers, quality managers and food safety team members implementing or maintaining an FSMS
Professionals in food production, processing, retail, catering, packaging and food logistics
Internal auditors and consultants working with food safety management systems
HACCP practitioners who want to understand the full management system that ISO 22000 builds around HACCP
Anyone preparing an organization for ISO 22000 certification or working toward FSSC 22000
Learn what an organization must do to prevent unsafe food from reaching consumers — according to the internationally accepted standard for food safety.
