ISO 22000 Food Safety Management Systems
Management-system requirements for organizations in the food chain
An introduction to ISO 22000 food safety management systems, focusing on prerequisite programmes, hazard analysis, control planning and system review.
Ask about this program on WhatsAppExamples and exercises can be adapted to the establishment, participant level and client needs. Contact us to confirm the final content, dates, fees and delivery format before registration.
Who is this program for?
- Food safety and quality assurance personnel in food businesses.
- Professionals responsible for production, processing, packing, storage, transport or food service.
- Food-safety and HACCP team members and management-system coordinators.
What the program covers
- Explain the general purpose and food-chain scope of ISO 22000.
- Describe the role of PRPs and good hygiene practices before hazard analysis and control.
- Recognize the broad steps of food-safety hazard analysis.
- Identify topics and records a site team can review when monitoring its system.
Key topics
- System scope and organizational responsibilities across the food chain.
- Prerequisite programmes and good hygiene practices as foundations of the system.
- Identifying and assessing food-safety hazards and planning controls.
- Introductory concepts: PRPs, OPRPs and CCPs.
- Monitoring, responding to deviations, documented information, performance review and improvement.
Common question
Does an ISO 22000 course certify a facility?
No. Training does not certify a facility or establish compliance on its own. If an organization chooses to pursue certification, an independent certification body assesses its system against applicable requirements.
General official references
For context on relevant primary references; these do not replace competent-authority requirements or an authorized copy of a standard.
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