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Course Outline

Introduction to ISO 22000

  • Overview of food safety management systems
  • The objectives and strategic benefits of ISO 22000 certification
  • Comparing ISO 22000 with other standards such as HACCP and FSSC 22000

Mastering the ISO 22000 Framework

  • Core components of the ISO 22000:2018 standard
  • The role and importance of the High-Level Structure (HLS)
  • Integrating ISO 22000 with other systems like ISO 9001 and ISO 14001

Prerequisite Programs (PRPs) and Operational PRPs

  • Defining and understanding prerequisite programs
  • Identifying necessary operational PRPs
  • Maintaining effective hygiene and sanitation protocols

Hazard Analysis and Critical Control Points (HACCP)

  • Applying HACCP principles within the ISO 22000 context
  • Performing comprehensive hazard analyses
  • Establishing and managing Critical Control Points (CCPs)

Building and Deploying an FSMS

  • Essential documentation and record-keeping requirements
  • Defining clear food safety objectives
  • Assigning roles and responsibilities in food safety leadership

ISO 22000 Internal Auditing

  • Understanding the scope of internal audit requirements
  • Executing a thorough food safety internal audit
  • Documenting findings and implementing corrective actions

Getting Ready for ISO 22000 Certification

  • Navigating the steps of the ISO 22000 certification journey
  • Addressing common hurdles and strategies for success
  • Collaborating effectively with certification bodies

Maintaining Compliance and Driving Improvement

  • Sustaining your ISO 22000 certification over time
  • Implementing strategies for continuous operational improvement
  • Meeting legal and regulatory standards in food safety

Real-World Case Studies and Applications

  • Examining practical examples of ISO 22000 deployment
  • Extracting lessons from successful food safety initiatives
  • Participating in an interactive FSMS planning workshop

Conclusion and Path Forward

  • Summarizing key insights from the course
  • Accessing resources for continued professional development
  • Final Q&A and open discussion

Requirements

  • A foundational grasp of food safety fundamentals
  • Working knowledge of HACCP (Hazard Analysis and Critical Control Points)
  • Practical experience in food production, quality assurance, or regulatory compliance is advantageous

Target Audience

  • Managers dedicated to food safety
  • Specialists in quality assurance
  • Compliance officers within the food industry
  • Supervisors overseeing food production
  • Business leaders managing the food supply chain
 14 Hours

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