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Course Outline

Foundations of ISO 22000

  • Insight into food safety management frameworks
  • Aims and advantages of ISO 22000 accreditation
  • Benchmarking against other food safety norms (HACCP, FSSC 22000, etc.)

Exploring the ISO 22000 Framework

  • Essential elements of ISO 22000:2018
  • Importance of the High-Level Structure (HLS)
  • Merging with other management systems (ISO 9001, ISO 14001)

Prerequisite Programs (PRPs) and Operational PRPs

  • Grasping the concept of prerequisite programs
  • Defining operational PRPs
  • Maintaining hygiene and sanitation protocols

Hazard Analysis and Critical Control Points (HACCP)

  • Application of HACCP principles within ISO 22000
  • Performing comprehensive hazard analyses
  • Identifying critical control points (CCPs)

Building and Executing an FSMS

  • Necessary documentation and record-keeping
  • Formulating food safety goals
  • Defining roles and duties in food safety oversight

Internal Auditing under ISO 22000

  • Comprehending internal audit criteria
  • Carrying out food safety internal audits
  • Reporting findings and implementing corrective measures

Readiness for ISO 22000 Certification

  • Phases of the ISO 22000 certification workflow
  • Navigating typical obstacles and solutions
  • Collaborating with certification authorities

Compliance and Ongoing Enhancement

  • Sustaining ISO 22000 accreditation
  • Applying strategies for continuous improvement
  • Meeting legal and regulatory food safety standards

Real-World Cases and Practical Use

  • Actual examples of ISO 22000 adoption
  • Insights from effective food safety initiatives
  • Collaborative workshop on FSMS strategy planning

Recap and Future Actions

  • Primary lessons from the course
  • Materials for extended study
  • Open Q&A and dialogue

Requirements

  • Fundamental grasp of food safety concepts
  • Knowledge of HACCP (Hazard Analysis and Critical Control Points)
  • Background in food manufacturing, quality control, or regulatory compliance is advantageous

Target Audience

  • Food safety administrators
  • Quality assurance specialists
  • Compliance personnel in the food sector
  • Food production line supervisors
  • Corporate managers within the food supply chain
 14 Hours

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