ISO 22001 Food Safety Management Systems

 

ISO 22000:2018 Food Safety Management Systems (FSMS) Training Course

Course Description

This course offers a detailed understanding of ISO 22000:2018, the international standard for Food Safety Management Systems (FSMS). It guides participants through the requirements for establishing, implementing, maintaining, and continually improving a food safety management system. The course integrates key concepts such as Hazard Analysis and Critical Control Points (HACCP) and risk-based thinking, and applies to all organizations in the food supply chain—from farm to fork.

Participants will gain practical skills to meet regulatory, customer, and certification requirements, and to build robust controls to ensure food safety at every stage of the process.

Target Audience

Food Safety and Quality Assurance Managers, HACCP Team Leaders and Members, Food Manufacturers and Processors, Food Supply Chain Professionals (packaging, transport, storage), Regulatory and Compliance Officers, Internal and Lead Auditors, Restaurant and Hospitality Managers, Anyone preparing for ISO 22000 certification or audit

Course Benefits

·       Understand ISO 22000 structure, principles, and terminology

·       Learn how to implement and maintain an effective FSMS

·       Improve food safety performance and customer trust

·       Ensure compliance with legal, statutory, and customer requirements

·       Identify, assess, and control food safety hazards

·       Prepare for successful ISO 22000 certification or surveillance audits

·       Support continual improvement and safe food production

Learning Outcomes

By the end of the course, participants will be able to:

1.     Describe the scope, structure, and key requirements of ISO 22000:2018

2.     Identify food safety hazards and evaluate their significance using risk-based thinking

3.     Understand and apply prerequisite programs (PRPs) and HACCP principles

4.     Develop and implement a food safety policy, objectives, and FSMS documentation

5.     Conduct internal audits and prepare for third-party certification

6.     Integrate ISO 22000 with other management systems (e.g., ISO 9001, FSSC 22000)

7.     Promote a culture of continuous food safety improvement

Course Elements

·       Instructor-led sessions or online modules

·       Interactive case studies and food safety scenarios

·       Templates: HACCP plans, PRP checklists, audit forms

·       Group discussions and workshops

·       Optional final exam or knowledge check

·       Certificate of Completion or Competency

Curriculum Outline

Module 1: Introduction to Food Safety and ISO 22000

·       Importance of food safety and global trends

·       History and evolution of ISO 22000

·       ISO 22000:2018 vs older versions and related standards (FSSC 22000, ISO 9001)

Module 2: Overview of ISO 22000 Structure and Principles

·       High-Level Structure (Annex SL)

·       PDCA cycle in ISO 22000

·       Terms and definitions in the context of food safety

Module 3: Context of the Organization and Leadership

·       Understanding internal and external food safety issues

·       Determining relevant stakeholders and legal requirements

·       Leadership responsibilities, food safety policy, and communication

Module 4: Planning and Risk-Based Thinking

·       Risk management in food safety

·       Setting food safety objectives and planning to achieve them

·       Emergency preparedness and response

Module 5: Support Requirements

·       Resource management and personnel competence

·       Internal and external communication in FSMS

·       Documented information and control of records

Module 6: Operational Controls and PRPs

·       Establishing Prerequisite Programs (PRPs) based on ISO/TS 22002

·       Operational planning and control processes

·       Managing outsourced processes and procurement

Module 7: HACCP Principles and Application

·       Conducting hazard analysis (biological, chemical, physical)

·       Determining Critical Control Points (CCPs)

·       Establishing monitoring, corrective actions, and verification

·       Maintaining and reviewing the HACCP plan

Module 8: Performance Evaluation

·       Monitoring, measurement, analysis, and evaluation of FSMS performance

·       Internal audit planning and execution

·       Management review and reporting outcomes

Module 9: Improvement and Nonconformities

·       Handling food safety incidents and nonconformities

·       Root cause analysis and corrective actions

·       Continual improvement in FSMS

Module 10: ISO 22000 Implementation and Certification

·       Step-by-step FSMS implementation roadmap

·       Aligning ISO 22000 with ISO 9001 or FSSC 22000

·       Preparing for certification: gap analysis and readiness check

Module 11: Case Study and Workshop

·       Practical exercise: building a basic HACCP plan

·       Reviewing a food safety incident and determining control failures

·       Peer feedback and group learning

Module 12: Final Assessment and Wrap-Up

·       Summary of key learnings

·       Final quiz or knowledge check

·       Participant Q&A and feedback

·       Certificate distribution