Course Title:
Basic Awareness and Understanding of ISO 22000:2018 Food Safety Management System (FSMS)
Course Duration:
1 Day (6-8 hours)
Target Audience:
- Food Safety Officers
- Quality Assurance & Quality Control Personnel
- Food Handlers & Supervisors
- Production & Operations Staff
- Managers & Decision-Makers in Food Businesses
- Anyone interested in Food Safety Management
Course Objectives:
By the end of the training, participants will be able to:
- Understand the importance of food safety and its global impact.
- Explain the purpose, structure, and key principles of ISO 22000:2018.
- Identify the requirements of ISO 22000:2018 and its relation to other food safety standards.
- Understand the Plan-Do-Check-Act (PDCA) approach in FSMS.
- Recognize key elements such as Hazard Analysis and Critical Control Points (HACCP), risk-based thinking, and leadership commitment.
- Gain awareness of implementation and certification processes.
Learning Outcomes:
Upon successful completion of this course, participants will be able to:
✅ Define food safety and its importance in food businesses.
✅ Describe the structure and clauses of ISO 22000:2018.
✅ Explain the role of leadership, risk management, and the PDCA cycle in FSMS.
✅ Identify key requirements for hazard control and food safety hazard analysis.
✅ Demonstrate basic awareness of the steps to implement and maintain ISO 22000:2018 certification.
Course Methodology:
This training will be delivered using:
✔ Instructor-Led Presentations – Clear explanations with slides and visual aids.
✔ Interactive Discussions – Engaging Q&A sessions for deeper understanding.
✔ Case Studies & Examples – Real-life applications of ISO 22000:2018.
✔ Group Activities & Exercises – Scenario-based problem-solving.
✔ Quizzes & Knowledge Checks – To reinforce learning.
✔ Short Videos – For visual reinforcement of key concepts.
Course Outline:
1. Introduction to Food Safety & ISO 22000
- Importance of food safety and its global impact
- Overview of foodborne illnesses and hazards
- Introduction to Food Safety Management Systems (FSMS)
- Evolution and purpose of ISO 22000:2018
2. Structure and Key Principles of ISO 22000:2018
- High-Level Structure (HLS) and alignment with other standards
- Key principles: HACCP, Risk-based thinking, PDCA cycle
- ISO 22000 vs. other food safety standards (e.g., HACCP, FSSC 22000)
3. Understanding the Requirements of ISO 22000:2018
- Clause-by-clause breakdown:
- Clause 4: Context of the Organization
- Clause 5: Leadership and Commitment
- Clause 6: Planning for the FSMS
- Clause 7: Support & Resources
- Clause 8: Operation – Hazard Control & PRPs
- Clause 9: Performance Evaluation
- Clause 10: Continual Improvement
4. Risk Management and HACCP in ISO 22000
- Understanding food safety hazards and risk management
- Prerequisite Programs (PRPs) and Operational PRPs (OPRPs)
- HACCP principles and integration into ISO 22000
5. Implementation & Certification Process
- Steps to implement ISO 22000:2018
- Common challenges and best practices
- Certification process and audits
6. Course Wrap-Up & Q&A
- Summary of key learning points
- Open discussion and questions
- Final quiz and feedback session
Assessment & Certification:
📌 Assessment: Knowledge checks, quizzes, and group discussions.
📌 Certification: Participants will receive a Certificate of Attendance upon completing the course.