Basic Awarenes and Understanding of ISO 22000:2018 Food Safety Management System (FSMS)

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:

1. Understand the importance of food safety and its global impact.
2. Explain the purpose, structure, and key principles of ISO 22000:2018.
3. Identify the requirements of ISO 22000:2018 and its relation to other food safety standards.
4. Understand the Plan-Do-Check-Act (PDCA) approach in FSMS.
5. Recognize key elements such as Hazard Analysis and Critical Control Points (HACCP), risk-based thinking, and leadership commitment.
6. 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.