The ISO 22000:2018 Food Safety Management System (FSMS) course is designed for food safety professionals, quality managers, production supervisors, internal auditors, consultants, and personnel working in the food manufacturing, processing, packaging, storage, distribution, catering, and hospitality sectors. The course provides a practical understanding of how to implement and manage an FSMS that complies with ISO 22000:2018 and supports the production of safe food.

Participants will learn how to identify food safety hazards, implement HACCP-based controls, establish prerequisite programs, monitor food safety performance, and drive continual improvement across the food supply chain. Through practical exercises, case studies, and real-world examples, learners will gain the confidence to apply ISO 22000:2018 requirements effectively within their organizations. Upon successful completion, participants will be equipped to strengthen food safety practices, ensure regulatory compliance, improve customer confidence, and contribute to the successful implementation and maintenance of an internationally recognized Food Safety Management System.

Learning Outcomes

Upon successful completion of this course, participants will be able to:

1. Understand the purpose and benefits of ISO 22000:2018.
2. Explain the structure and requirements of the ISO 22000:2018 standard.
3. Understand the principles of Food Safety Management Systems (FSMS).
4. Identify food safety hazards and evaluate associated risks.
5. Apply Hazard Analysis and Critical Control Points (HACCP) principles within an FSMS.
6. Establish and manage Prerequisite Programs (PRPs) and Operational Prerequisite Programs (OPRPs).
7. Understand organizational context, leadership, and risk-based thinking in food safety management.
8. Develop, implement, monitor, and maintain documented FSMS processes.
9. Conduct internal monitoring, performance evaluation, and continual improvement activities.
10. Ensure compliance with legal, regulatory, and customer food safety requirements.
11. Promote a food safety culture and effective communication throughout the food supply chain.
12. Support organizations in achieving and maintaining ISO 22000:2018 certification.

Course Domains

Domain 1: Introduction to ISO 22000:2018

• Overview of Food Safety Management Systems
• Benefits of ISO 22000:2018
• Structure of the standard
• Key terms and definitions

Domain 2: Organizational Context and Leadership

• Understanding the organization and its context
• Interested parties
• Leadership and commitment
• Food safety policy
• Roles, responsibilities, and authorities

Domain 3: Planning and Support

• Risk-based thinking
• Food safety objectives
• Resource management
• Competence and awareness
• Communication
• Documented information

Domain 4: Operational Planning and Control

• Prerequisite Programs (PRPs)
• Operational Prerequisite Programs (OPRPs)
• Hazard Analysis
• Critical Control Points (CCPs)
• HACCP principles
• Emergency preparedness and response

Domain 5: Performance Evaluation

• Monitoring and measurement
• Verification and validation
• Internal audits
• Management review
• Performance analysis

Domain 6: Improvement

• Nonconformities
• Corrective actions
• Continual improvement
• Updating the FSMS
• Lessons learned

Domain 7: Food Safety Practices

• Food contamination hazards
• Allergen management
• Traceability and product recall
• Hygiene and sanitation
• Supplier management
• Regulatory compliance

Domain 8: Practical Implementation and Final Assessment

• FSMS documentation
• HACCP case studies
• Risk assessment exercises
• Internal audit simulation
• Practical implementation workshop
• Final written and practical assessment