Food Safety Management Systems (ISO 22000 & HACCP) Training Course

Course Overview

Learning Objectives

• Explain the principles and structure of ISO 22000 and their relationship with HACCP.
• Identify biological, chemical, physical, and allergen-related food safety hazards.
• Apply prerequisite programmes to establish appropriate hygienic operating conditions.
• Conduct hazard analysis and determine suitable control measures.
• Identify critical control points and establish measurable critical limits where required.
• Develop monitoring, corrective action, verification, and validation procedures.
• Establish traceability and product withdrawal or recall arrangements.
• Apply food safety documentation and recordkeeping requirements.
• Evaluate supplier controls, operational hygiene, and food safety risks throughout the supply chain.
• Develop an implementation and improvement plan for a food safety management system.

Who Should Attend

Learning Outcomes

• Interpret the core requirements of ISO 22000 and the principles of HACCP.
• Identify potential food safety hazards at different stages of the food chain.
• Establish prerequisite programmes appropriate to the organization's activities.
• Conduct hazard analysis and select appropriate control measures.
• Determine critical control points and establish critical limits where applicable.
• Develop monitoring procedures and responses to deviations from established limits.
• Apply verification and validation methods to evaluate food safety controls.
• Maintain product traceability, food safety records, and recall procedures.
• Assess food safety risks associated with suppliers, processes, equipment, and handling practices.
• Prepare practical action plans for implementing, auditing, and continually improving a food safety management system.

Course Outline