The ISO 22000 Basic Training covers the key requirements and implementation principles of the international Food Safety Management System standard, applicable to all organizations across the food supply chain from farm to fork. Topics include prerequisite programs (PRPs), operational PRPs, hazard analysis, critical control points, and the integration of HACCP principles within the ISO 22000 framework. Participants learn to identify and control biological, chemical, and physical food safety hazards, and to apply risk-based thinking at both organizational and operational levels. This training is suited for food safety professionals, production supervisors, and quality teams in food manufacturing, processing, distribution, and retail.
The ISO 22000 Basic Training is designed to equip participants with a solid understanding of food safety management system principles and the requirements of ISO 22000:2018. It covers HACCP principles, prerequisite programs, and food chain communication in an integrated framework.
Quality, production, and R&D professionals in food manufacturing, processing, storage, and distribution; team leaders preparing for certification; and any employee wishing to gain foundational knowledge in food safety management.
Participants will be able to interpret ISO 22000:2018 requirements, understand the methodology for developing a HACCP plan, define and monitor PRPs, and actively contribute to maintaining a robust food safety management system.
