ISO 22000:2018 Basic Training

Training Objective

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.

Training Content

• Structure of ISO 22000:2018 and the Annex SL framework
• Food safety hazards: biological, chemical, physical, and allergenic risks
• Prerequisite Programs (PRPs) and operational PRPs
• HACCP principles: hazard analysis, critical control points, CCP limits
• Internal and external communication across the food chain
• Emergency preparedness and response planning
• Verification, validation, and traceability systems
• Internal audit and management review
• Continual improvement and system updates

Who Should Attend

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.

Outcomes

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.