COURSE OVERVIEW:

ISO 22000 is the premier international standard that defines the requirements for a food safety management system (FSMS) across the entire food chain, from "farm to fork." This course provides a comprehensive exploration of how organizations can demonstrate their ability to control food safety hazards and ensure that food is safe for human consumption. By integrating the principles of HACCP with prerequisite programs, organizations can build a resilient system that protects consumers and enhances brand reputation in a globalized market.

The scope of this training involves the application of the High-Level Structure (HLS) which enables seamless integration with other management systems like ISO 9001. Participants will learn how to navigate the complex landscape of food safety regulations, focusing on the identification and control of biological, chemical, and physical hazards. The curriculum emphasizes the importance of interactive communication along the food chain and the technical rigor required to maintain operational stability and product integrity.

Coverage includes the development of Prerequisite Programs (PRPs), Hazard Analysis, and the establishment of Operational Prerequisite Programs (OPRPs) and Critical Control Points (CCPs). Attendees will explore the standard’s dual-cycle approach: one covering the management system and the other covering the principles of HACCP. Participants will gain the practical skills needed to implement, maintain, and improve an FSMS, ensuring compliance with international food safety standards and the delivery of safe food products to the market.

COURSE OBJECTIVES:

After completion of this course, the participants will be able to:

• Explain the purpose and business benefits of ISO 22000.
• Understand the relationship between PRPs, HACCP, and FSMS.
• Identify the internal and external issues affecting food safety performance.
• Describe the role of Top Management in fostering a food safety culture.
• Define effective communication protocols with suppliers and customers.
• Identify and categorize biological, chemical, and physical food hazards.
• Conduct a systematic hazard analysis and determine significance levels.
• Establish Critical Control Points (CCPs) and Operational PRPs (OPRPs).
• Develop monitoring systems and critical limits for hazard control.
• Implement a robust traceability system from raw materials to distribution.
• Evaluate the effectiveness of the FSMS through internal audits.
• Manage food safety incidents and coordinate emergency response actions.

TARGET AUDIENCE:

Food Safety Managers, Quality Assurance Personnel, HACCP Team Leaders, Food Production Supervisors, Catering Managers, and Food Industry Auditors.

TRAINING COURSE METHODOLOGY:

A highly interactive combination of lectures, discussion sessions, and case studies will be employed to maximize the transfer of information, knowledge, and experience. The course will be intensive, practical, and highly interactive. The sessions will start by raising the most relevant questions and motivating everybody to find the right answers. The attendants will also be encouraged to raise more of their questions and to share in developing the right answers using their analysis and experience. There will also be some indoor experiential activities to enhance the learning experience. Course material will be provided in PowerPoint, with necessary animations, learning videos, and general discussions.

The course participants shall be evaluated before, during, and at the end of the course.

COURSE CERTIFICATE:

National Consultant Centre for Training LLC (NCC) will issue an Attendance Certificate to all participants completing a minimum of 80% of the total attendance time requirement.