ISO 22000 Food Safety Management Systems Awareness Training Course

About Course

The ISO 22000 Food Safety Management Systems (FSMS) Awareness Training Course is a foundational programme designed to introduce participants to the principles, structure, and requirements of ISO 22000 and modern food safety management practices.

This course provides a clear understanding of how food safety hazards are identified, controlled, and managed throughout the food supply chain “from farm to fork.” It helps participants understand the importance of food safety culture, regulatory compliance, hazard control, and continual improvement in ensuring safe food production and handling.

Delivered in a classroom or onsite format, this training is interactive and practical, enabling participants to relate food safety principles directly to their workplace operations.

Understand the purpose and structure of ISO 22000.
Recognize food safety hazards and control measures.
Understand HACCP principles and prerequisite programmes.
Learn how food safety systems are implemented and maintained.
Understand roles and responsibilities in food safety management.
Promote food safety culture within an organization.
Support compliance with food safety regulations.
Contribute to continual improvement of food safety systems.
Understand monitoring and evaluation of food safety performance.
Build awareness of safe food handling practices.

Course Content

Introduction to Food Safety Management Systems
Fundamentals of food safety Importance of food safety in the supply chain Overview of ISO 22000 Benefits of implementing an FSMS

Understanding ISO 22000 Requirements
Structure of ISO 22000 Context of the organization Leadership and commitment Risk-based thinking in food safety

Food Safety Hazards and Risks
Biological, chemical, and physical hazards Hazard identification principles Risk assessment basics Preventive control measures

Prerequisite Programmes (PRPs)
Good Manufacturing Practices (GMP) Hygiene and sanitation controls Facility and equipment requirements Supplier control and traceability

HACCP Principles Overview
Introduction to HACCP Critical Control Points (CCPs) Monitoring and verification Corrective actions

Food Safety Culture and Communication
Importance of food safety culture Internal and external communication Employee awareness and responsibility Management involvement

Performance Evaluation and Improvement
Monitoring FSMS performance Internal audits overview Nonconformity management Continual improvement principles

Student Ratings & Reviews

No Review Yet

ISO 22000 Food Safety Management Systems Awareness Training Course

About Course

What Will You Learn?

Course Content

Introduction to Food Safety Management Systems
Fundamentals of food safety Importance of food safety in the supply chain Overview of ISO 22000 Benefits of implementing an FSMS

Understanding ISO 22000 Requirements
Structure of ISO 22000 Context of the organization Leadership and commitment Risk-based thinking in food safety

Food Safety Hazards and Risks
Biological, chemical, and physical hazards Hazard identification principles Risk assessment basics Preventive control measures

Prerequisite Programmes (PRPs)
Good Manufacturing Practices (GMP) Hygiene and sanitation controls Facility and equipment requirements Supplier control and traceability

HACCP Principles Overview
Introduction to HACCP Critical Control Points (CCPs) Monitoring and verification Corrective actions

Food Safety Culture and Communication
Importance of food safety culture Internal and external communication Employee awareness and responsibility Management involvement

Performance Evaluation and Improvement
Monitoring FSMS performance Internal audits overview Nonconformity management Continual improvement principles

Our Partners and clients

Quick Links

Training Services

Subscribe

About Course

What Will You Learn?

Course Content

Introduction to Food Safety Management Systems Fundamentals of food safety Importance of food safety in the supply chain Overview of ISO 22000 Benefits of implementing an FSMS

Understanding ISO 22000 Requirements Structure of ISO 22000 Context of the organization Leadership and commitment Risk-based thinking in food safety

Food Safety Hazards and Risks Biological, chemical, and physical hazards Hazard identification principles Risk assessment basics Preventive control measures

Prerequisite Programmes (PRPs) Good Manufacturing Practices (GMP) Hygiene and sanitation controls Facility and equipment requirements Supplier control and traceability

HACCP Principles Overview Introduction to HACCP Critical Control Points (CCPs) Monitoring and verification Corrective actions

Food Safety Culture and Communication Importance of food safety culture Internal and external communication Employee awareness and responsibility Management involvement

Performance Evaluation and Improvement Monitoring FSMS performance Internal audits overview Nonconformity management Continual improvement principles

Student Ratings & Reviews

Our Partners and clients

Quick Links

Training Services

Subscribe

Introduction to Food Safety Management Systems
Fundamentals of food safety Importance of food safety in the supply chain Overview of ISO 22000 Benefits of implementing an FSMS

Understanding ISO 22000 Requirements
Structure of ISO 22000 Context of the organization Leadership and commitment Risk-based thinking in food safety

Food Safety Hazards and Risks
Biological, chemical, and physical hazards Hazard identification principles Risk assessment basics Preventive control measures

Prerequisite Programmes (PRPs)
Good Manufacturing Practices (GMP) Hygiene and sanitation controls Facility and equipment requirements Supplier control and traceability

HACCP Principles Overview
Introduction to HACCP Critical Control Points (CCPs) Monitoring and verification Corrective actions

Food Safety Culture and Communication
Importance of food safety culture Internal and external communication Employee awareness and responsibility Management involvement

Performance Evaluation and Improvement
Monitoring FSMS performance Internal audits overview Nonconformity management Continual improvement principles