★★★★★
"The structure, the practice exams, the instructor — all top tier. Passed first try."
AS
Ranjan PradhanSenior Project Manager
— The journey
Course Outline
What the programme covers, module by module.
Module 1: Introduction to ISO 22000
- ISO 22000 overview
- Purpose and scope
- Food safety concepts
- Food safety management systems
- Food supply chain
- Key terminology
Module 2: Food Safety Management Principles
- Process approach
- Risk-based thinking
- Food safety responsibilities
- Interactive communication
- System management
- Continual improvement
Module 3: Context of the Organisation
- Internal issues
- External issues
- Interested parties
- Food safety requirements
- Management system scope
- Organisational context
Module 4: Leadership & Food Safety Policy
- Leadership commitment
- Food safety policy
- Organisational responsibilities
- Roles and authorities
- Food safety culture concepts
- Management involvement
Module 5: Risks, Opportunities & Objectives
- Risk-based thinking
- Risks and opportunities
- Planning actions
- Food safety objectives
- Planning changes
- Monitoring objectives
Module 6: Resources & Competence
- Resource requirements
- Personnel
- Infrastructure
- Work environment
- Competence
- Awareness
Module 7: Communication & Documented Information
- Internal communication
- External communication
- Food chain communication
- Documentation requirements
- Document control
- Record management
Module 8: Prerequisite Programmes
- PRP concepts
- Facility requirements
- Personal hygiene
- Cleaning and sanitation
- Pest management
- Contamination prevention
Module 9: Preliminary Hazard Analysis Activities
- Food characteristics
- Raw materials
- Ingredients
- Process flow diagrams
- Process descriptions
- Intended use
Module 10: Food Safety Hazard Identification
- Biological hazards
- Chemical hazards
- Physical hazards
- Allergen considerations
- Hazard sources
- Hazard identification
Module 11: Hazard Assessment & Control Measures
- Hazard assessment
- Severity
- Likelihood
- Significant hazards
- Selecting control measures
- Categorising controls
Module 12: HACCP & Operational PRPs
- HACCP principles
- Operational PRPs
- Critical control points
- Critical limits
- Action criteria
- Control plans
Module 13: Monitoring & Corrective Actions
- Monitoring systems
- Monitoring responsibilities
- Deviations
- Corrections
- Corrective actions
- Handling potentially unsafe products
Module 14: Traceability & Emergency Preparedness
- Traceability systems
- Product identification
- Traceability records
- Emergency situations
- Incident response
- Withdrawal and recall concepts
Module 15: Verification & Performance Evaluation
- Verification activities
- Validation concepts
- Monitoring and measurement
- Data analysis
- Internal audits
- Management review
Module 16: Nonconformity & Continual Improvement
- Identifying nonconformities
- Root cause concepts
- Corrective actions
- Updating the FSMS
- Improvement opportunities
- Continual improvement
— 01.2 · Is it right for you?
Who it's for & what's included
Pick a delivery method to see exactly who it suits and everything you receive.
Who it's for
Classroom
Best for learners who want face-to-face tuition and to network with peers in person.
What's included
Everything you get
- ✓ Live instructor on-site
- ✓ Printed workbook & materials
- ✓ Group exercises & case studies
Who it's for
Online Instructor-Led
Best for learners who want a live instructor and a fixed schedule, without the travel.
What's included
Everything you get
- ✓ Live instructor via video call
- ✓ Digital workbook & resources
- ✓ Session recordings
Who it's for
Self-Paced
Best for self-motivated learners who need maximum flexibility around work and life.
What's included
Everything you get
- ✓ On-demand video lessons
- ✓ Interactive quizzes
- ✓ 24/7 access on any device
— About this course
Course Overview
The ISO 22000 Food Safety Management System Foundation program provides working professionals with foundational knowledge of structured food safety management. Participants explore organisational context, leadership, food safety policies, risks and opportunities, resources, prerequisite programmes, hazard analysis, HACCP principles, OPRPs, critical control points, traceability, emergency preparedness, verification, performance evaluation, corrective actions, and continual improvement.