ISO22000 FSMS Training

Throughout the training, participants will learn about the key principles of FSMS, including hazard analysis, risk assessment, and control measures essential for ensuring food safety. We will delve into the requirements of ISO 22000, emphasizing its role in helping organizations identify and mitigate food safety risks across the supply chain.

Our experienced instructors will guide you through practical exercises, case studies, and discussions to reinforce your understanding of FSMS concepts and their implementation. By the end of this training, participants will be well-equipped to contribute to the development, implementation, and improvement of a robust food safety management system based on ISO 22000 standards.

Join us to enhance your food safety expertise and drive continuous improvement in your organization’s food safety practices.

COURSE OBJECTIVES

By the end of this program, you will be able to:

• Understanding ISO 22000
• Food Safety Principles
• FSMS Implementation
• Internal Auditing
• Risk Assessment and Management
• Legal and Regulatory Compliance
• Continuous Improvement
• Documentation and Record Keeping
• Communication and Training
• Certification Preparation

TARGET AUDIENCE

Food safety professionals, quality managers, and anyone involved in the food supply chain, including food producers, processors, and distributors.

TRAINING METHODOLOGY

Interactive Workshops, Classroom Sessions, Practical Exercises, Role-Playing and Simulations, Guest Lectures, Group Projects, Self-Study and Online Resources, Assessments and Feedback, Continuous Support, Certification Preparation.

COURSE DURATION

2 Days

NUMBER OF PARTICIPANTS

Pax

CERTIFICATION

Upon successful completion of the course, participants will receive a Certificate of Attendance.

COURSE OUTLINE

DAY 1

MODULE 1: INTRODUCTION TO ISO 22000 FSMS
MODULE 2: FOOD SAFETY HAZARDS AND RISKS
MODULE 3: PREREQUISITE PROGRAMS (PRPS)
MODULE 4: HAZARD ANALYSIS CRITICAL CONTROL POINTS (HACCP)
MODULE 5: FOOD SAFETY MANAGEMENT SYSTEM REQUIREMENTS
MODULE 6: COMMUNICATION IN FOOD SAFETY

DAY 2

MODULE 7: EMERGENCY PREPAREDNESS AND RESPONSE
MODULE 8: CONTINUAL IMPROVEMENT AND PERFORMANCE EVALUATION
MODULE 9: DOCUMENTATION AND RECORD KEEPING
MODULE 10: CERTIFICATION AND AUDIT PREPARATION
MODULE 11: CASE STUDIES AND BEST PRACTICES
MODULE 12: REVIEW AND ASSESSMENT