ISO 22000: Introduction
The ISO 22000: Introduction course provides a clear and structured overview of Food Safety Management Systems (FSMS) based on ISO 22000, the international standard for managing food safety risks across the entire food chain. ISO 22000 is published by the International Organization for Standardization (ISO) and is applicable to all organizations involved in the food chain, including producers, processors, manufacturers, transporters, storage providers, retailers, food service operators, and suppliers of food-related services. This introductory course is designed to build foundational awareness of food safety principles, hazards, and management system concepts, explain the structure and intent of ISO 22000, and show how the standard integrates Hazard Analysis and Critical Control Points (HACCP) principles with management system requirements to ensure safe food. Course Objectives By the end of this course, participants will be able to: Understand the purpose and scope of ISO 22000 Explain key food safety concepts and terminology Understand the structure of an ISO 22000 Food Safety Management System Recognize food safety hazards and risk-based thinking at a high level Understand roles and responsibilities in food safety management Identify pathways to ISO 22000 implementation and certification
Course Curriculum
1
- Importance of food safety
- Food safety hazards: biological, chemical, physical, and allergenic
- Foodborne illness and its impact
- Preventive approach to food safety
2
- Purpose and scope of ISO 22000
- Applicability across the food chain
- Benefits of implementing an FSMS
- Relationship with other food safety standards
3
- Risk-based approach to food safety
- Prevention and control of food safety hazards
- Continual improvement
- Communication across the food chain
4
- High-Level Structure (Annex SL)
- Context of the organization
- Leadership and planning (overview)
- Support, operation, evaluation, and improvement
5
- HACCP principles
- Prerequisite Programs (PRPs)
- Operational Prerequisite Programs (OPRPs)
- Relationship between HACCP and ISO 22000
6
- Top management responsibilities
- Food safety policy and objectives
- Food safety team and competence
- Communication and awareness
7
- Monitoring and measurement
- Verification and validation (overview)
- Handling nonconformities
- Continual improvement
8
- Common FSMS implementation challenges
- Benefits to customers and regulators
- Integration with quality and OH&S systems
- Preparing for Foundation and Lead-level courses
9
- Instructor-led classroom or virtual training
- Interactive discussions and food safety scenarios
- Case-based illustrations
10
- Food handlers and supervisors
- Food safety and quality team members
- Managers and team leaders in food-related operations
- Governance, risk, and compliance professionals
- Professionals new to ISO 22000 and food safety management
11
- No formal prerequisites
- No prior food safety management experience required
12
- Knowledge checks and quizzes
- Participation in discussions
- Optional final assessment
This course includes
- 12+ Activity Modules
- 40 hours + lessons
- Lifetime access
- Certificate of completion
- Available on desktop and mobile
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