Course Overview

ISO 22000:2018 integrates HACCP principles with management system requirements to deliver food safety across the full food chain – from primary production to consumption. This Foundation course introduces the standard’s structure, the link to HACCP and prerequisite programmes (PRPs), and how an FSMS protects consumers, brand reputation, and regulatory compliance.

Who Should Attend

• Food production, processing, and packaging staff
• QA officers and food technologists
• Retail, hospitality, and catering teams
• Supply-chain and logistics professionals in food
• Importers, distributors, and feed producers

What You Will Learn

• Explain the structure, scope, and intent of ISO 22000:2018
• Apply HACCP principles, PRPs, and operational PRPs (oPRPs)
• Recognize hazards across the food chain – biological, chemical, physical, allergenic
• Identify roles, responsibilities, and traceability requirements
• Understand FSMS integration with regulatory and customer requirements

Course Content

• Food safety fundamentals and global drivers
• ISO 22000:2018 clause-by-clause walkthrough
• HACCP principles and the Codex Alimentarius foundation
• PRPs, oPRPs, and hazard analysis
• Traceability, recall, and emergency preparedness at a foundational level

Methodology

Trainer-led delivery supported by group discussion, real-world examples drawn from food production, retail, hospitality, and supply-chain operations.

Assessment

Participation is monitored throughout the day. No formal examination is conducted at the foundation level.

Certificate

Prerequisites