Course Overview

A four-day course for professionals responsible for designing and deploying an FSMS to ISO 22000:2018. Covers HACCP studies, PRP programmes, traceability and recall systems, supplier controls, and certification readiness – built around real food-industry case studies.

Who Should Attend

• Food safety managers and QA leads
• Plant managers and site directors
• Food-industry consultants
• Hospitality, catering, and food-service operations leaders

What You Will Learn

• Conduct an FSMS gap analysis against ISO 22000:2018
• Build HACCP plans and identify CCPs and oPRPs
• Establish PRP programmes, traceability, and recall systems
• Develop supplier control and verification procedures
• Plan emergency preparedness and crisis management
• Prepare for stage 1 and stage 2 FSMS certification audits

Course Content

• Project setup, gap analysis, and FSMS scope
• Hazard analysis and HACCP plan development
• PRPs, oPRPs, and operational controls
• Traceability, withdrawal, and recall systems
• Supplier control, procurement, and outsourcing
• Emergency preparedness and crisis management
• Performance evaluation, internal audit, and management review
• Certification readiness and continual improvement

Methodology

A workshop-led course combining trainer presentations, group exercises, case studies, and template-driven document development across the four days.

Assessment

Continuous assessment through implementation exercises and a final written assessment.

Certificate

Prerequisites