Course Introduction
This intermediate-level course provides a basic overview of the ISO 22000: 2018 Food Safety Management System standard requirements.
ISO 22000 is a Food Safety Management System standard developed by the International Organization for Standardization (ISO) and provides guidance on what an organisation needs to do to demonstrate its ability to control food safety hazards in order to ensure the safety of food.
We highly recommend this course for anyone who will be involved in the development and maintenance of the company’s Food Safety system. It is also an excellent course to create awareness amongst staff, especially managers and supervisors.
Target Audience
The following people will benefit significantly by attending this course:
Managers / Supervisors (directly involved in food manufacturing/processing)
Managers / Supervisors (indirectly involved in food manufacturing/processing)
QA & QC Managers
HACCP Team
Internal & Supplier Auditors
Laboratory Technologists
Top Management and Business Owners
Course Level and Duration
INTERMEDIATE LEVEL 3 (EQUIVALENT TO NQF LEVEL 3)
Physical and Virtual Classrooms: 1 day
How Can You Attend?
The following classroom options are available:
Physical Public Classroom
Virtual Public Classroom via Zoom
In-house On-SITE or Off-SITE Physical Classroom
In-house Virtual Classroom via Zoom
Course Benefits
How will this course benefit the learner?
After successful completion, the learner should have a better understanding of the basic requirements of the ISO 22000: 2018 standard.
The learner will receive a certificate. A course pass rate of 70% is required to receive a course certificate.
The learner will be assessed to determine competency.
This course is presented by our industry and subject matter experts.
Minimum Prerequisite Requirements
What are the minimum prerequisite requirements for the learner to attend this course?
The learner should have successfully completed ONE of the following courses, or have equivalent knowledge and/or experience before attending this course:
Any one or more of the Basic Food Safety, GMP or HACCP courses (Level 2 and up).
Course Outline
UNDERSTANDING FOOD SAFETY MANAGEMENT SYSTEMS (FSMS)
The Structure and Basic General Requirements of an FSMS
Introduction to the ISO 22000 Standard
Explaining the Process Approach
An Overview of the PDCA Cycle
AN OVERVIEW OF THE ISO 22000: 2018 STANDARD
An Overview of the Context of the Organisation Requirements
An Overview of the Leadership Requirements
An Overview of the Planning Requirements
An Overview of the Support Requirements
An Overview of the Operations Requirements
An Overview of the Performance Evaluation Requirements
An Overview of the Improvement Requirements
ASSESSMENT
CONTACT US HERE FOR PRICING AND REGISTRATION – We will be in touch soon!
Complete Training Events Calendar
CALENDAR TIP: To find the next training event for this course, type “FS19” in the search criteria below. Under “tag” select your preference: physical classroom training or virtual classroom via Zoom training.
Please note all our training events are also available as on-demand and/or in-house training. Complete the registration form above and we will be in touch.
Advanced HACCP System Implementation Course (FS25)
Food Safety Culture (FS32)
Online Self-Paced Food Safety Practices for Persons in Charge of Food Premises Course (FS01)
Advanced HACCP System Implementation Course (FS25)
Online Self-Paced Food Safety Practices for Persons in Charge of Food Premises Course (FS01)
Advanced HACCP System Implementation Course (FS25)
Food Fraud and Food Defence Course (FS11)
Online Self-Paced Food Safety Practices for Persons in Charge of Food Premises Course (FS01)
Online Self-Paced Food Safety Practices for Persons in Charge of Food Premises Course (FS01)
Online Self-Paced Food Safety Practices for Persons in Charge of Food Premises Course (FS01)
Basic Food Safety Practices for Food Handlers Course (FS02)
