Introduction

ISO 22000:2018 provides an international standard for developing, implementing, and maintaining a Food Safety Management System (FSMS) in any organization within the food chain. This training is designed to help participants understand the key elements of ISO 22000, including risk-based thinking, prerequisite programs, hazard analysis, and continual improvement processes. Professionals from food production, processing, catering, retail, and distribution sectors will gain practical knowledge to ensure food safety, regulatory compliance, and consumer protection.

Training Objectives

• To understand the structure and requirements of ISO 22000:2018.
• To learn how to implement a Food Safety Management System (FSMS).
• To identify and control food safety hazards effectively.
• To integrate prerequisite programs (PRPs) and operational prerequisite programs (OPRPs).
• To develop monitoring, verification, and continual improvement processes.

Learning Outcomes

After completing the training, participants will be able to:

• Apply ISO 22000:2018 principles in food safety management.
• Identify hazards and implement control measures across the food chain.
• Develop and maintain FSMS documentation and records.
• Conduct internal audits and verify the effectiveness of FSMS.
• Promote a culture of food safety within their organization.
• Ensure compliance with national and international food safety regulations.

Training Methods

• Instructor-led Online/Onsite Sessions
• Case Studies & Practical Scenarios
• FSMS Templates & Sample Documents
• Interactive Discussions & Q&A
• Assessment & Certification

Who Should Attend

• Food Safety Officers & Quality Managers
• Production, Process & Plant Supervisors
• HACCP Team Members
• Food Technologists & Laboratory Staff
• Auditors & Regulatory Compliance Professionals
• Anyone involved in the food supply chain

Training Modules

Module 01: Introduction to ISO 22000:2018

1. Overview and Structure of ISO 22000:2018
2. Key Principles of Food Safety Management
3. Food Safety Culture & Organizational Responsibilities
4. Integration with Other Management Systems

Module 02: Prerequisite Programs (PRPs)

1. Understanding PRPs and Their Importance
2. Facility Design and Maintenance
3. Cleaning, Sanitization, and Pest Control
4. Personnel Hygiene & Training

Module 03: Hazard Analysis & Risk Assessment

1. Identifying Biological, Chemical, and Physical Hazards
2. Conducting Hazard Analysis & Risk Assessment
3. Determining Critical Control Points (CCPs)
4. Control Measures and Preventive Actions

Module 04: Operational Prerequisite Programs (OPRPs)

1. OPRPs vs CCPs
2. Implementing OPRPs in Processes
3. Monitoring & Verification of OPRPs
4. Documentation & Record Keeping

Module 05: FSMS Implementation & Control

1. Establishing Food Safety Policies & Objectives
2. Communication and Awareness within Organization
3. Supplier & Outsourcing Control
4. Traceability and Product Recall Procedures

Module 06: Monitoring, Verification & Continual Improvement

1. Internal Audits and FSMS Evaluation
2. Corrective Actions & Non-Conformance Management
3. Management Review and Continual Improvement
4. Preparing for Certification and Regulatory Compliance

Registration Fee

BDT 3,500/- per person

Registration Hotlines

WhatsApp & Mobile:
📞 01739-138399
📞 01839-920810

Email:
📧 compliancetrainingbd2019@gmail.com

Closing Paragraph

Implementing ISO 22000:2018 is essential to ensure food safety, protect consumers, and maintain regulatory compliance across the food chain. This training equips participants with the knowledge, practical tools, and methodologies required to develop, implement, and maintain an effective Food Safety Management System. Join now to enhance your organization’s food safety standards and build a culture of excellence and compliance.