Course Introduction

The ISO 22000:2018 – Food Safety Management Systems (FSMS) Training course is designed to develop the essential knowledge, technical competencies and practical skills required to establish, implement, maintain and continually improve a Food Safety Management System (FSMS) in accordance with the requirements of ISO 22000:2018.

The course focuses on food safety management principles, organizational context, leadership and commitment, food safety policy, hazard identification, risk assessment, prerequisite programmes (PRPs), operational prerequisite programmes (OPRPs), Hazard Analysis and Critical Control Points (HACCP), Critical Control Points (CCPs), operational control, traceability, emergency preparedness, food safety validation, verification, internal auditing and continual improvement.

Participants will learn how to identify food safety hazards, conduct hazard analysis, establish appropriate control measures, determine critical control points, establish critical limits, monitor food safety controls, implement corrective actions and maintain effective food safety documentation.

The programme emphasizes practical food safety exercises, workplace-based case studies, HACCP plan development, hazard analysis activities, food safety inspection, documentation review and real-life food industry scenarios to strengthen participants' capabilities in preventing food contamination and ensuring the production and delivery of safe food.

The course incorporates the requirements of ISO 22000:2018, including its applicable amendments, and relevant food safety principles and guidance, subject to officially published updates.

Course Objectives

The main objectives of this course are to:

• Understand the fundamentals and principles of Food Safety Management Systems.
• Develop knowledge of ISO 22000:2018 requirements.
• Understand the structure and framework of an FSMS.
• Understand food safety leadership and organizational responsibilities.
• Identify biological, chemical, physical and allergen-related hazards.
• Develop knowledge of food safety hazard analysis and risk assessment.
• Understand Prerequisite Programmes (PRPs) and Operational PRPs (OPRPs).
• Develop skills in HACCP principles and implementation.
• Understand Critical Control Points (CCPs) and critical limits.
• Establish effective monitoring, verification and validation procedures.
• Understand food traceability and product recall requirements.
• Develop knowledge of food safety incident management and emergency preparedness.
• Understand FSMS performance evaluation and internal auditing.
• Promote food safety culture and continual improvement.

Course Learning Outcomes

Upon successful completion, participants will be able to:

• Explain the fundamental principles of food safety management.
• Understand the structure and requirements of ISO 22000:2018.
• Identify organizational context and relevant food safety interested parties.
• Understand leadership, responsibilities and food safety policy requirements.
• Identify biological, chemical, physical and allergen hazards.
• Conduct food safety hazard analysis and risk assessment.
• Understand and apply the seven principles of HACCP.
• Differentiate between PRPs, OPRPs and CCPs.
• Establish critical limits and monitoring procedures.
• Develop and implement HACCP plans.
• Understand food safety validation and verification activities.
• Establish food traceability and product recall systems.
• Manage food safety emergencies and incidents.
• Evaluate FSMS performance and compliance.
• Identify nonconformities and implement corrective actions.
• Apply continual improvement principles within an FSMS.

Target Participants

• Food Safety Managers and Coordinators.
• Food Safety Officers and Supervisors.
• Quality Assurance (QA) Professionals.
• Quality Control (QC) Professionals.
• HACCP Coordinators and Team Members.
• Food Safety and Hygiene Inspectors.
• Food Manufacturing and Processing Professionals.
• Restaurant and Catering Managers.
• Hotel and Hospitality Professionals.
• Food Technologists and Production Managers.
• Laboratory and Microbiology Professionals.
• Supply Chain and Warehouse Professionals.
• Procurement and Purchasing Professionals.
• Internal Auditors and Lead Auditors.
• Compliance Managers and Officers.
• Professionals responsible for Food Safety and Quality Management.

Lead Content Modules:

Module 01: Fundamentals of Food Safety & ISO 22000:2018

1. Introduction to Food Safety Management Systems.
2. Importance and Benefits of Food Safety Management.
3. Overview of ISO 22000:2018 Requirements.
4. Structure and Framework of ISO 22000.
5. Food Safety Management Principles.
6. Food Safety Terminology and Definitions.
7. Relationship Between ISO 22000, HACCP and Codex Alimentarius.

Module 02: Organizational Context, Leadership & Support

1. Understanding the Organization and Its Context.
2. Internal and External Issues Affecting Food Safety.
3. Identifying Food Safety Interested Parties.
4. Determining the Scope of the FSMS.
5. Food Safety Leadership and Management Commitment.
6. Establishing Food Safety Policy and Objectives.
7. Roles, Responsibilities and Authorities.
8. Competence, Training, Awareness and Communication.
9. Control of Documented Information.

Module 03: Prerequisite Programmes (PRPs) & Food Hygiene Management

1. Introduction to Prerequisite Programmes (PRPs).
2. Food Premises Design and Layout Requirements.
3. Cleaning and Sanitation Programmes.
4. Personal Hygiene and Employee Health Requirements.
5. Pest Control and Pest Management.
6. Water, Air and Utility Management.
7. Waste Management and Disposal.
8. Prevention of Cross-Contamination.
9. Supplier Approval and Incoming Material Control.
10. Food Storage, Transportation and Distribution.

Module 04: Food Safety Hazard Identification & Hazard Analysis

1. Introduction to Food Safety Hazards.
2. Biological Hazards: Bacteria, Viruses, Parasites and Fungi.
3. Chemical Hazards and Chemical Contamination.
4. Physical Hazards and Foreign Materials.
5. Food Allergens and Allergen Cross-Contact.
6. Food Safety Hazard Identification Techniques.
7. Hazard Assessment and Risk Evaluation.
8. Hazard Analysis and Selection of Control Measures.
9. Food Safety Hazard Assessment Documentation.

Module 05: HACCP Principles, OPRPs & Critical Control Points

1. Introduction to HACCP and Its Importance.
2. Overview of the Seven Principles of HACCP.
3. Preliminary Steps for Developing a HACCP Plan.
4. Product Description and Intended Use.
5. Preparation and Verification of Process Flow Diagrams.
6. Determination of Critical Control Points (CCPs).
7. Operational Prerequisite Programmes (OPRPs).
8. Establishing Critical Limits and Monitoring Procedures.
9. Corrective Actions for Loss of Control.
10. HACCP Plan Development and Documentation.

Module 06: Operational Control, Traceability & Emergency Preparedness

1. Operational Planning and Control Requirements.
2. Control of Food Safety Hazards During Production.
3. Monitoring of PRPs, OPRPs and CCPs.
4. Product Identification and Traceability Systems.
5. Product Withdrawal and Recall Procedures.
6. Emergency Preparedness and Response.
7. Management of Potentially Unsafe Products.
8. Control of Nonconforming Products.
9. Food Safety Incident Management and Communication.

Module 07: Validation, Verification, Performance Evaluation & Internal Auditing

1. Food Safety Control Measure Validation.
2. Monitoring and Verification Activities.
3. Calibration and Control of Measuring Equipment.
4. Microbiological and Laboratory Testing.
5. Food Safety Performance Evaluation.
6. Evaluation of FSMS Effectiveness.
7. ISO 22000 Internal Audit Requirements.
8. Audit Planning, Preparation and Execution.
9. Management Review and Continual Improvement.

Module 08: Practical FSMS Exercises, Case Studies & Final Assessment

1. Practical ISO 22000 Clause Interpretation.
2. Food Safety Hazard Identification Exercise.
3. Practical Hazard Analysis and Risk Assessment.
4. PRP and OPRP Assessment Exercise.
5. HACCP Plan Development and CCP Determination.
6. Critical Limits and Monitoring Checklist Preparation.
7. Food Traceability and Product Recall Case Study.
8. Food Safety Nonconformity Identification and Corrective Action.
9. Practical FSMS Documentation Review.
10. Final Assessment and Practical Evaluation.

Training Methodology

The course will follow a practical, interactive and participatory training approach.

• Instructor-Led Training.
• Interactive Lectures and Discussions.
• ISO 22000:2018 Clause-by-Clause Interpretation.
• Food Safety Hazard Identification Exercises.
• HACCP Principles and Requirements Interpretation.
• PRP and OPRP Assessment Exercises.
• Practical Hazard Analysis and Risk Assessment.
• HACCP Plan Development Exercises.
• CCP Identification and Monitoring Demonstrations.
• Food Safety Documentation and Checklist Development.
• Workplace-Based Food Safety Case Studies.
• Product Traceability and Recall Simulation.
• Group Discussions and Problem-Solving.
• Practical Assessment and Feedback.

Assessment & Evaluation

Participants may be evaluated through:

• Written Knowledge Assessment.
• ISO 22000:2018 Requirements Quiz.
• Food Safety Hazard Identification Exercise.
• Hazard Analysis and Risk Assessment.
• PRP and OPRP Evaluation.
• HACCP Plan Development Exercise.
• CCP Identification and Critical Limit Assessment.
• Food Safety Monitoring Checklist Preparation.
• Traceability and Product Recall Case Study.
• FSMS Documentation Review.
• Final Viva / Oral Assessment.

Course Summary Information

• Course Title: ISO 22000:2018 – Food Safety Management Systems (FSMS) Training
• Training Mode: Online Training
• Course Type: Professional Certificate Training Course
• Duration: 08 Sessions / 08 Hours (Online)
• Class Frequency: 2 Days per Week
• Session Duration: 1 Hour per Session
• Total Modules: 08
• Classroom Training: 10:00–5:00 (Day-Long Training)
• Registration Fee: BDT 3,500/- (Online Training)
• Registration Fee: BDT 4,500/- (In-Person Classroom Training)
• Registration Hotlines: 01739-138399 & 01839-920810

Training Provider

Compliance Training (BD) Limited (CTBL)

Website: www.compliancetrainingbd.com

Email: compliancetrainingbd2019@gmail.com

Registration Hotlines: 01739-138399 & 01839-920810

Quality Training is Our Motto.