Food Safety – ISO 22000 / HACCP Fundamentals Training

This training provides an introduction to the fundamental principles of the ISO 22000 Food Safety Management System and the HACCP (Hazard Analysis and Critical Control Points) methodology. Participants will gain an understanding of the key approaches used to identify, assess, and control food safety hazards throughout the food supply chain.

The program covers essential topics including Prerequisite Programs (PRPs), hazard analysis, identification of Critical Control Points (CCPs), monitoring activities, corrective actions, and verification processes. Participants will also explore practical approaches for establishing safe production and service processes across the food chain.

By supporting the effective implementation of food safety management systems and promoting a sustainable food safety culture, this training helps organizations strengthen food safety performance, regulatory compliance, and consumer confidence.

Overview of the ISO 22000 Food Safety Management System framework
Introduction to the HACCP (Hazard Analysis and Critical Control Points) methodology
Food safety hazards: biological, chemical, and physical hazards
Hazard analysis and risk assessment processes
Identification of Critical Control Points (CCPs)
Monitoring, verification, and record-keeping requirements
Prerequisite Programs (PRPs) and hygiene practices
Food safety culture and employee awareness
Best practice examples and case studies
Practical exercises and interactive activities
Assessment examination

Professionals working in food production, processing, and supply chain operations
Quality, food safety, and production teams
Employees responsible for HACCP and ISO 22000 processes
Individuals involved in audit, compliance, and regulatory activities
Anyone seeking to gain knowledge of Food Safety Management Systems and food safety practices