Practical Guide ISO 22000:2018 Food Safety Management System

This training program gives a hands-on approach and a wide range of information for developing, documenting, implementing and maintaining a robust FSMS according to ISO 22000:2018. The aim of this program is to equip participants with an in-depth understanding of the aim and outcome of the standard’s different requirements, as well as, helping them get the most from their food safety program. It will offer the support participants need to implement the ISO 22000 management system in the organization. 


Certificate of completion (supplied by PasarTrainer)

Training Material

5.1 Establishing food safety team

5.2 Providing the information needed to conduct hazard analysis 

5.3 Preparing process flow diagram 

5.4 Identifying the hazards associated with food 

5.5 Conducting a hazard assessment 

5.6 Listing and selecting control measures or a combination of control measures
 
5.7 Categorizing, managing, monitoring and documenting control measures 

5.8 Validating control measures
 
5.9 Applying corrective actions 

5.10 Control monitoring and measuring (operational processes) 

5.11 Conducting verification related to the PRPs and hazard control plan
 
5.12 Updating preliminary information 

This module provides step by step to build HACCP (Hazard Analysis Critical Control Points). Starting from: establishing the food safety team, providing the information needed to conduct hazard analysis; preparing process flow diagram; identifying hazards associated with food; conducting a hazard assessment; listing and selecting control measures or a combination of control measures; categorizing, managing, monitoring, and documenting control measures; validating control measures; establishing and applying corrective actions; control monitoring and measuring operational processes; to conducting verification related to the PRPs and hazard control plan.

Chapter 5: Hazard Control 

The test will be conducted using Kahoot or Quizizz. 

Interactive pre-test to determine the level of participant knowledge of the material to be delivered. 

Pre-Test (30 questions - closed book) 

1.1 High Level Structure (HLS) 

1.2 Process approach 

1.3 The two PDCA cycles of ISO 22000:2018 

1.4 ‘Risk-based thinking’ in the context of ISO 22000

This module describes the High Level Structure concept which is the main reference for the latest ISO versions. It will also cover the Process Approach, PDCA cycle from ISO 22000: 2018 where there are 2 PDCAs, and Risk Based thinking which differentiates this ISO version from previous versions.

Chapter 1: New concepts introduced in ISO 22000:2018

6.1 Conduct an internal audit of the functioning of the organization and the activities having an impact on food safety 

6.2: Evaluate the overall performance of the organization and decisions made to improve the FSMS: management review 

6.3: Improve the system 

This module provides guidance for conducting Internal Audit of ISO 22000:2018 and also Management Review that evaluate the performance of the organization and decisions made to improve the FSMS

Chapter 6: Internal Audit of ISO 22000:2018 

2.1 Understanding the organization and its context 

2.2 Understanding the needs and expectations of interested parties

2.3 Determining the scope of the FSMS 

2.4 FSMS (processes and interactions) 


This module highlights the new concepts introduced in newest ISO version on organization and it's context that is related to the needs and expectations of interested parties. This module also describes how to determine the scope of the FSMS and its processes and interactions. 


Chapter 2 : Context Organization, Scope, and FSMS processes and interactions

The group will make a short presentation on the given simulation assignment. 

Participants will be divided into several groups, they will act as if they are part of the food safety team, and will be asked to create HACCP document.

Workshop: Conduct simulation to establish HACCP 

3.1 Draft a food safety policy, set of objectives of the FSMS, and plan to achieve them 

3.2 Define and communicate the; roles, responsibilities, and authorities for personnel involved in food safety 

3.3 Manage staff skills/competencies 

3.4 Provide resources for the FSMS (beyond personnel) 

3.5 Using externally developed elements for the organization’s FSMS

3.6 Control external processes, products or services

3.7 Establish and maintain external and internal communications 

3.8 Manage documentation of the FSMS

3.9 Plan for emergency situations, i.e. potential incidents 

3.10 Develop, implement, and test plans for the withdrawal/recall of products

This module provides an in-depth explanation of clause 5 to 7, Leadership, Planning, and Support. Starting from how to determine the food safety policy, what the FSMS objective to be achieved, how to manage staff skill/competencies, resources that should be prepared and provided, and others requirements in clause Planning and Support. 

Chapter 3 : Plan (PDCA) in ISO 22000:2018 - Leadership, Planning, Support

Post-test to find out and evaluate the extent to which participants understand the material being taught. 

Post-Test (30 questions - closed book) 

4.1 Identify the PRPs required by the organization
 
4.2 Review the PRPs in place in the organization (applicable to existing organizations) 

4.3 Implement the PRPs 

4.4 Monitor the PRPs, when relevant 

4.5 Verify that established PRPs are applied effectively 

4.6 Develop methods or a system for product traceability 

Prerequisite Programmes (PRPs) are programs that are put in place in an organization so that ISO 22000:2018 implementation run well. This module will refer to ISO/TS  22002 asa good PRPs. This module will teach participants how to identify, review, implement, monitor, and verify PRPs.

Chapter 4 : Prerequisite Programmes (PRPs)

Participants are divided into several groups which are simulations from the food safety team to:

1. Set objectives for the FSMS and plan on how to achieve them 

2. Determine the appropriate PRPs for the organization