An intensive professional development training course on
Food Safety Management
ISO 22000 Food Safety Standard Awareness
and Implementation in the Food Chain
Why Choose Food Safety Management Training Course?
Effective food safety is a critical requirement for any organisation involved in producing, processing, transporting, or distributing food products. A strong Food Safety Management System (FSMS) protects consumers, ensures product quality, and safeguards organisations from legal, regulatory, and financial risks. The Food Safety Management Training Course provides a comprehensive understanding of how organisations can design, implement, and sustain an FSMS that aligns with international standards, particularly ISO 22000:2018.
This course explores the foundations of food safety, including hazard analysis, preventive controls, operational requirements, and necessary documentation. Participants will examine how leadership commitment, structured planning, and risk-based thinking shape a robust FSMS. They will also evaluate how customer expectations, statutory obligations, and internal processes integrate into food safety planning and execution.
Through real-world examples and case discussions, the Food Safety Management Course equips attendees with the knowledge required to establish strong food safety policies, set measurable objectives, and structure the right competencies within their teams. The course also provides detailed insights into human resource needs, infrastructure requirements, and communication practices essential for maintaining food safety throughout the entire food chain.
A complete review of ISO 22000:2018 documentation requirements ensures participants understand what is needed for certification readiness. By the end of the course, attendees will be prepared to contribute effectively to their organisation’s food safety performance and continuous improvement efforts.
What are the Goals?
This Food Safety Management Training is designed to give participants the essential knowledge to develop, maintain, and improve a compliant Food Safety Management System.
By the end of this course, participants will be able to:
- Form and support an effective HACCP team capable of implementing a robust food safety system
- Conduct hazard analysis and determine suitable preventive measures
- Categorise food safety controls into OPRPs and CCPs
- Implement monitoring systems to strengthen the FSMS
- Evaluate and improve logistics and processes using legislative and international food safety requirements
Who is this Training Course for?
The Food Safety Management Course is suitable for organisations across the food chain—including production, processing, packaging, storage, transportation, and distribution. It is particularly valuable for professionals responsible for implementing or overseeing food safety requirements.
This course will benefit:
- Quality control personnel in food premises and food processing facilities
- Hygiene inspectors from public health authorities
- Food safety consultants and auditors
- Food technologists, scientists, and technical officers
- Professionals seeking to advance their food safety expertise and career opportunities
How will this Training Course be Presented?
The Food Safety Management Training uses an engaging and practical learning approach to ensure strong knowledge retention and skill development. The course encourages active participation and practical application of food safety concepts.
Training methodology includes:
- Instructor-led presentations with real industry insights
- Case studies and short films illustrating best practices
- Group exercises and discussions
- Interactive sessions linking ISO 22000:2018 requirements to on-the-job responsibilities
The Course Content
- Food Safety Management System principles in the light of the new ISO22 000:2018
- ISO22000:2005 ISO22000:2018: The Key differences
- The history of Food Safety management: Cross references between the CODEX HACCP and ISO 22000:2018
- International Guidelines and Regulations regarding food safety
- Glossary used in Food Safety
- Understanding organizational needs and expectations relating to the implementation of an FSMS
- Leadership and top management commitment
- Establishing and communicating the Food Safety Policy
- Assigning the organizational roles and responsibilities
- Planning on the basis of the Risk-based thinking
- Setting the Food Safety Management System objectives
- Managing the changes in the FSMS
- Resource requirements: People, infrastructure and work environment
- Personnel competence and awareness
- Maintaining an effective internal and external communication
- Documentation requirements of ISO 22000 – Creating and Updating documents
- Detailed reference to documents with specific examples on the design and use of forms
- Control of documents as evidence of conformity and traceability
- Establishing the PRPs (prerequisite programmes)
- The Traceability system: From incoming material to the end product
- Emergency preparedness and response: Understanding the organization’s responsibility in the food chain
- Hazard control and analysis: Control measures and Hazard control plan
- Control of monitoring and measuring activities/Verification planning
- Control of product and process nonconformities: Corrective actions, product release/withdrawal/recall
- The critical steps in performance evaluation: Monitoring, Measurement, Analysis and Evaluation
- Internal audits in the context of ISO 22000 – team exercise on an internal audit
- Management review: Reviewing the FSMS to ensure continuing fitness-for-purpose
- Dealing with nonconformities and the critical role of corrective actions
- The need for continual improvement and updating of the Food Safety Management System
- Q&A and wrap-up session
Certificate and Accreditation
- AZTech Certificate of Completion for delegates who attend and complete the training course
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