ISO 22000:2018 Food Safety Management Systems Training Course
Introduction
In an increasingly interconnected global food supply chain, ensuring consistent food safety is a paramount concern for consumers, governments, and businesses alike. While HACCP provides a robust framework for hazard control, there's a growing need for a comprehensive, internationally recognized management system that integrates all aspects of food safety across an organization. This is where ISO 22000:2018 Food Safety Management Systems (FSMS) plays a vital role. ISO 22000:2018 is an international standard that specifies the requirements for an FSMS to enable an organization that is directly or indirectly involved in the food chain to plan, implement, operate, maintain, and update a food safety management system that provides products and services that are safe, in accordance with their intended use. It adopts a process approach, incorporating the principles of HACCP, Prerequisite Programs (PRPs), and the Plan-Do-Check-Act (PDCA) cycle for continuous improvement. By providing a structured framework, ISO 22000:2018 helps organizations to identify and control food safety hazards, comply with regulatory requirements, and foster a culture of food safety excellence, thereby enhancing consumer confidence and facilitating market access. Without a thorough understanding of the requirements of ISO 22000:2018 and the practical knowledge to implement them, food businesses may struggle to meet global expectations, optimize their food safety performance, and achieve certification. Many food industry professionals are familiar with parts of food safety but lack the holistic, systems-based approach that ISO 22000:2018 demands for integrated food safety management.
Conversely, mastering ISO 22000:2018 Food Safety Management Systems equips professionals with the essential knowledge and practical skills to design, implement, maintain, and continually improve a robust food safety management system within their organization. This internationally recognized standard is crucial for ensuring consistent food safety, achieving regulatory compliance, enhancing customer trust, and gaining a competitive edge in the global food market. Our intensive 5-day "ISO 22000:2018 Food Safety Management Systems" training course is meticulously designed to equip food safety managers, quality assurance personnel, production supervisors, food technologists, internal auditors, and management representatives with the comprehensive theoretical knowledge and extensive practical, hands-on skills required to confidently interpret, implement, and audit an ISO 22000:2018 compliant Food Safety Management System.
Duration
5 Days
Target Audience
The "ISO 22000:2018 Food Safety Management Systems" training course is ideal for a broad range of professionals and individuals directly involved in managing, implementing, or auditing food safety within organizations. This includes:
- Food Safety Managers and Coordinators: Responsible for the FSMS.
- Quality Assurance and Quality Control Managers/Personnel: Involved in system implementation and maintenance.
- HACCP Team Leaders and Members: Seeking to integrate HACCP within a broader management system.
- Production and Operations Managers: Overseeing food manufacturing processes and controls.
- Internal Auditors for Food Safety: Looking to conduct ISO 22000 audits.
- Management Representatives: Responsible for the FSMS.
- Food Technologists and Consultants: Advising on food safety systems.
- Regulatory Compliance Personnel: Ensuring adherence to international standards.
- Anyone aiming to develop expertise in comprehensive food safety management systems based on ISO 22000.
Course Objectives
Upon successful completion of the "ISO 22000:2018 Food Safety Management Systems" training course, participants will be able to:
- Understand the structure, principles, and key requirements of ISO 22000:2018.
- Comprehend the High-Level Structure (HLS) and its integration with other ISO management systems.
- Differentiate between Prerequisite Programs (PRPs), Operational Prerequisite Programs (OPRPs), and Critical Control Points (CCPs).
- Apply the PDCA cycle for continuous improvement of the FSMS.
- Interpret and implement the requirements of ISO 22000:2018, including context of the organization, leadership, planning, support, operation, performance evaluation, and improvement.
- Develop, implement, and maintain a robust HACCP plan within the ISO 22000 framework.
- Understand the process of ISO 22000 certification and internal auditing.
- Contribute effectively to their organization's food safety management system.
Course Modules
Module 1: Introduction to Food Safety Management and ISO 22000:2018 Overview
- Global food safety challenges and the need for standardized systems.
- Introduction to ISO and management system standards.
- Structure and scope of ISO 22000:2018.
- Benefits of implementing an ISO 22000 FSMS.
- Key terms and definitions in ISO 22000:2018.
Module 2: Context of the Organization and Leadership (ISO 22000 Clauses 4 & 5)
- Clause 4: Context of the Organization: Understanding internal and external issues, needs of interested parties.
- Defining the scope of the Food Safety Management System.
- Clause 5: Leadership: Top management commitment, food safety policy, organizational roles and responsibilities.
- Communication of the food safety policy.
- Establishing food safety team and responsibilities.
Module 3: Planning the FSMS (ISO 22000 Clause 6)
- Actions to address risks and opportunities related to food safety.
- Objectives for the Food Safety Management System and planning to achieve them.
- Planning of changes to the FSMS.
- Emergency preparedness and response planning.
- Resource planning for the FSMS.
Module 4: Support (ISO 22000 Clause 7)
- Resources: People, infrastructure, environment for processes.
- Competence, awareness, and communication.
- Documented information: Control of documents and records.
- Management of externally provided processes, products, or services.
- Ensuring adequate support for the FSMS.
Module 5: Operation of the FSMS (ISO 22000 Clause 8) – Part 1: PRPs and Traceability
- Operational planning and control.
- Prerequisite Programs (PRPs): Establishing, implementing, maintaining, and reviewing PRPs.
- Common PRPs: Facilities, equipment, waste, pest control, personnel hygiene, cleaning & sanitation.
- Traceability system: Requirements and implementation.
- Emergency preparedness and response in operational context.
Module 6: Operation of the FSMS (ISO 22000 Clause 8) – Part 2: Hazard Control Plan (HACCP Integration)
- Preliminary steps for hazard analysis (as per HACCP principles).
- Hazard analysis: Identification of hazards, assessment, selection of control measures.
- Operational Prerequisite Programs (OPRPs): Selection, validation, monitoring.
- HACCP Plan: Establishing Critical Control Points (CCPs), critical limits, monitoring, corrective actions.
- Validation of control measure combinations.
Module 7: Performance Evaluation (ISO 22000 Clause 9)
- Monitoring, measurement, analysis, and evaluation of the FSMS.
- Internal audit: Planning, conducting, reporting, and follow-up for ISO 22000.
- Analysis of results of verification activities.
- Management review of the Food Safety Management System.
- Evaluating the effectiveness of the FSMS.
Module 8: Improvement (ISO 22000 Clause 10) and Certification Process
- Nonconformity and corrective action management.
- Continual improvement of the FSMS.
- Updating the Food Safety Management System.
- Overview of the ISO 22000 certification process.
- Maintaining certification and benefits of ongoing compliance.
CERTIFICATION
- Upon successful completion of this training, participants will be issued with Macskills Training and Development Institute Certificate
TRAINING VENUE
- Training will be held at Macskills Training Centre. We also tailor make the training upon request at different locations across the world.
AIRPORT PICK UP AND ACCOMMODATION
- Airport pick up and accommodation is arranged upon request
TERMS OF PAYMENT
Payment should be made to Macskills Development Institute bank account before the start of the training and receipts sent to info@macskillsdevelopment.com
Iso 22000:2018 Food Safety Management Systems Training Course in Kenya
| Dates | Fees | Location | Action |
|---|---|---|---|
| 14/07/2025 - 18/07/2025 | $2,900 | Kigali |
|
| 21/07/2025 - 25/07/2025 | $1,250 | Nairobi |
|
| 04/08/2025 - 08/08/2025 | $4,950 | Dubai |
|
| 18/08/2025 - 22/08/2025 | $1,750 | Mombasa |
|
| 25/08/2025 - 29/08/2025 | $1,250 | Nairobi |
|
| 01/09/2025 - 05/09/2025 | $4,950 | Instanbul |
|
| 15/09/2025 - 19/09/2025 | $2,900 | Kigali |
|
| 22/09/2025 - 26/09/2025 | $1,250 | Nairobi |
|
| 06/10/2025 - 10/10/2025 | $4,000 | Pretoria |
|
| 20/10/2025 - 24/10/2025 | $1,750 | Mombasa |
|
| 27/10/2025 - 31/10/2025 | $1,250 | Nairobi |
|
| 03/11/2025 - 07/11/2025 | $4,000 | Johannesburg |
|
| 17/11/2025 - 21/11/2025 | $2,900 | Kigali |
|
| 24/11/2025 - 28/11/2025 | $1,250 | Nairobi |
|
| 01/12/2025 - 05/12/2025 | $1,750 | Mombasa |
|
| 08/12/2025 - 12/12/2025 | $1,250 | Nairobi |
|
| 05/01/2026 - 09/01/2026 | $4,950 | Dubai |
|
| 19/01/2026 - 23/01/2026 | $2,900 | Kigali |
|
| 26/01/2026 - 30/01/2026 | $1,250 | Nairobi |
|
| 02/02/2026 - 06/02/2026 | $4,000 | Johannesburg |
|
| 16/02/2026 - 20/02/2026 | $1,750 | Mombasa |
|
| 23/02/2026 - 27/02/2026 | $1,250 | Nairobi |
|
| 02/03/2026 - 06/03/2026 | $4,950 | Instanbul |
|
| 16/03/2026 - 20/03/2026 | $2,900 | Kigali |
|
| 23/03/2026 - 27/03/2026 | $1,250 | Nairobi |
|
| 06/04/2026 - 10/04/2026 | $4,000 | Pretoria |
|
| 13/04/2026 - 17/04/2026 | $1,750 | Mombasa |
|
| 20/04/2026 - 24/04/2026 | $1,250 | Nairobi |
|
| 04/05/2026 - 08/05/2026 | $4,950 | Dubai |
|
| 18/05/2026 - 22/05/2026 | $2,900 | Kigali |
|
| 25/05/2026 - 29/05/2026 | $1,250 | Nairobi |
|
| 01/06/2026 - 05/06/2026 | $4,000 | Johannesburg |
|
| 15/06/2026 - 19/06/2026 | $1,750 | Mombasa |
|
| 22/06/2026 - 26/06/2026 | $1,250 | Nairobi |
|
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