Introduction

ISO 22000:2018 specifies requirements for a Food Safety Management System where an
organization in the food chain needs to demonstrate its ability to control food safety hazards in order
to ensure that food is safe at the time of human consumption. It is applicable to all organizations,
regardless of size, which are involved in any aspect of the food chain and want to implement systems
that consistently provide safe products. The means of meeting any requirements of ISO 22000 can
be accomplished through the use of internal and / or external resources. Learns will be able to acquire more knowledge to understand, establish and implement PRPs, OPRPs
and CCP programmes in their organization's FSMS

Objectives

• To provide knowledge on food safety, HACCP and ISO 22000 Standards
• To provide knowledge on Prerequisite Programmes (PRPs)
• To facilitate organization to conduct Hazard Analysis mechanism effectively
• To provide knowledge on OPRPs and CCPs

For Whom

Senior/ Middle Managers or Supervisors in Food Processing and Food Handling Industries, Hotels,
Restaurants and Catering Services.

Course Content

• Introduction to ISO 22000 Food Safety Management Systems
• Detailed requirements of Prerequisite Programmes (PRPs)
• Requirements of Hazard Analysis
• Detailed requirements of Operational Prerequisite Programmes (OPRPs) and Critical Control Points (CCPs)
• Assignments