1. Introduction
This training aims to teach participants the fundamental principles, requirements, and implementation mechanisms of the ISO 22000:2018 Food Safety Management System. The course will cover the establishment of food safety systems, risk management, HACCP principles, internal auditing, and certification processes.
2. Training Objectives
Introducing participants to the ISO 22000:2018 international standard and its requirements.
Explaining food safety management and the application of HACCP principles within the ISO 22000 framework.
Teaching methods for identifying and managing risks in the food chain.
Providing practical knowledge on establishing and implementing a Food Safety Management System (FSMS) in organizations.
Explaining the certification process and audit requirements of the standard.
3. Target Audience
This training is designed for:
- Managers and professionals working in the food industry.
- Quality and food safety specialists.
- Individuals aiming to implement ISO 22000:2018 in their organizations.
- Internal auditors and consultants in food safety.
- Personnel responsible for certification and compliance.
4. Training Program
No. | Topic | Duration |
1 | Introduction: Training objectives and importance | 30 min |
2 | Overview of ISO 22000:2018 standard | 60 min |
3 | Fundamental principles of food safety management systems | 90 min |
4 | Organizational context and risk-based approach (Clauses 4-6) | 90 min |
5 | Leadership and management commitments in ISO 22000 (Clause 5) | 60 min |
6 | Key elements of ISO 22000: Planning and Resources (Clauses 6-7) | 90 min |
7 | Application of HACCP principles within the ISO 22000 framework | 90 min |
8 | Managing food safety and operational processes (Clause 8) | 90 min |
9 | Performance evaluation and audits (Clause 9) | 60 min |
10 | Nonconformities, corrective actions, and continuous improvement (Clause 10) | 60 min |
11 | ISO 22000 certification process and internal audits | 90 min |
12 | Practical exercise: HACCP plan development and risk analysis | 120 min |
13 | Training conclusion and assessment | 30 min |
TOTAL TRAINING DURATION: 3 DAYS (24 HOURS)
5. Training Delivery Method
The training consists of theoretical and practical sessions:
- Theoretical part: Explanation of ISO 22000 requirements and the establishment of food safety management systems.
- Practical part: Group exercises, real-life case studies, and HACCP plan development.
- Discussion & Q&A sessions: Encouraging active participation of attendees.
6. Assessment & Certification
- Written exam: Test questions covering ISO 22000 requirements and implementation methods.
- Practical assignment: Development of a HACCP plan and analysis of food safety risks.
- Oral assessment: Participation in discussions and group work during the training.
- Certification: Participants who successfully complete the training will receive a “Certification in ISO 22000:2018 Food Safety Management System.”
7. Additional Requirements
- Training language: Azerbaijani
- Number of participants: Minimum 6, maximum 10
- Training location: Training center or a suitable venue designated by the client