Learning Marketplace

ISO 22000 Requirements

This training will provide delegates with an overview of the purpose and requirements of Food Safety Management Systems (FSMS). The course covers how to improve business methods, how to manage effective interactive communication, operate a structured management system and integrate the principles of FSMS including ISO 22000, ISO/TS 22002-1 (formally PAS 220) and HACCP Codex Alimentarius and describe how they aid continual improvement.

Course Benefits:

  • Awareness within the organization of various basic requirements of FSMS
  • Working knowledge on how FSMS requirements can be interpreted to suit the organization's processes, products, people and customers
  • Reduce operating costs

Learning Objectives:

Upon completion of this training, delegates will be able to:

  • Describe purpose and requirements of ISO 22000 for FSMS, including HACCP Codex Alimentarius
  • Demonstrate awareness of the best practices for implementing and managing a FSMS as specified in ISO 22000
  • Describe concepts, approaches, standards, methods and techniques allowing to effectively manage a FSMS
  • Demonstrate awareness of Food Safety System Certification Standard (FSSC) and its benefits to organizations doing business at a domestic or international level within the food industry
  • Describe how to operate a structured management system and integrate the principles of the HACCP system
  • Distinguish the relationship between a FSMS, including risk management, controls and compliance with the requirements of different stakeholders of the organization
  • Identify and implement the appropriate requirements of ISO/TS 22002-1
  • Identify purpose and use of prerequisite programmes
  • Undertake effective management of support programmes within a food business
  • Undertake effective management of interactive communication
  • Demonstrate awareness of how ISO 22000 aids the continual improvement of the FSMS

Intended Audience:

  • Staff involved in the development, implementation and management of a FSMS based on ISO 22000 standard from various industries in the food chain
  • Members of a food safety team and/or anyone involved in the development or implementation of FSMS
  • Management team
  • Professionals wanting to gain a comprehensive knowledge in FSMS
  • Organizations with existing Food Safety programmes that are looking to improve and add value to their system
  • Delegates who are planning to attend higher level training such as auditor courses

Course Duration: 2 days


Delegates are required to have a basic knowledge of HACCP plan and Hazard Analysis. A practical understanding of management systems is advised.