ISO 22000:2018 sets out the requirements for a food safety management system (FSMS) and can be certified to it. It maps out what an organization needs to do to demonstrate its ability to control food safety hazards in order to ensure that food is safe. It can be used by any organization regardless of its size or position in the food chain.

ISO 22000 is applicable to all organizations directly or indirectly involved in the food value chain. This includes producers of packaging or detergents, suppliers of cleaning services, pest control, or industrial laundry services. It allows assessment and demonstrates conformity of the product in relation to food safety and control of food safety hazards.

• Understand how to conduct hazard analysis of biological, chemical or physical food hazards
• Learn how to determine critical control points
• Learn how to establish critical control limits
• Understand how to establish a system to monitor control of Critical Control Points
• Learn how to establish corrective actions
• Understand how to establish procedures for verification to confirm that the HACCP system is working effectively
• Learn how to establish documentation and record keeping
• Understand what are the most common pre-requisite programmes in a food safety context

• Staff involved in developing, implementing, verifying and managing food safety management systems
• Staff who have responsibility for conducting internal audits
• Personnel with responsibility for vendor/external audits
• Departmental Managers and Supervisory Staff, Purchasing, Production, Technical
• General management who wish to acquire a broad knowledge of the relevant food safety standards