• Food safety and key ISO 22000 concepts
• Food safety hazards (biological, chemical, physical)
• Prerequisite programs (PRPs)
• HACCP principles and applications
• Hazard analysis and control measures
• The concepts of OPRP and CCP
• Traceability, recall, and emergency management
• Documentation, records, and continual improvement
• Expectations in internal audits and certification audits
• Food safety awareness aligned with ISO 22000
• A basic approach to managing food safety risks
• An organization-applicable perspective for a food safety management system
• Certificate of Participation for ISO 22000 Food Safety Management System Training
Managers working in food production and service organizations, quality and food safety teams, production and operations responsible personnel, process owners, and relevant staff.
