In this training, participants knowledge on revision changes and key elements of ISO 22000 interpretation will be improved. Understanding on both documentation and ways of implementing the system will be enhanced through case studies and group presentation. At the end of the training, overall participants’ competency on ISO 22000:2018 requirements and its implementation to meet certification body will be increased.

Course Objectives

The programme provides a broad overview in terms of the plan, do, check, act structure of the ISO ISO45001:2018, with knowledge of integration. The course delivers specific information on topics including:
•How to define quality & safety (and hazards)
•The development of quality and OHS system standards;
•Annex SL / High Level Structure of the ISO 9000 series;
•A clause-by-clause discussion of ISO 45001:2018;
•The importance of documentation and records;At the end of this course, participants will be able to:
• Awareness on ISO 22000:2018
• ISO 22000:2018 compatibility with other International standards
• What are the elements of food safety management system
• Why is food safety management system necessary in food chains
• Plan-Do-Check-Act approach incorporation in food management system at two levels
• Fundamental concepts and terminologies in ISO 22000:2018
• Detail about clauses of the standard ISO 22000:2018
• Implementation of Operation controls as per ISO 22000:2018

Course Outline:

  • Course introduction
  • Overview of structure & requirements of ISO 9001:2015
  • Introduction to auditing : definition, types of audits
  • Phases of audit : audit planning, audit preparation, audit performance & review, audit reporting & audit follow-up
  • Auditor attributes, competence & evaluation
  • Individual / Syndicate exercises, role play
  • Quiz / Games
  • Audit Checklist Preparation

Language: English

At the end of this course, participants will be able to:

  • Understand the background of ISO 9001 and be able to identify the requirements set by each standard.
  • Put into practice the fundamental techniques for performing internal audits. This means having the ability to identify improvement opportunities within your organization, and to prevent undesirable situations from occurring.

Training Methodology:

•PowerPoint - slideshow
•Activities / Workshop / Games


9:00 AM to 10:30 AM

• Revision specifics of the new standard
• The HLS (High level Structure) and standard's compatibility with ISO 9001:2015
• PDCA Approach
• Context of food organization

10:30 AM to 11:00 AM

Tea Break

11:00 AM to 12:00 PM

• Leadership role
• Planning including Management of Risk and Opportunities
- Food Defence
- Food Fraud
• Activities / Workshop / Games

12:00 PM to 1:00 PM


1:00 PM to 3:00 PM

• Support Functions & Resource Management
• Operation Controls
- Pre-Requisite Programme (PRP)
- Good Manufacturing Practise (GMP)

3:00 PM to 5:00 PM

• Operation Controls (continue)
- Hazard Analysis Critical Control Point (HACCP)
• Performance Evaluation
• Improvement
• Quiz
• Activities / Workshop / Games