Introduction to the requirements of the ISO 22000 standard and HACCP principles

This course provides participants with an overview of the requirements of the international standard ISO 22000 – Food Safety Management Systems, as well as a practical understanding of the principles of HACCP (Hazard Analysis and Critical Control Points). The program explains how food industry organizations can identify, evaluate and control hazards that can affect food safety throughout the production and distribution chain.

The course addresses:

• The concept of food safety and the importance of an effective management system
• Structure and key requirements of the ISO 22000 standard
• Food hazard analysis and risk management
• The 7 HACCP principles and their practical application
• Integrating HACCP into an ISO 22000 management system
• The benefits of implementing a food safety system according to international standards

At the end of the training, participants will have a clear vision of how they can implement and maintain an effective food safety control system, in accordance with ISO 22000 requirements and the HACCP methodology.