Master ISO 22000 Food Safety Management in 5 Days

Name: ISO 22000 Food Safety Management System Implementation Training Course
Availability: InStock

Master ISO 22000:2018 frameworks, HACCP plans, prerequisite programmes, and audit controls for industrial food operations.

Master ISO 22000 Food Safety Management in 5 Days

At a glance

Duration: 5 days
Format: Classroom
Cities: Tokyo, Nairobi, Langkawi, Montreux, Zanzibar, Cairo and more
Next session: 5 – 9 October 2026, Tokyo
Average fee: 7,550 €

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ISO 22000 Food Safety Management System Implementation Training Course

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Overview

Food contamination and supply chain breakdowns expose organisations to regulatory sanctions, costly recalls, and consumer harm. This programme equips technical specialists and plant managers to implement, maintain, and audit an ISO 22000 food safety management system across complex processing and distribution operations. Participants examine prerequisite programmes, hazard analysis critical control point principles, operational prerequisite programmes, and verification methodologies that safeguard consumable goods. Practitioners leave with practical audit protocols, control matrices, and validation templates. This course is delivered by Agile Leaders Training Center.

Who Should Attend

Professionals responsible for food hygiene governance, sanitation verification, and facility compliance auditing.
Specialists responsible for hazard evaluation, critical control point determination, and operational prerequisite programmes.
Managers responsible for food processing operations, raw material receipt, and cold chain integrity assurance.
Auditors responsible for internal management system reviews, corrective action reporting, and supplier verification.
Quality team members responsible for allergen management programmes, traceability exercises, and product withdrawal testing.

Departments and Industries

This course serves operations, safety, and compliance teams across industrial food processing and international logistics networks.

Quality Assurance and Technical Services in Dairy and Beverage Processing Plants
Food Safety and Hygiene Departments in Commercial Bakery and Cereal Manufacturing
Cold Chain Operations and Distribution Units in Temperature-Controlled Warehousing
Packaging and Processing Divisions in Ready-to-Eat Food Production Facilities
Purchasing and Vendor Assurance Teams in Hospitality and Industrial Catering Groups

Learning Objectives

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

Apply ISO 22000:2018 structural requirements using Plan-Do-Check-Act and risk-based thinking frameworks.
Analyse biological, chemical, physical, and allergen hazards using Codex Alimentarius hazard identification matrices.
Build operational prerequisite programmes and critical control point monitoring sheets with measurable critical limits.
Evaluate supply chain traceability systems using mock recall audit protocols and mass balance calculations.
Prioritise nonconformities and root-cause remedies using Ishikawa diagrams and corrective action registries.
Construct internal audit work programmes aligned with ISO 19011:2018 management system audit protocols.

Course Agenda

Day 1: Context, Leadership, and Prerequisite Programmes

High-Level Structure Alignment using ISO 22000:2018 Clause Mapping Worksheets
Context of the Organisation Analysis using PESTLE Scoping and Stakeholder Matrices
Leadership Commitment and Policy Formulation using Food Safety Policy Templates
Prerequisite Programme Design under ISO/TS 22002-1 Technical Specifications
Site Layout and Zoning Architecture using Physical Hygiene Barrier Schematics

Day 2: Hazard Analysis and Control Measure Categorisation

Process Flow Chart Preparation and On-Site Verification using Codex Methodology
Hazard Identification and Risk Severity Scoring via Codex CXC 1-1969 Risk Matrices
Control Measure Categorisation using Decision Trees for OPRPs and CCPs
Critical Limit Establishment using Validated Scientific and Empirical Data Tables
Monitoring and Calibration Systems using Calibrated Instrument Schedules

Day 3: Operational Control, Traceability, and Emergency Preparedness

Operational Prerequisite Programme Implementation via Documented Work Instructions
Critical Control Point Management using Daily Batch Monitoring Logs
Two-Way Traceability Testing using Mass Balance Audit Worksheets
Allergen Management Workflows using Cross-Contact Control Checklists
Emergency Response and Product Recall Procedures using Incident Notification Flowcharts

Day 4: Performance Evaluation and Internal Auditing

Verification Activity Scheduling using Environmental Swab and Pathogen Testing Plans
Internal Audit Programme Planning under ISO 19011:2018 Auditing Guidelines
Audit Evidence Collection using Triangulation Interview and Document Sampling Plans
Nonconformity Categorisation and Reporting using Standardised Corrective Action Registers
Management Review Preparation using Key Performance Indicator Dashboards

Day 5: Continual Improvement and Audit Simulation

Root-Cause Analysis Methodologies using Five-Why Trees and Fishbone Diagrams
Corrective Action Effectiveness Verification using Statistical Trend Analysis
Food Safety Culture Assessment using Employee Behaviour Observation Protocols
Audit Opening and Closing Meeting Execution using Formal Audit Script Templates
Capstone Food Safety Management System Implementation Scenario and Portfolio Review

Practical Exercises

Participants complete applied scenarios to develop functional food safety assurance tools.

Suggested activity: Construct a hazard analysis matrix for a high-care refrigerated food packaging line.
Suggested activity: Design an operational prerequisite programme monitoring register for allergen sanitation.
Suggested activity: Execute a mock recall traceability calculation using supplier delivery and distribution batch logs.
Suggested activity: Draft an internal audit nonconformity finding based on a pasteurisation temperature deviation case.

FAQs

Which food safety standard editions are covered in this course?

The syllabus references current industry benchmarks, including ISO 22000:2018, ISO/TS 22002-1 prerequisite specifications, Codex Alimentarius CXC 1-1969 guidelines, and ISO 19011:2018 audit standards.

How does this programme differentiate between OPRPs and CCPs?

Participants apply formal logical decision trees to distinguish between operational prerequisite programmes that prevent contamination and critical control points that eliminate or reduce hazards to acceptable limits.

Does the curriculum address allergen and environmental monitoring controls?

Yes. The course examines cross-contact prevention, validated cleaning protocols, sanitation verification, and environmental monitoring plans including microbiological surface swabbing and zone mapping.

What documentation will participants produce during the sessions?

Learners create actionable artefacts including hazard assessment sheets, critical limit verification tables, mock recall balance sheets, and formal internal audit nonconformity reports.

Conclusion

Participants return to their facilities equipped to align operational hygiene, hazard control, and compliance verification with global standards. By applying rigorous hazard analyses, measurable control points, and structured audit frameworks, professionals eliminate operational contamination vulnerabilities, reinforce consumer confidence, and protect their organisations against catastrophic safety incidents across all stages of food manufacture and handling.

credits: 5 credit per day

Course Mode: full-time

Provider: Agile Leaders Training Center

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Showing 1-20 of 58 events

Location	Dates	Duration	Mode	Price
Tokyo	Week 41, 2026 5 – 9 October 2026	5 Days	Onsite	€12,000
Nairobi	Week 41, 2026 11 – 15 October 2026	5 Days	Onsite	€6,000
Langkawi	Week 42, 2026 18 – 22 October 2026	5 Days	Onsite	€8,000
Montreux	Week 43, 2026 19 – 23 October 2026	5 Days	Onsite	€8,000
Zanzibar	Week 44, 2026 1 – 5 November 2026	5 Days	Onsite	€6,000
Cairo	Week 46, 2026 9 – 13 November 2026	5 Days	Onsite	€5,200
London	Week 46, 2026 9 – 13 November 2026	5 Days	Onsite	€6,500
Dubai	Week 47, 2026 16 – 20 November 2026	5 Days	Onsite	€6,500
Porto	Week 48, 2026 23 – 27 November 2026	5 Days	Onsite	€6,500
Amman	Week 48, 2026 29 November – 3 December 2026	5 Days	Onsite	€6,000
Al Jubail	Week 48, 2026 29 November – 3 December 2026	5 Days	Onsite	€7,500
Muscat	Week 49, 2026 6 – 10 December 2026	5 Days	Onsite	€6,500
Abu Dhabi	Week 51, 2026 14 – 18 December 2026	5 Days	Onsite	€6,500
San Diego	Week 52, 2026 21 – 25 December 2026	5 Days	Onsite	€16,000
Chicago	Week 52, 2026 27 – 31 December 2026	5 Days	Onsite	€16,000
Baku	Week 01, 2027 4 – 8 January 2027	5 Days	Onsite	€8,000
New York	Week 01, 2027 4 – 8 January 2027	5 Days	Onsite	€16,000
Paris	Week 02, 2027 11 – 15 January 2027	5 Days	Onsite	€6,500
Vienna	Week 03, 2027 18 – 22 January 2027	5 Days	Onsite	€7,500
Athens	Week 04, 2027 25 – 29 January 2027	5 Days	Onsite	€7,500

Frequently asked questions

What does this course cover?

Overview Food contamination and supply chain breakdowns expose organisations to regulatory sanctions, costly recalls, and consumer harm. This programme equips technical specialists and plant managers to implement, maintain, and audit an ISO 22000 food safety management system across complex processing and distribution operations. Participants examine prer…

Are training dates available?

Yes. Available dates and destinations are listed in the course dates section on this page.

How can I register?

Choose an available date on this page and complete the registration form, or send a programme enquiry.

Can I download the course brochure?

Yes. Use the brochure download link provided on this page.

Master ISO 22000 Food Safety Management in 5 Days