ISO 22000: Foundation
The ISO 22000: Foundation course provides participants with a comprehensive understanding of the requirements, structure, and practical application of a Food Safety Management System (FSMS) based on ISO 22000. ISO 22000 is published by the International Organization for Standardization (ISO) and is applicable to all organizations involved in the food chain, from primary production to food manufacturing, processing, storage, distribution, and food service. This Foundation-level course goes beyond awareness and introduces learners to core ISO 22000 clauses, food safety hazards, HACCP principles, Prerequisite Programs (PRPs), Operational PRPs (OPRPs), and performance evaluation requirements. It prepares participants to support FSMS implementation, internal audits, regulatory compliance, and continual improvement initiatives, or to progress to ISO 22000 Lead Implementer or Lead Auditor certifications. Course Objectives By the end of this course, participants will be able to: Understand the purpose, scope, and benefits of ISO 22000 Interpret the structure and key requirements of an FSMS Understand food safety hazards and risk-based thinking Apply HACCP principles within an FSMS framework Recognize leadership and organizational responsibilities Support FSMS implementation and operation Prepare for the ISO 22000 Foundation certification examination
Course Curriculum
1
- Food safety concepts and definitions
- Types of food safety hazards
- Preventive and risk-based approaches
- Food safety culture and responsibility
2
- Purpose and scope of ISO 22000
- Applicability across the food chain
- Benefits of ISO 22000 certification
- Relationship with other food safety standards
3
- High-Level Structure (Annex SL)
- Context of the organization
- Leadership and planning
- Support, operation, performance evaluation, and improvement
4
- FSMS scope and documentation
- Food safety policy and objectives
- Roles, responsibilities, and food safety team
- Communication requirements
5
- HACCP methodology
- Hazard analysis
- Determining control measures
- Establishing CCPs and OPRPs
6
- Purpose and scope of PRPs
- Examples of PRPs (hygiene, sanitation, pest control)
- Operational PRPs
- Integration with HACCP
7
- Process control and monitoring
- Traceability systems
- Handling nonconforming products
- Emergency preparedness and response
8
- Validation of control measures
- Verification activities
- Internal audits (overview)
- Continual improvement
9
- Monitoring and measurement
- Management review
- Corrective actions
- Improving FSMS effectiveness
10
- Certification process overview
- Audit stages and expectations
- Common nonconformities
- Maintaining certification
11
- Review of ISO 22000 Foundation syllabus
- Sample questions and exam techniques
- Certification exam guidance
12
- Instructor-led classroom or virtual training
- Interactive discussions and food safety scenarios
- Case-based learning
13
- Food safety and quality professionals
- Food production, processing, and service staff
- FSMS coordinators and supervisors
- Regulatory and compliance professionals
- Internal auditors and food safety team members
- Professionals preparing for ISO 22000 Foundation certification
14
- No formal prerequisites
- Basic understanding of food handling or food safety is beneficial
15
- Knowledge checks and quizzes
- Scenario-based discussions
- ISO 22000 Foundation certification examination
This course includes
- 15+ Activity Modules
- 40 hours + lessons
- Lifetime access
- Certificate of completion
- Available on desktop and mobile
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