ISO 22000 Certification Mastery for Food Safety Professionals
You’re managing audits, responding to non-conformities, and trying to align your team with global food safety standards. But the ISO 22000 framework feels fragmented, the requirements are dense, and the certification process is shrouded in uncertainty. You’re not just looking for knowledge - you need clarity, confidence, and a clear path to passing audits with excellence. Every failed inspection costs time, money, and trust. Regulators are tightening standards, retailers demand compliance, and your career hinges on delivering results. Without a structured approach, you're left scrambling through documentation, guessing at hazard controls, and wasting resources on fixes that don’t last. But what if you had a battle-tested system that transforms confusion into competence? A methodical roadmap used by leading food safety managers in multinational processors, exporters, and high-risk manufacturing environments? A program that gives you not just understanding, but mastery - and positions you as the go-to expert in your organisation. Introducing ISO 22000 Certification Mastery for Food Safety Professionals, the only comprehensive training designed specifically for working professionals who need to implement, maintain, or lead an ISO 22000-compliant food safety management system from start to finish. This course takes you from overwhelmed and reactive to fully prepared, audit-ready, and professionally recognised in as little as 30 days. Jamie R., Senior Food Safety Officer at a UK-based chilled foods manufacturer, used this exact training to lead her facility through its first successful ISO 22000 certification audit - reducing non-conformities by 82% and cutting preparation time in half. She didn’t just pass the audit. She became the internal trainer for three sites across Europe. This isn’t theory. This is the exact process that transforms fear of audits into pride in performance. It gives you the tools, templates, and technical precision to build a sustainable system that protects consumers, satisfies auditors, and advances your career. Here’s how this course is structured to help you get there.Course Format & Delivery Details Self-Paced, On-Demand Access with Lifetime Updates
This course is self-paced, allowing you to learn at your own speed, on your own schedule. You gain immediate online access to all materials upon enrollment, with no fixed start dates, deadlines, or time commitments. Most professionals complete the core content in 25–35 hours, with many reporting actionable results within the first two weeks - including completed HACCP plans, updated prerequisite programs, and gap analyses ready for management review. You receive lifetime access to all course content, including all future updates at no additional cost. As ISO 22000 guidelines evolve or regulatory expectations shift, your knowledge stays current without renewals, subscriptions, or recurring fees. Global, Mobile-Friendly Learning with Continuous Support
Access your training 24/7 from any device - desktop, tablet, or smartphone - with full mobile compatibility. Whether you’re in a control room, at home, or travelling between sites, your progress syncs seamlessly. Each learner receives direct, responsive instructor support through structured guidance and expert feedback on key assignments. You’re not navigating complex clauses alone. You have access to food safety professionals with real-world implementation experience in diverse sectors, from dairy processing to ready-meal production. Certification of Completion from The Art of Service
Upon successful completion, you’ll earn a globally recognised Certificate of Completion issued by The Art of Service, a trusted name in professional certification training with over 650,000 professionals trained worldwide. This certificate validates your expertise in ISO 22000 implementation and is increasingly referenced in job descriptions for food safety managers, quality assurance leads, and compliance officers. It demonstrates initiative, technical precision, and a commitment to international best practice. Zero-Risk Enrollment with Full Buyer Protection
- No hidden fees - the price you see is the price you pay, with complete transparency.
- Secure checkout accepts Visa, Mastercard, and PayPal - all major payment methods supported.
- Backed by a 30-day unconditional money-back guarantee: if you’re not satisfied with the course, you’ll receive a full refund, no questions asked.
After enrollment, you’ll receive a confirmation email, and your access details will be delivered separately once the course materials are ready. The system ensures accurate provisioning while maintaining security and integrity across global regions. This Works Even If…
You’ve read the ISO 22000 standard but still feel unsure how to apply Clause 8.5.2 to your specific process. Or you’ve passed audits before but want to stop reacting and start leading. Or you’re new to the role and need to prove your value fast. This program is designed for professionals at all levels, from plant-based QA technicians to corporate food safety leads. It works even if you’re not fluent in regulatory jargon, even if your previous attempts at documentation failed, or even if certification feels like a moving target. We’ve helped food safety coordinators in Malaysia implement traceability systems compliant with EU export requirements. We’ve guided supervisors in Brazil overhaul their prerequisite programs to meet BRC and ISO 22000 simultaneously. From SMEs to multinational operations, this course delivers. The risk is on us. Your growth is guaranteed. This is your lever for career advancement, audit readiness, and technical authority.
Extensive and Detailed Course Curriculum
Module 1: Foundations of ISO 22000 and Food Safety Management Systems - Understanding the purpose and scope of ISO 22000
- Key differences between ISO 22000 and other food safety standards (e.g. BRC, SQF, FSSC 22000)
- Overview of food safety hazards: biological, chemical, physical, allergenic
- The role of Codex Alimentarius in international food safety governance
- Aligning ISO 22000 with national food safety legislation
- Core principles of food safety management: prevention over correction
- The high costs of non-compliance: recalls, litigation, brand damage
- Benefits of certification: market access, retailer trust, export eligibility
- Structure of ISO 22000:2018 (high-level structure and clause breakdown)
- Role of top management in food safety leadership
Module 2: Context of the Organisation and Leadership Alignment - Identifying internal and external issues affecting food safety
- Mapping interested parties: regulators, consumers, suppliers, retailers
- Defining the scope of your food safety management system (FSMS)
- Developing a context-specific FSMS policy
- Establishing food safety objectives aligned with strategic goals
- Assigning roles, responsibilities, and authorities in documentation
- Ensuring leadership commitment through documented evidence
- Integrating food safety into business decision-making
- Creating a food safety culture across departments
- Communication protocols between operations and management
Module 3: Planning the FSMS: Risk-Based Thinking and Objectives - Applying risk-based thinking to food safety management
- Differentiating between operational risks and strategic risks
- Using SWOT analysis for FSMS planning
- Setting SMART food safety objectives (Specific, Measurable, Achievable, Relevant, Time-bound)
- Linking objectives to KPIs for performance tracking
- Planning actions to address risks and opportunities
- Documenting planned changes to the FSMS
- Evaluating the effectiveness of preventive actions
- Incorporating legal and regulatory compliance into planning
- Preparing for emergency preparedness and business continuity
Module 4: Support Functions: Resources, Competence, and Awareness - Allocating adequate resources for FSMS implementation
- Identifying competence requirements for food safety roles
- Developing job-specific training plans and matrices
- Recording and maintaining staff training records
- Assessing training effectiveness through observation and testing
- Promoting food safety awareness across all employee levels
- Using visual management tools to reinforce awareness
- Managing multilingual workforces and training accessibility
- Ensuring competence in prerequisite programs (PRPs)
- Outsourcing support functions: managing external providers
Module 5: Operational Processes: Prerequisite Programs (PRPs) - Understanding the role of PRPs in establishing a hygienic environment
- Designing and implementing hygienic zoning (controlled, high-care areas)
- Developing sanitation standard operating procedures (SSOPs)
- Calibration schedules for critical monitoring equipment
- Preventive maintenance programs for processing equipment
- Waste management and pest control protocols
- Cleaning and disinfection validation methods
- Managing allergen cross-contact through dedicated tools and zones
- Purchasing specifications for raw materials and packaging
- Receiving procedures for suppliers: inspection and hold protocols
- Internal and external packaging contamination controls
- Water quality testing and potability standards
- Air filtration and positive pressure systems in processing areas
- Employee hygiene: handwashing, protective clothing, illness reporting
- Product recall readiness and mock exercise planning
Module 6: Hazard Analysis and Critical Control Points (HACCP) - Applying the 12 steps of HACCP as per Codex guidelines
- Assembling and managing the HACCP team
- Creating accurate product descriptions and intended use
- Developing comprehensive process flow diagrams
- On-site validation of flow diagrams for accuracy
- Identifying hazards at each process step: hazard analysis worksheet
- Determining likelihood and severity of identified hazards
- Establishing critical control points (CCPs) using decision trees
- Setting critical limits for each CCP: scientific and regulatory basis
- Designing monitoring procedures: frequency, methods, personnel
- Defining corrective actions for when CCPs are out of control
- Verification procedures: calibration, testing, audits
- Documentation and record-keeping for HACCP plans
- Reassessing HACCP plans after process changes
- Integrating HACCP into daily operations and shift handovers
Module 7: Validation, Verification, and Monitoring Activities - Differentiating between validation, verification, and monitoring
- Designing validation protocols for CCPs and PRPs
- Using scientific data to validate cooking, chilling, and holding processes
- Microbiological testing plans: sampling frequency and acceptance criteria
- Environmental monitoring for pathogens (e.g. Listeria, Salmonella)
- ATP swab testing for surface hygiene validation
- Calibration procedures for thermometers, pH meters, and scales
- Internal audits as a verification tool
- Management review inputs from monitoring data
- Using dashboards to visualise monitoring trends
- Responding to deviations in real-time
- Escalation procedures for critical incidents
- Third-party laboratory selection and oversight
- Documentation of all verification activities
- Linking monitoring to continual improvement
Module 8: Documentation and Record Management - Understanding ISO 22000 documentation requirements
- Developing a hierarchical document control system
- Version control and review cycles for procedures
- Document approval and access restriction protocols
- Electronic vs. paper-based record systems
- Retention periods for food safety records
- Archiving and retrieval of audit-ready documentation
- Creating master document lists and indices
- Handling document updates during internal changes
- Ensuring records are accurate, legible, and traceable
- Training staff on record-keeping expectations
- Preparing for unannounced audits with organised records
- Using cloud-based systems with data security compliance
- Backup and disaster recovery for digital records
- Aligning document structure with audit checklists
Module 9: Performance Evaluation: Monitoring, Measurement, and Internal Audits - Designing a robust internal audit program
- Selecting and training internal auditors
- Developing audit checklists aligned with ISO 22000 clauses
- Conducting opening and closing meetings
- Gathering objective evidence during audits
- Writing non-conformance reports (NCRs) with clear evidence
- Classifying non-conformities: major, minor, observation
- Root cause analysis for audit findings
- Effective corrective action planning (CAPA)
- Tracking closure of corrective actions
- Preparing management review reports from audit data
- Using audit trends to predict systemic risks
- Conducting audit effectiveness reviews
- Integrating customer and supplier audit results
- Scheduling audits based on risk profile
Module 10: Management Review and Continual Improvement - Conducting formal management reviews per ISO 22000 Clause 9.3
- Required inputs: audit results, customer feedback, PRP performance
- Analysing key performance indicators (KPIs) for food safety
- Reporting on resource adequacy and staffing needs
- Reviewing policy effectiveness and objective achievement
- Identifying opportunities for process optimisation
- Driving continual improvement with PDCA cycle (Plan-Do-Check-Act)
- Updating the FSMS based on review outputs
- Documenting management review minutes and decisions
- Communicating review outcomes to relevant teams
- Aligning continual improvement with innovation
- Using customer complaints to drive systemic change
- Leveraging near-miss reporting for proactive fixes
- Measuring return on investment (ROI) of food safety initiatives
- Creating a culture of ownership and accountability
Module 11: Preparation for External Certification Audits - Selecting a UKAS-accredited certification body
- Understanding stage 1 and stage 2 audit processes
- Preparing the audit schedule and site access plans
- Conducting pre-audit gap assessments
- Creating an audit trail for every ISO 22000 clause
- Training staff on auditor interaction and evidence retrieval
- Conducting mock audits with internal teams
- Responding to auditor questions confidently
- Handling document requests during audits
- Managing non-conformities identified during audits
- Developing robust corrective action responses
- Submitting evidence for closure of NCRs
- Understanding certification decision timelines
- Negotiating timelines for major non-conformities
- Maintaining certification: surveillance and recertification audits
Module 12: Integration with Other Management Systems - Integrating ISO 22000 with ISO 9001 (quality management)
- Aligning food safety objectives with environmental goals (ISO 14001)
- Linking to occupational health and safety (ISO 45001)
- Harmonising documentation and audit schedules
- Creating integrated management review meetings
- Using unified KPIs across systems
- Reducing duplication through shared processes
- Training cross-functional teams on integrated requirements
- Preparing for combined certification audits
- Leveraging integration for operational efficiency
- Mapping common clauses across standards
- Using a single document control system
- Aligning risk management approaches
- Improving resource allocation across departments
- Enhancing organisational resilience through integration
Module 13: Industry-Specific Applications and Complex Scenarios - Applying ISO 22000 in dairy processing environments
- Managing allergen control in bakery operations
- Seafood safety: histamine control and cold chain integrity
- Meat processing: pathogen reduction and ante-mortem checks
- Ready-to-eat meals: Listeria control and shelf-life validation
- Beverage manufacturing: microbial control in liquid lines
- Food packaging: migration risks and material compliance
- Contract manufacturing: shared responsibility models
- Transportation and warehousing controls
- Temperature monitoring in distribution
- Online food delivery: hygiene and traceability challenges
- Dealing with raw material variability
- Multi-site coordination and standardisation
- Export compliance: meeting EU, US FDA, and Gulf standards
- Handling recalls across distribution chains
Module 14: Certificate of Completion and Career Advancement - Final assessment: applying ISO 22000 to a real-world case study
- Submitting a complete FSMS documentation package
- Earning your Certificate of Completion from The Art of Service
- Adding certification to LinkedIn, CV, and professional profiles
- Leveraging completion for promotions and salary negotiations
- Using the certificate as evidence of CPD (Continuing Professional Development)
- Accessing further advanced courses in food safety leadership
- Joining a global alumni network of certified professionals
- Receiving job board alerts for ISO 22000-related roles
- Preparing for interviews with auditor-level knowledge
- Transitioning into roles: Food Safety Manager, QA Lead, Compliance Officer
- Consulting opportunities using certified expertise
- Mentoring others using your structured knowledge
- Building a legacy of excellence in food safety
- Positioning yourself as an indispensable asset
Module 1: Foundations of ISO 22000 and Food Safety Management Systems - Understanding the purpose and scope of ISO 22000
- Key differences between ISO 22000 and other food safety standards (e.g. BRC, SQF, FSSC 22000)
- Overview of food safety hazards: biological, chemical, physical, allergenic
- The role of Codex Alimentarius in international food safety governance
- Aligning ISO 22000 with national food safety legislation
- Core principles of food safety management: prevention over correction
- The high costs of non-compliance: recalls, litigation, brand damage
- Benefits of certification: market access, retailer trust, export eligibility
- Structure of ISO 22000:2018 (high-level structure and clause breakdown)
- Role of top management in food safety leadership
Module 2: Context of the Organisation and Leadership Alignment - Identifying internal and external issues affecting food safety
- Mapping interested parties: regulators, consumers, suppliers, retailers
- Defining the scope of your food safety management system (FSMS)
- Developing a context-specific FSMS policy
- Establishing food safety objectives aligned with strategic goals
- Assigning roles, responsibilities, and authorities in documentation
- Ensuring leadership commitment through documented evidence
- Integrating food safety into business decision-making
- Creating a food safety culture across departments
- Communication protocols between operations and management
Module 3: Planning the FSMS: Risk-Based Thinking and Objectives - Applying risk-based thinking to food safety management
- Differentiating between operational risks and strategic risks
- Using SWOT analysis for FSMS planning
- Setting SMART food safety objectives (Specific, Measurable, Achievable, Relevant, Time-bound)
- Linking objectives to KPIs for performance tracking
- Planning actions to address risks and opportunities
- Documenting planned changes to the FSMS
- Evaluating the effectiveness of preventive actions
- Incorporating legal and regulatory compliance into planning
- Preparing for emergency preparedness and business continuity
Module 4: Support Functions: Resources, Competence, and Awareness - Allocating adequate resources for FSMS implementation
- Identifying competence requirements for food safety roles
- Developing job-specific training plans and matrices
- Recording and maintaining staff training records
- Assessing training effectiveness through observation and testing
- Promoting food safety awareness across all employee levels
- Using visual management tools to reinforce awareness
- Managing multilingual workforces and training accessibility
- Ensuring competence in prerequisite programs (PRPs)
- Outsourcing support functions: managing external providers
Module 5: Operational Processes: Prerequisite Programs (PRPs) - Understanding the role of PRPs in establishing a hygienic environment
- Designing and implementing hygienic zoning (controlled, high-care areas)
- Developing sanitation standard operating procedures (SSOPs)
- Calibration schedules for critical monitoring equipment
- Preventive maintenance programs for processing equipment
- Waste management and pest control protocols
- Cleaning and disinfection validation methods
- Managing allergen cross-contact through dedicated tools and zones
- Purchasing specifications for raw materials and packaging
- Receiving procedures for suppliers: inspection and hold protocols
- Internal and external packaging contamination controls
- Water quality testing and potability standards
- Air filtration and positive pressure systems in processing areas
- Employee hygiene: handwashing, protective clothing, illness reporting
- Product recall readiness and mock exercise planning
Module 6: Hazard Analysis and Critical Control Points (HACCP) - Applying the 12 steps of HACCP as per Codex guidelines
- Assembling and managing the HACCP team
- Creating accurate product descriptions and intended use
- Developing comprehensive process flow diagrams
- On-site validation of flow diagrams for accuracy
- Identifying hazards at each process step: hazard analysis worksheet
- Determining likelihood and severity of identified hazards
- Establishing critical control points (CCPs) using decision trees
- Setting critical limits for each CCP: scientific and regulatory basis
- Designing monitoring procedures: frequency, methods, personnel
- Defining corrective actions for when CCPs are out of control
- Verification procedures: calibration, testing, audits
- Documentation and record-keeping for HACCP plans
- Reassessing HACCP plans after process changes
- Integrating HACCP into daily operations and shift handovers
Module 7: Validation, Verification, and Monitoring Activities - Differentiating between validation, verification, and monitoring
- Designing validation protocols for CCPs and PRPs
- Using scientific data to validate cooking, chilling, and holding processes
- Microbiological testing plans: sampling frequency and acceptance criteria
- Environmental monitoring for pathogens (e.g. Listeria, Salmonella)
- ATP swab testing for surface hygiene validation
- Calibration procedures for thermometers, pH meters, and scales
- Internal audits as a verification tool
- Management review inputs from monitoring data
- Using dashboards to visualise monitoring trends
- Responding to deviations in real-time
- Escalation procedures for critical incidents
- Third-party laboratory selection and oversight
- Documentation of all verification activities
- Linking monitoring to continual improvement
Module 8: Documentation and Record Management - Understanding ISO 22000 documentation requirements
- Developing a hierarchical document control system
- Version control and review cycles for procedures
- Document approval and access restriction protocols
- Electronic vs. paper-based record systems
- Retention periods for food safety records
- Archiving and retrieval of audit-ready documentation
- Creating master document lists and indices
- Handling document updates during internal changes
- Ensuring records are accurate, legible, and traceable
- Training staff on record-keeping expectations
- Preparing for unannounced audits with organised records
- Using cloud-based systems with data security compliance
- Backup and disaster recovery for digital records
- Aligning document structure with audit checklists
Module 9: Performance Evaluation: Monitoring, Measurement, and Internal Audits - Designing a robust internal audit program
- Selecting and training internal auditors
- Developing audit checklists aligned with ISO 22000 clauses
- Conducting opening and closing meetings
- Gathering objective evidence during audits
- Writing non-conformance reports (NCRs) with clear evidence
- Classifying non-conformities: major, minor, observation
- Root cause analysis for audit findings
- Effective corrective action planning (CAPA)
- Tracking closure of corrective actions
- Preparing management review reports from audit data
- Using audit trends to predict systemic risks
- Conducting audit effectiveness reviews
- Integrating customer and supplier audit results
- Scheduling audits based on risk profile
Module 10: Management Review and Continual Improvement - Conducting formal management reviews per ISO 22000 Clause 9.3
- Required inputs: audit results, customer feedback, PRP performance
- Analysing key performance indicators (KPIs) for food safety
- Reporting on resource adequacy and staffing needs
- Reviewing policy effectiveness and objective achievement
- Identifying opportunities for process optimisation
- Driving continual improvement with PDCA cycle (Plan-Do-Check-Act)
- Updating the FSMS based on review outputs
- Documenting management review minutes and decisions
- Communicating review outcomes to relevant teams
- Aligning continual improvement with innovation
- Using customer complaints to drive systemic change
- Leveraging near-miss reporting for proactive fixes
- Measuring return on investment (ROI) of food safety initiatives
- Creating a culture of ownership and accountability
Module 11: Preparation for External Certification Audits - Selecting a UKAS-accredited certification body
- Understanding stage 1 and stage 2 audit processes
- Preparing the audit schedule and site access plans
- Conducting pre-audit gap assessments
- Creating an audit trail for every ISO 22000 clause
- Training staff on auditor interaction and evidence retrieval
- Conducting mock audits with internal teams
- Responding to auditor questions confidently
- Handling document requests during audits
- Managing non-conformities identified during audits
- Developing robust corrective action responses
- Submitting evidence for closure of NCRs
- Understanding certification decision timelines
- Negotiating timelines for major non-conformities
- Maintaining certification: surveillance and recertification audits
Module 12: Integration with Other Management Systems - Integrating ISO 22000 with ISO 9001 (quality management)
- Aligning food safety objectives with environmental goals (ISO 14001)
- Linking to occupational health and safety (ISO 45001)
- Harmonising documentation and audit schedules
- Creating integrated management review meetings
- Using unified KPIs across systems
- Reducing duplication through shared processes
- Training cross-functional teams on integrated requirements
- Preparing for combined certification audits
- Leveraging integration for operational efficiency
- Mapping common clauses across standards
- Using a single document control system
- Aligning risk management approaches
- Improving resource allocation across departments
- Enhancing organisational resilience through integration
Module 13: Industry-Specific Applications and Complex Scenarios - Applying ISO 22000 in dairy processing environments
- Managing allergen control in bakery operations
- Seafood safety: histamine control and cold chain integrity
- Meat processing: pathogen reduction and ante-mortem checks
- Ready-to-eat meals: Listeria control and shelf-life validation
- Beverage manufacturing: microbial control in liquid lines
- Food packaging: migration risks and material compliance
- Contract manufacturing: shared responsibility models
- Transportation and warehousing controls
- Temperature monitoring in distribution
- Online food delivery: hygiene and traceability challenges
- Dealing with raw material variability
- Multi-site coordination and standardisation
- Export compliance: meeting EU, US FDA, and Gulf standards
- Handling recalls across distribution chains
Module 14: Certificate of Completion and Career Advancement - Final assessment: applying ISO 22000 to a real-world case study
- Submitting a complete FSMS documentation package
- Earning your Certificate of Completion from The Art of Service
- Adding certification to LinkedIn, CV, and professional profiles
- Leveraging completion for promotions and salary negotiations
- Using the certificate as evidence of CPD (Continuing Professional Development)
- Accessing further advanced courses in food safety leadership
- Joining a global alumni network of certified professionals
- Receiving job board alerts for ISO 22000-related roles
- Preparing for interviews with auditor-level knowledge
- Transitioning into roles: Food Safety Manager, QA Lead, Compliance Officer
- Consulting opportunities using certified expertise
- Mentoring others using your structured knowledge
- Building a legacy of excellence in food safety
- Positioning yourself as an indispensable asset
- Identifying internal and external issues affecting food safety
- Mapping interested parties: regulators, consumers, suppliers, retailers
- Defining the scope of your food safety management system (FSMS)
- Developing a context-specific FSMS policy
- Establishing food safety objectives aligned with strategic goals
- Assigning roles, responsibilities, and authorities in documentation
- Ensuring leadership commitment through documented evidence
- Integrating food safety into business decision-making
- Creating a food safety culture across departments
- Communication protocols between operations and management
Module 3: Planning the FSMS: Risk-Based Thinking and Objectives - Applying risk-based thinking to food safety management
- Differentiating between operational risks and strategic risks
- Using SWOT analysis for FSMS planning
- Setting SMART food safety objectives (Specific, Measurable, Achievable, Relevant, Time-bound)
- Linking objectives to KPIs for performance tracking
- Planning actions to address risks and opportunities
- Documenting planned changes to the FSMS
- Evaluating the effectiveness of preventive actions
- Incorporating legal and regulatory compliance into planning
- Preparing for emergency preparedness and business continuity
Module 4: Support Functions: Resources, Competence, and Awareness - Allocating adequate resources for FSMS implementation
- Identifying competence requirements for food safety roles
- Developing job-specific training plans and matrices
- Recording and maintaining staff training records
- Assessing training effectiveness through observation and testing
- Promoting food safety awareness across all employee levels
- Using visual management tools to reinforce awareness
- Managing multilingual workforces and training accessibility
- Ensuring competence in prerequisite programs (PRPs)
- Outsourcing support functions: managing external providers
Module 5: Operational Processes: Prerequisite Programs (PRPs) - Understanding the role of PRPs in establishing a hygienic environment
- Designing and implementing hygienic zoning (controlled, high-care areas)
- Developing sanitation standard operating procedures (SSOPs)
- Calibration schedules for critical monitoring equipment
- Preventive maintenance programs for processing equipment
- Waste management and pest control protocols
- Cleaning and disinfection validation methods
- Managing allergen cross-contact through dedicated tools and zones
- Purchasing specifications for raw materials and packaging
- Receiving procedures for suppliers: inspection and hold protocols
- Internal and external packaging contamination controls
- Water quality testing and potability standards
- Air filtration and positive pressure systems in processing areas
- Employee hygiene: handwashing, protective clothing, illness reporting
- Product recall readiness and mock exercise planning
Module 6: Hazard Analysis and Critical Control Points (HACCP) - Applying the 12 steps of HACCP as per Codex guidelines
- Assembling and managing the HACCP team
- Creating accurate product descriptions and intended use
- Developing comprehensive process flow diagrams
- On-site validation of flow diagrams for accuracy
- Identifying hazards at each process step: hazard analysis worksheet
- Determining likelihood and severity of identified hazards
- Establishing critical control points (CCPs) using decision trees
- Setting critical limits for each CCP: scientific and regulatory basis
- Designing monitoring procedures: frequency, methods, personnel
- Defining corrective actions for when CCPs are out of control
- Verification procedures: calibration, testing, audits
- Documentation and record-keeping for HACCP plans
- Reassessing HACCP plans after process changes
- Integrating HACCP into daily operations and shift handovers
Module 7: Validation, Verification, and Monitoring Activities - Differentiating between validation, verification, and monitoring
- Designing validation protocols for CCPs and PRPs
- Using scientific data to validate cooking, chilling, and holding processes
- Microbiological testing plans: sampling frequency and acceptance criteria
- Environmental monitoring for pathogens (e.g. Listeria, Salmonella)
- ATP swab testing for surface hygiene validation
- Calibration procedures for thermometers, pH meters, and scales
- Internal audits as a verification tool
- Management review inputs from monitoring data
- Using dashboards to visualise monitoring trends
- Responding to deviations in real-time
- Escalation procedures for critical incidents
- Third-party laboratory selection and oversight
- Documentation of all verification activities
- Linking monitoring to continual improvement
Module 8: Documentation and Record Management - Understanding ISO 22000 documentation requirements
- Developing a hierarchical document control system
- Version control and review cycles for procedures
- Document approval and access restriction protocols
- Electronic vs. paper-based record systems
- Retention periods for food safety records
- Archiving and retrieval of audit-ready documentation
- Creating master document lists and indices
- Handling document updates during internal changes
- Ensuring records are accurate, legible, and traceable
- Training staff on record-keeping expectations
- Preparing for unannounced audits with organised records
- Using cloud-based systems with data security compliance
- Backup and disaster recovery for digital records
- Aligning document structure with audit checklists
Module 9: Performance Evaluation: Monitoring, Measurement, and Internal Audits - Designing a robust internal audit program
- Selecting and training internal auditors
- Developing audit checklists aligned with ISO 22000 clauses
- Conducting opening and closing meetings
- Gathering objective evidence during audits
- Writing non-conformance reports (NCRs) with clear evidence
- Classifying non-conformities: major, minor, observation
- Root cause analysis for audit findings
- Effective corrective action planning (CAPA)
- Tracking closure of corrective actions
- Preparing management review reports from audit data
- Using audit trends to predict systemic risks
- Conducting audit effectiveness reviews
- Integrating customer and supplier audit results
- Scheduling audits based on risk profile
Module 10: Management Review and Continual Improvement - Conducting formal management reviews per ISO 22000 Clause 9.3
- Required inputs: audit results, customer feedback, PRP performance
- Analysing key performance indicators (KPIs) for food safety
- Reporting on resource adequacy and staffing needs
- Reviewing policy effectiveness and objective achievement
- Identifying opportunities for process optimisation
- Driving continual improvement with PDCA cycle (Plan-Do-Check-Act)
- Updating the FSMS based on review outputs
- Documenting management review minutes and decisions
- Communicating review outcomes to relevant teams
- Aligning continual improvement with innovation
- Using customer complaints to drive systemic change
- Leveraging near-miss reporting for proactive fixes
- Measuring return on investment (ROI) of food safety initiatives
- Creating a culture of ownership and accountability
Module 11: Preparation for External Certification Audits - Selecting a UKAS-accredited certification body
- Understanding stage 1 and stage 2 audit processes
- Preparing the audit schedule and site access plans
- Conducting pre-audit gap assessments
- Creating an audit trail for every ISO 22000 clause
- Training staff on auditor interaction and evidence retrieval
- Conducting mock audits with internal teams
- Responding to auditor questions confidently
- Handling document requests during audits
- Managing non-conformities identified during audits
- Developing robust corrective action responses
- Submitting evidence for closure of NCRs
- Understanding certification decision timelines
- Negotiating timelines for major non-conformities
- Maintaining certification: surveillance and recertification audits
Module 12: Integration with Other Management Systems - Integrating ISO 22000 with ISO 9001 (quality management)
- Aligning food safety objectives with environmental goals (ISO 14001)
- Linking to occupational health and safety (ISO 45001)
- Harmonising documentation and audit schedules
- Creating integrated management review meetings
- Using unified KPIs across systems
- Reducing duplication through shared processes
- Training cross-functional teams on integrated requirements
- Preparing for combined certification audits
- Leveraging integration for operational efficiency
- Mapping common clauses across standards
- Using a single document control system
- Aligning risk management approaches
- Improving resource allocation across departments
- Enhancing organisational resilience through integration
Module 13: Industry-Specific Applications and Complex Scenarios - Applying ISO 22000 in dairy processing environments
- Managing allergen control in bakery operations
- Seafood safety: histamine control and cold chain integrity
- Meat processing: pathogen reduction and ante-mortem checks
- Ready-to-eat meals: Listeria control and shelf-life validation
- Beverage manufacturing: microbial control in liquid lines
- Food packaging: migration risks and material compliance
- Contract manufacturing: shared responsibility models
- Transportation and warehousing controls
- Temperature monitoring in distribution
- Online food delivery: hygiene and traceability challenges
- Dealing with raw material variability
- Multi-site coordination and standardisation
- Export compliance: meeting EU, US FDA, and Gulf standards
- Handling recalls across distribution chains
Module 14: Certificate of Completion and Career Advancement - Final assessment: applying ISO 22000 to a real-world case study
- Submitting a complete FSMS documentation package
- Earning your Certificate of Completion from The Art of Service
- Adding certification to LinkedIn, CV, and professional profiles
- Leveraging completion for promotions and salary negotiations
- Using the certificate as evidence of CPD (Continuing Professional Development)
- Accessing further advanced courses in food safety leadership
- Joining a global alumni network of certified professionals
- Receiving job board alerts for ISO 22000-related roles
- Preparing for interviews with auditor-level knowledge
- Transitioning into roles: Food Safety Manager, QA Lead, Compliance Officer
- Consulting opportunities using certified expertise
- Mentoring others using your structured knowledge
- Building a legacy of excellence in food safety
- Positioning yourself as an indispensable asset
- Allocating adequate resources for FSMS implementation
- Identifying competence requirements for food safety roles
- Developing job-specific training plans and matrices
- Recording and maintaining staff training records
- Assessing training effectiveness through observation and testing
- Promoting food safety awareness across all employee levels
- Using visual management tools to reinforce awareness
- Managing multilingual workforces and training accessibility
- Ensuring competence in prerequisite programs (PRPs)
- Outsourcing support functions: managing external providers
Module 5: Operational Processes: Prerequisite Programs (PRPs) - Understanding the role of PRPs in establishing a hygienic environment
- Designing and implementing hygienic zoning (controlled, high-care areas)
- Developing sanitation standard operating procedures (SSOPs)
- Calibration schedules for critical monitoring equipment
- Preventive maintenance programs for processing equipment
- Waste management and pest control protocols
- Cleaning and disinfection validation methods
- Managing allergen cross-contact through dedicated tools and zones
- Purchasing specifications for raw materials and packaging
- Receiving procedures for suppliers: inspection and hold protocols
- Internal and external packaging contamination controls
- Water quality testing and potability standards
- Air filtration and positive pressure systems in processing areas
- Employee hygiene: handwashing, protective clothing, illness reporting
- Product recall readiness and mock exercise planning
Module 6: Hazard Analysis and Critical Control Points (HACCP) - Applying the 12 steps of HACCP as per Codex guidelines
- Assembling and managing the HACCP team
- Creating accurate product descriptions and intended use
- Developing comprehensive process flow diagrams
- On-site validation of flow diagrams for accuracy
- Identifying hazards at each process step: hazard analysis worksheet
- Determining likelihood and severity of identified hazards
- Establishing critical control points (CCPs) using decision trees
- Setting critical limits for each CCP: scientific and regulatory basis
- Designing monitoring procedures: frequency, methods, personnel
- Defining corrective actions for when CCPs are out of control
- Verification procedures: calibration, testing, audits
- Documentation and record-keeping for HACCP plans
- Reassessing HACCP plans after process changes
- Integrating HACCP into daily operations and shift handovers
Module 7: Validation, Verification, and Monitoring Activities - Differentiating between validation, verification, and monitoring
- Designing validation protocols for CCPs and PRPs
- Using scientific data to validate cooking, chilling, and holding processes
- Microbiological testing plans: sampling frequency and acceptance criteria
- Environmental monitoring for pathogens (e.g. Listeria, Salmonella)
- ATP swab testing for surface hygiene validation
- Calibration procedures for thermometers, pH meters, and scales
- Internal audits as a verification tool
- Management review inputs from monitoring data
- Using dashboards to visualise monitoring trends
- Responding to deviations in real-time
- Escalation procedures for critical incidents
- Third-party laboratory selection and oversight
- Documentation of all verification activities
- Linking monitoring to continual improvement
Module 8: Documentation and Record Management - Understanding ISO 22000 documentation requirements
- Developing a hierarchical document control system
- Version control and review cycles for procedures
- Document approval and access restriction protocols
- Electronic vs. paper-based record systems
- Retention periods for food safety records
- Archiving and retrieval of audit-ready documentation
- Creating master document lists and indices
- Handling document updates during internal changes
- Ensuring records are accurate, legible, and traceable
- Training staff on record-keeping expectations
- Preparing for unannounced audits with organised records
- Using cloud-based systems with data security compliance
- Backup and disaster recovery for digital records
- Aligning document structure with audit checklists
Module 9: Performance Evaluation: Monitoring, Measurement, and Internal Audits - Designing a robust internal audit program
- Selecting and training internal auditors
- Developing audit checklists aligned with ISO 22000 clauses
- Conducting opening and closing meetings
- Gathering objective evidence during audits
- Writing non-conformance reports (NCRs) with clear evidence
- Classifying non-conformities: major, minor, observation
- Root cause analysis for audit findings
- Effective corrective action planning (CAPA)
- Tracking closure of corrective actions
- Preparing management review reports from audit data
- Using audit trends to predict systemic risks
- Conducting audit effectiveness reviews
- Integrating customer and supplier audit results
- Scheduling audits based on risk profile
Module 10: Management Review and Continual Improvement - Conducting formal management reviews per ISO 22000 Clause 9.3
- Required inputs: audit results, customer feedback, PRP performance
- Analysing key performance indicators (KPIs) for food safety
- Reporting on resource adequacy and staffing needs
- Reviewing policy effectiveness and objective achievement
- Identifying opportunities for process optimisation
- Driving continual improvement with PDCA cycle (Plan-Do-Check-Act)
- Updating the FSMS based on review outputs
- Documenting management review minutes and decisions
- Communicating review outcomes to relevant teams
- Aligning continual improvement with innovation
- Using customer complaints to drive systemic change
- Leveraging near-miss reporting for proactive fixes
- Measuring return on investment (ROI) of food safety initiatives
- Creating a culture of ownership and accountability
Module 11: Preparation for External Certification Audits - Selecting a UKAS-accredited certification body
- Understanding stage 1 and stage 2 audit processes
- Preparing the audit schedule and site access plans
- Conducting pre-audit gap assessments
- Creating an audit trail for every ISO 22000 clause
- Training staff on auditor interaction and evidence retrieval
- Conducting mock audits with internal teams
- Responding to auditor questions confidently
- Handling document requests during audits
- Managing non-conformities identified during audits
- Developing robust corrective action responses
- Submitting evidence for closure of NCRs
- Understanding certification decision timelines
- Negotiating timelines for major non-conformities
- Maintaining certification: surveillance and recertification audits
Module 12: Integration with Other Management Systems - Integrating ISO 22000 with ISO 9001 (quality management)
- Aligning food safety objectives with environmental goals (ISO 14001)
- Linking to occupational health and safety (ISO 45001)
- Harmonising documentation and audit schedules
- Creating integrated management review meetings
- Using unified KPIs across systems
- Reducing duplication through shared processes
- Training cross-functional teams on integrated requirements
- Preparing for combined certification audits
- Leveraging integration for operational efficiency
- Mapping common clauses across standards
- Using a single document control system
- Aligning risk management approaches
- Improving resource allocation across departments
- Enhancing organisational resilience through integration
Module 13: Industry-Specific Applications and Complex Scenarios - Applying ISO 22000 in dairy processing environments
- Managing allergen control in bakery operations
- Seafood safety: histamine control and cold chain integrity
- Meat processing: pathogen reduction and ante-mortem checks
- Ready-to-eat meals: Listeria control and shelf-life validation
- Beverage manufacturing: microbial control in liquid lines
- Food packaging: migration risks and material compliance
- Contract manufacturing: shared responsibility models
- Transportation and warehousing controls
- Temperature monitoring in distribution
- Online food delivery: hygiene and traceability challenges
- Dealing with raw material variability
- Multi-site coordination and standardisation
- Export compliance: meeting EU, US FDA, and Gulf standards
- Handling recalls across distribution chains
Module 14: Certificate of Completion and Career Advancement - Final assessment: applying ISO 22000 to a real-world case study
- Submitting a complete FSMS documentation package
- Earning your Certificate of Completion from The Art of Service
- Adding certification to LinkedIn, CV, and professional profiles
- Leveraging completion for promotions and salary negotiations
- Using the certificate as evidence of CPD (Continuing Professional Development)
- Accessing further advanced courses in food safety leadership
- Joining a global alumni network of certified professionals
- Receiving job board alerts for ISO 22000-related roles
- Preparing for interviews with auditor-level knowledge
- Transitioning into roles: Food Safety Manager, QA Lead, Compliance Officer
- Consulting opportunities using certified expertise
- Mentoring others using your structured knowledge
- Building a legacy of excellence in food safety
- Positioning yourself as an indispensable asset
- Applying the 12 steps of HACCP as per Codex guidelines
- Assembling and managing the HACCP team
- Creating accurate product descriptions and intended use
- Developing comprehensive process flow diagrams
- On-site validation of flow diagrams for accuracy
- Identifying hazards at each process step: hazard analysis worksheet
- Determining likelihood and severity of identified hazards
- Establishing critical control points (CCPs) using decision trees
- Setting critical limits for each CCP: scientific and regulatory basis
- Designing monitoring procedures: frequency, methods, personnel
- Defining corrective actions for when CCPs are out of control
- Verification procedures: calibration, testing, audits
- Documentation and record-keeping for HACCP plans
- Reassessing HACCP plans after process changes
- Integrating HACCP into daily operations and shift handovers
Module 7: Validation, Verification, and Monitoring Activities - Differentiating between validation, verification, and monitoring
- Designing validation protocols for CCPs and PRPs
- Using scientific data to validate cooking, chilling, and holding processes
- Microbiological testing plans: sampling frequency and acceptance criteria
- Environmental monitoring for pathogens (e.g. Listeria, Salmonella)
- ATP swab testing for surface hygiene validation
- Calibration procedures for thermometers, pH meters, and scales
- Internal audits as a verification tool
- Management review inputs from monitoring data
- Using dashboards to visualise monitoring trends
- Responding to deviations in real-time
- Escalation procedures for critical incidents
- Third-party laboratory selection and oversight
- Documentation of all verification activities
- Linking monitoring to continual improvement
Module 8: Documentation and Record Management - Understanding ISO 22000 documentation requirements
- Developing a hierarchical document control system
- Version control and review cycles for procedures
- Document approval and access restriction protocols
- Electronic vs. paper-based record systems
- Retention periods for food safety records
- Archiving and retrieval of audit-ready documentation
- Creating master document lists and indices
- Handling document updates during internal changes
- Ensuring records are accurate, legible, and traceable
- Training staff on record-keeping expectations
- Preparing for unannounced audits with organised records
- Using cloud-based systems with data security compliance
- Backup and disaster recovery for digital records
- Aligning document structure with audit checklists
Module 9: Performance Evaluation: Monitoring, Measurement, and Internal Audits - Designing a robust internal audit program
- Selecting and training internal auditors
- Developing audit checklists aligned with ISO 22000 clauses
- Conducting opening and closing meetings
- Gathering objective evidence during audits
- Writing non-conformance reports (NCRs) with clear evidence
- Classifying non-conformities: major, minor, observation
- Root cause analysis for audit findings
- Effective corrective action planning (CAPA)
- Tracking closure of corrective actions
- Preparing management review reports from audit data
- Using audit trends to predict systemic risks
- Conducting audit effectiveness reviews
- Integrating customer and supplier audit results
- Scheduling audits based on risk profile
Module 10: Management Review and Continual Improvement - Conducting formal management reviews per ISO 22000 Clause 9.3
- Required inputs: audit results, customer feedback, PRP performance
- Analysing key performance indicators (KPIs) for food safety
- Reporting on resource adequacy and staffing needs
- Reviewing policy effectiveness and objective achievement
- Identifying opportunities for process optimisation
- Driving continual improvement with PDCA cycle (Plan-Do-Check-Act)
- Updating the FSMS based on review outputs
- Documenting management review minutes and decisions
- Communicating review outcomes to relevant teams
- Aligning continual improvement with innovation
- Using customer complaints to drive systemic change
- Leveraging near-miss reporting for proactive fixes
- Measuring return on investment (ROI) of food safety initiatives
- Creating a culture of ownership and accountability
Module 11: Preparation for External Certification Audits - Selecting a UKAS-accredited certification body
- Understanding stage 1 and stage 2 audit processes
- Preparing the audit schedule and site access plans
- Conducting pre-audit gap assessments
- Creating an audit trail for every ISO 22000 clause
- Training staff on auditor interaction and evidence retrieval
- Conducting mock audits with internal teams
- Responding to auditor questions confidently
- Handling document requests during audits
- Managing non-conformities identified during audits
- Developing robust corrective action responses
- Submitting evidence for closure of NCRs
- Understanding certification decision timelines
- Negotiating timelines for major non-conformities
- Maintaining certification: surveillance and recertification audits
Module 12: Integration with Other Management Systems - Integrating ISO 22000 with ISO 9001 (quality management)
- Aligning food safety objectives with environmental goals (ISO 14001)
- Linking to occupational health and safety (ISO 45001)
- Harmonising documentation and audit schedules
- Creating integrated management review meetings
- Using unified KPIs across systems
- Reducing duplication through shared processes
- Training cross-functional teams on integrated requirements
- Preparing for combined certification audits
- Leveraging integration for operational efficiency
- Mapping common clauses across standards
- Using a single document control system
- Aligning risk management approaches
- Improving resource allocation across departments
- Enhancing organisational resilience through integration
Module 13: Industry-Specific Applications and Complex Scenarios - Applying ISO 22000 in dairy processing environments
- Managing allergen control in bakery operations
- Seafood safety: histamine control and cold chain integrity
- Meat processing: pathogen reduction and ante-mortem checks
- Ready-to-eat meals: Listeria control and shelf-life validation
- Beverage manufacturing: microbial control in liquid lines
- Food packaging: migration risks and material compliance
- Contract manufacturing: shared responsibility models
- Transportation and warehousing controls
- Temperature monitoring in distribution
- Online food delivery: hygiene and traceability challenges
- Dealing with raw material variability
- Multi-site coordination and standardisation
- Export compliance: meeting EU, US FDA, and Gulf standards
- Handling recalls across distribution chains
Module 14: Certificate of Completion and Career Advancement - Final assessment: applying ISO 22000 to a real-world case study
- Submitting a complete FSMS documentation package
- Earning your Certificate of Completion from The Art of Service
- Adding certification to LinkedIn, CV, and professional profiles
- Leveraging completion for promotions and salary negotiations
- Using the certificate as evidence of CPD (Continuing Professional Development)
- Accessing further advanced courses in food safety leadership
- Joining a global alumni network of certified professionals
- Receiving job board alerts for ISO 22000-related roles
- Preparing for interviews with auditor-level knowledge
- Transitioning into roles: Food Safety Manager, QA Lead, Compliance Officer
- Consulting opportunities using certified expertise
- Mentoring others using your structured knowledge
- Building a legacy of excellence in food safety
- Positioning yourself as an indispensable asset
- Understanding ISO 22000 documentation requirements
- Developing a hierarchical document control system
- Version control and review cycles for procedures
- Document approval and access restriction protocols
- Electronic vs. paper-based record systems
- Retention periods for food safety records
- Archiving and retrieval of audit-ready documentation
- Creating master document lists and indices
- Handling document updates during internal changes
- Ensuring records are accurate, legible, and traceable
- Training staff on record-keeping expectations
- Preparing for unannounced audits with organised records
- Using cloud-based systems with data security compliance
- Backup and disaster recovery for digital records
- Aligning document structure with audit checklists
Module 9: Performance Evaluation: Monitoring, Measurement, and Internal Audits - Designing a robust internal audit program
- Selecting and training internal auditors
- Developing audit checklists aligned with ISO 22000 clauses
- Conducting opening and closing meetings
- Gathering objective evidence during audits
- Writing non-conformance reports (NCRs) with clear evidence
- Classifying non-conformities: major, minor, observation
- Root cause analysis for audit findings
- Effective corrective action planning (CAPA)
- Tracking closure of corrective actions
- Preparing management review reports from audit data
- Using audit trends to predict systemic risks
- Conducting audit effectiveness reviews
- Integrating customer and supplier audit results
- Scheduling audits based on risk profile
Module 10: Management Review and Continual Improvement - Conducting formal management reviews per ISO 22000 Clause 9.3
- Required inputs: audit results, customer feedback, PRP performance
- Analysing key performance indicators (KPIs) for food safety
- Reporting on resource adequacy and staffing needs
- Reviewing policy effectiveness and objective achievement
- Identifying opportunities for process optimisation
- Driving continual improvement with PDCA cycle (Plan-Do-Check-Act)
- Updating the FSMS based on review outputs
- Documenting management review minutes and decisions
- Communicating review outcomes to relevant teams
- Aligning continual improvement with innovation
- Using customer complaints to drive systemic change
- Leveraging near-miss reporting for proactive fixes
- Measuring return on investment (ROI) of food safety initiatives
- Creating a culture of ownership and accountability
Module 11: Preparation for External Certification Audits - Selecting a UKAS-accredited certification body
- Understanding stage 1 and stage 2 audit processes
- Preparing the audit schedule and site access plans
- Conducting pre-audit gap assessments
- Creating an audit trail for every ISO 22000 clause
- Training staff on auditor interaction and evidence retrieval
- Conducting mock audits with internal teams
- Responding to auditor questions confidently
- Handling document requests during audits
- Managing non-conformities identified during audits
- Developing robust corrective action responses
- Submitting evidence for closure of NCRs
- Understanding certification decision timelines
- Negotiating timelines for major non-conformities
- Maintaining certification: surveillance and recertification audits
Module 12: Integration with Other Management Systems - Integrating ISO 22000 with ISO 9001 (quality management)
- Aligning food safety objectives with environmental goals (ISO 14001)
- Linking to occupational health and safety (ISO 45001)
- Harmonising documentation and audit schedules
- Creating integrated management review meetings
- Using unified KPIs across systems
- Reducing duplication through shared processes
- Training cross-functional teams on integrated requirements
- Preparing for combined certification audits
- Leveraging integration for operational efficiency
- Mapping common clauses across standards
- Using a single document control system
- Aligning risk management approaches
- Improving resource allocation across departments
- Enhancing organisational resilience through integration
Module 13: Industry-Specific Applications and Complex Scenarios - Applying ISO 22000 in dairy processing environments
- Managing allergen control in bakery operations
- Seafood safety: histamine control and cold chain integrity
- Meat processing: pathogen reduction and ante-mortem checks
- Ready-to-eat meals: Listeria control and shelf-life validation
- Beverage manufacturing: microbial control in liquid lines
- Food packaging: migration risks and material compliance
- Contract manufacturing: shared responsibility models
- Transportation and warehousing controls
- Temperature monitoring in distribution
- Online food delivery: hygiene and traceability challenges
- Dealing with raw material variability
- Multi-site coordination and standardisation
- Export compliance: meeting EU, US FDA, and Gulf standards
- Handling recalls across distribution chains
Module 14: Certificate of Completion and Career Advancement - Final assessment: applying ISO 22000 to a real-world case study
- Submitting a complete FSMS documentation package
- Earning your Certificate of Completion from The Art of Service
- Adding certification to LinkedIn, CV, and professional profiles
- Leveraging completion for promotions and salary negotiations
- Using the certificate as evidence of CPD (Continuing Professional Development)
- Accessing further advanced courses in food safety leadership
- Joining a global alumni network of certified professionals
- Receiving job board alerts for ISO 22000-related roles
- Preparing for interviews with auditor-level knowledge
- Transitioning into roles: Food Safety Manager, QA Lead, Compliance Officer
- Consulting opportunities using certified expertise
- Mentoring others using your structured knowledge
- Building a legacy of excellence in food safety
- Positioning yourself as an indispensable asset
- Conducting formal management reviews per ISO 22000 Clause 9.3
- Required inputs: audit results, customer feedback, PRP performance
- Analysing key performance indicators (KPIs) for food safety
- Reporting on resource adequacy and staffing needs
- Reviewing policy effectiveness and objective achievement
- Identifying opportunities for process optimisation
- Driving continual improvement with PDCA cycle (Plan-Do-Check-Act)
- Updating the FSMS based on review outputs
- Documenting management review minutes and decisions
- Communicating review outcomes to relevant teams
- Aligning continual improvement with innovation
- Using customer complaints to drive systemic change
- Leveraging near-miss reporting for proactive fixes
- Measuring return on investment (ROI) of food safety initiatives
- Creating a culture of ownership and accountability
Module 11: Preparation for External Certification Audits - Selecting a UKAS-accredited certification body
- Understanding stage 1 and stage 2 audit processes
- Preparing the audit schedule and site access plans
- Conducting pre-audit gap assessments
- Creating an audit trail for every ISO 22000 clause
- Training staff on auditor interaction and evidence retrieval
- Conducting mock audits with internal teams
- Responding to auditor questions confidently
- Handling document requests during audits
- Managing non-conformities identified during audits
- Developing robust corrective action responses
- Submitting evidence for closure of NCRs
- Understanding certification decision timelines
- Negotiating timelines for major non-conformities
- Maintaining certification: surveillance and recertification audits
Module 12: Integration with Other Management Systems - Integrating ISO 22000 with ISO 9001 (quality management)
- Aligning food safety objectives with environmental goals (ISO 14001)
- Linking to occupational health and safety (ISO 45001)
- Harmonising documentation and audit schedules
- Creating integrated management review meetings
- Using unified KPIs across systems
- Reducing duplication through shared processes
- Training cross-functional teams on integrated requirements
- Preparing for combined certification audits
- Leveraging integration for operational efficiency
- Mapping common clauses across standards
- Using a single document control system
- Aligning risk management approaches
- Improving resource allocation across departments
- Enhancing organisational resilience through integration
Module 13: Industry-Specific Applications and Complex Scenarios - Applying ISO 22000 in dairy processing environments
- Managing allergen control in bakery operations
- Seafood safety: histamine control and cold chain integrity
- Meat processing: pathogen reduction and ante-mortem checks
- Ready-to-eat meals: Listeria control and shelf-life validation
- Beverage manufacturing: microbial control in liquid lines
- Food packaging: migration risks and material compliance
- Contract manufacturing: shared responsibility models
- Transportation and warehousing controls
- Temperature monitoring in distribution
- Online food delivery: hygiene and traceability challenges
- Dealing with raw material variability
- Multi-site coordination and standardisation
- Export compliance: meeting EU, US FDA, and Gulf standards
- Handling recalls across distribution chains
Module 14: Certificate of Completion and Career Advancement - Final assessment: applying ISO 22000 to a real-world case study
- Submitting a complete FSMS documentation package
- Earning your Certificate of Completion from The Art of Service
- Adding certification to LinkedIn, CV, and professional profiles
- Leveraging completion for promotions and salary negotiations
- Using the certificate as evidence of CPD (Continuing Professional Development)
- Accessing further advanced courses in food safety leadership
- Joining a global alumni network of certified professionals
- Receiving job board alerts for ISO 22000-related roles
- Preparing for interviews with auditor-level knowledge
- Transitioning into roles: Food Safety Manager, QA Lead, Compliance Officer
- Consulting opportunities using certified expertise
- Mentoring others using your structured knowledge
- Building a legacy of excellence in food safety
- Positioning yourself as an indispensable asset
- Integrating ISO 22000 with ISO 9001 (quality management)
- Aligning food safety objectives with environmental goals (ISO 14001)
- Linking to occupational health and safety (ISO 45001)
- Harmonising documentation and audit schedules
- Creating integrated management review meetings
- Using unified KPIs across systems
- Reducing duplication through shared processes
- Training cross-functional teams on integrated requirements
- Preparing for combined certification audits
- Leveraging integration for operational efficiency
- Mapping common clauses across standards
- Using a single document control system
- Aligning risk management approaches
- Improving resource allocation across departments
- Enhancing organisational resilience through integration
Module 13: Industry-Specific Applications and Complex Scenarios - Applying ISO 22000 in dairy processing environments
- Managing allergen control in bakery operations
- Seafood safety: histamine control and cold chain integrity
- Meat processing: pathogen reduction and ante-mortem checks
- Ready-to-eat meals: Listeria control and shelf-life validation
- Beverage manufacturing: microbial control in liquid lines
- Food packaging: migration risks and material compliance
- Contract manufacturing: shared responsibility models
- Transportation and warehousing controls
- Temperature monitoring in distribution
- Online food delivery: hygiene and traceability challenges
- Dealing with raw material variability
- Multi-site coordination and standardisation
- Export compliance: meeting EU, US FDA, and Gulf standards
- Handling recalls across distribution chains
Module 14: Certificate of Completion and Career Advancement - Final assessment: applying ISO 22000 to a real-world case study
- Submitting a complete FSMS documentation package
- Earning your Certificate of Completion from The Art of Service
- Adding certification to LinkedIn, CV, and professional profiles
- Leveraging completion for promotions and salary negotiations
- Using the certificate as evidence of CPD (Continuing Professional Development)
- Accessing further advanced courses in food safety leadership
- Joining a global alumni network of certified professionals
- Receiving job board alerts for ISO 22000-related roles
- Preparing for interviews with auditor-level knowledge
- Transitioning into roles: Food Safety Manager, QA Lead, Compliance Officer
- Consulting opportunities using certified expertise
- Mentoring others using your structured knowledge
- Building a legacy of excellence in food safety
- Positioning yourself as an indispensable asset
- Final assessment: applying ISO 22000 to a real-world case study
- Submitting a complete FSMS documentation package
- Earning your Certificate of Completion from The Art of Service
- Adding certification to LinkedIn, CV, and professional profiles
- Leveraging completion for promotions and salary negotiations
- Using the certificate as evidence of CPD (Continuing Professional Development)
- Accessing further advanced courses in food safety leadership
- Joining a global alumni network of certified professionals
- Receiving job board alerts for ISO 22000-related roles
- Preparing for interviews with auditor-level knowledge
- Transitioning into roles: Food Safety Manager, QA Lead, Compliance Officer
- Consulting opportunities using certified expertise
- Mentoring others using your structured knowledge
- Building a legacy of excellence in food safety
- Positioning yourself as an indispensable asset