The ISO 22000 Standard

Categories: FSMS, FSSC 22000, ISO 22000
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About Course

Welcome to the ISO Standard Online Self-Paced Course.

This course has been developed for professionals responsible for implementing, maintaining, and improving management systems within their organizations.

The training provides a practical understanding of ISO standard requirements, key compliance principles, process controls, risk-based thinking, documentation, and continual improvement practices. Participants will gain knowledge on how ISO standards support operational efficiency, product quality, customer satisfaction, and regulatory compliance.

The course is designed to help professionals effectively apply ISO requirements in their daily operations and strengthen overall system performance.

We highly recommend this course for anyone who will be involved in the development and maintenance of the company’s Food Safety System. It is also an excellent course to create awareness amongst managers and supervisors.

What Will You Learn?

  • Understanding ISO standard requirements
  • Key management system principles
  • Risk-based thinking and process control
  • Documentation and record management
  • Roles and responsibilities within the system
  • Monitoring, corrective actions, and continual improvement
  • Internal audit and compliance basics
  • How ISO standards improve quality, safety, and operational performance

Course Content

ISO 22000:2018 REQUIREMENTS
A brief overview of the ISO 22000 standard.

  • Lesson 1: ISO 22000:2018 Requirements Learning Outcomes
  • Lesson 2: Food Safety Approach
    07:49
  • Lesson 3: Standards and Definitions
    08:42
  • Lesson 4: Process Approach
    07:00
  • Lesson 5: Context of the Organization (Clause 4)
    10:16
  • Lesson 6: Leadership (Clause 5)
    11:32
  • Lesson 7: Planning (Clause 6)
    18:11
  • Lesson 8: Support (Clause 7)
    18:10
  • ISO 22000 Clauses 4 to 7 Knowledge Test
  • Lesson 9: Operational Requirements Part 1 (Clause 8.1 to 8.4)
    14:12
  • Lesson 10: Operational Requirements Part 2 (Clause 8.5)
    25:45
  • ISO 22000 Clause 8.5 Knowledge Test
  • Lesson 11: Operational Requirements Part 3 (Clause 8.6 to 8.9)
    04:41
  • ISO 22000 Clause 8 Knowledge Test
  • Lesson 12: Performance Evaluation (Clause 9)
    12:04
  • Lesson 13: Improvement (Clause 10)
    05:46

FINAL ASESSEMENT – 3 PART
Introduction to FSSC 22000 for food manufacturing final assessment consisting of 3 parts.

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