Management / Process Management

ISO 22000 Lead Implementer (ISO 22000 Lead Implementer).

ISO 22000 Lead Implementer training allows you to develop the knowledge necessary to support your organization in establishing, implementing, managing and maintaining a Food Safety Management System (FSMS) based on the ISO 22000 standard. During this training, you will gain an in-depth understanding of FSMS best practices and learn how to ensure that your organization delivers safe food that meets both customer and regulatory requirements. Once you have mastered all the necessary FSMS concepts, you can take the exam and apply for the PECB Certified ISO 22000 Lead Implementer certification.

Issues

ISO 22000 Food Safety Management System.
HACCP principles
Prerequisite Programs (PRPs)
Risk analysis
Critical control points (CCPs)
Communication in the food chain
Verification and validation
Monitoring and measurement
Corrective actions
Management overview
Internal audits
Continuous improvement

Benefits

The operation of the Food Safety Management System based on ISO 22000
Master the concepts, approaches, methods and techniques for implementing and managing FSMS
They will learn how to interpret and apply ISO 22000 requirements in the specific context of the organization
They will gain the knowledge to advise organizations on food safety best practices

Who is this training for?

Food safety managers and consultants

Those responsible for maintaining compliance with ISO 22000 requirements

FSMS implementation team members

Expert advisors in the food industry

Prerequisites

Basic knowledge of the food industry and food safety
Knowledge of HACCP principles
Experience in working with management systems
Analytical and planning skills

Training program

Introduction to ISO 22000 — objectives, scope, structure, requirements, relationship with Codex Alimentarius
Food Safety Management System (FSMS) — concepts, PDCA cycle, food chain, scope of implementation
Organizational context — food chain analysis, interested parties, legal and regulatory requirements
Leadership and food safety policy — management commitment, policy, roles, HACCP team
Communication in the food chain — interactive, internal, external communication, with suppliers and customers
Exercises: organizational context analysis in the food chain, identification of interested parties

Prerequisite programs (PRP) — GHP, GMP, infrastructure, hygiene, pest control, training
Operational prerequisite programs (OPRP) — identification, management, monitoring, verification
Hazard analysis — hazard identification (biological, chemical, physical), probability and significance assessment
Decision tree — qualification of control measures: PRP, OPRP or CCP
Resource planning — HACCP team competencies, infrastructure, work environment, calibration
Exercises: developing PRP programs, conducting hazard analysis, applying the decision tree

HACCP plan — CCP identification, establishing critical limits, monitoring procedures
Monitoring systems — continuous, periodic, records, responsibilities, measurement frequency
Corrective actions — procedures when limits are exceeded, handling non-conforming product, cause analysis
Validation of control measures — validation of PRP/OPRP/CCP combinations, evidence of effectiveness
Verification — internal audits, product testing, trend analysis, management review
Exercises: developing a HACCP plan, establishing CCPs and critical limits, monitoring procedures

Traceability and product recall — tracking system, recall procedures, recall simulations
Non-conformity management — identification, isolation, cause analysis, corrective actions
FSMS internal audits — planning, execution, reporting, corrective actions
Management review — input data, results analysis, decisions, FSMS improvement
Preparation for FSMS certification — certification requirements, cooperation with the certification body
Exercises: designing a traceability system, simulating a recall procedure

Summary of ISO 22000 requirements — review of key FSMS concepts and processes
FSMS integration with other standards — ISO 9001, FSSC 22000, BRC, IFS, SQF
Case studies — analysis of FSMS implementations in food production, processing, and distribution
PECB certification preparation — exam format, question types, passing strategies
Mock exam — simulation of the PECB Certified ISO 22000 Lead Implementer exam
PECB certification exam (optional) — written exam leading to the PECB Certified ISO 22000 Lead Implementer certificate

Delivery Methods

Online

Convenience of participating from anywhere
Interactive live sessions with trainer
Materials available for 30 days
No travel costs

On-site

Direct contact with trainer and group
Intensive hands-on workshops
Networking with other participants
Full focus on learning

Frequently asked questions

What are the prerequisites for this training?

For ISO 22000 Lead Implementer (ISO 22000 Lead Implementer). we recommend: Basic knowledge of the food industry and food safety; Knowledge of HACCP principles; Experience in working with management systems.

What is the format and duration of this training?

The training lasts 5 days and is available in online and on-site format. Sessions run from 9:00 AM to 4:00 PM. We can also customize the schedule to fit your team's needs.

Who is this training designed for?

This training is designed for: Food safety managers and consultants; Those responsible for maintaining compliance with ISO 22000 requirements; FSMS implementation team members.