ISO 22000 sets out the requirements for a food safety management system and can
be certified to it. It maps out what an organization needs to do to demonstrate its
ability to control food safety hazards in order to ensure that food is safe. ISO 22000
integrates the principles of the Hazard Analysis and Critical Control Point (HACCP)
system and by means of auditable requirements, it combines the HACCP plan with
prerequisite programs (PRPs). This course is about understanding ISO 22000
requirements and how to control food safety hazards in order to ensure that food is
safe.
Who should attend?
Managers from different departments
Course Objectives
At the end of the course the trainees will:
• Demonstrate a basic understanding of food chain and food safety issues
• Acquire knowledge of contemporary food safety scandals, emerging health risks and their global
and societal impacts as well as related legal, scientific, and technological developments
• Get informed about respective Egyptian Legislation as well as examples of national food safety
regulations
• Seek information on problems from multiple sources and demonstrate responsibility for
creating own learning opportunities; engage in life–long learning for finding solutions in a global
and societal context for professional problems concerning food safety
• Organize information into meaningful categories
• Understand the clauses of ISO 22000
