Agriculture

Training Course on Advanced Food Safety Management Systems (HACCP, ISO 22000)

Introduction

In today’s fast-evolving global food supply chain, implementing advanced food safety management systems is no longer optional—it is a vital necessity. Training Course on Advanced Food Safety Management Systems (HACCP, ISO 22000) equips professionals with cutting-edge knowledge and tools to ensure food quality, manage hazards, and maintain regulatory compliance. With increasing scrutiny from global markets, food businesses must prioritize risk-based thinking, preventive controls, and international standards to safeguard public health and maintain brand integrity.

This course provides in-depth training on HACCP principles, ISO 22000:2018 framework, traceability systems, internal audits, and food defense mechanisms. Through real-world case studies and hands-on exercises, participants will enhance their ability to identify risks, implement corrective measures, and continuously improve food safety culture across the supply chain. Whether you're in manufacturing, packaging, hospitality, or retail, this course will build your expertise and elevate your organization’s global credibility.

Programme Curriculum

Training Course on Advanced Food Safety Management Systems (HACCP, ISO 22000)

Introduction

Course Objectives

Understand key components of HACCP-based food safety systems.
Interpret ISO 22000:2018 requirements for FSMS certification.
Conduct food safety hazard analysis and risk assessment.
Develop and validate critical control points (CCPs).
Establish effective food traceability and recall plans.
Implement Good Manufacturing Practices (GMPs) and PRPs.
Perform internal food safety audits with actionable insights.
Integrate preventive controls for allergen and microbiological hazards.
Enhance supply chain transparency and supplier verification.
Strengthen organizational food safety culture and compliance.
Identify and respond to emerging food fraud and defense threats.
Prepare for third-party audits and regulatory inspections.
Drive continuous improvement using corrective and preventive actions (CAPA).

Target Audiences

Food Quality Assurance Managers
Food Safety Officers
Food Production Supervisors
HACCP Team Leaders
ISO 22000 Consultants
Regulatory and Compliance Officers
Food Supply Chain Managers
Food Business Owners & Entrepreneurs

Course Duration: 10 days

Course Modules

Module 1: Introduction to HACCP and ISO 22000

Overview of food safety challenges
History and evolution of HACCP
Structure of ISO 22000:2018
Importance of a preventive approach
Key benefits of certification
Case Study: HACCP implementation in a dairy plant

Module 2: Prerequisite Programs (PRPs) and GMPs

Types of PRPs for different sectors
GMP requirements in food processing
Environmental hygiene and sanitation
Personnel hygiene protocols
PRP documentation and validation
Case Study: Bakery's success using GMP-based PRPs

Module 3: Hazard Identification and Risk Assessment

Types of food hazards (biological, chemical, physical)
Risk analysis methodology
Tools for hazard identification
Evaluating likelihood and severity
Creating hazard analysis worksheets
Case Study: Seafood hazard assessment process

Module 4: Establishing Critical Control Points (CCPs)

Definition and role of CCPs
Decision trees for CCP identification
Monitoring procedures for CCPs
CCP limits and tolerances
Corrective action frameworks
Case Study: Beverage bottling CCP failures

Module 5: ISO 22000:2018 Core Elements

PDCA (Plan-Do-Check-Act) structure
High-Level Structure (HLS) integration
FSMS context and interested parties
Leadership and food safety policy
Documented information and control
Case Study: Implementing ISO 22000 in food packaging

Module 6: Operational PRPs and Control Measures

Difference between PRPs and oPRPs
Selection of control measures
Managing temperature-sensitive products
Monitoring and verification tools
Documentation of oPRPs
Case Study: Cold chain oPRPs in poultry processing

Module 7: Monitoring, Verification & Validation

Definitions and distinctions
Designing monitoring procedures
Internal vs external verification
Validation of control measures
Frequency and responsibility matrix
Case Study: Dairy product validation audit

Module 8: Food Safety Management System Documentation

Document hierarchy and types
Control of documents and records
Electronic vs manual systems
Record-keeping for traceability
Common documentation pitfalls
Case Study: Documentation system audit findings

Module 9: Internal Audit and FSMS Review

Purpose and scope of internal audits
Audit planning and scheduling
Auditor competencies and techniques
Reporting audit findings
Management review essentials
Case Study: Internal audit in a meat processing facility

Module 10: Food Traceability and Recall Systems

Importance of traceability
Product identification and batch coding
Legal recall requirements
Simulating a recall scenario
Measuring traceability effectiveness
Case Study: Retail food product recall response

Module 11: Managing Non-Conformities and CAPA

Identifying root causes
Tools for root cause analysis
Corrective action protocols
Preventive action implementation
Continual improvement strategies
Case Study: Non-conformance in a beverage company

Module 12: Building a Food Safety Culture

Elements of a positive food safety culture
Leadership roles and accountability
Communication and training strategies
Employee engagement techniques
Measuring food safety performance
Case Study: Culture transformation in a snack factory

Module 13: Food Fraud and Food Defense

Definitions and global impact
Food defense threat assessment
Economically motivated adulteration (EMA)
Vulnerability assessment tools
Mitigation plan development
Case Study: Herbal product adulteration case

Module 14: Supplier Quality and Risk Management

Supplier approval processes
Auditing suppliers and contractors
Risk-based supplier segmentation
Maintaining supplier documentation
KPIs for supplier performance
Case Study: Supplier issue in frozen meals

Module 15: Certification, Accreditation & Global Market Access

ISO 22000 vs FSSC 22000
Steps in certification process
Choosing a certification body
Maintaining FSMS after certification
Leveraging certification for trade access
Case Study: Export market access via ISO 22000

Training Methodology

Instructor-led expert sessions
Group exercises and simulations
Real-world industry case studies
Hands-on documentation workshops
Pre- and post-training knowledge assessments

Register as a group from 3 participants for a Discount

Send us an email: info@fineskilltrainingcenter.org or call +254769199797

Certification

Upon successful completion of this training, participants will be issued with a globally- recognized certificate.

Tailor-Made Course

We also offer tailor-made courses based on your needs.

Key Notes

a. The participant must be conversant with English.

b. Upon completion of training the participant will be issued with an Authorized Training Certificate

c. Course duration is flexible and the contents can be modified to fit any number of days.

d. The course fee includes facilitation training materials, 2 coffee breaks, buffet lunch and A Certificate upon successful completion of Training.

e. One-year post-training support Consultation and Coaching provided after the course.

f. Payment should be done at least a week before commence of the training, to Fineskill Training Center account, as indicated in the invoice so as to enable us prepare better for you.

Skills & Software Covered

HACCP ISO 22000 food safety compliance

Programme Fee

Duration: 10 Days

Method: Online or Physical

Online Price: $2,000

Physical Price: $3,000

Certification: Accredited Certificate

View Available Dates 📄 Download Course Outline (PDF)

Available Sessions

Location

Month

Year

Nov 09 2026

09 Nov — 20 Nov 2026

💻 Online / Virtual session

Online $2,000