MP4 | Video: h264, 1280×720 | Audio: AAC, 44.1 KHz, 2 Ch
Genre: eLearning | Language: English + .srt | Duration: 10 lectures (1h 57m) | Size: 730.7 MB

This course walks you through all of the clauses and key concepts of ISO 22000 as well as Hazard Analysis and Critical Control Points (HACCP) and prerequisite programs (PRPs), which are an essential part of food safety and ISO 22000.

Standards, analysis, control points, and risk management related to ISO 22000 for food industry professionals

How to implement measures and controls to comply with ISO 22000

Standards and regulations applicable to the food industry


Identifying and preventing specific foodborne hazards and risks

The food industry and hazard analysis and critical control points

Requirements for food manufacturers

The successful application of preventative measures in the food industry

Hazard analysis in the food industry

GMP compliance documentation

ISO 22000 clauses

Certification (how it works, is it worth it, and alternatives)

Creating a culture of food safety

The future of food safety and ISO 22000

What a good Food Safety Management System (FSMS) should look like

A general understanding of the food industry is a useful background, however there are no specific prerequisites

This course is meant to be efficient in that it covers all of the key points that you need to know to operate safely in the food industry. It won’t make you the foremost expert in the world, but it will give you all the knowledge and tools you need to operate safely and sustainably in the food industry.

If you want to truly understand ISO 22000, HACCP, and PRPs, as well as what a good Food Safety Management System (FSMS) should look like, this is the course for you!

Companies, managers, and employees working in food manufacturing, distribution and/or logistics

Risk managers

Service providers interested in the ISO 22000 standard

Quality control managers and employees





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