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ISO 22000: Food Safety Management Systems (FSMS) & HACCP

Name: ISO 22000: Food Safety Management Systems (FSMS) & HACCP
Rating: 4.5 (2685 reviews)

Implement or audit a food safety management system — HACCP principles, PRPs, CCPs, hazard control and food traceability

Bestseller

Created byCristian Vlad Lupa, rigcert.education

Last updated 7/2026

English

Arabic [Auto],English [Auto],

What you'll learn

What is a Food Safety Management System and which are its key elements
What is food safety and which are the HACCP principles
How to understand and implement the requirements of ISO 22000
What are the prerequisite programmes (PRPs) for food manufacturing
How to maintain and improve a FSMS
The 2024 Amendment to ISO 22000 about climate change

Course content

9 sections • 62 lectures • 5h 8m total length

Introduction3:30
Explore ISO 22000:2018 and its food safety management system, identifying hazards, controlling cross-contamination, allergen management, cleaning, hygiene, and food defense across the food chain.
What is food safety?4:32
The definition of food safety. The origin of HACCP (Hazard Analysis and Critical Control Points). What is the new approach brought by the HACCP system.
The principles of HACCP8:04
A short presentation of the seven principles that HACCP is based upon. The idea behind each of the seven principles and details about their application.
Key concepts and terms3:35
Definitions and explanations for some terms and concepts used in the course. What is a management system? What is food as per ISO 22000 and what can be considered food according to the standard. What is the food chain and which organizations can be considered as candidates for the implementation of ISO 22000.
The ISO 22000 family of standards6:46
About the standards in the ISO 22000 series. What they are about, how they can be used and where they can be found.

Context of the organization5:24
About the internal and externa issues, part of the context. Examples of internal and external issues. About the interested parties (or stakeholders) and their needs and expectations.
Climate action changes8:33
About the 2024 amendment to ISO 22000 that refers to climate change. What this amendment requires and how climate change impacts organizations in the food chain
The scope of the Food Safety Management System (FSMS)3:51
About the scope of the food safety management system. What is the scope of the FSMS. What should be part of the scope of the food safety system.

Leadership and commitment4:02
About the support that the top management should provide for the food safety management systems. What are the tasks of the top management in relation to the food safety system. About what is to be considered top management in an organization.
The food safety policy4:56
What should the food safety policy include. What are the requirements for the implementation of the food safety policy (e.g. communication, availability, etc)
Organizational roles, responsibilities and authorities4:00
About the food safety team and the food safety team leader. What are the responsibilities of the food safety team. Who should be part of the food safety team.

Actions to address risks and opportunities5:17
The risk based thinking applied at two levels in ISO 22000:2018. Examples of risks that may be considered for the identification. Examples of opportunities.
Objectives of the FSMS and planning to achieve them3:46
About the requirements of ISO 22000 with regards to the food safety objectives. What does it mean to have measurable objectives. About how to plan for the achievement of the food safety objectives.
Planning of changes3:19
About the requirements of ISO 22000:2018 for managing changes so that unwanted consequences are avoided.

Infrastructure3:56
What does infrastructure include. What are the requirements of ISO 22000:2018 with regards to the infrastructure necessary to obtain safe products.
Work environment2:38
The work environment as a combination of human and physical factors, has a significant impact on food safety.
Control of externally provided processes, products and services5:42
About the difference between buying services and buying processes, or parts of processes. The process for evaluating, monitoring and selecting suppliers. About the requirements for using ready-made elements of the food safety management system.
Competence3:57
The process for ensuring competency. Determining the competence requirements and ensuring that people have the necessary competence. Acting to ensure and adequate level of competence through training, mentoring, re-assigning of responsibilities or recruitment.
Awareness1:58
About the requirements of ISO 22000:2018 for awareness. Methods to make the persons in the organization aware of the food safety aspects.
External communication4:08
About communicating externally on food safety aspects. Communication with customers, consumers, authorities, suppliers and other participants in the food chain. What are the requirements of ISO 22000 for external communication.
Internal communication2:24
Requirements for the communication inside the company on aspects relevant to food safety. About keeping the food safety team informed on any issues that may affect food safety.
Documented information6:22
What is the documentation required for a food safety management system. How is the organization expected to control its food safety documentation in terms of distribution, access, version control, retention or disposition.

Operational planning and control3:12
Generic considerations about controlling the processes needed to meet the requirements for the realization of safe products.
Prerequisite programmes (PRPs)6:35
About what are PRPs (prerequisite programmes) and what they should refer to. Introducing the standard dedicated to PRPs, ISO/TS 22002.
Construction and layout of buildings4:08
Requirements for the buildings where food is processed and their surroundings. Methods to protect against hazards associated with the location.
Layout of premises and workspace5:46
Requirements for the design of the buildings where food is processed. About the separation of areas and how to facilitate the cleaning of the areas. The location of laboratory facilities. About storage areas for food, ingredients, packaging and non-food chemicals.
Utilities - air, water, energy6:54
The requirements for potable and non-potable water. About boiler chemicals and how they are to be stored and approved. About air quality and ventilation. Requirements for compressed air and gases used in the food manufacturing process. Lighting requirements for food safety.
Waste disposal2:01
The requirements of ISO/TS 22002 for waste collection and removal. Aspects about drains and the drainage systems in place.
Equipment suitability, cleaning and maintenance4:04
The requirements of ISO/TS 22002 for the equipment and surfaces that come into contact with food. About the hygienic design of the equipment. The requirements for cleaning programmes (wet and dry). The maintenance of equipment to ensure that food safety is not compromised.
Management of purchased materials3:47
About the controls applied to purchased materials, ingredients or services to ensure an adequate level of food safety. The evaluation, monitoring and re-evaluation of suppliers. Requirements for inspection products and delivery vehicles prior to their acceptance.
Measures for prevention of cross contamination6:56
About microbiological and physical cross contamination including allergen management. Measures to prevent the contamination of food products.
Link to the recorded webinar on allergen management:
https://www.ifsqn.com/food_safety_videos.html/_/ifsqn-videos/food-safety-fridays/best-practices-in-allergen-management
Cleaning and sanitizing7:16
About cleaning and sanitation programmes. What those programmes should include. Requirements of ISO/TS 22002 about cleaning in place (CIP) systems. About the validation of cleaning and sanitation programmes. The difference between validation and verification.
Pest control4:42
The measures intended to prevent, monitor, detect and eradication pest infestations. About the pest management programme and the relationship with external providers of pest services
Personnel hygiene and employee facilities part 16:02
The first part on personnel hygiene and employee facilities.
Understand the requirements of ISO/TS 22002 about hand washing, hygiene facilities, change rooms and workwear, personal protective equipment or staff canteens.
Personnel hygiene and employee facilities part 24:45
The second part with requirements for personnel hygiene and employee facilities.
This video discusses the health status of employees, restrictions for those carrying or suspected to be carrying different diseases. The situation of work accidents that involve the spillage of blood is also discussed here. Requirements for personal cleanliness and behavior are covered as well in this video.
Rework3:27
The requirements of ISO/TS 22002 for rework. What can be considered rework. About the protection and identification of rework. The controls that refer to rework containing allergens.
Product recall procedures2:34
The requirements in ISO/TS 22002 about product recall. Reasons for recalling products and how this process should be designed to be effective.
Warehousing4:21
About the requirements in ISO/TS 22002 for storing food products, considering the storage spaces, the location of nonconforming products or the storage of chemicals. Requirements on the vehicles and containers used for transporting food.
Product information and consumer awareness1:57
About the information that should be provided to consumers and to the other participants in the food chain.
Food defence, biovigilance and bioterrorism7:21
About what is food defence. About the requirements of ISO/TS 22002 with regards to the prevention of bioterrorism acts. What should be considered in order to identify the risks related to bioterrorism. Controls to be part of the food defence strategy.
Traceability system5:50
About the requirements of ISO 22000 for traceability. What aspects should a traceability system address. The principles of objectives of a traceability system applicable for the food and feed chain according to ISO 22005.
Emergency preparedness and response5:28
The requirements of ISO 22000 for preparing and dealing with emergency situations that may have an impact on food safety. About testing the emergency preparedness of the company to ensure the effectiveness of the response.
Preliminary steps to enable the hazard analysis11:31
About preparing the hazard analysis. Collecting and documenting information on the raw materials, ingredients and product contact materials. Documenting the characteristics of the end products. What is the intended use and what to consider when determining the intended use of food products. About the flow diagrams, what they should include and how to validate the flow diagrams. The description of the food manufacturing process and the process environment.
Hazard identification and determination of acceptable levels7:32
An overview of the hazard analysis process. The different categories of food safety hazards: chemical, microbiological, physical and allergens. How to identify food safety hazards. What are acceptable levels of food safety hazards and how to determine the acceptable levels.

Yoghurt case study (IFSQN):
https://www.ifsqn.com/forum/index.php/topic/15224-yoghurt-risk-assessment-iso-22000-73-744/
Hazard assessment4:06
About the assessment of food safety hazards to identify those considered significant. An example of quantitative hazard assessment.
Selection and categorization of control measures4:56
About addressing food safety hazards with control measures implemented either in critical control points (CCPs) or as operational prerequisite programmes (OPRPs). Assessing the risk of control measures failing.
CCP vs. OPRP8:03
The definitions of CCPs (Critical Control Points) and OPRPs (Operational Prerequisite Programmes) according to ISO 22000. How to decide between a CCP and an OPRP using a decision tree.
Validation of control measure(s) and combinations of control measures4:58
About what is the validation of control measures and what are the methods available to an organization to validate the controls implemented to address food safety hazards.
Hazard control plan6:11
About the information that should be included in the hazard control plan. What are action criteria and when to control food safety hazards with OPRPs. About monitoring at CCPs and for OPRPs and what elements should be part of a monitoring system. Actions in case critical limits are not met - corrections and corrective actions.
Control of monitoring and measuring3:49
About the requirements for calibration and verification of measuring and monitoring equipment. How to address the situations where monitoring and measuring equipment is found not to conform to requirements. About the requirements for validation of the software used for monitoring and measuring.
Verification related to PRPs and the hazard control plan3:54
About the verification activities for PRPs, the implementation of the hazard control plan, the hazard levels, the input elements into the hazard analysis. What are the forms of verification and the requirements for objectivity of the verification.
Control of product and process nonconformities7:02
About managing nonconformities identified while monitoring CCPs and OPRPs. The differences between corrections and corrective actions. How to manage nonconformities depending on where they have been identified.
Handling of potentially unsafe products5:25
About the difference between a nonconforming product and an unsafe product. How to manage potentially unsafe products depending if the nonconformity refers to a CCP (Critical Control Point) or to an OPRP (Operational Prerequisite Programme). What are the conditions for releasing potentially unsafe products into the food chain.
Withdrawal/ recall5:25
About the requirements of ISO 22000 for product withdrawals and recalls. The difference between withdrawal and recall. What should a recall procedure include. Testing the withdrawal/ recall arrangements.

Monitoring, measurement, analysis and evaluation4:04
The processes of monitoring and measuring the food safety performance. What is the difference between monitoring and measuring. Examples of KPIs for food safety. What are the requirements of ISO 22000 with regards to the analysis and evaluation of the data obtained through monitoring and measuring.
Internal audit5:07
About the internal audit of the food safety management system. What is the internal audit programme. The selection of auditors considering objectivity and competence requirements. About the records generated from the internal audit - audit plans, nonconformity reports or the audit report.
Management review5:01
About the management review process. What are the input elements into the management review. Who should participate in the management review meetings. How those meetings can take place. What are the output elements from the management review.

Nonconformity and corrective action4:54
About the process for managing nonconformities with corrections and corrective actions. Examples of nonconformities and proposals of corrections and corrective actions.
Continual improvement. Update of the FSMS.4:25
The requirements of ISO 22000 with regards to the improvement of the food safety management system. Examples of improvement areas that can be considered. Information about the updating of the food safety system under the coordination of the food safety team.

Certification to ISO 220002:58
About the certification of organizations to ISO 22000 as well as the certification of food safety professionals.
Final words4:14
Information about the Udemy certificate:
https://support.udemy.com/hc/en-us/articles/229603868-Certificate-of-Completion
Bonus lecture - My other Udemy courses6:45
Some other courses on ISO standards and management systems that I have published on Udemy throughout the years and that may be of interest

Requirements

Familiarity with HACCP, food safety management and/ or ISO management system standards is an advantage; but not a must

Description

ISO 22000 is the international standard for food safety management systems (FSMS). Built on the principles of HACCP (Hazard Analysis and Critical Control Points), it defines what any organization in the food chain must do to control food safety hazards — microbiological, chemical, physical and allergens — and ensure that food is safe for consumption.

The standard applies to organizations of any size, anywhere in the food chain: food production and processing, farming, feed and animal food production, food retail, catering, food packaging manufacture, and food-related services such as transportation, warehousing, cleaning and sanitation.

This course discusses the requirements of ISO 22000:2018 clause by clause, showing you what an FSMS consists of and how organizations implement, maintain and audit it.

Course structure

Introduction — the concept of food safety, the principles of HACCP, and the standards of the ISO 22000 series
Context of the organization (Clause 4) — internal and external issues, needs and expectations of interested parties, and the scope of the FSMS
Leadership (Clause 5) — top management commitment, the food safety policy, and the food safety team
Planning (Clause 6) — risks and opportunities, food safety objectives, and planning of changes
Support (Clause 7) — resources, competence, awareness, externally provided processes and services, infrastructure and work environment, communication, and FSMS documentation
Operation (Clause 8) — the heart of the standard:
- Prerequisite programmes (PRPs) according to ISO/TS 22002-1: buildings and utilities, waste disposal, equipment cleaning and maintenance, prevention of cross-contamination, allergen management, cleaning and sanitation, pest control, personnel hygiene, rework, warehousing, and food defence
- Food traceability and preparation for emergency situations
- Hazard identification and hazard assessment
- Critical control points (CCPs), operational prerequisite programmes (OPRPs) and the hazard control plan
- Validation of control measures, handling of potentially unsafe products, and withdrawal and recall procedures
Performance evaluation (Clause 9) — monitoring and measurement, internal audits, and management review of the FSMS
Improvement (Clause 10) — nonconformities, corrections and corrective actions, and continual improvement of the FSMS
Certification — how ISO 22000 certification works, and the conclusions of the course

Who this course is for

Food safety managers, quality managers and food safety team members implementing or maintaining an FSMS
Professionals in food production, processing, retail, catering, packaging and food logistics
Internal auditors and consultants working with food safety management systems
HACCP practitioners who want to understand the full management system that ISO 22000 builds around HACCP
Anyone preparing an organization for ISO 22000 certification or working toward FSSC 22000

Learn what an organization must do to prevent unsafe food from reaching consumers — according to the internationally accepted standard for food safety.

Who this course is for:

Food safety professionals
Quality managers
Food engineers
Food safety consultants and auditors

ISO 22000: Food Safety Management Systems (FSMS) & HACCP

What you'll learn

Explore related topics

Course content

Introductory section5 lectures • 26min

Context of the organization (Clause 4 of ISO 22000:2018)3 lectures • 18min

Leadership (Clause 5 of ISO 22000:2018)3 lectures • 13min

Planning (Clause 6 of ISO 22000:2018)3 lectures • 12min

Support (Clause 7 of ISO 22000:2018)8 lectures • 31min

Operation (Clause 8 of ISO 22000:2018)32 lectures • 2hr 50min

Performance evaluation (Clause 9 of ISO 22000:2018)3 lectures • 14min

Improvement2 lectures • 9min

Final considerations3 lectures • 14min

Requirements

Description

Who this course is for: