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ISO 22000 (HACCP and PRPs) for Food Safety
Rating: 4.3 out of 5(869 ratings)
5,832 students

ISO 22000 (HACCP and PRPs) for Food Safety

Standards, analysis, control points, and risk management related to ISO 22000 for food industry professionals
Created byHelpful And Fast Media
Last updated 5/2021
English
English [Auto],

What you'll learn

  • How to implement measures and controls to comply with ISO 22000
  • Standards and regulations applicable to the food industry
  • HACCP and PRPs
  • 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

Course content

1 section • 10 lectures • 1h 57m total length

  • Welcome to the Course! Food Safety and ISO 22000: 20183:21

    Explore how ISO 22000:2018 frames food safety management through interactive communication, system management, prerequisite programs, and hazard analysis and critical control points to support third-party certification and global trust.

  • Section 1: A History of Food Safety19:06

    Trace the history of food safety from early preservation and miasma beliefs to modern regulation, highlighting pasteurization milestones and the private standard ISO 22000.

  • Section 2: Introduction to ISO 2200011:06

    Explore ISO 22000 2018, a global food safety management system built on HACCP and PRPs, with interactive communication, CCP principles, and robust risk management across the supply chain.

  • Section 3: What are HACCP and PRPs?8:19

    Discover how HACCP and prerequisite programs underpin food safety, outlining the seven HACCP principles from hazard analysis to record keeping, and detailing water, cleaning, and pest control requirements.

  • Section 4: The First Five Clauses15:47

    Explore ISO 22000:2018's first five clauses, applying the PDCA cycle and risk-based thinking to understand context, interested parties, scope, and leadership responsibilities in food safety.

  • Section 5: The Last Five Clauses20:32

    Learn how ISO 22000:2018 sections six through ten drive planning, risk management, objectives, support, operations, hazard control, verification, and continual improvement for food safety management.

  • Section 6: Certification8:26

    Navigate ISO 22000:2018 certification from gap analysis to two-visit audits, renewal every three years, and continual improvement, highlighting benefits for safety, trust, and business growth.

  • Section 7: Creating a Culture of Food Safety10:05

    Learn to build a true food safety culture aligned with ISO 22000, led from the top, with clear roles, urgency, training, and transparent consumer engagement.

  • Section 8: The Future of Food Safety16:51

    Explore the future of food safety, from organic trends and plant-based meats to globalization and antibiotic resistance, guided by the ISO 22000 latest updates and new technologies.

  • Conclusion: Some Final Remarks on Food Safety and ISO 22000: 20183:29

    Explore ISO 22000:2018, integrating HACCP and PRPs to protect food safety and strengthen risk management. Learn how leadership, communication, and Codex principles support a robust food safety culture.

Requirements

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

Description

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.

This course is meant to be time 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!

Who this course is for:

  • 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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