Teaching ISO 22000 requirements to ensure safety in food production and supply chain, and enabling effective management of food safety risks.

Training Content:

• Basic principles of food safety and ISO 22000 requirements;

• Identification and assessment of safety risks;

• HACCP (Hazard Analysis and Critical Control Points) approach;

• The role of internal and external audits in food safety.

Training Benefits:

• Learning international standards related to food safety;
• Gaining best practices to prevent foodborne illnesses;
• Applying safety protocols for the food industry.