Food Safety Management Systems (FSMS): Principles and Practical Implementation Based on ISO 22000:2018

Food safety is a fundamental responsibility for every organization involved in the food chain. Ensuring that food products are safe for consumption requires a systematic approach that identifies potential hazards, establishes effective control measures, and promotes a culture of continual improvement.

This comprehensive training course provides participants with the knowledge and practical skills necessary to understand, implement, maintain, and improve a Food Safety Management System (FSMS) based on the principles and requirements of ISO 22000:2018. The course presents food safety concepts in an accessible and practical manner, translating international best practices into activities that can be applied within hospitality operations, catering services, restaurants, food manufacturing facilities, and other foodrelated businesses.

Participants will gain an understanding of food safety hazards, foodborne illnesses, prerequisite programmes (PRPs), operational prerequisite programmes (OPRPs), Critical Control Points (CCPs), hazard analysis, traceability, emergency preparedness, internal auditing, corrective actions, and continual improvement processes. The training also explores the importance of leadership, communication, employee competence, documented information, and food safety culture in supporting an effective management system.

The programme combines theoretical knowledge with practical examples, case studies, knowledge checks, and interactive assessments to support learning and reinforce key concepts. At the end of each module, participants will complete a short assessment to evaluate their understanding, followed by a final examination consisting of 30 multiple-choice questions. A minimum score of 80% is required to successfully complete the course.

This course has been developed for professionals working in hospitality, catering, food service, and food production environments who wish to strengthen their food safety competencies and contribute to the production and delivery of safe food products. It is equally suitable for individuals seeking to expand their professional development and organizations aiming to enhance food safety performance and consumer confidence.