ISO 22000:2018 Food Safety Management Systems Foundation Level Training and Certification Program

Programme Summary

Build a practical understanding of ISO 22000:2018 and its relevance to daily food operations. Participants examine hazard analysis, prerequisite programmes, CCP and OPRP controls, traceability and system verification. A structured case involving a chilled food manufacturer connects requirements with responsibilities, records and reliable controls. The programme prepares learners to explain system expectations, recognise gaps and contribute confidently to implementation and improvement activities.

Training Objectives

1 Explain the food safety management framework; 2 Connect requirements with daily operational responsibilities; 3 Clarify hazards controls and verification relationships; 4 Strengthen interpretation of relevant system evidence; 5 Support informed participation in improvement activities.

Learning Outcomes

1 Define the applicable food operation scope; 2 Identify relevant requirements and supporting records; 3 Explain key hazard control decision points; 4 Recognise gaps in supplied food operations; 5 Prepare a prioritised improvement evidence map.

Target Audience

Food Safety Managers; Quality Managers; HACCP Team Leaders; Production Managers; Food Safety Coordinators.

Target Industries

Food Manufacturing; Beverage Production; Food Packaging; Food Distribution; Contract Catering.

Course Contents

• Module 1 Food Safety System Foundations: Food chain roles and responsibilities; Management processes and hazard control; System scope and intended outcomes.
• Module 2 Context Leadership and Policy: Relevant external and internal issues; Food safety policy and accountability; Interested parties and applicable obligations.
• Module 3 Planning Resources and Competence: Organisational risks and opportunities; Measurable objectives and action plans; Competence resources and documented information.
• Module 4 Communication and Prerequisite Programmes: Supply chain information exchange; Selecting suitable prerequisite programmes; Infrastructure hygiene and personnel controls.
• Module 5 Preliminary Hazard Analysis Information: Products ingredients and intended consumers; Process flow and onsite confirmation; Product characteristics and acceptable levels.
• Module 6 Hazard Assessment and Control Selection: Significance and supporting scientific evidence; Selecting effective control combinations; CCP and OPRP categorisation.
• Module 7 Validation of Control Measures: Evidence before control implementation; Process capability and validation boundaries; Changes triggering control revalidation.
• Module 8 Hazard Control Plan and Monitoring: Critical limits and action criteria; Monitoring methods responsibilities and records; Corrections and affected product control.
• Module 9 Traceability and Emergency Preparedness: Material process and dispatch links; Emergency scenarios and response coordination; Withdrawal recall and communication arrangements.
• Module 10 Verification and System Updating: Verification methods and result analysis; Monitoring equipment suitability and checks; Updating information and operational controls.
• Module 11 Performance Evaluation and Improvement: Internal audit and management review; Nonconformity causes and corrective action; Food safety performance improvement priorities.
• Module 12 Interpreting an Integrated Food Case: Match requirements to operational evidence; Identify connected control weaknesses; Present justified improvement recommendations.

Assessment

• 60 single best answer questions, including applied scenarios; one mark per question.
• 90 minute invigilated digital examination with identity verification. Approved accessibility adjustments preserve the assessed competence.
• Licensed ISO 22000:2018 text and supplied case records permitted; internet, messaging and external AI prohibited.
• Individual applied assessment (45 minutes): For a chilled food manufacturer, produce a hazard control and management system evidence map, identify three material gaps and justify the priority of corrective or improvement actions.
• Assessment criteria: Accurate requirement and evidence interpretation; Correct recognition of food safety control gaps; Proportionate priorities and clear reasoning.
• Pass each component separately: 45/60 written marks (75%) and at least 70% on the applied task.
• All mandatory criteria must pass: Do not accept uncontrolled significant food safety hazards or fabricate supporting evidence.
• Individual results and feedback are provided. One reassessment may follow coaching under the published enrolment terms.

Certification

• Successful learners receive a TQCSI Arabia digital Certificate of Successful Completion.
• The certificate records the learner name, exact programme title, teaching hours, completion date and unique verification reference.
• Verified identity, full attendance and separate written and applied passes are required; all mandatory critical criteria must be met.
• Proposed issue target: within 30 calendar days of approved results and settlement of applicable fees.
• Records foundation course achievement and assessed understanding; it does not authorise food safety auditing or confer organisation certification.
• Attendance confirmation may record completed hours for unsuccessful learners; it does not certify successful completion.

Programme Profile

Number of daysNumber of daysNumber of days

333

Total teaching hoursTotal teaching hoursTotal teaching hours

18 hours; breaks, pre course work and formal final assessments excluded.18 hours; breaks, pre course work and formal final assessments excluded.18 hours; breaks, pre course work and formal final assessments excluded.

Delegates allowedDelegates allowedDelegates allowed

Maximum 20 delegates.Maximum 20 delegates.Maximum 20 delegates.

Training prerequisitesTraining prerequisitesTraining prerequisites

No formal qualification required. Familiarity with food operations and basic food hygiene is recommended.No formal qualification required. Familiarity with food operations and basic food hygiene is recommended.No formal qualification required. Familiarity with food operations and basic food hygiene is recommended.

Pre course assignment and assessmentPre course assignment and assessmentPre course assignment and assessment

Complete a 30 minute food safety diagnostic and review the supplied product and process description.Complete a 30 minute food safety diagnostic and review the supplied product and process description.Complete a 30 minute food safety diagnostic and review the supplied product and process description.

End of course assessmentEnd of course assessmentEnd of course assessment

60 question written exam (90 minutes) and individual applied task (45 minutes).60 question written exam (90 minutes) and individual applied task (45 minutes).60 question written exam (90 minutes) and individual applied task (45 minutes).

Passing criteriaPassing criteriaPassing criteria

75% written and 70% applied, passed separately; full attendance. All mandatory criteria must pass.75% written and 70% applied, passed separately; full attendance. All mandatory criteria must pass.75% written and 70% applied, passed separately; full attendance. All mandatory criteria must pass.