ISO 22000 (Food Safety Management) Implementation
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Address:
Delmas Campus
Plot IR 202 Leeupoort road, Delmas, Mpumalanga
Pretoria Support Office
Plot 146, Luiperd Street, Tierpoort Pretoria East, Gauteng
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Phone:
Delmas: (+27) 10 001 4320
Pretoria: (+27) 12 811 7310
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Email:
info@buhle.org.za
ISO 22000 (Food Safety Management) Implementation
Serve safety with every bite; build consumer confidence with globally trusted food safety standards. This practical 3‑day course helps you build or improve a Food Safety Management System (FSMS) aligned to ISO 22000 and Codex HACCP principles. Learn prerequisite programmes (PRPs), hazard analysis, Critical Control Points (CCPs), operational PRPs (oPRPs), traceability, allergen control, and how to get audit‑ready for certification or FSSC 22000.
Challenges & Solutions
In the ISO 22000 course, participants learn to identify and control food safety hazards from farm to fork, comply with legal requirements, and build an auditable FSMS.
Challenges
Common obstacles include:
Fragmented PRPs (GMP/GHP), poor hygiene zoning, and weak allergen management
Inconsistent HACCP studies: unclear hazard analysis, CCP/oPRP selection, and validation
Supplier approval and incoming goods control gaps leading to variability and recalls
Inadequate traceability, recall/withdrawal planning, and complaint handling
Solutions
This course provides practical solutions such as:
Designing robust PRPs (facility hygiene, pest control, sanitation, personal hygiene, utilities)
Conducting Codex‑aligned HACCP: hazard analysis, establishing CCPs, critical limits, monitoring & corrections
Using oPRPs for cross‑contamination/allergen controls and validating control measures
Implementing supplier approval, specifications, incoming inspection, and verification plans
Building one‑up/one‑down traceability, mock recalls, and effective incident/complaints handling
Learning Outcomes
Upon completing ISO 22000: Food Safety Management, you will be able to:
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Explain ISO 22000 structure (HLS), key clauses, and its relationship to HACCP and FSSC 22000.
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Define FSMS scope, food safety policy, objectives, and roles with measurable KPIs.
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Establish and document PRPs and oPRPs appropriate to your products and processes.
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Conduct HACCP studies: hazard analysis, identify CCPs, set critical limits, monitoring, verification, and validation.
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Implement allergen management, traceability, recall & withdrawal procedures, and supplier assurance.
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Plan internal audits and management reviews to drive continual improvement and certification readiness.
Leave with a practical FSMS action plan to reduce food safety risks, meet legal and customer requirements, and strengthen brand trust.
