ISO 22000 FSMS Lead Auditor Course

1. Introduction to Food Safety & ISO 22000 a) Importance of food safety in the global supply chain Food safety is a critical concern worldwide because food travels across borders from farms, processing plants, distributors, and retailers before reaching consumers. Any contamination at one stage can affect thousands of people globally. Maintaining strict food safety controls ensures: Protection of public health from foodborne illnesses. Compliance with international regulations and customer requirements. Building consumer trust and protecting brand reputation. Smooth international trade, since many countries require compliance with recognized food safety standards like ISO 22000. b) Overview of foodborne risks, hazards, and preventive measures Foodborne hazards are biological, chemical, or physical agents that can make food unsafe. Examples include: Biological hazards: Bacteria (e.g., Salmonella, E. coli), viruses, parasites. Chemical hazards: Pesticides, allergens, cleaning residues, heavy metals. Physical hazards: Glass, metal fragments, stones, or plastic pieces. Preventive measures include: Implementing Good Manufacturing Practices (GMPs) and Good Hygiene Practices (GHPs). Using Hazard Analysis and Critical Control Points (HACCP) methodology to identify and control risks. Regular inspections, testing, and monitoring throughout the supply chain. c) Introduction to ISO 22000:2018 — structure, scope, and objectives ISO 22000:2018 is the international standard for Food Safety Management Systems (FSMS). It applies to all organizations in the food chain, regardless of size or type. Structure: Follows the High-Level Structure (HLS) used in ISO standards, making it easy to integrate with ISO 9001 (Quality) or ISO 14001 (Environment). Scope: Covers all stages of the food chain — from primary production to processing, storage, distribution, and retail. Objectives: To ensure food is safe for human consumption by establishing effective controls, reducing risks, and promoting continual improvement. d) Relationship with Codex Alimentarius, HACCP, ISO 9001, and other related standards Codex Alimentarius: A collection of internationally recognized food standards, guidelines, and codes of practice developed by the FAO and WHO. ISO 22000 is aligned with Codex to ensure global acceptance. HACCP (Hazard Analysis and Critical Control Points): A preventive approach to food safety. ISO 22000 integrates HACCP principles within its framework. ISO 9001 (Quality Management System): Many food companies integrate ISO 9001 with ISO 22000 to manage both quality and food safety together. Other standards: ISO/TS 22002 (Prerequisite programs for food manufacturing), FSSC 22000 (a certification scheme based on ISO 22000 and PRPs).