Training Title

ISO 22000: 2018 Documentation Migration & Implementation Training and Workshops
(2 Days)

Learning Objectives

  • To explain the differences of requirements between ISO 22000: 2018 vs ISO 22000: 2005 and in specific and stressing on the emphasis given by ISO 22000: 2018 in order for organizations certified to ISO 22000: 2005 can amend their documents/ procedures to address the changes of requirements of the ISO 22000: 2018 into the existing Food Safety Management System.

Who Should Attend?

  • Top Management
  • Head of Department/ Section
  • Food safety team
  • Key personnel

Course Outline:

In-depth explanations of ISO 22000: 2018 key changes:

Context of the organization

  • Understanding the organization and its context
  • Understanding the needs and expectations of  interested parties
  • Determining the scope of the food safety management system
  • Food safety management system

Leadership and worker participation

  • Leadership and commitment
  • Policy
    • Establishing the food safety policy
    • Communication the food safety policy
  • Organizational roles, responsibilities and authorities


  • Actions to address risks and opportunities
  • Objectives of the food safety management system and planning to achieve them
  • Planning of changes


  • Resources
    • People
    • Infrastructure
    • Work environment
    • Externally developed elements of the food safety management system
    • Control of externally provided processes, products or services
  • Competence
  • Awareness
  • Communication
    • External communication
    • Internal communication
  • Documented information
    • Creating and updating
    • Control of documented information


  • Operational planning and control
  • Prerequisite programmes (PRPs)
  • Traceability system
  • Emergency preparedness and response
    • Handling of emergencies and incidents
  • Hazard control
    • Preliminary steps to enable hazard analysis
    • Hazard analysis
    • Validation of control measure(s) and combinations of control measures
    • Hazard control plan (HACCP/ OPRP plan)
  • Updating the information specifying the PRPs and the hazard control plan
  • Control of monitoring and measuring
  • Verification related to PRPs and the hazard control plan
    • Verification
    • Analysis of results of verification activities
  • Control of product and process nonconformities
    • Corrections
    • Corrective actions
    • Handling of potentially unsafe products
    • Withdrawal/ recall

Performance evaluation

  • Monitoring, measurement, analysis and evaluation
    • Analysis and evaluation
  • Internal audit
  • Management review
    • Management review input
    • Management review output


  • Nonconformity and corrective action
  • Continual improvement
  • Update of the food safety management system
Workshop 1: Determine internal and external issues (context of organization) for a selected FSMS area/ process
(40 minutes).

Workshop 2: Root cause analysis for one FSMS area/ process for issues determined from workshop 1 (30 minutes).

Workshop 3: Determine activities, hazards and risks and consequences for a process (40 minutes).

Workshop 4: Establish FSMS objectives, KPI and target at relevant functional area/ department (15 + 15 minutes).


2 days (0900 – 1700 hours)

Training Date

1/12/2020, 15/1/2021, 2/4/2021

Fee Per Participant

RM1200 + 6% SST

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