ISO 22000:2018 FSMS & PRP Implementation Course with Internal Auditor Training

About this Course

This comprehensive course provides practical, industry-focused training on Prerequisite Programmes (PRPs) and Food Safety Management Systems (FSMS) under ISO 22000:2018. It is designed to help learners understand how food safety controls are planned, implemented, monitored, verified, audited, and continually improved across food operations.

The course covers key areas including PRP selection and implementation, infrastructure and utilities, hygiene and sanitation, contamination prevention, traceability, emergency preparedness, monitoring and verification, non-conformity control, and food safety auditing. It also introduces relevant requirements from ISO/TS 22002-1, ISO 19011, and applicable FSSAI guidelines.

Through practical examples, audit scenarios, and evidence-based approaches, learners develop the skills to evaluate food safety risks, identify system weaknesses, implement corrective actions, and prepare organizations for internal, regulatory, and certification audits.

This course is ideal for Food Safety Professionals, QA/QC Executives, FSMS Consultants, Internal Auditors, Lead Auditors, Production Professionals, and individuals responsible for food safety compliance and audit readiness.

You will learn to:

• Understand the fundamentals of Food Safety Management Systems (FSMS) under ISO 22000:2018.
• Explain the role and importance of Prerequisite Programmes (PRPs) in food safety management.
• Differentiate between PRPs, OPRPs, and CCPs within a hazard control system.
• Apply risk-based thinking when selecting and implementing food safety controls.
• Interpret relevant requirements of ISO/TS 22002-1 and applicable FSSAI guidelines.
• Evaluate infrastructure, facility layout, zoning, and hygienic design requirements.
• Assess utility and environmental controls including water, air, ventilation, lighting, temperature, and humidity.
• Implement effective cleaning, sanitation, and personnel hygiene programmes.
• Control microbiological, chemical, physical, and allergen contamination risks.
• Apply pest control, waste management, drainage, and hygienic equipment controls.
• Establish effective supplier approval, incoming material, storage, and transportation controls.
• Design and evaluate food traceability systems using one-step-back and one-step-forward principles.
• Conduct mock recalls and evaluate emergency preparedness and response arrangements.
• Develop effective monitoring systems for PRPs, OPRPs, and CCPs.
• Differentiate between monitoring, verification, and validation activities.
• Evaluate calibration, measurement accuracy, and monitoring record integrity.
• Identify product and process non-conformities within food safety systems.
• Apply correction, root-cause analysis, and corrective action principles.
• Control and manage non-conforming or potentially unsafe products.
• Analyze monitoring and verification data to identify trends and improvement opportunities.
• Apply ISO 19011 auditing principles to food safety audits.
• Use risk-based and process-based approaches during FSMS audits.
• Collect objective audit evidence through records, observations, interviews, and sampling.
• Identify and classify conformities, non-conformities, and observations.
• Write clear non-conformity statements using the requirement–evidence–gap approach.
• Conduct professional opening and closing audit meetings.
• Prepare accurate, evidence-based, and traceable food safety audit reports.
• Evaluate corrective action evidence and verify effective closure of audit findings.
• Assess overall PRP and FSMS effectiveness from an auditor perspective.
• Support continual improvement, regulatory compliance, and audit readiness across food operations.

Skills Acquried

Prerequirsites

• Basic understanding of food safety concepts is helpful but not mandatory.
• No prior ISO 22000 certification is required.
• Basic knowledge of food manufacturing, processing, catering, retail, or food-service operations is beneficial.
• Familiarity with hygiene, sanitation, HACCP, or quality-management practices can help learners follow the course more easily.
• Learners should have an interest in Food Safety Management Systems, PRPs, compliance, or auditing.
• Access to ISO 22000:2018 and relevant PRP guidance documents is recommended for reference.
• Professionals working in QA, QC, food safety, production, operations, compliance, or auditing can directly apply the course concepts.
• A computer, tablet, or smartphone with a reliable internet connection is required to access the online learning materials.
• No specialized software or technical equipment is required.
• Learners should be prepared to engage with practical examples, audit scenarios, case studies, and food safety exercises.

Frequently Asked Question