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Training content
Overview
ISO 22000 Food Safety Management System Transition Training has been developed to review existing Food Safety Management Systems against the current ISO 22000 requirements, understand the climate change considerations introduced by ISO 22000:2018/Amd 1:2024, and improve organisations’ level of preparedness for the new revision of the ISO 22000 standard.
The training is based on the requirements of the current ISO 22000:2018 and ISO 22000:2018/Amd 1:2024. The changes anticipated under ISO/DIS 22000, which is currently under development, are addressed in general terms to support preparation for the new version and not as final requirements.
The language of the training is Turkish. The training is delivered online.
About the Training
The training covers the structure of the ISO 22000 Food Safety Management System, a review of the current requirements, climate change-related updates, the context of the organisation, interested parties, leadership, food safety policy, risks and opportunities, prerequisite programmes, hazard analysis, OPRP and CCP management, traceability, emergency preparedness, verification, validation, performance evaluation, gap analysis of the existing system, and activities to prepare for the new ISO 22000 revision.
Who Should Attend?
- Employees of organisations implementing ISO 22000
- Personnel responsible for food safety management systems
- Food safety team leaders and team members
- Quality assurance and quality control personnel
- Food engineers and technical personnel
- ISO 22000 internal and lead auditors
- Production and operations managers
- HACCP teams
- Management system specialists
- Personnel involved in ISO 22000 updating and transition activities
Objectives and Outcomes
The aim is to enable participants to evaluate the current ISO 22000 requirements in their latest form, understand the changes introduced by ISO 22000:2018/Amd 1:2024, identify the updating needs of their existing Food Safety Management System and systematically prepare for the forthcoming ISO 22000 revision.
By the End of the Training
Participants will be able to:
- Explain the purpose, scope and structure of ISO 22000:2018.
- Identify the changes introduced by ISO 22000:2018/Amd 1:2024.
- Assess the impact of climate change on the context of the organisation.
- Assess the food safety-related needs and expectations of interested parties.
- Review the existing system for controlling food safety hazards.
- Assess the adequacy of prerequisite programmes.
- Review the hazard analysis, OPRP and CCP structure.
- Assess the effectiveness of traceability and emergency processes.
- Examine validation, verification and monitoring activities.
- Conduct a gap analysis of the existing system.
- Identify documentation and process updating needs.
- Develop a preparation plan for the new ISO 22000 revision.
- Assess the implementation and effectiveness of transition activities.
Programme and Method
Training Topics
- Overview of the ISO 22000 Food Safety Management System and Transition Process
- ISO 22000:2018/Amd 1:2024 Climate Action Changes
- Overview of the ISO 22000 New Revision Process
- Up-to-Date Evaluation of the Organisation's Context and Interested Parties
- Leadership, Food Safety Policy and Responsibilities
- Risks, Opportunities and Food Safety Objectives
- Food Safety Team, Competence, Awareness and Communication
- Review of Prerequisite Programmes
- Hazard Analysis and Determination of Control Measures
- Evaluation of OPRP and CCP Management
- Monitoring Systems, Critical Limits and Action Criteria
- Traceability and Emergency Preparedness
- Validation, Verification and Effectiveness of Control Measures
- Management of Nonconforming Products and Processes
- Performance Evaluation and Continual Improvement
- Gap Analysis of the Existing Food Safety Management System
- Planning Documentation and Process Updates
- Development of a Preparation Plan for the New ISO 22000 Revision
Training Method
The training is delivered through subject presentations, comparison of the existing ISO 22000 requirements with current practices, evaluation of the ISO 22000:2018/Amd 1:2024 changes, HACCP and hazard analysis examples, OPRP and CCP scenarios, sample gap analyses, documentation update exercises, case studies and transition plan preparation exercises.
Attendance and Certificate
Certification Rule
A certificate of attendance is issued to all participants whose attendance has been confirmed. To receive a certificate of achievement, participants must obtain a passing grade in the examination at the end of the training; participants who use all their examination attempts but do not pass will be issued a certificate of attendance.
FAQ and Resources
Who is the ISO 22000 Food Safety Management System Transition Training suitable for?
It is intended for professionals working in food safety, quality, production, operations, HACCP, management systems and auditing within organisations that implement the ISO 22000 Food Safety Management System and who will be responsible for updating or transition activities.
What is the main objective of the training?
The objective is to enable participants to understand the current ISO 22000 requirements, identify update needs within the existing system and systematically plan the organisation’s preparations for the forthcoming ISO 22000 revision.
Has the new version of ISO 22000 been published?
No. The current published core standard is ISO 22000:2018. The new third edition is under development as ISO/DIS 22000 and has not yet been published as a final International Standard.
What change was introduced by ISO 22000:2018/Amd 1:2024?
Under the amendment, the organisation is required to determine whether climate change is a relevant issue that could affect the Food Safety Management System’s ability to achieve its intended results and to consider that relevant interested parties may have requirements related to climate change.
Should the ISO/DIS 22000 requirements be implemented in the existing system immediately?
No. ISO/DIS 22000 is a draft standard and may change before publication. Organisations may monitor the draft changes for preparation purposes; however, mandatory transition activities should be determined after the final new edition and the relevant transition rules have been published.
Does the HACCP plan need to be reviewed?
Yes. The organisation must review its hazard analysis and control plan when changes occur in products, processes, raw materials, legislation, scientific information, equipment or other significant conditions. The adequacy of the existing hazard analysis and the OPRP and CCP structure is also assessed during the update process.
Should a gap analysis be conducted for the transition?
Yes. Comparing the existing Food Safety Management System against current and forthcoming requirements helps identify areas that are missing or need to be updated and supports the planning of transition activities.
Has the deadline for transitioning to the new version been determined?
No. As the new edition of ISO 22000 has not yet been published, the final transition period and deadline have not yet been determined. The transition timetable will be announced by the relevant organisations after the new standard has been published.
Is the training practical?
Yes. The training includes practical exercises covering the comparison of current requirements, hazard analysis, OPRP and CCP assessments, climate change scenarios, gap analysis, documentation updates and the preparation of a transition plan.
Is there an examination at the end of the training?
Yes. An assessment examination is administered at the end of the training.
References
- ISO 22000:2018 Food Safety Management Systems — Requirements for Any Organization in the Food Chain
- ISO 22000:2018/Amd 1:2024 Food Safety Management Systems — Amendment 1: Climate Action Changes
- ISO/DIS 22000 Food Safety Management Systems — Requirements for Any Organization in the Food Chain
- ISO 22002-100:2025 Prerequisite Programmes on Food Safety — Common Requirements
- ISO 22002 Series — Prerequisite Programmes on Food Safety
- Codex Alimentarius General Principles of Food Hygiene (CXC 1-1969)
- ISO 19011:2026 Guidelines for Auditing Management Systems