Iso 22000:2018 Food Safety Management Systems – Part 1
Published 5/2026
MP4 | Video: h264, 1920×1080 | Audio: AAC, 44.1 KHz, 2 Ch
Language: English | Duration: 1h 3m | Size: 1.37 GB
Master the foundational clauses (4-7) for implementing an effective FSMS.
What you’ll learn
Understand the purpose and structure of ISO 22000:2018
Learn how to implement a Food Safety Management System step by step
Apply ISO 22000 requirements to real-world food operations
Prepare effectively for FSMS certification or internal audits
Requirements
You should have a basic understanding of food safety concepts such as HACCP principles, hazard analysis, and good manufacturing practices.
Description
This course contains the use of artificial intelligence.
Unlock the essentials of ISO 22000:2018 in this focused Part 1 course.
Designed specifically for food safety professionals, quality managers, auditors, and consultants-like digital marketing experts venturing into compliance-this program delivers actionable, practical knowledge to implement Clauses 4-7 effectively. You’ll gain mastery over the foundational elements, from understanding your organization’s unique context to establishing strong leadership, strategic planning, and essential support systems, all aligned with the 2018 update’s High-Level Structure that harmonizes with standards like ISO 9001.
What sets this course apart? Real-world examples tailored to diverse operations: whether you’re in food manufacturing, processing, retail, storage, distribution, or food service. See exactly how clauses apply in practice, with quizzes after each section to reinforce learning and identify gaps. In just 2 hours across 20 concise lectures, you’ll move from novice to confident implementer.
Key highlights you’ll master
• ISO 22000:2018’s structure, key changes from the 2005 version, and integration of HACCP principles.
• Clause 4: Analyzing internal/external issues, interested parties, and defining your FSMS scope.
• Clause 5: Securing leadership commitment, crafting a food safety policy, and assigning roles.
• Clause 6: Setting objectives, addressing risks/opportunities, and planning changes.
• Clause 7: Managing resources, competence, awareness, communication, and documented information.
Prerequisites: Basic food safety knowledge (HACCP, hazards, GMPs). Part 2 dives into operational controls (Clause 8+).
Who this course is for
Food safety managers
Quality Assurance professionals
Food industry workers
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