ISO 22000:2005 | NSF

Course objecvites: Concept of a Food Safety Management System; Principles, format and requirements of ISO 22000;
ISO 22000 - Principles and format of the Standard for Food Safety


Target Audience

  • Food handling, packing and processing industry
  • HACCP Team Leader, Food Safety team members, Management Representatives, Supervisors

*Prerequisite for this course is a good understanding of the HACCP Principles



  • The concept of a Food Safety Management System
  • Principles and format of ISO 22000
  • Control measures to develop and support the FSMS
  • Review and interpretation of the requirements of ISO 22000:2005
  • The certification audit process
More Information
Date: 16 October 2018 to 17 October 2018 City: Stellenbosch
Venue: TBC
Ilze Bosman Tel: 021 880 2024 |