Certificate in Food Safety Management System: Introduction and Implementation

This comprehensive course addresses the principles, requirements, and benefits of ISO 22000:2018, equipping participants to effectively implement and maintain a Food Safety Management System (FSMS) within their organizations. Specifically designed for professionals in the food industry, the course provides practical insights and real-world examples, preparing participants for ISO 22000:2018 certification.

• Understand the fundamental principles and requirements of ISO 22000:2018.
• Recognize the importance of food safety management systems in ensuring food safety.
• Identify the key components and structure of an effective FSMS.
• Develop the skills to implement and maintain an FSMS in their organization.
• Prepare for the ISO 22000:2018 certification process.
• Obtain Food Safety Management System Introduction and Implementation Certificate.

The course is designed for individuals working in the food supply chain industry, including producers, manufacturers, distributors, and retailers, who wish to enhance their understanding of ISO 22000:2018.

Participants who achieve attendance of 100% and pass the examination will be awarded a “Food Safety Management System Introduction and Implementation Certificate”.

1. Introduction to Food Safety Management System and ISO22000:2018
   • Importance of Food Safety Management System (FSMS)
   • Definition and scope of FSMS
   • Key terms and definitions
   • Overview of ISO22000:2018 and its development
   • Key benefits of implementing ISO22000:2018
   • The structure of ISO22000:2018
2. Context of the Organization
   • Understanding the organization and its context
   • Identifying interested parties and their requirements
   • Determining the scope of the FSMS
3. Leadership and Commitment
   • Role of leadership in FSMS
   • Establishing a food safety policy
   • Organization roles, responsibilities, and authorities
4. Planning
   • Actions to address risks and opportunities
   • Setting objectives for the FSMS
   • Planning to achieve FSMS objectives
5. Support
   • Resources needed for FSMS FSMS
   • Competence and training requirements
   • Awareness and communication
   • Documented information management
6. Operation
   • Operational planning and control
   • Prerequisite programs (PRPs)
   • Traceability systems
   • Emergency preparedness and response
   • Hazard control and updating PRPs
7. Hazard Analysis Critical Control Point (HACCP)
   • Conducting hazard analysis
   • Determining critical control point (CCP)
   • Establishing critical limits
   • Establishing monitoring procedures
   • Planning of corrective actions
   • Establishing verification procedures
   • Record-keeping and documentation
8. Performance Evaluation
   • Monitoring, measurement, analysis, and evaluation
   • Internal audits
   • Management review
9. Improvement 改進
   • Nonconformity and corrective actions
   • Continual improvement of the FSMS
10. Certification Process
    • Steps to achieve ISO22000:2018 certification
    • Maintaining and improving certification
11. Case Studies and Practical Applications
    • Real-world examples of FSMS implementation FSMS
    • Group discussions and activities

Mrs. Becky Cheung

Mrs. Becky Cheung is currently a lecturer at the University of Hong Kong, Hong Kong University of Science and Technology, and The Baptist University of Hong Kong. She also serves as the CEO of Best Key Food Safety Consultants, a company she founded in the United Kingdom in 1991. The UK Food and Environmental Hygiene authorizes Best Key Food Safety Consultants to train and issue CIEH certifications.

Becky is a qualified FSSC 22000, ISO 22000, and HACCP International Food Safety Systems trainer. She is also the Founding Chairman of the International Food Safety Association and has over 39 years of experience in food safety and quality systems in China, Hong Kong, and the United Kingdom.

Mr. Wan Tsz Chiu

Mr Wan Tsz Chiu (Angus) is an accomplished Senior Food Safety Consultant with a robust background in food safety management systems. He holds a Bachelor of Science in Food and Nutritional Science from The University of Hong Kong. Angus is certified in various key areas, including FSSC 22000 v.6 Internal Auditing, ISO 22000:2018 Internal Auditing, and HACCP Intermediate, among others.

Angus has successfully developed and maintained food safety systems for more than 60 organizations across diverse sectors, including hotels, restaurants, food manufacturers, and pharmaceutical plants. He also serves as a qualified trainer for the Food and Environmental Hygiene Department’s Hygiene Manager programmes at the Hong Kong Management Association (HKMA).

Angus’s extensive experience in food production and research and development demonstrates his commitment to enhancing food safety standards and practices.

Mr. Li Sum Fook

Mr Li Sum Fook (Thomas) is a dedicated Food Safety Consultant with a strong commitment to enhancing food safety standards. He has acquired a range of qualifications, including the Food Hygiene Manager Certificate, Certificate of Achievement in Train the Trainer Course, Certificate of Achievement in ISO 22000 & HACCP Auditing Skills, and the FSSC 22000 V5 Internal Auditor Certificate.

In his current role, Thomas specializes in training on food safety and personal hygiene while also providing consultancy services to clients seeking to implement ISO 22000 standards. His expertise and passion for food safety contribute significantly to fostering a culture of hygiene and compliance within the food industry. He also serves as a qualified trainer for the Food and Environmental Hygiene Department’s Hygiene Manager programmes at the Hong Kong Management Association (HKMA).