Practical ISO 22002-100 and ISO 22002-1 workshop

Overview

In today’s food industry, most safety failures don’t happen because of HACCP—they happen because Prerequisite Programmes (PRPs) don’t work in practice. This highly practical, fast-paced course cuts through theory and shows you exactly how to make ISO 22002‑1 and ISO 22002‑100 come alive in the factory. You’ll clearly see how PRPs fit into FSSC 22000, and more importantly, how they form the foundation that keeps your products safe, day after day.

This is not a passive “slide-and-listen” course. Through real-world examples, hands-on exercises, and problem-solving sessions, you will learn how to identify risks, fix weak systems, and build PRPs that operators actually follow. From layout and hygiene to cleaning, pest control, and personnel practices, you will walk away knowing both the what the standards require and the how to implement them effectively in your own environment.

If you want to move beyond compliance and build a system that consistently produces safe food and stands up to audits with confidence, this course is for you. Expect practical tools, actionable insights, and a fresh way of thinking about PRPs—so you can go back to your site and make immediate, meaningful improvements.

Progress Excellence Approach

• Practical explanation of each clause of the Standard.
• Practical activities, photographs, exercises and discussions
• Experienced facilitators sharing best practice
• To-do-list to implement ISO 22002-100 and ISO 22002-1 requirements

The course will equip delegates with the following:

• Understand how ISO 22002‑1 & 22002‑100 support FSSC 22000
• Identify and apply key PRPs to control food safety risks
• Use risk-based thinking to implement practical controls
• Monitor, verify, and improve PRP effectiveness

The course is best suited for

• Food safety team members (Engineers, Microbiologists, Quality Controllers, Production staff, R&D/NPD staff, Logistics personnel, Buyers)
• Supervisors

Delegate assessment will be in the form of:

• Full course attendance
• Successful completion of an assessment (pass mark 70%)