Course Information
Schedules
- 15 Dec 2025 (Mon) - 17 Dec 2025 (Wed) 9:00 AM - 6:00 PM
Registration period
21 May 2025 (Wed) - 14 Dec 2025 (Sun)
Price
HKD 4,830
(Early Bird:
10% discount until 14-Dec-25 9:00 HKT)
(Early Bird:
10% discount until 14-Dec-25 9:00 HKT)
Course Level
Study Mode
Duration
3 Day(s)
Language
Cantonese
Location
T.S.T. / Wan Chai / Sheung Wan Training Centre / HKSTP/ TBC
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Course Overview
COURSE CRITERIA
UPON COMPLETION OF THIS COURSE, LEARNERS WILL BE ABLE TO:
- Know and understand the requirements of the latest version of ISO 22000:2018;
- Plan how to implement ISO 22000:2018 into any organisation.
Learners will need to demonstrate acceptable performance in all of these areas in order to complete the course successfully.
PROFESSIONAL TRAINER
CQI/IRCA , FSSC approved ISO 22000 Lead Tutor, FSSC Lead Auditor, BRC Lead Auditor and HACCP Lead Auditor with a considerable field and theoretical background in food industry.
CERTIFICATION (ATTENDANCE 80%)
Delegates who successfully completed the course will be issued a certificate by SGS HK Limited.
GENERAL INFORMATION
Venue: T.S.T. / Wan Chai / Sheung Wan Training Centre / HKSTP/ TBC
Medium: Cantonese supplemented with English materials
*Early Bird Price will be offered to participant whose enrolment is made one month prior to the course or online booking
Objectives
The objective of this course is to provide learners with the knowledge and skills required to better understand the requirements of ISO 22000:2018, for the effective implementation and maintenance of a FSMS within an organisation and to contribute to its continual improvement.
PRIOR KNOWLEDGE
There is no required prior knowledge for this standard however some knowledge of FSMS or QMS standard, food safety concepts and HACCP principles would be very useful for the learners.
What You’ll Learn
COURSE CONTENT
SESSION 1: ISO 22000:2018 PRINCIPLES AND DETAIL
- ISO 22000 and the process approach
- Risk-based thinking
- FSMS principles
- The structure of ISO 22000:2018
- Scope and application of ISO 22000:2018
- Clause 4: Context of the organisation
- Clause 5: Leadership
- Clause 6: Planning
- Clause 7: Support
- Clause 8: Operation
- Clause 9: Performance evaluation
- Clause 10: Improvement
SESSION 2: PROJECT MANAGEMENT PRINCIPLES AND THEIR APPLICATION
- Project management
- Project stages
- Project planning
- Project control
- Project organisation
- Planning
- Estimating
- Cost estimating
SESSION 3: PROJECT STEPS INVOLVED IN ISO 22000:2018 IMPLEMENTATION
- Project implementation steps
- FSMS risks
- Food safety legislation
- Significant risks
- Risk and legislation registers
- Gap analysis
- Gap analysis results
- Food safety issue responsibilities
- Steering group
- FSMS manual
- Procedures and work instructions
- Implementation and monitoring
- Internal audit programme
- Certifying body
- Management review
- Final assessment
SESSION 4: FSMS DESIGN
- Status evaluation
- System design changes
- Implementation
- Internal audits
- Project close-out
SESSION 5: IMPLEMENTING NEW PROCEDURES AND PROCESSES
- Importance of people
- Initiative
- Motivation and commitment
- Change management
SESSION 6: REVIEWING AND ASSESSING IMPLEMENTATION PROGRESS
- Project process reviews
- Phase 1 and 2 activities
- Typical deliverables
- Internal audit schedule
SESSION 7: THE CERTIFICATION PROCESS AND PREPARING FOR THIS
- Stage 2 site certification audit
- Audit stages
- Outcomes of an audit
- Certification cost
- Key activities prior to a certification audit
