This course provides a step-by-step roadmap for implementing an FSMS that meets the 2018 High-Level Structure (HLS). It bridges the gap between theoretical food safety and practical, auditable business processes. Participants learn how to integrate HACCP principles into a broader management system that includes leadership, planning, and performance evaluation.

Course Outlines

1. Understand the 10-clause "High-Level Structure" common to all modern ISO standards

2. Identify internal/external issues and interested parties that affect food safety.

3. Learn the dual approach of managing organizational risks (business level) and food safety hazards (operational level).

4. Distinguish between Prerequisite Programs (PRPs), Operational Prerequisite Programs (OPRPs), and Critical Control Points (CCPs).

5. Apply the Plan-Do-Check-Act cycle to ensure the system is continuously improving.