Diploma in Food Safety Management Systems (ISO 22000:2018)
Gain expertise in ISO 22000:2018 Food Safety Management. Master HACCP principles, hazard analysis, and operational food cycle safety to ensure international quality compliance and consumer health protection.
Course overview
Food safety has transitioned from a basic hygiene requirement to a cornerstone of modern public health and international trade. In an era where supply chains are increasingly complex and consumer awareness regarding foodborne illness is at an all-time high, organizations operating within the food industry—from primary production and manufacturing to retail and service—face immense pressure to ensure the integrity of their products. The ISO 22000:2018 standard provides the globally recognized framework for this purpose. It integrates the principles of Hazard Analysis and Critical Control Points (HACCP) with robust management system requirements, creating a systematic approach that effectively identifies, prevents, and manages food safety hazards across the entire supply chain.
This training program is meticulously designed to move beyond theoretical concepts, offering a comprehensive, hands-on path to mastery in ISO 22000:2018. Participants will gain a deep understanding of the structural elements of food safety management systems (FSMS), learning how to implement the seven principles of HACCP effectively. The curriculum covers the entire “farm-to-fork” lifecycle, including menu planning, purchasing, storage, preparation, and service. By focusing on hazard analysis and the identification of critical control points (CCPs), trainees will be equipped to transform their food establishments into highly controlled environments that minimize contamination risks and prioritize consumer safety.
Central to this diploma is the application of the “six principles of food safety,” which serve as a practical guide for daily operations. Participants will learn how to maintain rigorous time and temperature controls, master sanitization protocols, and perform effective hazard mitigation. The course also bridges the gap between technical requirements and organizational management, addressing document control, validation, verification, and the responsibilities of management in maintaining system compliance. Whether you are a quality officer, a kitchen manager, or a food safety consultant, this program provides the practical tools to lead your organization toward ISO 22000 certification.
Our delivery model is centered on interactive, expert-led training. By blending academic rigor with real-world application, the program ensures that participants are not just familiar with standards but capable of applying them. Through live virtual sessions or in-person classroom instruction, trainees benefit from a collaborative environment that encourages problem-solving and critical thinking. With 12 months of access to recorded lectures, the program offers the flexibility to revisit complex topics, ensuring that every participant leaves with the confidence to uphold the highest global benchmarks in food safety.
How can food establishments implement ISO 22000:2018 and HACCP principles to ensure food safety and regulatory compliance?
Food establishments can achieve ISO 22000:2018 compliance by integrating HACCP principles with a robust Food Safety Management System (FSMS), which involves rigorous hazard analysis, critical control point (CCP) monitoring, and standardized procedures across purchasing, storage, preparation, and service.
Who is this course for?
Quality Assurance Managers and Food Safety Officers.
Kitchen Managers, Chefs, and Catering Supervisors.
Restaurant and Hotel General Managers.
Food Production and Manufacturing Engineers.
Professionals working in food inspection or regulatory agencies.
Entrepreneurs in the hospitality and food processing sectors.
Why this course matters
Align your operations with the internationally recognized ISO 22000:2018 standard.
Master the 7 Principles of HACCP for proactive hazard prevention.
Reduce operational risks associated with foodborne illnesses and contamination.
Enhance brand reputation and consumer trust through demonstrable safety protocols.
Gain a competitive edge in the food industry with a professional American Board certification.
Key takeaways
- Expertise in defining critical limits and corrective action procedures for HACCP.
- Practical strategies for managing purchasing, storage, and service workflows.
- Audit-ready documentation frameworks for FSMS and ISO compliance.
- Skills for maintaining sanitation, cleaning, and maintenance in food areas.
- Frameworks for resource management and senior management commitment.
- 12-month cloud portal access for ongoing review of course materials.
Needs and problems addressed
- Inconsistent food safety practices leading to potential legal and health liabilities.
- Lack of systematic control during critical food lifecycle stages (receiving, storage, cooking).
- Difficulty in achieving formal ISO 22000 certification due to documentation gaps.
- Inadequate staff awareness of contamination risks and sanitization protocols.
- Reactive management of food safety hazards rather than proactive prevention.
Tools and methods
- ISO 22000:2018 Standard Framework.
- 7-Principles of HACCP.
- 6-Principles of Food Safety.
- Hazard Analysis Matrices.
- Temperature/Control Monitoring Tools.
Related professional roles
- Food Safety Consultant
- Quality Control Manager
- Catering Operations Manager
- Health and Safety Inspector
- Food Production Supervisor
Official references
Course highlights
What this course is
A 30-hour professional training diploma focused on the implementation of ISO 22000:2018 and HACCP principles in food establishments.
Who it is for
Food safety officers, restaurant and kitchen managers, and quality assurance professionals.
What you will learn
Hazard analysis, critical control points, food safety lifecycle (purchasing to service), and ISO 22000 documentation requirements.
Expected outcome
Graduates will be able to manage food safety systems, conduct hazard audits, and prepare establishments for ISO certification.
Beginner suitability
Yes, the curriculum covers foundational concepts before moving into advanced technical applications of safety standards.
Why American Board
The American Board offers internationally recognized professional validation that signals operational excellence and safety compliance to employers.
Certificate summary
Participants receive the "Food Safety and ISO 22000:2018 Training Diploma" upon satisfying 75% attendance requirements.
Is this course right for you?
Course benefits
- Comprehensive coverage of ISO 22000 and HACCP.
- Focus on practical food cycle management (from purchasing to service).
- Over 590 successful trainees in previous cohorts.
- Extended 12-month access to recorded lecture portal.
Target audience
- Food Safety Professionals
- Kitchen and Restaurant Managers
- Hospitality Educators
- Quality Assurance Teams
- Food Processing Engineers
- Quality Assurance Managers and Food Safety Officers.
- Kitchen Managers, Chefs, and Catering Supervisors.
- Restaurant and Hotel General Managers.
- Food Production and Manufacturing Engineers.
- Professionals working in food inspection or regulatory agencies.
- Entrepreneurs in the hospitality and food processing sectors.
Who should choose another path?
Those looking for culinary arts training (cooking techniques) without a focus on food safety management and quality standards.
Availability and registration
Available countries and regions
Registration notes by country
Available globally; physical sessions held in Cairo or selected hotel venues.
Certificate, accreditation and training team
Course schedule and training providers
Choose the provider and venue that best suit you. Fees and availability may differ by intake.
| Country | Training provider | Venue | Fee |
|---|---|---|---|
| Egypt | American Board for Professional Training | General | 225 USD |
Learning outcomes
- Understand the structural elements and key requirements of the ISO 22000:2018 standard.
- Perform detailed hazard analysis to identify and mitigate contamination sources.
- Apply the 7 Principles of HACCP to establish effective Critical Control Points (CCPs).
- Implement the 6 operational principles of food safety throughout the food lifecycle.
- Develop documentation, verification, and validation systems for an FSMS.
- Demonstrate the correct use of monitoring tools, such as thermometers, in food preparation.
Curriculum
Module 1: ISO 22000 & System Fundamentals
Introduction to Food Safety Management Systems (FSMS), key ISO concepts, and objectives.
Module 2: Hazard Analysis & Contamination
Identifying biological, chemical, and physical hazards; understanding contamination sources and mitigation.
Module 3: The HACCP Program
History, importance, and practical applications of the 7 HACCP principles for risk management.
Module 4: HACCP Operational Application
Defining critical limits, monitoring procedures, corrective actions, and verification systems.
Module 5: The Food Cycle (Part 1)
Menu planning, strategic purchasing, receiving procedures, and storage/dispensing protocols.
Module 6: The Food Cycle (Part 2)
Preparation, cooking, holding, service, and delivery standards for food safety.
Module 7: The Six Food Safety Principles
Deep dive into the "Six Principles," covering time/temperature control and sanitization.
Module 8: Cleaning & Maintenance
Advanced hygiene protocols, equipment sanitation, and facility maintenance in food areas.
Module 9: ISO 22000 Requirements
Detailed walkthrough of documentation, management responsibilities, and resource management.
Module 10: Validation & Continuous Improvement
Systems for validation, verification, and improving the FSMS performance over time.
Projects and practical work
- HACCP Plan Development: Create a comprehensive HACCP plan for a specific food menu item.
- Hazard Analysis Simulation: Identify critical control points in a simulated receiving and storage workflow.
- Corrective Action Workshop: Design response procedures for potential deviations at a CCP.
- Audit Documentation Review: Prepare a sample file for an ISO 22000 documentation audit.
Prerequisites
- No formal prerequisites are required.
- A basic interest in food safety, catering management, or quality assurance is highly recommended.
Certificate and accreditation
This professional qualification is awarded upon successful completion of the diploma, provided the candidate maintains a minimum of 75% interactive attendance and participates in class exercises.
Express your interest
Submit your details and the course team will contact you about the schedule you select.
We invite food safety officers, catering managers, and hospitality professionals to submit their enrollment applications below. Please verify your contact information to ensure seamless portal activation, immediate access to training materials, and accurate processing of your professional diploma.
Frequently asked questions
What is the primary benefit of ISO 22000?
It provides a systematic, international framework for identifying and controlling food safety hazards, ensuring consistent quality and regulatory compliance.
Do I need experience in the food industry to enroll?
No, the course starts with foundational concepts suitable for both beginners and experienced professionals.
How does this course cover HACCP?
It dedicates significant modules to the 7 Principles of HACCP, including hands-on applications in hazard analysis and CCP monitoring.
Are the sessions recorded?
Yes, all interactive lectures are recorded and available for registered students to review for 12 months.
Is this diploma recognized?
Yes, it is a professional training diploma issued by the American Board, validating your competency in food safety standards.
Does this course cover sanitization?
Yes, it includes comprehensive modules on cleaning, maintenance, and the "Six Principles" of safe food handling.