Implement or audit a food safety management system — HACCP principles, PRPs, CCPs, hazard control and food traceability
InstructorCristian Vlad Lupa, rigcert.educationThe curriculum follows the ISO 22000:2018 structure closely, moving through context, leadership, support, and operational requirements.
Includes specific content regarding climate action changes within the organizational context section.
Editorial course preview
These 4 complementary views highlight concrete, legible examples from the course presentation.
This diagram outlines the core components of a food safety management system, including planning, preparation, controls, verification, corrective actions, and improvement.
This illustration visualizes the scope of the food safety management system by showing three distinct environments: agricultural production, industrial processing, and retail distribution.
This diagram illustrates the main categories of hazards in food safety management, including radiological, chemical, microbiological, and biological risks.
This graphic illustrates the Food Safety Management System concept, showing how it encompasses various food products like fries, rice, and noodles through interconnected processes.
One signal from early 2026 suggests a lack of sophisticated examples for complex topics like Prerequisite Programmes (PRPs); the current update label does not prove this has been addressed.
A signal from late 2025 indicates that slides can appear uninformative or rushed, and some lectures may lack necessary visual aids; the current update label does not prove a correction has occurred.
The curriculum aligns well with the needs of food safety professionals and beginners.