ISO HACCP Training Course, HACCP & ISO 22002 Training Program – Good Hygienic Practices and Prerequisite Programs for Food Safety Management within the Food Supply Chain

ISO HACCP & ISO 22002 Training Course – Prerequisite Programs for Food Safety Management within the Food Chain

The ISO HACCP and ISO 22002 Training Course on Food Safety Prerequisite Programs is developed based on the requirements issued by the International CODEX Alimentarius Commission and the International Organization for Standardization (ISO). The course establishes prerequisite conditions and operational controls for food manufacturing and processing facilities to ensure effective hazard control and risk management throughout the entire food supply chain, thereby ensuring food safety up to the point of consumption.

The objective of the HACCP (Hazard Analysis and Critical Control Points) training course conducted by VINTECOM International is to equip participants with the necessary knowledge and practical skills to establish, implement, maintain, and continually improve a hazard analysis and critical control point system within food safety management operations. HACCP is an internationally recognized preventive food safety methodology widely applied across food production and processing industries.

Main Objectives of the HACCP Training Course

1. Understanding HACCP Principles

Participants will gain a thorough understanding of the seven HACCP principles, including:

hazard analysis;
identification of Critical Control Points (CCPs);
establishment of critical limits;
CCP monitoring;
corrective actions;
verification activities;
documentation and record retention.

2. Identification and Assessment of Food Safety Hazards

The course provides methodologies for identifying and evaluating:

biological hazards;
chemical hazards;
physical hazards;
allergen risks;

throughout the entire food supply chain.

3. Establishment and Management of Critical Control Points (CCPs)

Participants will learn how to:

identify CCPs within food processing operations;
establish critical limits;
implement effective monitoring systems;
maintain operational food safety controls.

4. Practical HACCP System Implementation

The course provides practical guidance on applying HACCP principles to real production processes, including:

raw material handling;
processing operations;
storage;
transportation;
packaging;
distribution activities.

5. Development of a Complete HACCP Plan

Participants will learn how to establish and maintain a comprehensive HACCP Plan, including:

monitoring procedures;
verification systems;
validation activities;
corrective action procedures;
record management systems.

6. Minimization of Food Safety Risks

The training helps organizations reduce food safety risks by systematically identifying and controlling potential hazards within manufacturing and operational processes.

7. Compliance with Food Safety Regulations and International Standards

Participants will understand how to ensure compliance with:

national food safety regulations;
international food safety standards;
customer and export market requirements.

8. Preparation for Audits and Certification

The course provides guidance on preparing for:

internal audits;
supplier audits;
third-party certification audits;
customer assessments.

9. Enhancement of Product Safety and Quality

VINTECOM International’s HACCP training program supports organizations in improving both food safety performance and product quality consistency, thereby strengthening customer confidence and organizational reputation.

10. Building a Food Safety Culture

The course promotes the development of a proactive food safety culture throughout the organization by ensuring employees understand their responsibilities in maintaining HACCP effectiveness.

ISO 22002 – Prerequisite Programs (PRPs) for Food Safety

ISO 22002 specifies the requirements for establishing, implementing, and maintaining prerequisite programs (PRPs) to support hazard control and food safety management systems in accordance with ISO 22000:2018.

The standard is applicable to organizations of all sizes and levels of complexity involved in food manufacturing and food chain operations.

The requirements include, but are not limited to:

a) construction and layout of buildings and associated utilities;

b) premises layout, workspace organization, and employee facilities;

c) utilities including air, water, energy, and other supporting systems;

d) waste and wastewater management systems;

e) equipment suitability, accessibility for cleaning, maintenance, and preventive maintenance;

f) management of purchased materials and incoming products;

g) prevention of cross contamination;

h) cleaning and sanitation programs;

i) pest control management;

j) personnel hygiene requirements.

In addition, the standard addresses other operational aspects considered critical to food manufacturing activities, including:

rework management;
product recall procedures;
warehousing and storage practices;
product information and consumer awareness;
food defense, biovigilance, and bioterrorism preparedness.

NOTE: Measures intended to prevent intentional contamination are generally outside the direct scope of this standard unless specifically addressed through food defense programs.

please contact VINTECOM International for professional HACCP Training, Consulting, and Food Safety Management System implementation services in accordance with the latest HACCP Codex and TCVN 5603:2023 requirements.

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📶📶📶 Further information, Please contact us as below:

☎ VINTECOM International Office in Ha Noi City: 16th Floor - Green Stars City, 234 Pham Van Dong Street, Phu Dien Ward, Hanoi City. Hotline 094-886-5288/ (024) 730-588-58

☎ VINTECOM International Office in Ho Chi Minh City: Glory Height Vinhome Grand Park - 88 Phuoc Thien Street, Long Binh Ward, HCM City. Hotline 0938-083-998/ (028) 7300-7588