Transition to the New ISO 22000:2018 Standard


06/05/2022 & 09:00 – 17:00


7 Hours


€150 + VAT (€28,50)






+357 22 317345




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Panayiotis Andreou


From the producer’s field to the consumer’s table, food safety is an issue that concerns them. Infection / deterioration due to lack of hygiene or food mismanagement leads to the spread of bacteria and consequently diseases, even death.

The way food is grown, transported, produced and consumed has changed significantly since the original standard was published a decade ago. The new model addresses these changes and aims to help organizations reduce food safety risks.

The new standard ISO 22000:2018 defines the requirements for organizations, in order to prove their ability to ensure food safety and the implementation of a management system (Food Safety Management System – FSMS), which includes effective procedures and optimal practices to improve food safety.


Through the innovative training methodology offered by H.S.I Foodtech Laboratories LTD, participants are expected to:

1. Understand the new requirements and specifications of ISO 22000:2018, as they will be applied to the organization

2. Create a successful implementation plan by identifying threats and opportunities

3. Understand the importance of Food Safety Management

As a business leader you will learn to interpret and apply the basic concepts and principles of the standard to your organization’s existing processes, which will result in:

1. Increase the trust and satisfaction of your customers through consistent provision of safe products

2. Compliance of your company with the relevant laws and regulations

3. Tackling business risks while focusing on business goals

interested participants

Food Safety Team Members, Food Technologists, Quality Managers, Food Production, Storage & Distribution Managers



Time : 9:00 to 10:00
Duration : 1:00 Hour

  • Expectations from the seminar
  • The need for change
  • New legislative requirements
  • Customer requirements for systems implementation

Time : 10:00 to 11:00
Duration : 1:00 Hour

  • New structure: High Level Structure defined by Annex SL and common to all new ISO standards, facilitating an organization to integrate multiple Management Systems
  • Process approach with emphasis on effective management of processes and interactions to produce the desired results

Time : 11:00 to 11:15
Duration : 0:15 Minutes

Time : 11:15 to 12:15
Duration : 1:00 Hour

  • Risk Based Thinking (HACCP) approach introduces the concept of business risk, where opportunities are also part of the concept
  • PDCA cycle
  • Codex Alimentarius. Description of the concepts and differences between Critical Control Points (CCPs), Operational Prerequisite Programs (OPRPs) and Prerequisites (PRPs)

Time : 12:15 to 13:15
Duration : 1:00 Hour

  • Organization framework
  • Leadership and Employee Participation
  • Planning: Actions to address risks and opportunities, goals and plans to achieve them
  • Support: The resources required for the FSMS, staff competence and awareness, communication and documented information

Time : 13:15 to 13:45
Duration : 0:30 Minutes

Time : 13:45 to 14:45
Duration : 1:00 Hour

  • Function: Business Planning and Prerequisite Control (PRPs)
  • Traceability system, dealing with emergencies
  • Hazard control Update the information that sets prerequisites and the hazard control plan

Time : 14:45 to 15:45
Duration : 1:00 Hour

  • Monitoring and measurement control
  • Verification related to the prerequisites and the risk control plan
  • Control over non conformed products and processes
  • Performance / Vulnerability Assessment: Monitoring, Measurement, Analysis and Evaluation, Internal Inspections and Management Review
  • Improvement: Non-compliant and corrective actions, updating, continuous improvement

Time : 15:45 to 16:00
Duration : 0:15 Minutes

Time : 16:00 to 17:00
Duration : 1:00 Hour

  • Recording Requirement Recognition Techniques (Examples – Decision Tree – Food Safety Risk Assessmnet)
  • Determination of documentation requirements in the ISO 22000: 2018 Standard
  • The success factors for maintaining the system
  • Problems with recording and maintaning
  • Discussion and evaluation of the seminar


  • VAT is calculated on the initial pre-subsidized amount
  • In the case of cancellation of the participation, in less than 48 hours from the beginning of the
    program, you will have to pay the amount of your participation in full
  • Payment terms: The full tuition for each participant are paid before the start of the seminar by check at
    name h.s.i. Foodtech Laboratories Ltd
  • Special rates are offered for the unemployed and students