Sound knowledge, a practical work plan.
Food safety management combines control of hazards throughout the food chain with communication, prerequisite programmes and system management.
Food manufacturers, storage, logistics and food chain teams.
Details that affect the outcome of the work
The relationship between hazards and controls
Hazards arising from products and processes are assessed. Why the chosen control is appropriate and how it will be monitored are explained. ISO 22000 provides a management system approach for organisations in the food chain. Hazard analysis considers product characteristics, intended use, consumer groups and process conditions together; control decisions from another product are not applied to the same line without reviewing their rationale.
Prerequisites in practice
Hygiene, cleaning and cross-contamination controls are checked against production flows. Signed forms alone are not relied upon. Prerequisites form the production environment's basic control arrangements. Training distinguishes signing a cleaning record from practices that actually control cross-contamination, using sample layouts to assess intersections between product and personnel flows.
Traceability and recall
Raw material, production and dispatch records are traced through the same product lot. Access to information is assessed in a recall scenario. Raw materials, rework and packaging records for a lot are linked to dispatch. Recall exercises examine not only locating the product, but also explaining affected quantities and communicating decisions to customers or relevant parties.
ISO 22000 Food Safety Management training
We help your team interpret the topic, ask the right questions and apply it in their own work.
Skills you will gain in training
- Relate hazard analysis to actual process flows
- Recognise deviations and required actions in monitoring records
- Conduct a traceability exercise using a sample lot
Training content
We use these topics to explore how standard requirements translate into your operations.
- Food safety management scope, the food chain and communication
- Hazard analysis, prerequisite programmes and control measures
- Selecting, validating, monitoring and verifying control measures
- Documenting products, processes, flow diagrams and the food safety plan
- Traceability, product withdrawal and emergency records
- Reflecting changes in hazard analysis and site implementation
- Internal audit programmes, auditor competence, sampling and writing findings
- Evaluating results, corrective action and management review
ISO 22000 training begins by defining the product's intended use and position in the food chain. From receiving through production, storage and dispatch, participants examine the information used to assess biological, chemical and physical hazards. Prerequisite practices are connected to more specific controls, treating selection, implementation, monitoring and evaluation as successive decisions.
Documentation creates a traceable connection between hazard analysis and operational records. Participants identify necessary information on product or batch identity, criteria, measurements, timing, ownership and deviation responses. They distinguish blank fields from inapplicable steps and record decision authority when product is held or evaluated. Product-specific safety limits are not assumed without a valid technical basis.
In the example, an ingredient containing an allergen changes. Participants plan coordinated updates to the recipe, supplier information, production sequence and label while retaining rework connections. An audit of the same batch compares incoming, production, waste and dispatch records. Forward and backward tracing include explanations of quantity differences; finding the batch number alone is not considered sufficient.
A deviation prompts investigation into why a control failed and which products may be affected. Corrective action is evaluated against fresh evidence of implementation. AKREKAL consultancy adapts this connected learning approach to actual products and processes, supporting usable food-safety records, operating controls and risk-focused internal auditing. Training and consultancy do not replace independent certification decisions.
Let’s turn knowledge into practice in your organisation.
We review your current situation, identify your priorities and provide organisation-specific support for the following work.
Product and process hazard assessment
Control plan and recordkeeping support
Traceability test and improvement plan
Deliverables, responsibilities and assessment criteria are agreed together when defining the service scope.
Tell us about your consultancy needsLet’s prepare documents that demonstrate implementation.
One focus of the documentation review is “The relationship between hazards and controls”. The records are checked for scope, owner, revision and supporting basis so that they accurately reflect the work performed.
The work addresses topic-specific outputs such as “Product and process hazard assessment”. Gaps are identified using records actually used by your organisation. Ready-made documents that do not reflect the way you operate are not adopted without adaptation.
Responsibilities in the certification process
Training alone is not sufficient to obtain an ISO 22000 certificate. The system must be implemented within the defined scope, supported by records and subject to the relevant independent assessment. A participant’s training record does not replace an organisation’s management system certificate. AKREKAL supports process preparation and team competence; certification audits and certificate decisions belong to an independent certification body.
Discuss your training, consultancy and preparation needs →Linking raw materials to finished product lots
- The situation
- The finished products containing a particular raw material cannot be identified quickly.
- Training and consultancy work
- Receipt, production and dispatch records are traced through a sample lot.
- Intended output
- Information gaps and recall responsibilities are clarified.
Let’s clarify your needs more quickly.
Sharing the following information helps us define scope and priorities accurately.
- Product descriptions and flow diagrams
- Hygiene and control records
- Sample lot and dispatch records
Food safety responsibilities are determined according to product, process and activity scope; a certificate does not make an unsafe product compliant.
Before you decide
Can the same plan be used for every product?
Hazards may change when product characteristics, processes, intended use and target consumers differ. Scope is justified by assessing similarities and differences.
How does a traceability test differ from a recall exercise?
A traceability test focuses on following product source and movement records. A recall scenario adds decisions, communication, responsibilities and management of affected products; the two exercises support each other.
Related training and consultancy services
Explore all topics →Let’s assess your needs together.
Share your company’s activities, target scope and priorities; let’s develop your training and consultancy plan together.
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