ISO 22000 Foundation
Understand the fundamentals of food safety management with ISO 22000: FSMS concepts, the HACCP principles, prerequisite programmes and the main requirements of the standard.
Who is this course for?
- Professionals starting out in food safety
- Quality, production and hygiene staff in the food chain
- Consultants and managers introducing an FSMS
- Those preparing for the ISO 22000 Lead Implementer or Lead Auditor level
What you'll gain
- The PECB Certified ISO 22000 Foundation credential
- An understanding of FSMS concepts and ISO 22000 requirements
- Knowledge of HACCP principles and prerequisite programmes
- A solid base to progress towards the Lead levels
Course programme
Day 1 · Introduction to ISO 22000 and management system concepts
- Key concepts and benefits
- The ISO 22000 framework and structure
- Roles and responsibilities
Day 2 · ISO 22000 requirements and exam
- Key requirements of the standard
- Planning, operation and improvement
- Review and official Foundation exam
Exam, credits & certification
After passing the exam, you can apply for the "PECB Certified ISO 22000 Foundation" credential. The exam includes 2 attempts: the first plus a free retake, usable within the following 12 months. Passing first time is no longer a source of pressure. CPD credits correspond to the level of the course according to PECB. Exam duration is indicative; ask me for the exact details when you enrol.
Your trainer

Ricardo Coronel Lemus
Over 20 years in cybersecurity and compliance, today a vCISO and GRC consultant with real clients in France, Spain and Mexico. I don't approach standards theoretically: I apply them day to day with real clients: that's what I bring to my coaching and exam preparation.
Frequently asked questions
Do I need any prerequisites?
What language is the exam in?
What is the difference between Self-Study and Self-Study + Coaching?
What if I don't pass the exam?
Does ISO 22000 include HACCP?
Ready to advance your food safety career?
Choose your option above and enrol online. A question or need some advice? Write to me or book a call.