Define what the system covers
List products, activities, sites, contracted activities and relevant regulatory obligations. A realistic food safety management system is based on the actual hazards associated with the operation, not a generic template copied from another site.
Establish and verify operating controls
Document prerequisite programmes, hazard analysis, relevant operational controls, responsibilities, monitoring and correction procedures. The details require competent site-specific analysis and should align with applicable legal requirements.
Check whether records reflect practice
Observe receiving, storage, preparation, service, cleaning and maintenance. Trace one nonconformity through immediate correction, cause investigation, corrective action and effectiveness review. Ensure employees can explain the controls they perform.
Put this into practice
- Select one product or service flow and draw each process step.
- Identify the records that demonstrate control at key points.
- Conduct a brief test audit on one actual operating shift.
Frequently asked questions
Is an online course equivalent to ISO 22000 certification for a facility?
No. Individual training completion and a facility’s certification audit serve different purposes.
Can HACCP alone replace the management system?
HACCP methods can form part of a broader food safety management system, but scope and requirements must be examined.
Build practical skills with GREEZA Academy
Review the individual course outline, delivery method, completion requirements and awarding organization before enrolment. Training does not guarantee employment, exam success or an external credential.
Educational guidance by the GREEZA Academy editorial team. Consult the relevant professional, certification or regulatory body for requirements specific to your role or location.