ISO 22000 LA study plan

Explain the purpose and structure of a food safety management system (FSMS) and how ISO 22000 relates to the Codex Alimentarius General Principles of Food Hygiene

Define and distinguish the twelve steps of HACCP and the seven HACCP principles, and map each to the corresponding ISO 22000 clause

Identify the key terms in ISO 22000 (hazard, food safety hazard, control measure, critical control point, operational prerequisite programme, acceptable level, action criterion) and state how each is used in practice

Describe the process approach and the Plan-Do-Check-Act cycle as applied to an FSMS, including how interaction of processes is shown in a process map

Outline the clause structure of ISO 22000 from scope and normative references through to improvement, and state the intent of each main clause

Explain the requirements for prerequisite programmes (PRPs) and how PRP selection and verification differ from CCP monitoring

Describe how hazard analysis is performed: hazard identification, hazard assessment, selection and categorisation of control measures, and validation of the control measure combinations

Explain the requirements for the hazard control plan, including critical limits, action criteria, monitoring systems, and correction and corrective action

Describe the requirements for top management commitment, food safety policy, planning, support, and operation, and how they interlock

Explain the audit principles in ISO 19011 (integrity, fair presentation, due professional care, confidentiality, independence, evidence-based approach, risk-based approach) and give a food-industry example of each

Distinguish first-party, second-party, and third-party audits and describe the roles, responsibilities, and competence requirements of the audit team, technical experts, and observers

Describe how audit risk is determined and how it influences sampling, planning, and the depth of investigation

Explain the difference between conformity, nonconformity, observation, and opportunity for improvement, and how evidence supports each conclusion

Explain the audit programme, audit plan, and audit criteria as distinct concepts, and identify who owns each

Interpret the scope, boundaries, and interfaces of an FSMS and evaluate whether the client's stated scope is defensible given outsourced processes and shared facilities

Prepare a document review checklist that tests the food safety policy, hazard analysis, hazard control plan, PRP verification records, and management review inputs for completeness and internal consistency

Draft an audit plan for a realistic food manufacturing site that allocates time by risk, includes a site walk, and sequences interviews so that evidence can be cross-checked

Formulate audit criteria and a sampling approach for a two-stage (Stage 1 and Stage 2) certification audit

Write opening-meeting talking points that confirm scope, criteria, schedule, confidentiality, and the nonconformity escalation process

Conduct evidence-gathering interviews using open, closed, and probing questions, and practise tracing a hazard from raw material intake through to the hazard control plan and verification records

Trace product and process flow on site, including water, steam, air, waste, and personnel routes, and identify where cross-contamination or loss of control could occur

Evaluate the adequacy of hazard analysis by testing whether identified hazards match the process steps and whether control measures are validated

Assess PRP implementation through observation and records, including cleaning, pest control, maintenance, allergen control, and supplier approval

Write nonconformities that state the requirement, the objective evidence, and the gap precisely enough to be auditable, and classify them by severity

Prepare and run a closing meeting that presents findings, confirms evidence, explains the nonconformity grading, and sets expectations for corrective action and follow-up

Evaluate a corrective action submission for root cause analysis, systemic correction, and effectiveness verification, and decide whether the response is acceptable

Explain the certification decision process, the role of the technical reviewer, and the conditions under which a certificate is suspended, withdrawn, or reduced in scope

Describe the requirements for audit report content, distribution, confidentiality, and retention, and the handling of appeals and complaints

Explain surveillance and recertification audit planning and how previous findings influence the next audit programme

Design an audit programme for a multi-site food organisation, including audit frequency, risk inputs, resource allocation, and competence needs of the audit team

Explain how the audit programme is monitored, reviewed, and improved, and what records demonstrate this

Identify impartiality threats (consultancy, internal audits, training, financial ties) and describe how an audit body manages them

Describe the competence criteria for ISO 22000 auditors, including food sector knowledge, HACCP expertise, and audit skills, and how competence is maintained

Explain the relationship between ISO 22000, ISO 22003, and accreditation requirements for certification bodies

Review your glossary, requirements map, audit plan, nonconformity reports, and programme document, and correct any gaps or inaccuracies

Complete two full timed mock exams covering all seven domains and analyse every wrong answer by domain and root cause

Rehearse the audit trail: hazard analysis to control plan to monitoring to verification to management review, explaining each link aloud without notes

Identify your three weakest domains and write a targeted one-hour refresher for each

Confirm exam-day logistics, permitted reference materials, and time management strategy