PECB ISO 22000 Foundation study plan

Define food safety, food safety hazard, and food safety management system in your own words and record each definition in a personal glossary

Distinguish the three hazard categories (biological, chemical, physical) and list at least three concrete examples of each from food production settings

Explain the difference between a hazard, a risk, and a control measure using one worked example

Map the structure of ISO 22000 against the ISO High-Level Structure clause order (1-10) from memory

Describe the role of prerequisite programmes (PRPs) and explain how they differ from operational PRPs

Outline the twelve steps of HACCP logic and state which steps correspond to hazard analysis and which to control measure selection

Explain the interaction between HACCP principles and the ISO 22000 requirement structure

Summarize the Plan-Do-Check-Act cycle as applied to an FSMS and identify one activity for each phase

Explain the concept of acceptable level of risk and how it drives control measure selection

Describe the food chain perspective, including the role of suppliers, customers, and interested parties in an FSMS

Identify the benefits and costs of implementing an FSMS for an organization, using at least four stakeholder perspectives

Differentiate ISO 22000 from ISO 9001 and from ISO 22003-style certification scheme concepts without confusing their scopes

List the clauses of ISO 22000 in order and state the subject of each in one sentence

Explain the context of the organization clause and list the internal and external issues that affect an FSMS

Describe the requirements for leadership, food safety policy, and assignment of roles, responsibilities, and authorities

Explain how food safety objectives are established and how they must be measurable and monitored

Explain the requirements for planning actions to address risks and opportunities in an FSMS

Describe the requirements for competence, awareness, and communication, including external and internal communication on food safety

Outline the requirement for documented information, including what must be created, updated, and controlled

Distinguish between documents and records in the context of ISO 22000 documented information requirements

Describe the requirement to establish PRPs and identify the typical PRP areas an organization must address

Explain the preliminary steps for hazard analysis: product characteristics, intended use, flow diagrams, and process description verification

Conduct a hazard analysis for one simple product and justify the selection of control measures

Differentiate operational PRPs from HACCP plan control measures and state the criteria used to classify them

Define critical control points, critical limits, and monitoring requirements and write them for the product analyzed in week 6

Specify the requirements for corrective actions, including handling of potentially unsafe product and withdrawal or recall

Explain the requirements for verification, validation, and internal audit of the FSMS

Describe the requirements for management review inputs, outputs, and frequency

Answer at least 120 practice questions across both domains and record the score and error type for each wrong answer

Re-explain every missed concept in writing without consulting notes

Walk through the full ISO 22000 clause structure from memory and state one requirement per clause

Review the glossary and summary tables from weeks 1 to 7 and close the remaining gaps