Food Safety Management System
The LICQual ISO 22000:2018 FSMS Lead Implementer is an advanced Food Safety Management System Course that provides learners with professional knowledge of implementing and managing food safety systems in line with the internationally recognised ISO 22000:2018 standard. The course explains how effective FSMS implementation supports food safety compliance, food quality assurance, and safe operational practices throughout food production and supply chain activities.
This ISO 22000 Lead Implementer Course focuses on essential areas such as HACCP principles and implementation, food hygiene management, food safety monitoring, and contamination prevention strategies. Learners develop a clear understanding of food risk assessment, operational food safety management, and continual improvement processes used to maintain consistent food safety standards within organisations operating in the food industry.
As a recognised FSMS Lead Implementer Qualification, the course also covers food safety auditing, legal food safety compliance, preventive food safety measures, and ISO management system standards. Learners gain practical knowledge of structured food safety frameworks that help improve compliance, strengthen food handling procedures, and support long-term food industry performance and consumer confidence.
Course Overview
Qualification Title
LICQual ISO 22000:2018 FSMS Lead Implementer
Total Units
6
Total Credits
40
GLH
120
Qualification #
LICQ2200125
Qualification Specification
To enrol in the LICQual ISO 22000:2018 FSMS Lead Implementer course, applicants should meet the following criteria:
- Age Requirement: Applicant must be at least 18 years old at the time of enrolment.
- Educational Requirements: Applicant should possess a basic educational qualification or equivalent understanding of food safety and management principles.
- Experience: Applicant is recommended to have prior knowledge or experience in food safety management, quality assurance, HACCP, or related food industry operations.
- English Language Proficiency: Applicant should have a reasonable level of English reading, writing, and communication skills.
|
Qualification# |
Unit Title |
Credits |
GLH |
|---|---|---|---|
|
LICQ2200125-1 |
Introduction to ISO 22000 |
8 |
24 |
|
LICQ2200125-2 |
Food Safety Hazards |
8 |
24 |
|
LICQ2200125-3 |
Prerequisite Programs (PRPs) |
6 |
18 |
|
LICQ2200125-4 |
HACCP Principles |
6 |
18 |
|
LICQ2200125-5 LICQ2200125-6 |
Food Safety Management System (FSMS) Planning Documentation and Record Keeping |
6 6 |
18 18 |
By the end of this course, learners will be able to:
Introduction to ISO 22000:
- Understand the purpose, scope, and structure of the ISO 22000 standard.
- Recognize the benefits of implementing ISO 22000 for food safety management.
- Learn the core principles of food safety management systems (FSMS).
Food Safety Hazards:
- Identify and assess various food safety hazards, including biological, chemical, and physical hazards.
- Understand the sources and impacts of these hazards in the food production process.
- Learn methods for evaluating risk and controlling hazards.
Prerequisite Programs (PRPs):
- Establish prerequisite programs (PRPs) such as sanitation, pest control, and personal hygiene.
- Understand the importance of PRPs in creating a hygienic environment for food production.
- Develop systems to prevent contamination and ensure food safety.
HACCP Principles:
- Understand the principles of Hazard Analysis and Critical Control Points (HACCP).
- Learn how to apply HACCP in identifying and controlling food safety hazards.
- Understand the steps involved in conducting a Hazard Analysis and establishing Critical Control Points (CCPs).
Food Safety Management System (FSMS) Planning:
- Develop an FSMS implementation plan that aligns with ISO 22000.
- Set food safety objectives and identify key process control points.
- Define monitoring, verification, and corrective action procedures for FSMS.
Documentation and Record Keeping:
- Establish systems for documenting and maintaining records to demonstrate compliance with ISO 22000.
- Understand the importance of traceability in food safety management.
- Learn how to facilitate audits and inspections through proper record-keeping.
This diploma is ideal for:
- Food Safety Managers: Responsible for developing and implementing FSMSs within food manufacturing, processing, and distribution organizations, ensuring compliance with ISO 22000 requirements and regulatory standards.
- Quality Assurance Managers: Overseeing quality management systems in food-related industries, ensuring that food safety measures are integrated into quality control processes and procedures.
- Production Managers: Seeking to implement food safety best practices and operational controls to prevent food contamination and ensure product safety throughout the production process.
- Supply Chain Managers: Responsible for managing food supply chains, ensuring that suppliers and vendors comply with food safety requirements and standards to maintain product integrity and safety.
- Regulatory Compliance Officers: Responsible for ensuring that organizations comply with food safety regulations and requirements, including ISO 22000, HACCP, and other industry-specific standards.
Assessment and Verification
All units within this qualification are subject to internal assessment by the approved centre and external verification by LICQual. The qualification follows a criterion-referenced assessment approach, ensuring that learners meet all specified learning outcomes.
To achieve a ‘Pass’ in any unit, learners must provide valid, sufficient, and authentic evidence demonstrating their attainment of all learning outcomes and compliance with the prescribed assessment criteria. The Assessor is responsible for evaluating the evidence and determining whether the learner has successfully met the required standards.
Assessors must maintain a clear and comprehensive audit trail, documenting the basis for their assessment decisions to ensure transparency, consistency, and compliance with quality assurance requirements.
