1.	TITLE OF TRAINING PROGRAMME
	ISO 22000:2005 Awareness Course
2.	PROGRAMME REVIEW
	ISO 22000:2005 specifies requirements for the food safety management system where an organization in the food chain needs to demonstrate its ability to control food safety hazards in order to ensure that food is safe at the time of human consumption. In the food manufacturing world, supervisory level staffs play a significant role on food safety, but more than often they choose to revert to 'traditional ways' to safety control and refuse to immediately adapt to modern approaches of food safety. Thus, there is a need to instill the awareness on the importance and necessity of ISO 22000.
3.	TARGET GROUP
	Food Safety Committee, management staff and supervisory staff are deemed suitable to attend this course.
4.	CONTENTS
	1.    Introduction to Food Safety  Comparison with other Food Standards Common food safety issues Introduction to ISO 22000:2005  2.     The  Pre-requisite programmes [PRP] Common PRPs Difference between PRP and oPRPs 3.      Understanding the HACCP plan 4.      Requirements of ISO 22000:2005 Standard 5.      Hands-on exercises 6.      Discussions and Q& A
5.	LEARNING OUTCOME
	At the end of this lesson, participants are expected to have an essential understanding on the basic principles of ISO22000:2005 and how are these principles used to control food safety in production floor.
6.	CERTIFCATION (for programmes with certification)
	Certification from Training Provider
7.	DURATION
	1 day [8 hours]