Food Safety and HACCP (ISO 22000) Corporate Training
Build food safety skills your team can use on day one
This instructor-led program trains your employees to run HACCP plans, monitor critical control points, and prepare for ISO 22000 audits. Through guided hands-on labs and realistic audits, your team learns hazard identification, CCP control, and certification readiness for your own kitchens and plants.
Instructor-led group trainingVirtual / on-site / off-site10 languagesDelivered inEnglish, Spanish, Mandarin, German, Arabic, Portuguese, Hindi, French, Japanese, Italian100+ countriesWe have delivered inUnited States, United Kingdom, India, Canada, Germany, France, Netherlands, UAE, Saudi Arabia, Singapore, Australia, Japan, Brazil, South Africa and 90+ more countries
How we build a food-safe team
The Edstellar FOOD SAFETY Capability Model
Diagnose
Assess how food safety risks show up across your kitchens and plants today and where current controls leave gaps.
Standardize
Define shared HACCP plans, CCP monitoring routines, and sanitation procedures every shift follows.
Practice
Run guided hands-on labs on CCP monitoring, corrective actions, and mock audits in realistic scenarios.
Measure
Track audit scores, CCP compliance, and corrective action closeout with simple review dashboards.
Scale
Roll out the food safety playbook across sites with reusable templates and refresher cycles.
Need more than one program?Get a group quote
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Program Overview: What is Food Safety and HACCP (ISO 22000)?
Food Safety & HACCP (ISO 22000) is a 24-hour program for food safety teams, quality professionals, and auditors working toward ISO 22000 certification. Participants learn hazard recognition and analysis, GMP, sanitation, and facility hygiene, HACCP principles and plan development, CCP monitoring, corrective actions, and verification, and ISO 22000 clause mapping and audit readiness.
Participants build a real HACCP plan through the program, step by step. Labs cover hazard analysis for a realistic product, critical control point determination, monitoring procedures and corrective actions, and mapping every element to its ISO 22000 clause. Instructors with certification audit experience review each plan against what auditors actually check, not what textbooks assume. The program closes with a full HACCP plan and a simulated site audit.
HACCP plans fail when they are generic: copied CCPs, monitoring nobody performs, verification that never happens. Certification audits expose these gaps mercilessly. This program teaches HACCP as a living system built for the specific operation, so the plan survives both daily production and the auditor.
The capstone is a full HACCP plan and site audit: participants complete a HACCP plan for a realistic operation and then audit a site against it, producing findings and corrective actions. They leave with a certifiable plan and the auditor's perspective on their own facility.
Your team also learns to document monitoring, handle nonconformities, and keep audit-ready records. The capstone brings it all together: a complete HACCP plan plus a full site audit your team can repeat. Content adapts to your kitchens, menus, and equipment, so every cohort practices on scenarios that match its own operations.
What's Included in this Workshop for Your Enterprise Teams
- 1
Food hazard foundations
Learn hazard types, foodborne illness causes, and hygiene habits
- 2
GMP and sanitation labs
Audit facilities against cleaning and sanitation checklists
- 3
HACCP plan drafting
Build hazard analysis tables and set critical limits
- 4
Monitoring and audits
Log CCP readings and run mock ISO 22000 audits
- 5
Capstone site audit
Deliver a full HACCP plan and timed site audit
- Instructor-led delivery, onsite or live virtual
- 24 hours across flexible session blocks
- Guided hands-on labs in every module
- HACCP plan and monitoring templates
- ISO 22000 audit readiness toolkit
- Certificate of completion for every employee
Build your team's skills. Anywhere in the world.
Real-world use cases
from day one
Instructor-led training
for your teams
Delivered globally
in 100+ countries
Enterprise Training Solutions Customized for Your Company
One partner for instructor-led corporate training, delivered the way your teams work.
Request a Training Quote- Customized Training Delivery
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Food Safety and HACCP (ISO 22000) Course Topics and Program Outline
A 24-hour hands-on program from food hazard basics to ISO 22000 audit readiness, ending in a full HACCP plan and site audit capstone.
Built by Edstellar with food safety practitioners
Built by practitioners who run HACCP programs and food safety audits in production kitchens, shaped around your menus and operations.
We review how food safety risks show up across your kitchens and plants today, and where current controls and records leave gaps.
Instructors explain hazard types, GMP routines, and HACCP principles with guided walkthroughs of realistic food operations.
Your teams draft HACCP tables, log CCP readings, and run mock audits in guided hands-on labs on realistic scenarios.
The capstone turns practice into readiness: a complete HACCP plan and a full site audit with scored findings.
From hazard basics to audit-ready HACCP in 24 hours.
Delivered as
Sessions run instructor-led onsite, live virtual, or hybrid, with every module built around guided hands-on labs on realistic food safety scenarios.
Hazard identification walkthrough: flag contamination sources in a sample kitchen layout.
learna)Foodborne illness and contamination routes
b)Biological, chemical, and physical hazards
c)Allergens and cross-contact risks
d)Personal hygiene and food handling habits
e)Food safety culture on the floor
Sanitation audit lab: score a sample facility against a GMP checklist.
learna)Good manufacturing practice essentials
b)Cleaning and sanitation procedures
c)Pest control and waste handling
d)Water, air, and surface quality checks
HACCP plan lab: draft hazard analysis and CCP tables for a sample line.
practicea)The seven HACCP principles
b)Prerequisite programs and GMP links
c)Hazard analysis worksheets
d)CCP determination and critical limits
Monitoring drill: log readings, catch a deviation, and write the corrective action report.
practicea)Monitoring procedures and schedules
b)Temperature and process logging drills
c)Corrective action decision trees
d)Verification, calibration, and record keeping
Mock audit lab: map clauses to documents and run a sample internal audit.
applya)ISO 22000 structure and requirements
b)Clause mapping to the HACCP plan
c)Internal audit techniques
d)Nonconformity handling and management review
Capstone: build a full HACCP plan and run a timed site audit with a scored findings report.
applya)End-to-end HACCP plan for a sample line
b)Full site audit walkthrough
c)Findings report and scoring
d)Corrective action plan and closeout
Customize this program tailored to your team?
Tell us your training needs: what your team already works with, the level they’re at, and the topics you want them to focus on. We’ll adjust the modules, duration and hands-on labs, and send you a customized outline for your group.
Key Skills and Outcomes Your Team Will Gain
By the end of this program, your team can control food hazards, run HACCP plans, and prepare for ISO 22000 audits with confidence.
Identify food hazards
Spot biological, chemical, physical, and allergen hazards during guided facility walkthroughs.
Apply GMP routines
Run cleaning, sanitation, and pest control routines that keep facilities audit-ready.
Draft HACCP plans
Build hazard analysis worksheets and set CCPs with defensible critical limits.
Monitor CCPs
Log temperature and process readings on schedule, and catch deviations early.
Execute corrective actions
Decide on product disposition, fix root causes, and document every action taken.
Run internal audits
Complete ISO 22000 clause-mapped internal audits with findings and follow-up.
Lead the capstone audit
Deliver a full HACCP plan and a scored site audit your team can repeat.
Teams that Benefit from this Food Safety and HACCP (ISO 22000) Group Training
Built for the teams who own food safety on the ground: QA and food safety staff, kitchen and plant crews, facilities teams, and the admins who coordinate audits. Content adapts to each role and experience level, so every cohort practices the workflows it owns.
Turn safety staff into confident HACCP leads
Give your safety team the hands-on skills to lead HACCP programs, run audits, and keep records certification-ready.
Workflow friction
- Uneven CCP monitoring across shifts
- Outdated HACCP plans and logs
- Gaps in audit documentation
How the program helps
- Stronger CCP control on every line
- Faster, cleaner customer audits
- Audit-ready food safety records
Practice use cases
- HACCP plan reviews
- CCP monitoring
- internal audits
- corrective actions
Keep every line audit-ready
Help line crews run GMP routines, monitor critical control points, and keep sanitation standards consistent.
Workflow friction
- Missed monitoring schedules
- Cross-contact control gaps
- Inconsistent cleaning records
How the program helps
- Reliable sanitation routines
- Clear CCP monitoring logs
- Fewer contamination risks
Practice use cases
- temperature logging
- sanitation checks
- allergen control
- hygiene audits
Protect the facility behind the food
Train facilities teams on pest control, water quality, and maintenance schedules that protect food safety.
Workflow friction
- Pest entry points unchecked
- Aging water treatment systems
- Missed maintenance schedules
How the program helps
- Stronger pest control routines
- Reliable water and air quality
- Fewer facility-driven nonconformities
Practice use cases
- pest control audits
- water testing
- maintenance logs
- facility inspections
Coordinate audits and training records
Equip HR and admin teams to schedule audits, track training records, and coordinate certification milestones.
Workflow friction
- Scattered training records
- Missed audit deadlines
- New hires missing hygiene briefings
How the program helps
- Complete audit participation records
- Clear certification milestone tracking
- Smooth onboarding for new hires
Practice use cases
- audit scheduling
- training records
- onboarding briefings
- certification tracking
Every department module adapts to your kitchens, menus, and the food safety risks your teams face daily.
Prerequisites: This program benefits QA staff, kitchen and plant crews, and anyone who owns HACCP or audit duties. No prior HACCP or ISO 22000 certification is required, though basic familiarity with your food operations helps. Content adapts to each cohort's kitchens, lines, and equipment.
Line Staff to Food Safety Lead
Move from foundational food safety awareness through HACCP practice to leading audits and certification readiness across your sites.
A learning path that grows with food safety careers, from hazard basics to confident HACCP leadership.
Mixed cohort, or several teams at once?
We can tailor the training to different teams, roles, and experience levels within the same program.
Certificate of Training Completion.
On successful completion, employees receive an Edstellar course completion certificate, recognizing their commitment to ongoing learning and professional development. It validates the skills they have built and motivates them to keep growing and contribute to organizational success.
Earned, not attended. Awarded on completion of all hands-on labs and the capstone project.
Training Delivery Modes: Virtual, Onsite and Hybrid
Choose the format that fits your kitchens and shifts. Every mode is instructor-led and built around guided hands-on labs.
Hybrid Training
Blend onsite audit practice with live virtual sessions, so distributed teams train together without pausing operations.
- Onsite audit days paired with virtual theory sessions
- Live instructors across every session
- Hands-on labs adapted for both formats
- One consistent program across all sites
Onsite Training
Train at your own kitchens and plants with audit walkthroughs and monitoring drills run in your actual facilities.
- Audits run in your real kitchens and plants
- Monitoring drills on your own lines
- HACCP teams assigned per line
- Minimal disruption to production schedules
Live Virtual Training
Join live virtual sessions with an instructor, interactive demos, and guided HACCP practice exercises from anywhere.
- Live instructor-led sessions
- Real-time questions and guidance
- Digital audit and monitoring toolkits
- Recordings for refresher review
Need a training format that works for your team?
Full days, half days across weeks, or split by module. Tell us the delivery window and we schedule the cohort around it.
Frequently Asked Questions
Share your team size, facility count, and timelines through the request form, and we will send a tailored proposal within one business day.
Yes. A short discovery call helps us understand your kitchens, product lines, and audit history before we tailor the program.
Yes. The program runs fully live virtual, onsite, or hybrid, with hands-on labs adapted for every format.
Yes. Onsite delivery runs audits, monitoring drills, and plan reviews in your actual kitchens and plants.
The program runs 24 hours, typically delivered across flexible session blocks to fit your shift schedules.
Question not answered here?
Put it in the request. A training specialist answers it directly, within one business day.
Where this Training Fits in Your Team's learning path.
Food safety and HACCP is where this path begins, because no other quality or efficiency work counts if the product is unsafe. Once your team controls hazards under ISO 22000, it builds plant quality on top, then protects product through the cold chain and finally cuts the waste that slips through.
Why Choose Edstellar as Your Food Safety and HACCP (ISO 22000) Training Provider
Edstellar delivers food safety training that turns every employee into a capable HACCP practitioner.
EXPERT TRAINERS
YEARS DELIVERING
ORGANIZATIONS TRAINED
CERTIFIED
Tailored
Content is shaped around your kitchens, plants, and menus, so every audit drill matches your real operations.
Proven Methodology
A structured path from hazard basics to ISO 22000 audit readiness, refined across enterprise safety teams.
Practice-Based Learning
Guided hands-on labs in every module: HACCP plan drafting, CCP monitoring drills, and mock audits.
Expert Trainers
Instructors who run real food safety audits and HACCP programs bring practical, site-tested guidance.
Global Scale
One consistent food safety program across all your kitchens and plants, delivered in your time zones.
Measurable Outcomes
Audit scores, CCP compliance rates, and mock-audit results show exactly how readiness improves.
Build HACCP Plans With Traceable Controls and ISO 22000 Evidence
Edstellar guides food safety teams from hazard recognition to a connected HACCP plan and audit case. Participants examine hygiene practices, identify critical control points, and document monitoring and corrective actions. Clause-mapping exercises then connect these records with ISO 22000, culminating in a reviewed plan and simulated site audit.
- Step 01
Consult
We review participants' HACCP and audit responsibilities, focusing on gaps in hazard analysis, CCP monitoring, corrective-action records, and familiarity with food operations.
- Step 02
Plan
Food safety and GMP foundations precede HACCP planning, monitoring and verification, ISO 22000 clause mapping, and the final plan and audit exercise.
- Step 03
Align
We align HACCP and food safety management expertise with kitchen, plant, and QA roles, confirming the products and processes that frame practice.
- Step 04
Customize
Sample kitchen layouts, process lines, and monitoring records reflect relevant hazards, allowing participants to adapt control decisions without relying on confidential operational data.
- Step 05
Execute
Participants draft hazard and CCP tables, investigate simulated deviations, and map documents to clauses, receiving feedback on control rationale and evidence consistency.
- Step 06
Evaluate
We assess the HACCP plan and audit findings for supported control choices, coherent monitoring and corrective actions, and traceability between clauses and documented evidence.
Also from Edstellar
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→Training needs analysis
Needs analysis, gap identification, and a training roadmap.
→L&D consulting
Learning strategy, content, technology and ROI measurement.
→OD consulting
Org design, succession planning and cultural change.
→Managed training services
Training outsourcing, vendor management, logistics and administration.
→Coaching solutions
Executive and manager coaching that keeps skills in use.
Start an RFP shaped to your needs.
Answer three quick questions about team size, scope, and how often you need the program run, then send the request from the last step. Everything you choose travels with it, so you only fill this in once.
How many team members need training?
Food Safety & HACCP (ISO 22000) Training Training Packages & Pricing
Where L&D holds an annual budget, license packages price the whole year at once instead of raising a purchase order per workshop. Hours and licenses are pooled across teams, programs and locations, so unused capacity is not stranded in one department.
Starter
120
trainee licenses64 hours of group training
Tailored for SMBs
Growth
320
trainee licenses160 hours of group training
Ideal for growing SMBs
Enterprise
800
trainee licenses400 hours of group training
Designed for large corporations
Custom
Unlimited
trainee licensesDuration set by the rollout
Multi-region and multi-year
Training Packages & Pricing
Choose the training format that works for your team. Pricing is customized based on your requirements, cohort size, and delivery needs.
Request Food Safety and HACCP (ISO 22000) Training for Your Team
Share your team size, facility count, and timelines, and we will tailor a food safety program for you.