Understand how a food safety management system works under ISO 22000 and FSSC 22000, from prerequisite programs and HACCP to internal audit, management review and continual improvement.
The Food Safety Management Systems course in Doha, Qatar explains how food businesses organize food safety as a structured, documented system rather than a set of separate checks. It introduces the structure of ISO 22000, the role of prerequisite programs (PRPs), the link with the Codex HACCP principles and the additional requirements of the FSSC 22000 certification scheme. Participants learn how policy, objectives, operational controls, verification and management review fit together to keep food safe and improve over time.
This is a fundamentals course, not a lead auditor qualification. Learning is practical: participants map the clauses of ISO 22000 to a sample operation, draft a food safety policy, build a PRP checklist, review hazard control plans and evaluate a mock management review agenda. Group discussions compare manufacturing, catering and retail settings. Leaders Training Center can deliver the course as an in-house program, using an organization's existing documentation to identify gaps and priorities.
By the end of this course, participants will be able to:
Explain the purpose and high-level structure of ISO 22000 and the FSSC 22000 scheme.
Identify the prerequisite programs a food business needs before applying HACCP.
Describe how hazard analysis, CCPs and OPRPs are used within an FSMS.
Define food safety policy, objectives, roles and documented information requirements.
Plan internal audits, verification activities and a management review.
Use corrective actions and performance data to drive continual improvement.
This course is intended for professionals who help design, implement or maintain a formal food safety management system.
Food safety and quality assurance officers
FSMS coordinators and HACCP team members
Production and operations managers in food manufacturing
Hotel and catering quality managers
Consultants and staff preparing for ISO 22000 implementation
From individual controls to a managed system
Codex General Principles of Food Hygiene as the foundation
Overview of ISO 22000 and the Plan-Do-Check-Act cycle
How FSSC 22000 builds on ISO 22000
Building design, layout and maintenance
Cleaning, sanitation and pest control programs
Supplier approval, water quality and waste handling
Personal hygiene, training and allergen management
Sector PRP specifications such as ISO/TS 22002 series
The seven HACCP principles as set out by Codex
Hazard analysis and selecting control measures
Critical control points versus operational PRPs
Monitoring, validation and verification of controls
Context of the organization and interested parties
Food safety policy, objectives and responsibilities
Documented information, records and traceability
Emergency preparedness and withdrawal procedures
Planning and conducting internal audits
Inputs and outputs of management review
Nonconformity, corrective action and root cause
Updating the system and continual improvement
Qatar's food sector includes local producers, processors, importers, central kitchens and large hospitality groups, and many supply contracts expect a recognized management system such as ISO 22000. A structured FSMS helps protect imported and locally produced food through the cold chain in a hot climate and supports the food safety oversight of the Ministry of Public Health. Building these skills locally also serves the food security and human-development priorities of Qatar National Vision 2030.
Join a scheduled class at our training center in Doha or attend live online. For organizations, the course can run as an in-house program at your premises or online, tailored to your sector, examples and schedule.
It is a fundamentals course in Doha on how food safety management systems work, covering ISO 22000, FSSC 22000, prerequisite programs, HACCP within the system, internal audit and management review. It does not lead to a lead auditor qualification.
It suits quality assurance officers, FSMS coordinators, HACCP team members, production managers, hotel and catering quality managers and anyone involved in implementing or maintaining ISO 22000 or FSSC 22000 in their organization.
Food Safety Management Essentials is aimed at supervisors and covers running daily controls, team briefings and records on the floor. This course works at system level: the structure of ISO 22000 and FSSC 22000, prerequisite programs, documented information, internal audit and management review.
Yes. It can be run at your premises or online and tailored to your sector, current documentation and implementation stage, with exercises based on your own processes. Contact Leaders Training Center to plan the content and schedule.
Tell us a little about yourself and an advisor will contact you about batch timings, fees and eligibility. No obligation.
Sat–Thu: 09:00–22:00Fri: 08:00–22:00
Understand why food safety matters, recognize the main hazards in food, and apply the four Cs of cleaning, cooking, chilling and cross-contamination control in any food workplace.
Learn safe food handling from delivery to service, including temperature control, storage, stock rotation and allergen care, so you can apply hygiene for food handlers consistently on every shift.
Learn the personal hygiene standards expected of food workers, including effective handwashing, fitness to work, illness reporting, uniforms, jewelry rules and how to deal with cuts and wounds.
Learn to plan and carry out effective cleaning and disinfection in food premises, use chemicals safely, follow cleaning schedules, and control pests and waste to keep food areas hygienic.
