Independent proof of competence for specialists responsible for food safety and quality along the food chain.
Overview
What is it about?
Personnel certification in food quality and safety proves that a specialist confidently masters the requirements of a food safety management system. For example per ISO 22000 in conjunction with the HACCP concept. What is assessed is hazard analysis, the determination of critical control points, and compliance with hygiene and traceability requirements.
The certification is aimed at roles such as food safety and quality officers, HACCP team leaders and internal auditors in the food industry. Their competence and qualifications are assessed and confirmed by an independent body.
Purpose & benefit
You demonstrate that your officers demonstrably master hazard analysis, HACCP and hygiene requirements. A central proof in retail and authority audits.
What's included
Requirements for a food safety management system per ISO 22000
Hazard analysis and critical control points per the HACCP concept
Prerequisite programmes (PRP) and hygiene requirements along the food chain
Traceability, recall and crisis management
Legal and regulatory requirements of food law
Planning and conducting internal audits in the food sector
For whom
Is this right for you?
For food safety and quality officers, HACCP team leaders, internal auditors and specialists in production, retail and catering.
Your benefits
What it does for you
Objective proof of your own competence in a heavily regulated area of responsibility
Recognition along the entire food chain and in trading relationships
For employers: proven qualification in customer, retail and authority audits
Lower risk of hygiene incidents and recalls through demonstrably capable personnel
Certification profiles
Certifications in this area
3 profiles with product ID, admission requirement, required preparatory courses and certification condition.
Individuals looking to develop an understanding of food safety and quality practices. This includes food technologists, quality managers, hygiene officers, and anyone working in the food industry.
Admission requirement
Proof of relevant prior knowledge equivalent to the main course “IC-806-E-16”.
Required preparatory courses
Participation in the main course requires fundamental prior knowledge, which is provided through the following course:
At least 2 years of professional experience in the relevant field of activity
All required courses may be substituted by equivalent qualifications and/or relevant professional experience. The evaluation of knowledge acquired through other means is subject to a fee.
Our role
How we work
1Planning and conducting certification audits to assess the conformity of your management system with the requirements of the standard
2Independent decision on certification based on the audit results
3Issuing and maintaining certificates
4Conducting surveillance and recertification audits in accordance with the applicable rules and defined time intervals
Impartiality
Consulting or support services for the introduction, implementation or improvement of management systems are not part of our activity as a certification body.
FAQ
Frequently asked questions
Which standards and concepts underlie the assessment?
The basis is the requirements for food safety management systems per ISO 22000 in conjunction with the HACCP concept as well as the relevant hygiene and legal requirements.
Is the certification also suitable for retail and catering?
Yes. Personnel certification assesses individual competence and can be used along the entire food chain. From production through retail to catering.
How long is the certificate valid?
Certified individuals receive an official certificate that specifies the scope and validity period. For re-certification, you must demonstrate that you still possess the required competence.
Your request
What would ISO 22000 cost for you?
Simply request a non-binding quote, quickly and directly.
