Half-Day Online Training on Risk-Based Pre-Requisite Programmes
11 November 2026 OR
25 November 2026
Get the New Basics Right!
FSSC 22000 version 7 is on our doorstep for the first audits against it. One of the more significant changes is the adoption of the new ISO 22000:2025 standards. Time is of the essence to get your organization’s PRPs in line with the new requirements. So what has changed?
The new ISO 22002 series (published May 2025) place a far greater emphasis on:
1. Risk‑based PRPs;
2. Scientific evidence, and
3. Measurable effectiveness
If your PRPs are built around “what we’ve always done”, they may no longer be compliant. Besides, ineffective PRPs remain one of the most common root causes of Food Safety Management System failures. When weak or outdated, they increase the risk of failure.
How is this training different from “normal” PRP training?
This session will help delegates navigate the new FSSC 22000 Version 7 PRP requirements, with a focus on moving beyond a “tick-box” approach towards risk-based, effective PRPs that genuinely control food safety hazards and protect the consumer.
It will help you move beyond:
“This is the way we have always done it, and no one has complained”
to the more important questions:
What has changed in ISO 22000:2025 and why?
How do we do risk-based PRPs?
How do I deal with the “scientific evidence” requirement?
How does this change my current HACCP plan?
What will you learn?
By the end of the workshop, delegates will have a strong understanding of:
- The requirements of the new ISO 22000:2025 standards.
- How the new PRP requirements align with FSSC 22000 version 7.
- When PRPs are risk-based, they eliminate blind spots that undermine HACCP, verification and audit readiness
- How PRPs influence hazard identification, control decisions, trending, and incident response.
- Why it is important to know your pathogens at this early step.
- How to apply risk assessment to PRPs.
- Providing scientific evidence to support decisions made.
- How to ensure that the risk-based PRPs are measured effectively.
- Avoid potential weaknesses in the new PRP programmes.
Who Should Attend?
This workshop is particularly relevant to professionals responsible for food safety, quality, hygiene and environmental monitoring, including:
- Food Safety and Quality Managers
- Food safety and FSMS Team Leaders and Members
- SHERQ Directors and Coordinators
- Microbiology and Laboratory Personnel
- Environmental Monitoring / PEM Coordinators
- Production and Operations Managers
- Hygiene Managers
- Sanitation and Cleaning Personnel
- Technical Managers
- Food Safety Auditors
- Personnel responsible for food safety verification and validation
Date: 11 November 2026 OR 25 November 2026
Time: 09:00-13:00
Cost: R1100 excluding VAT
Your Trainer
Doreen Pike: Learn from experience. Apply with confidence. Strengthen your PRPs.
With 27 years in the food industry and 16 years specialising in the implementation, management and auditing of PRPs, HACCP, ISO 22000 and FSSC 22000, Doreen brings extensive real-world experience to this practical training session.
As a certified FSSC 22000 Lead Auditor, Doreen has seen first-hand where PRPs succeed, where and why they fail, and how weaknesses can ultimately undermine the effectiveness of HACCP and the broader food safety system.
Expect practical guidance, real-world insights and lessons from someone who has implemented, managed, reviewed and audited PRPs in the food industry.
