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ISO 22000 and HACCP (Cellular Agriculture Training Programme by APAC-SCA + BSI)

 

19 Jul 2026, Sunday - 20 Jun 2027, SundaySee Schedule below for times (GMT +8:00) Kuala Lumpur, Singapore

 

Online

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Overview

As cellular agriculture and other novel food technologies move toward commercialization, companies are increasingly expected to align with internationally recognized food safety and quality management standards such as ISO 22000 and HACCP. However, many standard training programs do not fully explore how these frameworks can be applied in emerging production environments involving new ingredients, advanced bioprocessing systems, and evolving regulatory expectations.

This training provides a robust foundation in HACCP and ISO 22000 principles, supported by practical examples and case discussions drawn from modern food manufacturing contexts, including selected scenarios relevant to the cultivated meat and cellular agriculture sectors. The program is designed to help participants understand how established food safety standards can be interpreted and implemented across both conventional and emerging food production systems.

Course Description & Learning Outcomes

Learning Outcomes

Upon completion of this programme, participants will be able to:

  • Understand the principles and requirements of HACCP and ISO 22000:2018 Food Safety Management Systems.

  • Identify, assess, and manage food safety hazards relevant to cellular agriculture and novel food production.

  • Apply internationally recognized food safety frameworks within bioprocessing, manufacturing, and scale-up environments.

  • Develop and implement food safety controls that support regulatory compliance and commercialization readiness.

  • Strengthen internal capabilities in food safety management, risk assessment, and continuous improvement.

  • Align organizational practices with industry best practices to enhance consumer, customer, and regulatory confidence.

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Schedule

Start Date: 19 Jul 2026, Sunday
End Date: 20 Jun 2027, Sunday

Location: Online

Skills Covered

PROFICIENCY LEVEL GUIDE
Beginner: Introduce the subject matter without the need to have any prerequisites.
Proficient: Requires learners to have prior knowledge of the subject.
Expert: Involves advanced and more complex understanding of the subject.

  • Research (Proficiency level: Beginner)

Partners

British Standards Institute
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