This program is designed to qualify participants to be familiar with the concepts of food quality and safety according to ISO 22000:2018. Participants learn about the concepts of ISO and the basic elements of the ISO system, what is the food safety management system, what are the sources of food contamination, the HACCP program, the principles of HACCP, its applications, menu planning processes, purchasing, receiving, storing and dispensing food, preparation, cooking and preservation processes, service and presentation processes, and management responsibilities in the field of food quality and safety, food validity processes and validity verification.