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.

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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.