ISO 22000 Lead Auditor

The purpose of this training course is to provide food chain professionals with the skills and knowledge necessary to audit food safety management systems (FSMS) with a view to assess the adequacy of the design, implementation and improvement of a food industry organisation’s FSMS against ISO 22000:2005 and in accordance with ISO 19011.

Upon completion of this Course, delegates will be able to:

• describe the fundamental purpose of a FSMS as well as the principles, processes and techniques used for the assessment and management of food safety hazards, including the significance of these for FSMS auditors.
• explain the purpose, content and interrelationship of ISO 22000 guidance documents (ISO 15161:2002), industry practice, standard operating procedures and the legislative framework relevant to FSMS.
• explain the role of an auditor to plan, conduct, report and follow up an FSMS audit in accordance with ISO 19011.
• interpret the requirements of ISO 22000 (with ISO 15161 as a guide) in the context of an FSMS audit with particular reference to:
  • the effectiveness of an organisation’s management of the risk through its food safety risk assessment programme.
  • the capability of an organisation to maintain and exceed compliance with legislative requirements.
  • the adequacy of the organisation’s emergency preparedness and response.
  • the implementation of operational risk control, monitoring and measurement.
  • the continuous improvement of FSMS performance.
• plan, conduct, report and follow up an audit in accordance with ISO 19011.

• ISO 22000 – Overview & Clause 4
• Food Safety Hazards and Control Measures
• ISO 22000 – Clause 5
• ISO 22000 – Clause 6
• ISO 22000 – Clause 7
• ISO 22000 – Clause 8
• Process based FSMS
• Accreditation, certification and auditor competence.
• Audit Activities – Planning, Preparation, Conduction the Audit.
• Reporting & Follow Up.

Prior to attending this training course, delegates should preferably:

• have experience of working within the food chain, preferably with an understanding of implementing or operating a management system.
• have an understanding of relevant key food safety legislation (this may be specific to their food industry context and location).
• have an understanding of prerequisite programmes.
• have an understanding of Good Practice guides for Agriculture (GAP), Veterinary (GVP), Manufacturing (GMP), Hygiene (GHP), Production (GPP), Distribution (GDP) and/or Trading (GTP) depending on the segment of the food chain in which the delegate operates.
• have an understanding of the principles of HACCP as defined by The Codex Alimentarius as well as an understanding of ISO 9001:2000.

Delegates will be graded on the basis of:

• a continuous assessment of their performance against the course objectives.
• the marks obtained in the written examination.