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Services Auditor

Lead Auditor – Food Safety Management System

Rs25,000

  • Lead Auditor – Food Safety Management System
Description
Price : Rs25,000
Date : June 2, 2021
Location : Golf Course Road, Gurgaon - 122002, Haryana, India

Lead Auditor – Food Safety Management System

( ISO 22000 )

The aim of this course is to provide delegates with the knowledge and skills required to perform first , second and third – party audits of Food Safety Management Systems against the requirements in ISO 22000 : 2018 , ISO 22002 – 1 , FSSC 22000 v5 , in accordance with ISO 19011 , ISO 22003 and ISO 17021 , as applicable . During the course , delegates will learn how to audit Food Safety Management Systems , and how to lead audits and audit teams , both in their own organizations and in others ( such as suppliers ).

What will you learn ?

• To describe the purpose of a Food Safety Management System , of Food Safety Management Systems standards , of management system audit and of third – party certification .

• Be able to explain the role of an auditor to plan , conduct , report and follow up a Food Safety Management System audit in accordance with ISO 19011 .

• Be able to plan , conduct , report and follow up an audit of a Food Safety Management System to establish conformity with ISO 22000 , ISO 22002 – 1 , and FSSC additional requirements , in accordance with ISO 19011 .

What do you need to prepare ?

Before starting this course , learners are encouraged to take an introductory course to Food Safety Management Systems and ISO / FSSC 22000 . For a successful completion , we recommend the following previous knowledge :

• Implementing or operating a management system within a food sector context .

This includes any private schemes such as BRCGS , GLOBALG . A . P ., SQF , FSSC and / or other schemes which include management system components .

• Relevant key food safety legislation ( this may be specific to delegates ’ food industry context and location ).

• Knowledge of prerequisite programmes as specified in ISO / TS 22002 – 1 .

• 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 student operates .

• The principles of HACCP as defined by the Codex Alimentarius Commission .

• The requirements of ISO 22000 and FSSC 22000 .

 

 


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