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 .