Lead Auditor ISO 22000 – FSMS

About ISO 22000:

The ISO 22000 Food Safety Management System Auditor Course aims to qualify and equip participants to be able to lead and manage audits to assess the extent of organizations’ compliance in the food chain according to this standard. The course includes the following topics:

1. Understanding the Standard Requirements:

This section aims to provide a comprehensive understanding of the standards to be audited:

• Basic concepts of food safety: importance, costs of unsafe food, and organization responsibility.
• Definition of the scope and importance of a Food Safety Management System (FSMS)
• Detailed explanation of the requirements of the standard (e.g., context, leadership, planning, support, operation, performance evaluation, and improvement)
• Analysis and planning of safe products: incorporating HACCP (Hazard Analysis and Critical Control Point) principles
• Legal and regulatory requirements: The importance of awareness and compliance with national and international legislation relevant to the food chain.
• Implementation of these requirements within the framework of ISO 22000.
• Programs and Prerequisites (PRPs).
• Identification of risks, opportunities, and actions required to address them.

2. Implementing a Food Safety Management System

• Identify internal and external stakeholders.
• Roles and responsibilities of senior management.
• Identify risks and opportunities, establish strategic objectives and policies.
• Resources, competencies, awareness, communication, and document control.
• Operations (Prerequisite Programs (PRPs)), infrastructure requirements, personal hygiene, pest control, etc.
• Hazard Analysis and Critical Control Points (HACCP).
• Define food process flows, traceability, and recall.
• Traceability System: recall and recall procedures when necessary.
• Monitoring and measurement, internal audit, and management review.
• Nonconformities, corrective actions, and continuous improvement in the food safety management system.

3. Audit Principles and Guidelines

This section focuses on the methodological foundations of the audit process:

• Audit principles according to the International Standard (19011) Guidelines for Auditing Management Systems.
• The role and responsibilities of the internal auditor according to the standard.
• The competencies and personal characteristics required for the auditor.
• Auditing the IT Service management system
• Assessing and analyzing security threats and risks and selecting audit processes.

4. Audit Guidelines:

Discuss this topic based on the empirical foundations of the audit process:

• Preparing the Food Safety audit program.
• Defining the scope and objectives of the audit.
• Various types of audit items.
• Preparing checklists.
• Organizing the kickoff meeting.
• Evaluating and analyzing procedures and risks.

5. Case Studies and Practical Exercises:

• Analyzing Real Scenarios.
• Simulating Audits.
• Discussing Potential Nonconformities.

6. Preparing for the Final Exam

• Comprehensive Review of the Material.
• Sample Questions.
• Exam Passing Strategies.