Food Safety Management System Lead Auditor Course

3.5 ISO 22000:2018 Food Safety Management System Lead Auditor Course

The ISO 22000:2018 Lead Auditor course focuses on auditing Food Safety Management Systems (FSMS) in line with the ISO 22000:2018 standard. This course prepares auditors to ensure food safety in organizations, mitigate food safety risks, and ensure compliance with regulatory standards.

Course Contents

1- Introduction to ISO 22000:2018

• Overview of ISO 22000 and its importance in food safety management.
• History and development of food safety standards.
• The structure of ISO 22000:2018 (High-Level Structure: HLS).
• Benefits of implementing ISO 22000 for food safety management.

2. Key Concepts in Food Safety

• Definitions and terms related to food safety.
• Hazard analysis and critical control points (HACCP).
• The role of food safety in public health.
• Prerequisite programs (PRPs) and their role in food safety

3. Overview of ISO 22000:2018 Standard

• Clause 1: Scope – Understanding the scope of ISO 22000:2018 and its application.
• Clause 2: Normative references – Relevant documents and references for food safety.
• Clause 3: Terms and Definitions – Key terms used in the standard.

4. Understanding the Structure of ISO 22000:2018

• The High-Level Structure (HLS) and its relevance to other management systems (ISO 9001, ISO 14001, etc.).
• The clauses of ISO 22000:2018 and their interrelationship.

5. Detailed Study of ISO 22000:2018 Clauses

• Clause 4: Context of the Organization
  • Understanding internal and external factors that affect food safety.
  • Identifying interested parties and their requirements. o Determining the scope of the food safety management system.
  • Establishing the food safety management system based on the organization’s context.
• Clause 5: Leadership
  • Top management’s role and commitment in food safety.
  • Establishing the food safety policy.
  • Defining roles, responsibilities, and authorities.
• Clause 6: Planning
  • Addressing risks and opportunities.
  • Establishing food safety objectives.
  • Planning actions to achieve the food safety objectives.
  • Planning changes in the food safety management system.
• Clause 7: Support
  • Resources required for implementing the food safety management system.
  • Competence and training for employees.
  • Awareness and communication in food safety.
  • Documented information and record management.
• Clause 8: Operation
  • Operational planning and control in food safety.
  • Hazard identification, assessment, and control.
  • Control of externally provided processes and services.
  • Emergency preparedness and response in food safety.
• Clause 9: Performance Evaluation
  • Monitoring, measurement, analysis, and evaluation of food safety.
  • Internal audits of the food safety management system.
  • Management reviews to ensure the system’s effectiveness.
• Clause 10: Improvement
  • Corrective actions in response to food safety nonconformities.
  • Continual improvement of the food safety management system.

6. Principles of Auditing

• The role and responsibilities of an auditor in food safety management systems.
• Overview of audit processes: planning, conducting, reporting, and follow-up.
• The importance of objectivity, impartiality, and evidence-based auditing.
• Ethical considerations in food safety audits.

7. Audit Methodology

• Audit Preparation: Review of food safety documentation, audit plans, and checklists.
• Audit Execution: Conducting audits, including interviews, site inspections, and document reviews.
• Audit Reporting: Writing audit reports, identifying nonconformities, and suggesting corrective actions.
• Audit Follow-Up: Verifying the implementation of corrective actions.

8. Risk-Based Thinking in Food Safety

• Understanding risk-based thinking and its application in food safety management.
• Conducting risk assessments and the role of hazard analysis in risk management.
• Identifying critical control points (CCPs) and managing risks related to food safety.

9. Food Safety and Regulatory Compliance

• Understanding legal and regulatory requirements for food safety.
• Ensuring compliance with national and international food safety regulations and standards.
• Traceability and record-keeping for compliance.

10. HACCP Principles and Their Application

• The 7 HACCP principles: Conducting hazard analysis, determining critical control points, establishing critical limits, monitoring procedures, corrective actions, verification, and recordkeeping.
• Implementation of HACCP within the ISO 22000 framework.
• Integrating HACCP with other food safety management systems.

11. Auditing Food Safety Management Systems

• Auditing the implementation of food safety programs and HACCP systems.
• Evaluating the effectiveness of control measures and corrective actions.
• Conducting a food safety management system audit according to ISO 22000:2018 requirements.

12. Case Studies and Practical Exercises

• Real-life scenarios and examples to apply theoretical knowledge.
• Group discussions and role-playing to simulate auditing situations.
• Practical exercises on identifying nonconformists and auditing food safety procedures.

13. Preparing for Certification Audits

• Steps in the certification process for ISO 22000.
• Roles of auditors in certification audits.
• Managing nonconformities during certification audits. • Understanding audit findings and the process for achieving certification.

Your Benefits:

• Helps organisations prevent food safety hazards and comply with international standards.
• Ensures food products are safe and comply with regulatory requirements.
• Increases career opportunities in food safety auditing.
• Promotes public health by improving food safety practices in organisations.

 Importance:

• ISO 22000 certification demonstrates an organisation’s commitment to producing safe food.
• Reduces the risks of food borne illnesses, product recalls, and legal issues.
• Improves supply chain processes and enhances food safety management.