ISO 22000:2005 – Lead Auditor Training CourseISO 22000:2005 / Food Safety Management Systems / Foundation Training Course
This course equips delegates with knowledge and skills required to perform third party audit of Food Safety Management Systems against ISO 22000:2005, in accordance with audit methodology of ISO 19011.
Duration - 5 Days
who should attend?
- Individuals interested in conducting first-party, second-party, and/or third-party audits
- Management Representatives
- Food Safety Directors
- Experience in the food chain and the principles used there (HACCP, GMP, GAP legislation…)
- An understanding of relevant key food safety legislation & pre-requisite programmes.
- A prior knowledge of the requirements of ISO 22000 is required, as a minimum the standard must be read before the course.
Upon completion of this training, participants will be able to:
- Describe the purpose of a food safety management system (FSMS), the principles, processes, and techniques used to assess and manage food safety hazards, and how these impact FSMS auditors.
- Explain the purpose, content, and interrelationship of management system standards, ISO 22000:2005 and the ISO 9000:2000 series, ISO 15161:2002, industry practice, standard operating procedures, the legislative framework relevant to a FSMS
- Explain the role of an auditor in accordance with 19011
- Interpret the requirements of ISO 22000:2005 in the context of an audit of an organization’s FSMS, with particular reference to:
- The effectiveness of the organization’s management of risk through its food safety risk assessment and control planning
- The capability of an organization to maintain and exceed compliance with legislative requirements.
- The adequacy of the organization’s emergency preparedness and response.
- The implementation of operational risk control, monitoring and measurement.
- The continuous improvement of food safety management system performance.
- Plan, conduct, report and follow up a FSMS audit in accordance with ISO 19011
- Food safety management principles
- The management systems approach to managing food safety risks
- The requirements of ISO 22000:2005
- The processes and techniques involved in planning, conducting & reporting audits on an entire food safety management system