Iso 22000 Food Safety Management Systems Lead Auditor Course

Perform internal and external (first, second and third party) audits against ISO 22000 as a Lead Auditor

What you'll learn
Gain ability in interpreting the requirements of ISO 22000 in the context of a FSMS audit
Describe the purpose of an FSMS, FSMS standards, management audits and third party certification
Explain the role of an auditor in planning, conducting, reporting and following up an FSMS audit in accordance with ISO 19011:2018 and ISO TS/22003, ISO 17021
Confidently plan, conduct, report and follow up an audit of an FSMS to establish conformity, or otherwise, with ISO 22000 or an acceptable equivalent
Acquire necessary skills to perform internal and external (first, second and third party) audits of an FSMS against ISO 22000, in accordance with ISO 19011
Acquire the competencies of an auditor to lead an audit exercise and audit team
Understand the correlation of ISO 22000 standard with other management systems standard, including ISO 19011:2018, ISO TS/22003:2013 and ISO/IEC 17021-1:2015.
Requirements
Knowledge or experience in management systems implementation & internal audit is an added advantage but not required.
Description
Food safety has continued to gain popularity and, as one of the key aspects of the food industry, it has boosted demands from organizations to get certified against ISO 22000 acting as demonstration of commitment from organizations toward the wellbeing of their consumers/customers and providing sustainability in the market.This course provides thorough training on the implementation of ISO 22000 standard, understanding of all its requirements and required skills necessary to effectively perform internal and external (first, second and third party) audits of an FSMS against ISO 22000, in accordance with ISO 19011:2018, ISO 17021-1:2015 and ISO/IEC 17021-1:2015, as applicable.This certification course provides a complete approach for auditing and certification of food safety system. The course provides an opportunity to integrate with other management systems, such as quality management systems (QMS), occupational health and safety managements systems (OH&SMS) and others. It equips you with the required knowledge and skills to perform both internal and external (first, second and third party) audit of any part of food safety management systems (FSMS).At the end of the course, you will be able to describe the purpose and process of an FSMS audit, understand the requirements of FSMS standards and third party certification. You will be able to explain the role of the lead auditor and other members of the audit team in planning, conducting, reporting and following up an FSMS audit in accordance with the latest standard of ISO 19011 (and ISO TS/22003, including ISO 17021-1 latest requirements, as applicable), and confidently plan, conduct, report and follow up on an audit of an FSMS to establish conformity, (or otherwise), with ISO 22000, in accordance with ISO 19011 latest requirements (including ISO 17021-1, as applicable).At the end of this course, you would have acquired the necessary skills that will enable you conduct effective remote audit, from anywhere across the world.The course consists of FREE downloadable templates, white papers and other resources that you can practice with to enhance your skills or customize for your personal and/or professional usage.

Overview

Section 1: Introduction

Lecture 1 Introduction

Section 2: Terminologies in Food Safety

Lecture 2 Food Safety Definitions

Lecture 3 Definitions of Food Safety Management System (FSMS)

Lecture 4 Food Safety & Process-Related Terminologies

Lecture 5 Quality and Food Safety

Lecture 6 Food Safety Codes and Standards

Section 3: PDCA Model and Overview of the Standard

Lecture 7 PDCA Model

Lecture 8 ISO 22000 Standard

Section 4: Auditable Clauses of ISO 22000

Lecture 9 Leadership Role and Context of Organization

Lecture 10 Food Safety Policy

Lecture 11 Roles, responsibilities and Authorities

Lecture 12 Understanding the food organization and its context

Lecture 13 Internal & External Issues

Lecture 14 Interested parties – Who qualifies

Lecture 15 Scope of the Food Safety Management System

Lecture 16 Support Functions

Lecture 17 Organization’s Resources

Lecture 18 Control of Externally Provided Processes, Products & Services

Lecture 19 Internal communication & Documented Information

Lecture 20 Operations

Lecture 21 Prerequisite Programs

Lecture 22 Emergency Preparedness and Response

Lecture 23 Preparation of the flow diagrams

Lecture 24 Hazard Identification, Analysis & Assessment

Lecture 25 Selection and Categorization of Control Measures

Lecture 26 CCPs, PRPs, OPRPs, Critical Limits & Action Criterion and Monitoring

Lecture 27 Control of monitoring, measuring & verification of PRPs & Hazard Control Plan

Lecture 28 Performance Evaluation & Improvement

Lecture 29 Internal Audits & Management Reviews

Lecture 30 Management Reviews

Lecture 31 Improvement

Section 5: Conformity, Certification & Accreditation

Lecture 32 Conformity

Lecture 33 Certification

Lecture 34 Accreditation

Section 6: ISO/IEC 17024, ISO 19011 & ISO/IEC 17021-1

Lecture 35 ISO/IEC 17024

Lecture 36 ISO 19011

Lecture 37 ISO/IEC 17021-1

Section 7: International Accreditation Forum (IAF), ISO 10012-1, ISO 10012 & ISO 17025

Lecture 38 International Accreditation Forum (IAF)

Lecture 39 Requirements for a measurement quality system

Lecture 40 ISO 10012-1

Lecture 41 ISO 10012 & ISO 17025

Section 8: Audit Roles and Responsibilities

Lecture 42 Lead Auditor

Lecture 43 Auditor

Lecture 44 Technical Specialist & Certification Reviewer

Lecture 45 Audit Client & Management Team

Lecture 46 Auditee & Host or Guide

Lecture 47 Attributes of a Successful Auditor

Section 9: Audit Methodologies

Lecture 48 ISO 19011 and Auditing

Lecture 49 Features of Audits

Lecture 50 Conformity and Non-Conformity

Lecture 51 Audit Types and Goals

Lecture 52 Pre-Audit & Audit Objectives

Lecture 53 Audit Plan, Scope and Team

Lecture 54 Audit Lead and Methodology

Lecture 55 Systems and Documentation

Lecture 56 Steps and Opening Meeting

Lecture 57 Evidence Gathering

Lecture 58 Audit Approach & Document Review

Lecture 59 Document Review

Lecture 60 Interview & Questioning Techniques & Audit Findings

Lecture 61 Audit Findings and Closing

Lecture 62 Audit Reporting

Section 10: Remote Auditing

Lecture 63 Remote Audit

Lecture 64 What happens in a remote audit

Lecture 65 Benefits of Remote Audits

Lecture 66 Getting ready for remote auditing

Lecture 67 Tips for Effective Remote Audits

Auditors seeking to perform and lead ISO 22000 Food Safety Management System (QMS) certification audits,Managers or consultants who desire to master a Food Safety Management System audit process,Personnel with the responsible of maintaining conformance with FSMS requirements,Technical experts seeking to take part in a Food Safety Management System audit,Expert advisors and professionals in the food industry.