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    Iso 22000:2018 Lead Auditor Training Course

    Posted By: ELK1nG
    Iso 22000:2018 Lead Auditor Training Course

    Iso 22000:2018 Lead Auditor Training Course
    Published 2/2025
    MP4 | Video: h264, 1920x1080 | Audio: AAC, 44.1 KHz
    Language: English | Size: 3.52 GB | Duration: 5h 46m

    ISO 22000 LEAD AUDITOR FSMS AUDITOR FOOD MANAGEMENT SYSTEM EXEMPLAR GLOBAL BECOME A CERTIFIED FOOD SAFETY AUDITOR

    What you'll learn

    Gain a deep understanding of ISO 22000:2018 requirements and food safety principles.

    Learn how to conduct first, second, and third-party audits effectively.

    Master the audit process following ISO 19011 guidelines.

    Develop the skills needed to become a certified Lead Auditor for food safety management systems.

    Requirements

    There are no strict prerequisites for this course. However, having a basic understanding of food safety or quality management systems will be beneficial. The course is designed for both beginners and experienced professionals aiming to enhance their auditing skills.

    Description

    ISO 22000 Lead Auditor Job DescriptionNote: Candidates can apply for the Lead Auditor exam conducted by Megademi and obtain an Exemplar Global Recognized Lead Auditor Certificate, which is internationally valid. This depends on individual needs and requires a separate fee. Please contact us for more details via message or email by checking the email in our website in the introduction part under external resources link.Job OverviewAn ISO 22000 Lead Auditor is responsible for evaluating and ensuring an organization's compliance with the ISO 22000:2018 Food Safety Management System (FSMS) standard. The Lead Auditor conducts audits, assessments, and provides recommendations to improve food safety, operational effectiveness, and compliance with food safety regulations across various industries.Key Responsibilities:Plan, execute, and manage ISO 22000 audits to ensure compliance with FSMS requirements in organizations.Develop audit plans, review documentation, and identify areas for improvement.Assess risk management, HACCP (Hazard Analysis and Critical Control Points), and operational efficiency related to food safety.Conduct interviews with employees, inspect facilities, and evaluate processes to ensure compliance with ISO 22000 standards.Prepare detailed audit reports, including findings, non-conformities, and recommended corrective actions.Provide guidance and training on ISO 22000 requirements, HACCP principles, and best food safety practices.Assist organizations in implementing corrective actions and improving their food safety management system (FSMS).Stay updated on ISO standards, industry regulations, and best auditing practices related to food safety.Qualifications & Skills:Certified ISO 22000 Lead Auditor (IRCA or equivalent).Strong knowledge of food safety principles, HACCP, and auditing techniques.Excellent analytical, communication, and problem-solving skills.Experience in food production, catering, packaging, or other regulated industries is an advantage.Ability to work independently and manage multiple audit projects efficiently.An ISO 22000 Lead Auditor plays a crucial role in ensuring food safety, regulatory compliance, and the continuous improvement of an organization's food safety management system (FSMS).

    Overview

    Section 1: Introduction

    Lecture 1 Introduction

    Lecture 2 What is food safety?

    Lecture 3 The principles of HACCP

    Lecture 4 Key concepts and terms

    Lecture 5 The ISO 22000 family of standards

    Section 2: Clause 4 of ISO 22000:2018 - Context of the organization

    Lecture 6 Context of the organization

    Lecture 7 The scope of the Food Safety Management System (FSMS)

    Section 3: Clause 5 of ISO 22000:2018 - Leadership

    Lecture 8 Leadership and commitment

    Lecture 9 The food safety policy

    Lecture 10 Organizational roles, responsibilities and authorities

    Section 4: Clause 6 of ISO 22000:2018 - Planning

    Lecture 11 Actions to address risks and opportunities

    Lecture 12 Objectives of the FSMS and planning to achieve them

    Lecture 13 Planning of changes

    Section 5: Clause 7 of ISO 22000:2018 - Support

    Lecture 14 Infrastructure

    Lecture 15 Work environment

    Lecture 16 Control of externally provided processes, products and services

    Lecture 17 Competence

    Lecture 18 Awareness

    Lecture 19 External communication

    Lecture 20 Internal communication

    Lecture 21 Documented information

    Section 6: Clause 8 of ISO 22000:2018 - Operation

    Lecture 22 Operational planning and control

    Lecture 23 Prerequisite programmes (PRPs)

    Lecture 24 Construction and layout of buildings

    Lecture 25 Layout of premises and workspace

    Lecture 26 Utilities - air, water, energy

    Lecture 27 Waste disposal

    Lecture 28 Equipment suitability, cleaning and maintenance

    Lecture 29 Management of purchased materials

    Lecture 30 Measures for prevention of cross contamination

    Lecture 31 Cleaning and sanitizing

    Lecture 32 Pest control

    Lecture 33 Personnel hygiene and employee facilities part 1

    Lecture 34 Personnel hygiene and employee facilities part 2

    Lecture 35 Rework

    Lecture 36 Product recall procedures

    Lecture 37 Warehousing

    Lecture 38 Product information and consumer awareness

    Lecture 39 Food defence, biovigilance and bioterrorism

    Lecture 40 Traceability system

    Lecture 41 Emergency preparedness and response

    Lecture 42 Preliminary steps to enable the hazard analysis

    Lecture 43 Hazard identification and determination of acceptable levels

    Lecture 44 Hazard assessment

    Lecture 45 Selection and categorization of control measures

    Lecture 46 CCP vs. OPRP

    Lecture 47 Validation of control measure(s) and combinations of control measures

    Lecture 48 Hazard control plan

    Lecture 49 Control of monitoring and measuring

    Lecture 50 Verification related to PRPs and the hazard control plan

    Lecture 51 Control of product and process nonconformities

    Lecture 52 Handling of potentially unsafe products

    Lecture 53 Withdrawal/ recall

    Section 7: Clause 9 of ISO 22000:2018 - Performance Evaluation

    Lecture 54 Monitoring, measurement, analysis and evaluation

    Lecture 55 Internal audit

    Lecture 56 Management review

    Section 8: Clause 10 of ISO 22000:2018 - Improvement

    Lecture 57 Nonconformity and corrective action

    Lecture 58 Continual improvement-Update of the FSMS

    Section 9: Final Evaluations

    Lecture 59 Certification to ISO 22000

    Lecture 60 Thank You

    Section 10: Auditing Part in accordance with ISO 19011

    Lecture 61 01-Management System Auditing

    Lecture 62 02-Different Types of Audit

    Lecture 63 03-Audit Scope-Objectives and Criteria

    Lecture 64 04-The Audit Team

    Lecture 65 05-The Audit Plan

    Lecture 66 06-Conducting the Audit

    Lecture 67 07-Nonconformities

    Lecture 68 08-The Audit Report

    Lecture 69 09-Thank You

    This course is perfect for: Professionals working in the food industry who want to ensure compliance with ISO 22000. Quality assurance managers and food safety officers seeking Lead Auditor certification. Auditors looking to specialize in food safety management systems. Consultants and business owners who want to improve food safety practices in their organizations.