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Lead Auditor ISO 22000:2005


Food safety hazards can occur at any stage in the food chain and the consequences to consumers can be severe. The development of ISO’s food safety management standards helps organizations to identify and control these hazards. Applying an internationally recognized Food Safety Management System (FSMS) and conducting audits of FSMS, will help you reduce organizational risk, increase customer satisfaction and acquire a competitive advantage.

 

Gain the knowledge and skills to audit and improve your company’s Food Safety Management System with our Lead Auditor ISO 22000 training course.

 

This Lead auditor ISO 22000 online course covers the principles required to understand FSMS, how they are implemented and the methods used to effectively conduct an audit of FSMS.

 

Aims & Objectives
  • Identify the key requirements and benefits of ISO 22000:2005
  • Manage food safety and drive continual improvement
  • Attract and retain customers by meeting their current and future needs better
  • Identify the aims and benefits of an ISO 22000:2005 audit
  • Interpret ISO 22000:2005 requirements for audit application
  • Plan, conduct and follow-up auditing activities that add real value
  • Grasp the application of risk-based thinking, leadership and process management
  • Access the latest auditor techniques and identify appropriate use
  • Build stakeholder confidence by managing processes in line with the latest requirements
  • Build commitment around food safety
  • Manage food safety risks and hazards effectively

 

Learning Outcomes

Having successfully completed this course you will be able to:

  • Describe the purpose of a FSMS
  • Prepare for, report on and carry out the follow up on a FSMS audit.
  • Have achieved the means to assess and improve your own FSMS organization Systems.
  • Explain the scope and other criteria for FSMS audits.
  • Interpret the ISO 22000 requirements.
  • Identify and assess FSMS risks.
  • Plan and conducts audits against ISO 22000 requirements in compliance with ISO 19011.
  • Prepare audit reports with valid and factual non – conformities that add value.
  • Conduct follow-up audits, which include evaluating effectiveness on corrective/preventive action
  • Understand and apply HACCP principles
  • Learn the benefits of applying HACCP in your workplace
  • Use HACCP effectively to control food hazards
  • Understand and apply hazard analysis

 

Who should attend?
  • FSMS personnel
  • Those who wish to understand ISO 22000 and its application
  • Chefs & Food handlers
  • Anyone involved in the planning, implementing, maintaining, supervising, or auditing of an ISO 22000:2005 FSMS
  • Anyone interest in food safety management systems
  • Anyone interested in HACCP role & implementation

 

Prerequisite skills & knowledge: None required

 

Available in-house/distant learning? Yes
Created by: LiberoAssurance Continuous Professional Development Training Centre Level 1 – Accredited by Greek Ministry of Education & Religious Affairs                Accreditation No. 2101338
Part A Contents: ISO 22000:2005 Awareness
General
  • Introduction
  • Scope
  • Normative references
  • Terms and definitions
Food safety management system
  • General requirements
  • Documentation requirements
Management responsibility
  • Management commitment
  • Food safety policy
  • Responsibility and authority
  • Food safety team leader
  • Communication
  • Emergency preparedness and response
  • Management review
Resource management
  • Provision of resources
  • Human recources
  • Infrastructure
  • Work environment
Support
  • General
  • Prerequisite programmes (PRPs)
  • Preliminary steps to enable hazard analysis
  • Hazard analysis
  • Establishing the operation prerequisite programmes (PRPs)
  • Establishing the HACCP plan
  • Updating of preliminary information and documents specifying the PRPs and the HACCP plan
  • Verification planning
  • Traceability system
  • Control of nonconformity
Validation, verification and improvement of the food safety management system
  • General
  • Control of monitoring and measuring
  • Food safety management system verification
  • Improvement

 

Part B Contents: ISO 22000:2005 HACCP Plan & Application
HACCP
  • Overview
  • Principles
  • Why HACCP?
  • Benefits
  • Important terms
  • Hazards
  • HCCP approach to establish monitoring procedures
  • Risk assessment
  • Determine CCPS
  • Food safety management techniques
  • Comparison with ISO 9001
  • Summary
Steps for HACCP Installation
  • ISO:22000 Registration Process
  • Requirements for installing HACCP systems
  • Logic sequence for HACCP application
  • HACCP 7 Principles
  • Prerequisite programs (PRPS)
  • Preliminary steps for hazard analysis
  • Documentation & Records
  • Systems for Monitoring CCPs
  • Updating preliminary info specifying PRPs 7 HACCP Plan
  • Control of monitoring & measuring
  • FSMS Verification
  • Basis for hazard analysis
  • Workshops
Documentation
  • FSMS Documentation
  • ISO 22000:2005 Documents list
  • Documentation Process
  • Flow Charts
  • Mapping A Process
  • Records

 

Part C Contents: ISO 22000:2005 Lead Auditor
The audit
  • What is an audit?
  • Why Audit?
  • Audit Types
Audit steps
  • Audit Plan
  • Developing Checklists
  • Opening Meeting
  • Conducting the Audit
  • Closing Meeting
  • Audit Report
  • Audit Follow-up Activities
Audit programme
  • Establishing the Audit programme objectives
  • Identifying and evaluating audit programme risks and opportunities
  • Process flow for the management of an audit programme
  • Managing an audit programme
  • Audit programme Implementation
  • Process of collecting and verifying information
  • Monitoring audit programme
  • Improving audit programme
Accreditation & Certification
  • Accreditation & Certification Bodies
  • Certification Process
Auditor’s Performance
  • Auditor’s Quality
  • The Auditors conduct
  • Auditor’s Code Conduct
  • Auditor Characteristics
  • Auditor's personal behavior
  • Auditee’s conduct
  • Selecting the audit team members
  • Skills of audit team leaders
  • How to evaluate an Auditor
  • Maintaining and improving auditor competence
Psychological factors during an audit
  • Attitudes and relationships
  • Obstacles and communication
  • Space and Time issues
  • Body language
  • Cultural factors
  • Principles of Listening
  • Questions & questioning
Audit tips and techniques
  • Tips to trained auditor
  • Question Technique
  • Competence of the audit programme manager
 

 

Exam & Certification
  • Exam for ISO 22000:2005 Lead auditor
  • ISO 22000:2005 Lead Auditor Certificate

 

Teaching Methods
  • Detailed seminar presentations (available for download)
  • Terms and definitions
  • No. of slides: 261

 

Resources
  • Reading lists and resources available in presentations

 

Study time allocation
  • Private study hours: 31
  • Trainer contact hours: Availability and competence of instructors upon request
  • Enrollment Duration: 90 days (starting from the date of purchase)

 

Credits
  • CPD Points: 31
  • ECTS/ECVET Points: 1

 

Assessment methods

Hours

% contribution to final mark

% Minimum passing grade

Exam for ISO 22000:2005 Lead Auditor

1

100

60

Outcomes/Certificates

On successful completion of the course assessment, participants will be issued with a ‘Certificate of Success’.

 

 

View LiberoAssurance Certificate


190,00 €152,00 €



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