The aim of this course is to provide students with the knowledge and skills required to perform first, second and third-party audits of Food Safety management systems against ISO 22000 or acceptable equivalent in accordance with ISO 19011, ISO 22003 and ISO 17021, as applicable.
Course Duration: 5 days
We recommend that participants have prior knowledge of the following to maximize the course benefits:
- Knowledge of the following Food Safety management principles and concepts:
- Implementing or operating a management system within a food sector context. This includes private schemes such as BRC, GLOBALGAP, FSSC and/or other schemes which include management system components.
- Relevant key food safety legislation (this may be specific to students’ food industry context and location).
- Knowledge of prerequisite programmes as specified in ISO/TS 22002-1.
- Good Practice guides for Agriculture (GAP), Veterinary (GVP), Manufacturing (GMP), Hygiene (GHP), Production (GPP), Distribution (GDP) and/or Trading (GTP) depending on the segment of the food chain in which the student operates.
- The principles of HACCP as defined by the Codex Alimentarius Commission.
- Knowledge of the requirements of ISO 22000 or acceptable equivalent, which may be gained by completing an IRCA certified FSMS Foundation Training course or equivalent.
- Understanding of Food Safety Management System
- Understanding ISO 22000 Requirements for assessment / audit process
- Audit Planning / Auditing Techniques
- Practical Auditing
- Audit Reporting / Corrective Action Process
- Able to interpret the requirements of ISO 22000 in the context of an FSMS Audit
- Able to check and confirm the FSMS audit objectives and carry out information risk assessment based on the information security threats to assets
- Apply ISO 22000 standard clauses appropriately in an audit situation.
- Able to undertake the role of an auditor to plan, conduct, report and follow up a FSMS audit in accordance with ISO 19011