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.
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