ISO 22000:2018

Introduction

The aim of this course is to equip learners with the necessary knowledge and skills to perform first, second, and third-party audits of a Food Safety Management System (FSMS) according to ISO 22000:2018.

The course has been designed and developed in accordance with ISO 19011:2018, ISO TS/22003:2013, and ISO/IEC 17021-1:2015 standards.

Upon completion of the course, learners will be eligible to register as FSMS Auditors or Lead Auditors.

Course Content

• Understanding the requirements of the ISO 22000:2018 standard for Food Safety Management Systems

• Familiarity with auditing principles, terminology, and the FSMS audit life cycle

• Understanding the roles and responsibilities of auditors and auditees

• Ability to plan and conduct an audit in accordance with ISO 19011

• Conducting an audit effectively

• Ability to plan and report audit findings accurately

Who should attend?

• Personnel who are responsible for establishing, implementing, maintaining, and auditing Occupational Health Safety Management Systems, such as Management Representatives, core group members, and process heads.

• Employees whose work directly affects Food Safety Management Systems.

• Individuals responsible for conducting first-party, second-party, or third-party audits of food industries.

• Management System Professionals and Consultants.

• Personnel from Certification Bodies.

• Consultants or advisors for any food business operation.

• Students seeking to develop cross-functional skills for future challenging assignments.

• Individuals aspiring to become independent auditors and obtain registration as an ISO 45001:2018 Lead Auditor.

Pre-Requisites

Delegates attending this course should have a minimum level of “expected prior
knowledge”; in the following food safety management principles, concepts, and
requirements:

• Possess a computer or laptop with a camera, speaker, and a stable internet connection.

• Understand the Plan-Do-Check-Act (PDCA) cycle and its use in FSMS.

• Comprehend the fundamental elements of a food safety management system, including the interrelationship between top management responsibility, procedures, policy, objectives, planning, implementation, risk assessment, measurement, correction and corrective action, review, and continual improvement.

• Familiarity with HACCP principles, hazard analysis, and the principles of food safety management, including prerequisite programs as defined in the ISO 22000:2018 standard.

• Understand the relationship between food safety management, the provision of safe food products to prevent or eliminate the adverse effects on human health, and the proactive improvement of food safety performance.

• Be aware of the critical legal and regulatory requirements of country and local food safety legislation.

• Understand the food safety management system’s scope, terms, and definitions as explained in ISO 22000:2018 standards.

Learning Outcome

Upon completion of this course, delegates should be able to:

• Explain the purpose of food safety management systems, food safety management systems standards, management system audits, third-party certification, and the business benefits of improved quality and food safety management system performance.

• Describe the role of an auditor in planning, conducting, reporting, and following up on a food safety management system audit in accordance with ISO 19011 and ISO/IEC 17021.

• Plan, conduct, report, and follow up on a food safety management system audit to determine conformity (or lack thereof) with ISO 45001, in accordance with ISO 19011 and ISO/IEC 17021.