Description

The ISO 22000:2018 Food Safety Management Systems (FSMS) Lead Auditor Training Course is designed to equip participants with the necessary knowledge and skills to effectively plan, conduct, and manage food safety management system audits based on the ISO 22000:2018 standard.

The course introduction includes the following key aspects:

Overview of ISO 22000:2018: Participants will gain an understanding of the importance of food safety management systems and the role of ISO 22000:2018 in ensuring food safety throughout the supply chain. They will learn about the structure, requirements, and key concepts of the standard.

Principles of Auditing: Participants will be introduced to the fundamental principles of auditing, including independence, integrity, and confidentiality. They will learn about the different types of audits, audit objectives, and the roles and responsibilities of auditors.

Audit Planning and Preparation: The course covers the process of planning and preparing for a food safety management system audit. Participants will learn how to define audit objectives, scope, and criteria, and develop an effective audit plan. They will understand the importance of gathering relevant information and conducting a thorough document review prior to the audit.

Audit Execution: Participants will learn the techniques and best practices for conducting on-site audits. They will understand how to effectively communicate with auditees, gather evidence, and assess compliance with ISO 22000:2018 requirements. The course also covers the documentation of audit findings and the preparation of audit reports.

Non-Conformity Management: Participants will learn how to identify and report non-conformities during the audit process. They will understand the principles of non-conformity management, including root cause analysis, corrective actions, and preventive actions. The course emphasizes the importance of effective non-conformity management for continual improvement.

Audit Follow-up and Closure: The training covers the process of follow-up and closure of audit findings. Participants will learn how to monitor the implementation of corrective actions, verify their effectiveness, and ensure timely closure of non-conformities. They will also understand the importance of maintaining audit records and documentation.

Audit Ethics and Professionalism: The course emphasizes the importance of ethical conduct and professionalism in auditing. Participants will learn about the code of ethics for auditors and the principles of auditor independence, impartiality, and confidentiality.

Throughout the training course, participants will engage in practical exercises, case studies, and interactive discussions to enhance their understanding and application of audit principles and techniques. By the end of the course, participants will be prepared to plan, conduct, and manage effective food safety management system audits as lead auditors.

Food safety Management System (FSMS) Principals

The principles of Food Safety Management Systems (FSMS) are essential guidelines that serve as the foundation for establishing and maintaining effective food safety practices. The key principles of FSMS include:

Hazard Analysis and Risk Assessment: FSMS requires a systematic approach to identify, assess, and manage food safety hazards. This involves conducting a thorough hazard analysis to determine potential hazards and their associated risks to food safety.

Communication and Engagement: Effective communication and engagement are crucial in FSMS. It involves clear and timely communication with all stakeholders, including employees, suppliers, customers, and regulatory bodies, to ensure shared understanding of food safety requirements and responsibilities.

Management Commitment and Leadership: Top management commitment and leadership are vital for the successful implementation of FSMS. Management must demonstrate a strong commitment to food safety, provide necessary resources, establish food safety policies, and promote a culture of continuous improvement.

Documented Information: FSMS emphasizes the need for documented information to ensure consistency, transparency, and traceability. This includes procedures, work instructions, records, and other documented evidence of food safety practices and controls.

Planning and Control of Processes: FSMS requires effective planning and control of processes to ensure the production of safe food products. This includes setting objectives, establishing control measures, monitoring critical control points, and implementing corrective actions when necessary.

Management of Resources: Adequate resources, including personnel, infrastructure, technology, and financial resources, should be allocated to implement and maintain FSMS effectively. This ensures that necessary skills, competencies, and facilities are available to achieve food safety objectives.

Monitoring, Measurement, and Improvement: FSMS emphasizes the importance of monitoring, measurement, and continuous improvement. Regular monitoring and measurement of processes and performance indicators allow for the identification of deviations and the implementation of corrective actions. This leads to ongoing improvement in food safety practices.

Legal and Regulatory Compliance: FSMS requires compliance with applicable food safety laws, regulations, and standards. Organizations must stay updated with legal requirements and ensure that their operations meet or exceed the necessary compliance standards.

Supplier Management: FSMS recognizes the importance of supplier management in ensuring the safety of raw materials, ingredients, and services. Organizations must establish criteria for selecting suppliers, conduct regular audits and evaluations, and ensure that suppliers meet food safety requirements.

Customer Focus: FSMS places a strong emphasis on meeting customer requirements and expectations regarding food safety. Understanding customer needs, incorporating customer feedback, and continuously striving to enhance customer satisfaction are key aspects of FSMS.

By adhering to these principles, organizations can establish a robust Food Safety Management System (FSMS) that ensures the production of safe food products, protects consumer health, and maintains compliance with food safety standards and regulations.

How will I benefit?

Implementing ISO 22000:2018 can provide several benefits to organizations, enabling them to enhance their food safety practices and achieve business objectives. Here are some ways you can benefit from ISO 22000:2018:

Improved Food Safety: ISO 22000:2018 is designed to enhance food safety management systems and mitigate the risks associated with foodborne illnesses. By implementing the standard, you can identify and control hazards, establish effective control measures, and ensure the safety of your food products.

Compliance with Regulations: ISO 22000:2018 aligns with international food safety regulations and standards. By complying with the requirements of the standard, you can demonstrate your commitment to food safety and meet legal obligations, reducing the risk of non-compliance and associated penalties.

Enhanced Customer Confidence: Implementing ISO 22000:2018 demonstrates your dedication to producing safe and high-quality food products. It can enhance customer confidence in your brand, leading to increased customer satisfaction, loyalty, and trust.

Expanded Market Access: ISO 22000:2018 certification is recognized globally and can open doors to new markets. It provides a competitive edge, as many customers and business partners require suppliers to have certified food safety management systems.

Streamlined Processes: ISO 22000:2018 promotes a systematic approach to managing food safety. By implementing the standard, you can streamline your processes, eliminate inefficiencies, reduce waste, and optimize resource utilization.

Continual Improvement: ISO 22000:2018 encourages organizations to establish a culture of continuous improvement. By regularly monitoring performance, conducting internal audits, and implementing corrective actions, you can identify areas for enhancement and drive ongoing improvement in food safety practices.

Risk Management: ISO 22000:2018 emphasizes risk-based thinking in food safety management. By conducting risk assessments, implementing preventive controls, and effectively managing food safety risks, you can reduce the likelihood of incidents and protect your brand reputation.

Supplier and Stakeholder Relationships: ISO 22000:2018 promotes effective communication and collaboration with suppliers and stakeholders throughout the food supply chain. By establishing harmonized food safety requirements, you can enhance relationships, improve traceability, and ensure consistent quality.

Employee Awareness and Engagement: Implementing ISO 22000:2018 involves training and engaging employees in food safety practices. It creates awareness of their roles and responsibilities, promotes a sense of ownership, and fosters a culture of food safety within the organization.

Business Resilience: ISO 22000:2018 helps organizations build resilience by identifying and addressing potential food safety risks. By having robust systems in place, you can respond effectively to food safety incidents, minimize their impact, and ensure business continuity.

By embracing ISO 22000:2018, you can strengthen your food safety management systems, gain a competitive advantage, and demonstrate your commitment to delivering safe and high-quality food products.

Who should the attend lead auditor course of Food Safety Management System (FSMS)?

The lead auditor course of Food Safety Management System (FSMS) is beneficial for individuals who are involved in food safety management, auditing, and compliance. The following professionals should consider attending the lead auditor course:

Food Safety Managers: Individuals responsible for overseeing and managing food safety within organizations, ensuring compliance with food safety standards and regulations.

Internal Auditors: Professionals involved in conducting internal audits of food safety management systems to assess compliance and identify areas for improvement.

Quality Assurance and Compliance Personnel: Individuals responsible for ensuring that food safety standards and procedures are implemented and followed within their organizations.

Consultants and Advisors: Food safety consultants and advisors who provide guidance and support in the implementation and maintenance of food safety management systems.

Regulatory and Government Officials: Professionals working in regulatory bodies or government agencies responsible for monitoring and enforcing food safety regulations.

Food Industry Professionals: Individuals working in various sectors of the food industry, including food manufacturing, processing, packaging, distribution, and catering services.

Suppliers to the Food Industry: Suppliers of raw materials, ingredients, and services to the food industry who need to understand and comply with food safety standards.

HACCP Team Members: Members of Hazard Analysis and Critical Control Points (HACCP) teams responsible for identifying and controlling food safety hazards.

Anyone Seeking Career Advancement: Individuals looking to enhance their knowledge and skills in food safety management and auditing or pursue a career in this field.

Attending the lead auditor course of FSMS equips participants with the necessary expertise to plan, conduct, and manage effective food safety audits. It enables them to assess compliance with food safety standards, identify gaps, and recommend corrective actions. Additionally, the course provides a comprehensive understanding of audit principles, techniques, and best practices.

What will be learn the lead auditors training course of food safety Management System (FSMS)?

The lead auditors training course for Food Safety Management System (FSMS) equips participants with comprehensive knowledge and skills to effectively plan, conduct, and manage food safety audits. The course covers the following key topics:

Introduction to Food Safety Management Systems: Participants will gain an understanding of the importance of food safety management systems and their role in ensuring safe food production. They will learn about the key components and principles of FSMS.

Regulatory and Standards Framework: The course provides an overview of relevant food safety regulations and international standards, such as ISO 22000:2018. Participants will understand the requirements and best practices for compliance.

Audit Principles and Techniques: Participants will learn the fundamental principles of auditing, including independence, impartiality, and confidentiality. They will acquire techniques for effective audit planning, conducting audit interviews, gathering evidence, and documenting findings.

Audit Planning and Preparation: The course covers the process of audit planning, including establishing audit objectives, determining scope, and developing an audit plan. Participants will learn how to effectively gather and review audit evidence.

Conducting On-site Audits: Participants will learn the practical aspects of conducting on-site audits. This includes techniques for effective communication with auditees, conducting thorough document reviews, performing observations, and verifying compliance.

Audit Reporting and Documentation: Participants will understand the importance of accurate and concise audit reporting. They will learn how to document audit findings, non-conformities, and opportunities for improvement. The course also covers writing clear and actionable audit reports.

Non-conformity Management: Participants will learn how to identify and report non-conformities during food safety audits. They will understand the process of root cause analysis, corrective actions, and preventive actions to address non-conformities and improve food safety performance.

Audit Follow-up and Closure: The course covers the process of follow-up and closure of audit findings. Participants will learn how to monitor the implementation of corrective actions, verify their effectiveness, and ensure timely closure of non-conformities.

Audit Team Management: For lead auditors, the course provides guidance on managing audit teams effectively. Participants will learn how to assign roles and responsibilities, coordinate audit activities, and ensure consistent audit outcomes.

Ethics and Professional Conduct: The training emphasizes the importance of ethical conduct and professionalism in auditing. Participants will learn about the code of ethics for auditors and the principles of auditor independence, integrity, and objectivity.

Throughout the training, participants will engage in practical exercises, case studies, and interactive discussions to reinforce their understanding of audit principles and techniques. By the end of the course, participants will be equipped to lead and conduct food safety audits, contribute to the improvement of food safety practices, and ensure compliance with applicable standards and regulations.

Principles of Food Safety Management System (FSMS)?

The principles of Food Safety Management System (FSMS) serve as the foundation for establishing and maintaining effective food safety practices. These principles guide organizations in ensuring the safety and quality of their food products. Here are the key principles of FSMS:

Hazard Analysis: FSMS emphasizes the identification and analysis of food safety hazards at each stage of the food production process. This includes assessing biological, chemical, and physical hazards that could potentially harm consumers.

Preventive Approach: FSMS promotes a proactive approach to food safety, focusing on prevention rather than reaction. This involves implementing control measures and preventive actions to eliminate or minimize hazards before they occur.

Risk-based Thinking: FSMS encourages organizations to adopt a risk-based approach to food safety management. This involves assessing the level of risk associated with each hazard and prioritizing control measures accordingly.

Management Commitment: FSMS requires strong leadership and commitment from top management to ensure the implementation and continuous improvement of food safety practices. Management should provide necessary resources, set clear objectives, and communicate the importance of food safety throughout the organization.

Documented Procedures: FSMS emphasizes the need for documented procedures and records to ensure consistency and traceability of food safety practices. This includes documented policies, standard operating procedures (SOPs), and records of training, inspections, and corrective actions.

Communication: Effective communication is crucial in FSMS to ensure the understanding of food safety requirements and responsibilities by all stakeholders. This includes clear communication within the organization, with suppliers and customers, and with relevant regulatory authorities.

Continuous Improvement: FSMS promotes a culture of continuous improvement in food safety. Organizations should regularly review and update their food safety practices, implement corrective actions, and seek opportunities for innovation and enhancement.

Legal Compliance: FSMS requires compliance with applicable food safety regulations and standards. Organizations should stay updated with legal requirements and ensure their processes and products meet or exceed the necessary compliance standards.

Training and Competence: FSMS emphasizes the importance of training and developing the competence of personnel involved in food handling and production. Proper training ensures that employees are knowledgeable about food safety practices and can implement them effectively.

Verification and Validation: FSMS requires regular verification and validation of food safety practices and control measures. This involves conducting internal audits, inspections, and testing to ensure compliance and effectiveness.

By adhering to these principles, organizations can establish a robust Food Safety Management System (FSMS) that ensures the production of safe and high-quality food products, protects consumer health, and maintains compliance with food safety standards and regulations.

Prerequisites 

You should have a good knowledge of ISO 22000:2018 and the key principles of an FSMS. If not, we strongly recommend you attend our ISO 22000:2018 Requirements course. It will also help if you have attended an internal or lead auditor course or have experience with conducting internal or supplier audits.

Training Duration: 40 hours/5 Days

Methods of Training: online/offline

*****It's important to note that while attending the lead auditor course does not require prior auditing experience, a basic understanding of Food safety Management Systems (FSMS) principles and the ISO 22000:2018 standard is beneficial. The course offers a valuable learning experience for individuals at different stages of their careers, from beginners to experienced professionals****

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