Risks related to food safety management lead to consumer illness and deaths. Auditing is aimed at reducing and managing these risks. This course is aimed to equip delegates with in-depth auditing skills that will add value to the organisation, whether it is through internal audits, or through certification audits. This course is a professional qualification for those who wish to pursue a career as a third-party auditor.
The course starts with calibration of knowledge of the requirements of the Standards (ISO 22000, FSSC 22000 additional requirements and ISO/TS 22002-1). These requirements are used as audit criteria and explores methods to evaluate whether audit criteria have been met to identify risks in the business.
Progress Excellence Approach
- Every aspect of the audit process is simulated by using examples as well as practical activities, role plays and case studies to reinforce concepts.
- Unpacking ISO 22000:2018 and FSSC 22000 additional requirements and ISO 19011:2018 from an auditor’s perspective.
- The material was developed to incorporate the requirements of ISO/TS 22002-1 in support of the ISO 22000 PRP requirements.
- Discover and explore the traits, behaviour and personal skills of an auditor and the audit methods by means of roleplay, discussions and self-reflection.
- Read more on how to become a lead auditor (link this to the blog on lead auditor)
NOTE: Delegates will be required to do daily after-hours homework activities of 1 – 2 hours per evening.
The course will equip delegates with the following knowledge and skills:
- Explain the purpose of a food safety management system, of food safety management system standards and the business benefits of the improved performance of the food safety management system.
- Explain the role of an auditor to plan, conduct, report and follow up a FSMS audit in accordance with FSSC 22000 requirements, ISO 19011 (and ISO 22003 including ISO 17021 as applicable).
- Plan, conduct, report and follow up an audit of a FSMS to establish conformity (or otherwise) with FSSC 22000 and in accordance with ISO 19011 (and ISO 22003 including ISO 17021 as applicable).
The course is best suited to the following audiences:
- Internal auditors
- Persons seeking a career in auditing of food safety management systems
- Third-party auditors
This course has the following pre-requisites
- The Plan, do, check, act (PDCA) cycle
- The core elements of a management system and the interrelationship between top management responsibility, policy, objectives, planning, implementation, measurements, review and continual improvement
- Relevant key food safety legislation, which may be specific to the delegate’s food industry context and location
- Knowledge of PRPs specified in ISO/TS22002-1 and HACCP
- Knowledge of the principles of food safety management and HACCP
- The relationship between food safety management and the provision of safe food products to prevent or minimise adverse effects on human health and the proactive improvement of food safety performance
- Knowledge of the requirements of ISO22000 and commonly used food safety management terms and definitions
- Knowledge of the FSSC22000 additional requirements
Delegate assessment will be in the form of:
- Full course attendance.
- Daily, ongoing skills-assessment demonstrated by delegates through exercises, presentations and roleplays.
- Daily written work assignments.
- Daily end-of-day tests written on days 1 – 4 with a pass rate of 70 % to determine progress in understanding and entrenchment of knowledge. Marks below 70 % will be subject to revision of the relevant topics and issues between the facilitator and the delegate
- A 2-hour CQI and IRCA examination is written on the last day (day 5).
What do our delegates say?
“Very well put together and professionally presented.”
“Very good build up, complete overview of real life structure of lead auditing.”
Jurgen Vincke, Belgium