You need this course if
- You want to perform internal audits Food Safety Management Systems (FSMS) against ISO 22000, ISO 22002-1, and the FSSC 2000 version 5.1 Scheme additional requirements
- you work in the food sector, and wish to learn how to audit food safety management
systems as an internal auditor
You will learn
- the underpinning principles and benefits of a FSMS in an organisation’s success
- the principles, processes and techniques used for the assessment and management of
food safety hazards
- the importance of aligning food safety specific controls with other general management
- how continual improvement is applied within a FSMS
- the contribution audits make to the effectiveness of a management system
- the roles and responsibilities of a FSMS internal auditor
- about processes, and how to use them to audit the effective implementation of the FSMS
- to prepare thoroughly for audit and the value of process based checklists
- to gather objective evidence through observation, interviewing and reviewing
- how to relate your audit findings to the policy and objectives of the organisation being
audited, including applicable regulations and legislation
- to report your findings accurately against the requirements of ISO 22000
You will need
- knowledge of ISO 22000 (ideally gained from attending LR’s 1 day Introduction to FSMS
based in ISO 22000:2018 and FSSC 22000 v5)
- knowledge of FSSC 22000 (ideally gained from attending LR’s 1 day Introduction to FSMS based in ISO 22000:2018 and FSSC 22000 v5 or 5.1)
- experience of working in the food supply chain
- knowledge of the following Food Safety management principles and concepts:o 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.
o relevant key food safety legislation (this may be specific to delegates’ food industry
context and location).
o knowledge of prerequisite programmes as specified in ISO/TS 22002-1.
o 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.
o the principles of HACCP as defined by the Codex Alimentarius Commission.
- to understand the basics of how organisations, work and the role of top management
Your future development
- Food Safety Management Systems Lead Auditor FSSC 22000 version 5.1 based on ISO
- OH&S, EMS or QMS Auditor/Lead Auditor conversion courses
- Tutored Audits (coached live audit at your company)
- See our Business Improvement courses