FSSC 22000 Internal Auditor.

• You want to perform internal audits Food Safety Management Systems (FSMS) against ISO 22000, ISO 22002-1, and the FSSC Scheme additional requirements
• You work in the food sector, and wish to learn how to audit food safety management systems as an internal auditor

• 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 system controls
• 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 documentation
• 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

• knowledge of ISO 22000 (ideally gained from attending LRQA's 1 day ISO 22000 Appreciation and Interpretation course)
• Experience of working in the food supply chain
• Knowledge of the following Food Safety management principles and concepts:
  • 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.
  • relevant key food safety legislation (this may be specific to delegates’ food industry context and location).
  • knowledge of prerequisite programmes as specified in ISO/TS 22002-1.
  • 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.
  • the principles of HACCP as defined by the Codex Alimentarius Commission.
• o understand the basics of how organisations work and the role of top management

• FSSC ISO 22000 Auditor/Lead Auditor
• OH&S, EMS or QMS Auditor/Lead Auditor conversion courses
• Tutored Audits (coached live audit at your company)
• See our Business Improvement courses

Two Days