Iso 22000:2018 Lead Auditor Training Course

ISO 22000 LEAD AUDITOR FSMS AUDITOR FOOD MANAGEMENT SYSTEM EXEMPLAR GLOBAL BECOME A CERTIFIED FOOD SAFETY AUDITOR

What you'll learn

Gain a deep understanding of ISO 22000:2018 requirements and food safety principles.

Learn how to conduct first, second, and third-party audits effectively.

Master the audit process following ISO 19011 guidelines.

Develop the skills needed to become a certified Lead Auditor for food safety management systems.

Requirements

There are no strict prerequisites for this course. However, having a basic understanding of food safety or quality management systems will be beneficial. The course is designed for both beginners and experienced professionals aiming to enhance their auditing skills.

Description

ISO 22000 Lead Auditor Job DescriptionNote: Candidates can apply for the Lead Auditor exam conducted by Megademi and obtain an Exemplar Global Recognized Lead Auditor Certificate, which is internationally valid. This depends on individual needs and requires a separate fee. Please contact us for more details via message or email by checking the email in our website in the introduction part under external resources link.Job OverviewAn ISO 22000 Lead Auditor is responsible for evaluating and ensuring an organization's compliance with the ISO 22000:2018 Food Safety Management System (FSMS) standard. The Lead Auditor conducts audits, assessments, and provides recommendations to improve food safety, operational effectiveness, and compliance with food safety regulations across various industries.Key Responsibilities:Plan, execute, and manage ISO 22000 audits to ensure compliance with FSMS requirements in organizations.Develop audit plans, review documentation, and identify areas for improvement.Assess risk management, HACCP (Hazard Analysis and Critical Control Points), and operational efficiency related to food safety.Conduct interviews with employees, inspect facilities, and evaluate processes to ensure compliance with ISO 22000 standards.Prepare detailed audit reports, including findings, non-conformities, and recommended corrective actions.Provide guidance and training on ISO 22000 requirements, HACCP principles, and best food safety practices.Assist organizations in implementing corrective actions and improving their food safety management system (FSMS).Stay updated on ISO standards, industry regulations, and best auditing practices related to food safety.Qualifications & Skills:Certified ISO 22000 Lead Auditor (IRCA or equivalent).Strong knowledge of food safety principles, HACCP, and auditing techniques.Excellent analytical, communication, and problem-solving skills.Experience in food production, catering, packaging, or other regulated industries is an advantage.Ability to work independently and manage multiple audit projects efficiently.An ISO 22000 Lead Auditor plays a crucial role in ensuring food safety, regulatory compliance, and the continuous improvement of an organization's food safety management system (FSMS).

Overview

Section 1: Introduction

Lecture 1 Introduction

Lecture 2 What is food safety?

Lecture 3 The principles of HACCP

Lecture 4 Key concepts and terms

Lecture 5 The ISO 22000 family of standards

Section 2: Clause 4 of ISO 22000:2018 - Context of the organization

Lecture 6 Context of the organization

Lecture 7 The scope of the Food Safety Management System (FSMS)

Section 3: Clause 5 of ISO 22000:2018 - Leadership

Lecture 8 Leadership and commitment

Lecture 9 The food safety policy

Lecture 10 Organizational roles, responsibilities and authorities

Section 4: Clause 6 of ISO 22000:2018 - Planning

Lecture 11 Actions to address risks and opportunities

Lecture 12 Objectives of the FSMS and planning to achieve them

Lecture 13 Planning of changes

Section 5: Clause 7 of ISO 22000:2018 - Support

Lecture 14 Infrastructure

Lecture 15 Work environment

Lecture 16 Control of externally provided processes, products and services

Lecture 17 Competence

Lecture 18 Awareness

Lecture 19 External communication

Lecture 20 Internal communication

Lecture 21 Documented information

Section 6: Clause 8 of ISO 22000:2018 - Operation

Lecture 22 Operational planning and control

Lecture 23 Prerequisite programmes (PRPs)

Lecture 24 Construction and layout of buildings

Lecture 25 Layout of premises and workspace

Lecture 26 Utilities - air, water, energy

Lecture 27 Waste disposal

Lecture 28 Equipment suitability, cleaning and maintenance

Lecture 29 Management of purchased materials

Lecture 30 Measures for prevention of cross contamination

Lecture 31 Cleaning and sanitizing

Lecture 32 Pest control

Lecture 33 Personnel hygiene and employee facilities part 1

Lecture 34 Personnel hygiene and employee facilities part 2

Lecture 35 Rework

Lecture 36 Product recall procedures

Lecture 37 Warehousing

Lecture 38 Product information and consumer awareness

Lecture 39 Food defence, biovigilance and bioterrorism

Lecture 40 Traceability system

Lecture 41 Emergency preparedness and response

Lecture 42 Preliminary steps to enable the hazard analysis

Lecture 43 Hazard identification and determination of acceptable levels

Lecture 44 Hazard assessment

Lecture 45 Selection and categorization of control measures

Lecture 46 CCP vs. OPRP

Lecture 47 Validation of control measure(s) and combinations of control measures

Lecture 48 Hazard control plan

Lecture 49 Control of monitoring and measuring

Lecture 50 Verification related to PRPs and the hazard control plan

Lecture 51 Control of product and process nonconformities

Lecture 52 Handling of potentially unsafe products

Lecture 53 Withdrawal/ recall

Section 7: Clause 9 of ISO 22000:2018 - Performance Evaluation

Lecture 54 Monitoring, measurement, analysis and evaluation

Lecture 55 Internal audit

Lecture 56 Management review

Section 8: Clause 10 of ISO 22000:2018 - Improvement

Lecture 57 Nonconformity and corrective action

Lecture 58 Continual improvement-Update of the FSMS

Section 9: Final Evaluations

Lecture 59 Certification to ISO 22000

Lecture 60 Thank You

Section 10: Auditing Part in accordance with ISO 19011

Lecture 61 01-Management System Auditing

Lecture 62 02-Different Types of Audit

Lecture 63 03-Audit Scope-Objectives and Criteria

Lecture 64 04-The Audit Team

Lecture 65 05-The Audit Plan

Lecture 66 06-Conducting the Audit

Lecture 67 07-Nonconformities

Lecture 68 08-The Audit Report

Lecture 69 09-Thank You

This course is perfect for: Professionals working in the food industry who want to ensure compliance with ISO 22000. Quality assurance managers and food safety officers seeking Lead Auditor certification. Auditors looking to specialize in food safety management systems. Consultants and business owners who want to improve food safety practices in their organizations.