ISO 22000:2018 Food Safety Management Systems Internal Auditor

About Course

Develop internal audit skills for food safety management systems. Includes 36 text lessons with written audit exercises, a 40-question examination and a practical case covering ingredient changes, hazard controls, monitoring and traceability. Fourteen hours including assessment. AED 499.

LO01: Audit the processes covered by welcome and food safety foundations.
LO02: Audit the processes covered by context, leadership and planning.
LO03: Audit the processes covered by people, communication and information.
LO04: Audit the processes covered by prerequisite programmes in practice.
LO05: Audit the processes covered by traceability and emergency readiness.
LO06: Audit the processes covered by prepare and conduct hazard analysis.
LO07: Audit the processes covered by select and validate hazard controls.
LO08: Audit the processes covered by monitor controls and respond to failures.
LO09: Audit the processes covered by verification, updating and recall.
LO10: Prepare a risk-based programme, audit plan and justified sample.
LO11: Interview, corroborate evidence, calculate measures and write supported findings.
LO12: Report conclusions, evaluate corrective action and verify effectiveness.

Course Content

Welcome and food safety foundations
Audit the processes covered by welcome and food safety foundations.

Internal auditor role and course route
Food safety, the food chain and HACCP
Edition basis and the two PDCA cycles

Context, leadership and planning
Audit the processes covered by context, leadership and planning.

People, communication and information
Audit the processes covered by people, communication and information.

Prerequisite programmes in practice
Audit the processes covered by prerequisite programmes in practice.

Traceability and emergency readiness
Audit the processes covered by traceability and emergency readiness.

Prepare and conduct hazard analysis
Audit the processes covered by prepare and conduct hazard analysis.

Select and validate hazard controls
Audit the processes covered by select and validate hazard controls.

Monitor controls and respond to failures
Audit the processes covered by monitor controls and respond to failures.

Verification, updating and recall
Audit the processes covered by verification, updating and recall.

Plan the internal audit
Prepare a risk-based programme, audit plan and justified sample.

Conduct the audit and evaluate evidence
Interview, corroborate evidence, calculate measures and write supported findings.

Report findings and verify action
Report conclusions, evaluate corrective action and verify effectiveness.

Assessment

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About Course

What Will You Learn?

Course Content

Welcome and food safety foundations Audit the processes covered by welcome and food safety foundations.

Internal auditor role and course route

Food safety, the food chain and HACCP

Edition basis and the two PDCA cycles

Context, leadership and planning Audit the processes covered by context, leadership and planning.

Context, interested parties and FSMS scope

Leadership, policy and the food safety team

System risks, objectives and planned changes

People, communication and information Audit the processes covered by people, communication and information.

Resources, competence and external support

Communication along the food chain

Controlled documents and truthful records

Prerequisite programmes in practice Audit the processes covered by prerequisite programmes in practice.

PRPs: the foundation for hygienic operations

Hygiene, cleaning and contamination prevention

Allergens, labels and material integrity

Traceability and emergency readiness Audit the processes covered by traceability and emergency readiness.

Traceability from receipt to distribution

Test traceability and reconcile quantities

Food safety emergency preparedness

Prepare and conduct hazard analysis Audit the processes covered by prepare and conduct hazard analysis.

Know the materials, products and consumers

Flow diagrams and on-site confirmation

Identify and assess food safety hazards

Select and validate hazard controls Audit the processes covered by select and validate hazard controls.

Select controls: PRPs, OPRPs and CCPs

Critical limits and OPRP action criteria

Validate before relying on a control

Monitor controls and respond to failures Audit the processes covered by monitor controls and respond to failures.

Implement the hazard-control plan and monitor

Correct failures and control potentially unsafe product

Corrective action: establish and address causes

Verification, updating and recall Audit the processes covered by verification, updating and recall.

Update plans and maintain reliable measurement

Verification and the limits of testing

Withdrawal and recall: act on affected product

Plan the internal audit Prepare a risk-based programme, audit plan and justified sample.

Risk based audit programmes

Objectives scope criteria and planning

Sampling and audit working papers

Conduct the audit and evaluate evidence Interview, corroborate evidence, calculate measures and write supported findings.

Opening interviews and observation

Corroboration and performance measures

Supported findings and audit conclusions

Report findings and verify action Report conclusions, evaluate corrective action and verify effectiveness.

Closing meetings and management review

Correction cause analysis and action plans

Effectiveness follow up and assessment