ISO 22000:2018 Food Safety Management Lead Auditor Training

About Course

40 hours: 36 standard and audit foundation lessons, 16 advanced lead-audit lessons, four practical assignments including observed individual audit leadership, and a 40-question final exam. AED 999. W3 completion only. This training does not itself grant professional registration, accreditation or authority to certify organizations.

LO01: Interpret the subject standard and applicable audit criteria
LO02: Evaluate domain-specific evidence and performance
LO03: Manage a risk-based programme and feasible plan
LO04: Lead an independent competent audit team
LO05: Interview sample and corroborate evidence
LO06: Write and classify defensible findings
LO07: Report bounded conclusions and evaluate corrective action
LO08: Demonstrate observed leadership and verify effectiveness

Course Content

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

Course route and lead auditor responsibilities
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.

Lead audit preparation and programme
Advanced leadership and practical application to hazard controls, ingredient changes, monitoring and traceability.

Audit execution and team leadership
Advanced leadership and practical application to hazard controls, ingredient changes, monitoring and traceability.

Findings communication and reporting
Advanced leadership and practical application to hazard controls, ingredient changes, monitoring and traceability.

Corrective action follow up and assessment
Advanced leadership and practical application to hazard controls, ingredient changes, monitoring and traceability.

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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.

Course route and lead auditor responsibilities

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

Lead audit preparation and programme Advanced leadership and practical application to hazard controls, ingredient changes, monitoring and traceability.

Commission and audit agreement

Programme priorities and resources

Team competence and impartiality

Readiness review and audit stages

ISO 22000:2018 Audit programme and engagement plan

Audit execution and team leadership Advanced leadership and practical application to hazard controls, ingredient changes, monitoring and traceability.

Two day audit planning

Evidence strategy and sampling

Opening meeting and communication

Neutral interviewing and challenge

ISO 22000:2018 Evidence evaluation and defensible findings

Findings communication and reporting Advanced leadership and practical application to hazard controls, ingredient changes, monitoring and traceability.

Remote evidence and information protection

Team reviews and changing priorities

Findings and classification

Closing meeting and difficult conversations

ISO 22000:2018 Observed audit leadership simulation

Corrective action follow up and assessment Advanced leadership and practical application to hazard controls, ingredient changes, monitoring and traceability.

Reports and supported conclusions

Corrective action review

Follow up and continuing competence

Integrated lead audit rehearsal

ISO 22000:2018 Final report corrective action and follow up

ISO 22000:2018 Lead Auditor final knowledge examination

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