Auditing the food safety management system of an organization as a third party, independently and partially, is sometimes becomes very tricky and difficult. Since the performance of a full food safety management system can only be identified by audits. Identification of the system performance and identification of effectiveness requires auditors with special knowledge and skills. This course is mainly for preparing the auditors with such knowledge and skills. The aim of this course is to provide students with the knowledge and skills required to perform first, second and third-party audits of food safety management systems against ISO 22000, in accordance with ISO 19011, ISO 17021 and ISO 22003, as applicable.
Who Should Attend ?
Food Safety management system lead auditor course is designed not only to help people perform capable and value-adding food safety system audits, but also to develop attendees wider understanding of food safety management systems design and implementation. Particularly helps to the attendees on main subjects such as planning a safe food, managing and ensuring the effective implementation of HACCP and OPRP Plans, objectives & targets, operational controls and compliance to the legislations.
* Terms and Terminology Used in Food Safety and Auditing * Purpose & Benefits of Food Safety Management * PDCA * FSMS - Management and Planning Processes for safe food * Emergency Preparedness * Auditing FSMS * Audit Types * Regulations & Other Requirements * Accreditation, & Certification * Benefits of Accreditation * People In The Audits And Responsibilities * Auditor Characteristics * Audit Process Exercise * Audit Objectives and Audit Scopes * Audit Duration * Auditor Selection and Audit Team Formation * Stage 1 Audit * Audit Planing * Check List Preparation * Opening Meeting * Interviewing * Stage 2 Audit * Nonconformity Identification * Audit Review * Closing Meeting * Nonconformity Recording and Reporting * Audit Reporting * Follow Up Audit & Corrective Actions