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Training content
Overview
FSSC 22000 Food Safety System Lead Auditor Training is a comprehensive training programme designed to develop lead auditors who can assess the food safety management systems of organisations operating within the food chain against the requirements of international standards and certification schemes, plan and conduct audits, and manage audit teams.
The training covers the ISO 22000:2018 standard, HACCP principles, sector-specific prerequisite programmes (PRPs), FSSC 22000 scheme requirements, food safety risk management, auditing principles, audit planning, evaluation of nonconformities and reporting processes.
In addition to the FSSC 22000 Version 6 requirements, the programme also examines the updates introduced under Version 7 and changes relating to the transition process.
The programme aims to develop participants’ theoretical knowledge through case studies, practical audit exercises and sample food safety audit scenarios.
Objectives and Outcomes
Training Objective
The objective of this training is to equip participants with the knowledge and skills required to interpret the requirements of the FSSC 22000 Food Safety System, assess food safety hazards and control measures, conduct risk-based audits and perform lead auditor activities.
Learning Outcomes
Participants who complete the training are expected to acquire the following knowledge and skills:
- Interpret the structure, scope and certification requirements of the FSSC 22000 scheme
- Assess the clause-by-clause requirements of the ISO 22000:2018 standard
- Audit sector-specific prerequisite programmes (PRPs)
- Examine HACCP principles, hazard analyses and risk assessment processes
- Assess Critical Control Points (CCPs) and Operational Prerequisite Programmes (OPRPs)
- Interpret the FSSC 22000 additional requirements from an auditing perspective
- Assess food defence, food fraud, allergen management and environmental monitoring programmes
- Examine the effectiveness of food safety and quality culture
- Assess the key changes between FSSC 22000 V6 and V7
- Apply audit planning and conduct techniques in accordance with ISO 19011
- Assess audit evidence and classify nonconformities
- Prepare audit reports and assess the effectiveness of corrective actions
- Manage the audit team as a lead auditor
Programme and Method
Day 1 – FSSC 22000 Requirements, ISO 22000 and HACCP
- Purpose, scope and structure of the FSSC 22000 scheme
- Relationship between GFSI and FSSC 22000
- Differences between ISO 22000 and FSSC 22000
- Requirements of ISO 22000:2018 Clauses 4–10
- Food safety management system principles
- Risk-based approach and the PDCA cycle
- HACCP principles and hazard analysis
- Identification and assessment of CCPs and OPRPs
- Prerequisite programmes (PRP)
- ISO/TS 22002 and ISO 22002-x:2025 series
- FSSC 22000 additional requirements
- Food defence and food fraud
- Allergen management and environmental monitoring
- Food safety and quality culture
- Key changes between FSSC 22000 V6 and V7
- Practical exercise: Assessment of HACCP and FSSC 22000 requirements
Day 2 – Audit Principles and Conducting the Audit
- Audit principles within the scope of ISO 19011:2026
- Overview of ISO/IEC 17021-1 and ISO 22003-1 audit requirements
- Duties and responsibilities of the lead auditor
- Preparation of the audit programme and audit plan
- Determining the audit scope, criteria and objectives
- Stage 1 and Stage 2 audit approach
- Unannounced audit requirements
- Document review and checklist preparation
- Opening meeting and audit interviews
- Collection and evaluation of audit evidence
- Risk-based auditing and sampling techniques
- Auditing food safety processes and control measures
- Auditing PRP, HACCP and FSSC 22000 additional requirements
- Practical exercise: Audit planning and sample audit scenario
Day 3 – Audit Findings, Reporting and Lead Auditor Practices
- Formulating audit findings
- Identification and classification of nonconformities
- Assessment of minor, major and critical nonconformities
- Writing nonconformities based on objective evidence
- Evaluation of audit results
- FSSC 22000 audit report requirements
- Preparation of the audit report
- Conducting the closing meeting
- Evaluation of corrective actions and root cause analyses
- Closure of nonconformities and follow-up audits
- Surveillance and recertification audits
- Managing the audit team and lead auditor responsibilities
- Practical exercise: Writing nonconformities and audit reporting
- Overall assessment and final examination
Training Method
The training programme is delivered using an interactive learning approach in which theoretical knowledge is supported by practical exercises.
Methods used in the training:
- Theoretical instruction and presentations
- Clause-by-clause review of standard and scheme requirements
- HACCP and risk assessment exercises
- Case studies
- Group work and discussions
- Preparation of an audit plan and checklist
- Sample on-site audit scenarios
- Nonconformity writing and assessment exercises
- Audit reporting exercises
- Knowledge assessment and final examination
Attendance and Certificate
Certificate Rules
A certificate of attendance is issued to all participants whose attendance has been confirmed. To receive a certificate of achievement, participants must obtain a passing grade in the examination at the end of the training; participants who use all their examination attempts but do not pass will be issued a certificate of attendance.
FAQ and Resources
1. Who is FSSC 22000 Lead Auditor Training suitable for?
It is suitable for food safety specialists, food engineers, quality assurance managers, HACCP team leaders, management system auditors and professionals wishing to audit food safety systems.
2. What is the difference between ISO 22000 and FSSC 22000?
ISO 22000 is an international standard that defines food safety management system requirements. FSSC 22000 is a GFSI-recognised certification scheme that includes sector-specific prerequisite programmes and additional FSSC scheme requirements in addition to ISO 22000 requirements.
3. What is the difference between the 5-day and 3-day training courses?
The 5-day programme comprehensively covers ISO 22000, HACCP, PRP, FSSC 22000 additional requirements and audit processes. The 3-day programme offers intensive content for participants who already have food safety and auditing knowledge.
4. Does the training cover the changes introduced in FSSC 22000 Version 7?
Yes. The training programme covers the prerequisite programmes and additional requirements updated under Version 7, as well as the transition process.
5. Does the training include practical exercises?
Yes. The training includes practical exercises in HACCP assessment, audit planning, case study analysis, evaluation of audit findings, writing nonconformities and audit reporting.
6. Can the training be delivered online or face-to-face?
Yes. The training can be scheduled online or face-to-face according to the requirements of participants and organisations.
7. Is there an examination at the end of the training?
A final examination is planned as part of the programme to assess participants’ knowledge and skills.
8. Is a certificate issued upon completion of the training?
Yes. The relevant training certificate is issued based on the attendance requirements and assessment results.
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