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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, the evaluation of nonconformities and reporting processes.
In addition to the requirements of FSSC 22000 Version 6, the programme also addresses the updates introduced under Version 7 and changes relating to the transition process.
The programme aims to enhance participants’ theoretical knowledge through case studies, practical auditing exercises and sample food safety audit scenarios.
Objectives and Outcomes
Aim of the Training
The aim 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 carry out 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 ISO 22000:2018
- Audit sector-specific prerequisite programmes (PRP)
- Examine HACCP principles, hazard analyses and risk assessment processes
- Assess Critical Control Points (CCP) and Operational Prerequisite Programmes (OPRP)
- Interpret the FSSC 22000 additional requirements from an audit perspective
- Assess food defence, food fraud, allergen management and environmental monitoring programmes
- Examine the effectiveness of the 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 – Introduction to the FSSC 22000 System and ISO 22000 Requirements
- Purpose, scope and structure of the FSSC 22000 certification scheme
- Relationship between GFSI (Global Food Safety Initiative) and FSSC 22000
- Differences between ISO 22000 and FSSC 22000
- FSSC 22000 scheme components and certification structure
- Food chain categories and certification scopes
- Fundamental principles of the ISO 22000:2018 standard
- Process approach, risk-based thinking and the PDCA cycle
- Clause 4: Context of the organisation
- Clause 5: Leadership
- Clause 6: Planning
- Clause 7: Support
- Clause 8: Introduction to operational requirements
- Food safety policy, objectives and responsibilities
- Management of documented information
Day 2 – HACCP, Prerequisite Programmes and Operational Controls
- Detailed examination of ISO 22000 Clause 8: Operational requirements
- Identification and assessment of food safety hazards
- Biological, chemical, physical and allergen hazards
- Codex Alimentarius HACCP principles
- Hazard analysis and selection of control measures
- Methods for determining CCPs and OPRPs
- Development and assessment of HACCP and OPRP plans
- Critical limits and action criteria
- Monitoring, verification and validation activities
- Traceability, withdrawal and recall systems
- Emergency preparedness and response
- Assessment of prerequisite programmes (PRPs)
- Examination of the ISO/TS 22002 series and ISO 22002-x:2025 series
- ISO 22002-100:2025 common PRP requirements and sector-specific standards
- Practical exercise: Auditing the HACCP plan and control measures
Day 3 – FSSC 22000 Additional Requirements and Scheme Updates
- Scope and applicability of the FSSC 22000 additional requirements
- Management of purchased services and materials
- Control of product labelling and printed packaging materials
- Food defence (Food Defense)
- Prevention of food fraud (Food Fraud Mitigation)
- Allergen management and prevention of cross-contamination
- Assessment of environmental monitoring programmes
- Food safety and quality culture
- Quality control requirements
- Equipment management, maintenance and hygienic design
- Control of storage, transport and distribution processes
- Product design and development processes
- Food loss and waste management
- FSSC 22000 logo use and communication requirements
- Key changes between FSSC 22000 V6 and V7
- Assessment of the PRPs and additional requirements updated under V7
- Practical exercise: FSSC 22000 additional requirements audit scenario
Day 4 – Audit Principles, Planning and Conducting the Audit
- Audit principles under ISO 19011:2026
- Audit requirements relating to ISO/IEC 17021-1 and ISO 22003-1
- First-, second- and third-party audits
- Duties, authority and responsibilities of the lead auditor
- Preparation and management of the audit programme
- Risk-based audit approach
- Determining the audit scope, criteria and objectives
- Audit duration and resource planning
- Formation of the audit team and allocation of duties
- Stage 1 and Stage 2 certification audits
- Unannounced audit requirements
- Preparation of the audit plan and checklists
- Conducting the opening meeting
- Audit interviews and effective questioning techniques
- Collection and verification of audit evidence
- Sampling methods
- Auditing production, storage and support processes
- Practical exercise: FSSC 22000 audit plan and sample on-site audit
Day 5 – Nonconformity Management, Audit Reporting and Lead Auditor Practices
- Identification and assessment of audit findings
- Classification of minor, major and critical nonconformities
- Writing nonconformities based on objective evidence
- Linking nonconformities to the relevant scheme and standard clauses
- Formulating audit conclusions
- FSSC 22000 audit report requirements
- Preparation of the audit report
- Conducting the closing meeting
- Assessment of corrections and corrective actions
- Root cause analysis and effectiveness checks of corrective actions
- Closure of nonconformities and follow-up audits
- Surveillance and recertification audits
- Overview of the certification decision process
- Lead auditor skills in team management, communication and decision-making
- Case study: Assessment and reporting of audit findings
- General review 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
Frequently Asked Questions
Question: How is the training delivered?
Answer: The training is delivered online.
Question: What does the training cover?
Answer: The training covers the planning, conduct, reporting and follow-up of FSSC 22000 food safety management system audits, as well as lead auditor responsibilities.
Question: What is required to receive a certificate of achievement?
Answer: A passing grade must be achieved in the examination at the end of the training.
Question: What document is issued to participants who do not pass the examination?
Answer: Participants who use all their examination attempts but do not pass are issued a certificate of attendance.
References
- FSSC 22000
- Exemplar Global