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Training content
Overview
ISO 22000 Food Safety Management System Internal Auditor Training has been designed to provide the knowledge and auditing skills required to assess the conformity, implementation and effectiveness of an organisation’s Food Safety Management System, systematically examine processes for controlling food safety hazards, and conduct internal audits based on objective evidence.
The training is based on the requirements of ISO 22000:2018 and ISO 22000:2018/Amd 1:2024, together with the guidance provided in ISO 19011:2026 for management system audits. HACCP principles, Prerequisite Programmes (PRPs), Operational Prerequisite Programmes (OPRPs) and Critical Control Points (CCPs) are considered together when assessing the food safety hazard control system.
The language of the training is Turkish. The training is delivered online.
About the Training
The training covers the structure of the ISO 22000 standard, the context of the organisation, leadership, food safety policy, risks and opportunities, the food safety team, communication, documented information, Prerequisite Programmes (PRPs), traceability, emergency preparedness, hazard analysis, the selection and categorisation of control measures, OPRP and CCP management, critical limits and action criteria, monitoring systems, validation and verification, control of nonconforming products and processes, withdrawal/recall, performance evaluation and continual improvement, as well as the ISO 19011:2026 auditing principles, internal audit planning, collection of objective evidence, interview and sampling techniques, reporting of nonconformities, and follow-up of corrective actions.
Who Should Attend?
- ISO 22000 internal auditors and auditor candidates
- Those responsible for food safety management systems
- Food safety team leaders and team members
- Food engineers and technical personnel
- Quality assurance and quality control teams
- HACCP teams
- Those responsible for production and operations
- Purchasing and supply chain personnel
- Management system specialists
- Personnel involved in the implementation and development of the ISO 22000 system
Objectives and Outcomes
The aim is to enable participants to interpret the ISO 22000 requirements correctly, evaluate the Food Safety Management System based on objective evidence using process-based and risk-based approaches, examine the effectiveness of the food safety hazard control system, and conduct effective internal audits in accordance with the principles of ISO 19011:2026.
By the End of the Training
Participants will be able to:
- Explain the purpose, scope and structure of the ISO 22000 standard.
- Evaluate the Food Safety Management System requirements from an internal auditor's perspective.
- Audit the requirements relating to the context of the organisation and interested parties.
- Evaluate leadership, the food safety policy, roles and responsibilities.
- Examine the competence and responsibilities of the food safety team.
- Evaluate the adequacy of Prerequisite Programmes (PRPs).
- Examine the suitability of the hazard analysis.
- Evaluate the selection and categorisation of control measures.
- Audit the identification and management of OPRPs and CCPs.
- Evaluate the suitability of critical limits and action criteria.
- Examine monitoring, correction and corrective action processes.
- Evaluate validation and verification activities.
- Audit the traceability system and withdrawal/recall processes.
- Evaluate emergency preparedness and response processes.
- Establish the scope, criteria and plan for an internal audit.
- Collect and evaluate objective audit evidence.
- Apply interview, observation, document review and sampling techniques.
- Report nonconformities objectively.
- Monitor the adequacy and effectiveness of corrective actions.
Programme and Method
Training Topics
- Introduction to the ISO 22000 Standard and the Food Safety Management System
- Context of the Organisation and Interested Parties
- Leadership, Food Safety Policy, Roles and Responsibilities
- Risks, Opportunities and Food Safety Objectives
- Food Safety Team, Competence, Awareness and Communication
- Management of Documented Information
- Evaluation of Prerequisite Programmes (PRPs)
- Auditing the Traceability System
- Emergency Preparedness and Response
- Preliminary Information for Hazard Analysis
- Identification of Food Safety Hazards and Acceptable Levels
- Hazard Assessment
- Selection and Categorisation of Control Measures
- Determination of OPRPs and CCPs
- Hazard Control Plan
- Critical Limits and Action Criteria
- OPRP and CCP Monitoring Systems
- Validation of Control Measures and Combinations of Control Measures
- Planning and Evaluation of Verification Activities
- Control of Monitoring and Measuring Resources
- Management of Nonconformities, Corrections and Corrective Actions
- Control of Potentially Unsafe Products
- Evaluation of Withdrawal and Recall Processes
- Performance Monitoring, Management Review and Continual Improvement
- Assessment of the Impact of Climate Change on the Food Safety Management System
- ISO 19011:2026 Auditing Principles and Internal Auditor Competence
- Planning the Internal Audit and Determining the Scope and Audit Criteria
- Preparation of the Audit Plan and Checklists
- Conducting the Audit, Interviewing, Observation and Sampling
- Evaluation of Food Safety Records and Objective Evidence
- Documenting Audit Findings and Nonconformities
- Audit Reporting and Closing Meeting
- Follow-up of Corrective Actions and Evaluation of Audit Effectiveness
Training Method
The training is delivered through presentations, evaluation of ISO 22000 requirements, process flow diagrams and hazard analysis examples, review of PRP, OPRP and CCP practices, examples of critical limits and action criteria, traceability and recall scenarios, process-based internal audit exercises, exercises in preparing audit plans and checklists, interviewing, observation and sampling exercises, objective evidence assessments, case studies and nonconformity writing exercises.
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 achieve 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
Who is the ISO 22000 Food Safety Management System Internal Auditor Training suitable for?
It is intended for professionals working in food safety, quality, production, HACCP, supply chain, management systems and internal auditing, or those who will serve as ISO 22000 internal auditors.
What is the main purpose of the training?
To enable participants to evaluate the ISO 22000 Food Safety Management System systematically and objectively and to conduct effective internal audits in accordance with ISO 19011 principles.
Which areas are evaluated during an internal audit?
The organisation's context, leadership, food safety policy, risks and opportunities, PRPs, hazard analysis, OPRP and CCP management, monitoring systems, traceability, emergencies, verification and validation activities, control of nonconforming products, recalls, performance evaluation and continual improvement processes are evaluated.
What is the difference between PRPs, OPRPs and CCPs?
PRPs are the basic conditions and activities that support a hygienic and safe production environment. OPRPs are control measures necessary to prevent significant food safety hazards or reduce them to an acceptable level and are categorised as such following hazard analysis. CCPs are stages at which control is applied to prevent a significant food safety hazard or reduce it to an acceptable level, and which are managed using critical limits.
How is hazard analysis evaluated during an internal audit?
The internal auditor examines whether raw materials, products, processes, process flows, intended use and relevant hazards have been correctly identified; whether the significance of the hazards has been evaluated using an appropriate method; and whether the necessary control measures have been determined on the basis of scientific and technical justification.
Are OPRPs and CCPs evaluated during an internal audit?
Yes. The alignment of OPRPs and CCPs with the hazard analysis results, defined action criteria or critical limits, monitoring methods, responsibilities, records and activities to be carried out in the event of deviations are evaluated within the scope of the audit.
What is the difference between validation and verification?
Validation is the demonstration, before implementation or following a change, that control measures are capable of controlling significant food safety hazards to the intended level. Verification refers to activities carried out to confirm whether the system and control measures have been implemented as planned and whether they are effective.
Should the traceability and recall system be tested during an internal audit?
During an internal audit, objective evidence is used to evaluate whether the system has been implemented in accordance with the requirements established by the organisation and ISO 22000. The performance of traceability and withdrawal/recall tests, the results recorded and the activities undertaken to address identified deficiencies are examined.
Can ISO 22002-100:2025 be used during an internal audit?
Yes. ISO 22002-100:2025 defines common Prerequisite Programme requirements for the food, feed and packaging supply chain and may be used as a reference to support the establishment and evaluation of PRPs within the scope of ISO 22000:2018 Clause 8.2. It may be applied together with sector-specific parts of ISO 22002.
Should ISO 22000:2018/Amd 1:2024 be taken into account during an internal audit?
Yes. The amendment requires the organisation to determine whether climate change is a relevant issue within its context and to consider that interested parties may have requirements related to climate change.
Is the training practical?
Yes. The training includes practical exercises in hazard analysis; PRP, OPRP and CCP evaluations; traceability and recall scenarios; internal audit planning; checklist preparation; interviewing; observation; sampling; objective evidence evaluation; and writing nonconformities.
Is there an examination at the end of the training?
Yes. An assessment examination is administered at the end of the training.
References
- ISO 22000:2018 Food Safety Management Systems — Requirements for Any Organization in the Food Chain
- ISO 22000:2018/Amd 1:2024 Food Safety Management Systems — Amendment 1: Climate Action Changes
- ISO 19011:2026 Guidelines for Auditing Management Systems
- ISO 22002-100:2025 Prerequisite Programmes on Food Safety — Part 100: Requirements for the Food, Feed and Packaging Supply Chain
- ISO 22002 Series — Prerequisite Programmes on Food Safety
- Codex Alimentarius General Principles of Food Hygiene (CXC 1-1969)