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Training content
Overview
The ISO 22000:2018 Food Safety Management Systems Lead Auditor Training course aims to train lead auditors who can assess the food safety management systems of organisations operating within the food chain against international standard requirements, plan and conduct audits, and manage audit teams.
The training covers the requirements of the ISO 22000:2018 standard, HACCP principles, food safety hazard analysis, prerequisite programmes (PRPs), critical control points (CCPs), operational prerequisite programmes (OPRPs), audit principles, audit planning, conduct, reporting and follow-up activities.
The programme is supported by case study analyses and practical audit exercises, alongside theoretical instruction.
Objectives and Outcomes
Purpose of the Training
The purpose of the training is to equip participants with the knowledge and skills required to interpret the requirements of ISO 22000:2018, evaluate food safety management systems, examine food safety hazards and control mechanisms, 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 requirements of ISO 22000:2018
- Evaluate food safety management system processes
- Audit HACCP principles and hazard analysis processes
- Evaluate PRP, OPRP and CCP control mechanisms
- Examine food safety risks and control measures
- Audit traceability, withdrawal and recall processes
- Apply auditing principles within the scope of ISO 19011
- Prepare an audit programme and audit plan
- Manage the audit team
- Evaluate objective audit evidence
- Identify and report nonconformities
- Evaluate the effectiveness of corrective actions
- Prepare audit reports
Programme and Method
Day 1 – ISO 22000 Requirements and Food Safety Management
- Purpose, scope and structure of the ISO 22000:2018 standard
- Fundamental principles of the food safety management system
- Requirements of ISO 22000 Clauses 4–10
- Context of the organisation, leadership and food safety policy
- Assessment of risks and opportunities
- HACCP principles and hazard analysis
- PRP, OPRP and CCP requirements
- Traceability and recall processes
- Performance evaluation and continual improvement
Day 2 – Audit Principles and Conducting the Audit
- Audit principles within the scope of ISO 19011
- Duties and responsibilities of the lead auditor
- Preparation of the audit programme and audit plan
- Stage 1 and Stage 2 audits
- Audit techniques and evaluation of objective evidence
- Auditing food safety management system processes
- Evaluation of HACCP and operational controls
- Formulation of audit findings and practical audit exercises
Day 3 – Audit Reporting and Lead Auditor Practices
- Identification and classification of nonconformities
- Preparation of the audit report
- Closing meeting and evaluation of audit results
- Corrective actions and follow-up audits
- Management of the audit team
- Case studies and final examination
Attendance and Certificate
Certification Rule
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 ISO 22000 Lead Auditor Training suitable for?
It is suitable for management system auditors, food engineers, food safety specialists, HACCP team leaders, internal auditors and professionals who wish to become lead auditors.
2. What is the purpose of the ISO 22000 standard?
Its purpose is to support organisations in the food chain in controlling food safety hazards, ensuring the production and provision of safe food, and continually improving their food safety management systems.
3. What is the difference between ISO 22000 and HACCP?
HACCP is a systematic approach to analysing and controlling food safety hazards. ISO 22000 is an international standard that brings together HACCP principles, prerequisite programmes and management system requirements.
4. 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 certification scheme that includes sector-specific prerequisite programmes and additional scheme requirements alongside the ISO 22000 requirements.
5. What is the difference between the 5-day and 3-day training courses?
The 5-day training course covers the standard requirements and audit processes comprehensively, while the 3-day training course is an intensive programme for participants who already have food safety and auditing knowledge.
6. Does the training include practical exercises?
Yes. Exercises include HACCP assessment, audit planning, case study analysis, writing non-conformities and reporting.
7. Can the training be delivered online or face-to-face?
Yes. The training can be arranged online or face-to-face according to the requirements of organisations and participants.
8. Is there an examination and certificate at the end of the training?
Yes. A final examination or assessment may be conducted at the end of the training. A certificate is issued based on attendance and successful completion.
Resources
- ISO 22000:2018 – Food Safety Management Systems – Requirements for Any Organization in the Food Chain
- ISO 22000:2018/Amd 1:2024 – Climate Action Changes
- ISO 19011:2026 – Guidelines for Auditing Management Systems
- ISO 22003-1:2022 – Requirements for Bodies Providing Audit and Certification of Food Safety Management Systems
- ISO/IEC 17021-1:2015 – Requirements for Bodies Providing Audit and Certification of Management Systems
- Codex Alimentarius – General Principles of Food Hygiene (CXC 1-1969)
- Relevant national and international food safety legislation