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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), auditing principles, audit planning, implementation, reporting and follow-up activities.
In addition to theoretical instruction, the programme is supported by case study analyses and practical auditing exercises.
Objectives and Outcomes
Purpose of the Training
To equip participants with the knowledge and skills required to interpret the requirements of ISO 22000:2018, assess 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
- Assess food safety management system processes
- Audit HACCP principles and hazard analysis processes
- Assess 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 – Introduction to the Food Safety Management System and Basic Requirements
- Purpose, scope and structure of the ISO 22000:2018 standard
- Fundamental principles of the food safety management system
- The food chain, HACCP and the risk-based thinking approach
- The process approach and the PDCA cycle
- Context of the organisation and expectations of interested parties
- Leadership, food safety policy and organisational responsibilities
- Assessment of risks and opportunities
- Resource management, competence and communication
Day 2 – ISO 22000 Requirements and Food Safety Controls
- Review of ISO 22000:2018 Clauses 4–10 requirements
- HACCP principles and food safety hazard analysis
- Biological, chemical, physical and allergen hazards
- Prerequisite programmes (PRP)
- Operational prerequisite programmes (OPRP)
- Critical control points (CCP) and the HACCP plan
- Validation and verification of control measures
- Traceability, withdrawal and recall processes
- Performance evaluation and continual improvement
Day 3 – Audit Principles and Audit Planning
- Audit principles within the scope of ISO 19011
- Relevant audit and certification requirements within the scope of ISO 22003-1
- First-, second- and third-party audits
- Establishment and management of the audit programme
- Duties and responsibilities of the lead auditor
- Determining the audit scope, criteria and objectives
- Stage 1 and Stage 2 certification audits
- Preparation of the audit plan and checklists
- Risk-based approach to food safety audits
Day 4 – Conducting the Audit
- Opening meeting and audit interviews
- Audit techniques and sampling methods
- Collection and evaluation of objective audit evidence
- Auditing the implementation of the HACCP plan, PRP, OPRP and CCP
- Evaluation of food production, storage and operational processes
- Review of food safety management system records
- Identification and evaluation of audit findings
- Practical audit exercises
Day 5 – Audit Reporting and Lead Auditor Practices
- Identification and classification of nonconformities
- Preparation of the audit report
- Conducting the closing meeting
- Evaluation of corrective actions and root cause analyses
- Closure of nonconformities and follow-up audits
- Management of the audit team and lead auditor practices
- 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 course; 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 seeking to become lead auditors.
2. What is the purpose of the ISO 22000 standard?
Its purpose is to help organisations in the food chain control food safety hazards, ensure the production and provision of safe food, and continually improve 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 combines 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 system 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 knowledge of food safety and auditing.
6. Does the training include practical exercises?
Yes. Exercises are carried out on HACCP assessment, audit planning, case study analysis, writing nonconformities and reporting.
7. Can the training be delivered online or face-to-face?
Yes. The training can be planned online or face-to-face according to the requirements of the organisation and participants.
8. Is there an examination and certificate at the end of the training?
Yes. A final examination or assessment may be administered 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