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ISO 22000:2005. Become an IRCA Third Party Food Safety Auditor/Lead Auditor.

The aim of this course is to provide participants with the knowledge and skills required to perform first, second and third-party audits of Food Safety Management Systems against FSSC / ISO 22000:2005, in accordance with ISO 19011, ISO 22003 and ISO 17021, as applicable.

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Food and beverage

Training Information

  • Duration:

    5 Days

  • Prerequisite:

    See the main page

Dates and locations

Find session of our trainings
Dates
Places
Dates
15 - 19 May
Places
Accra, Ghana
Dates
19 - 23 June
Places
Kenya, Nairobi
Dates
24 - 28 July
Places
Accra, Ghana
Dates
24 - 28 July
Places
Lagos, Nigeria
Dates
07 - 11 August
Places
Johannesburg, South Africa
Dates
20 - 24 November
Places
Nairobi, Kenya
Dates
24 - 28 November
Places
Lagos, South Africa
Dates
24 - 28 November
Places
Accra, Ghana

Who should attend

Participants who possess understanding of the content, application and implementation of food safety management system in their organization.

Learning objectives

  • Describe the fundamental purpose of a food safety management system as well as the principles, processes and techniques used for the assessment and management of food safety hazards, 
  • Explain the purpose, content and interrelationship of the management system standards; ISO 22000:2005, FSSC 22000, ISO 9000:2015 series; guidance documents (ISO 15161:2002); industry practice; standard operating procedures; and the legislative framework relevant to a FSMS.
  • Explain the role of an auditor to plan, conduct, report and follow up a food safety management systems audit in accordance with 19011.& 17021.
  • Interpret the requirements of ISO 22000:2005 & FSSC 22000 in the context of an audit with particular reference to:
    • The effectiveness of the organization’s management of risk through its food safety risk assessment and control planning.
    • The capability of an organization to maintain and exceed compliance with legislative requirements.
    • The adequacy of the organization’s emergency preparedness and response.
    • The implementation of operational risk control, monitoring and measurement.
    • The continuous improvement of food safety management system performance.
  • Plan, conduct, report and follow up a food safety management system audit in accordance with ISO 19011 & ISO 17021.
Course highlights

The course will cover the topics such as:
  • Purpose and business benefits of a food safety management system and the process based approach to the FSMS that involves establishing, implementing and operating, monitoring and reviewing and improving FSMS. including the significance of this for FSMS auditor’s management responsibility towards the FSMS, internal FSMS audits, management review of FSMS and FSSC improvement and the understanding of control objectives and controls.
  • FSMS Scope identification and food safety policy formulation, Hazard Identification and Risk Management by adopting the appropriate food safety policy and procedural controls will also be covered.
  • The FSMS & FSSC audit process, principles, and methodology and best practices in planning, conducting, reporting and following up audit.
  • Local requirements, culture, practices or approaches to auditing and the application of ISO 22000:2005, FSSC 22000 and food safety requirements /legislation appropriate for each country in which the course is presented.
Learning methodology

Participants will be evaluated through a series of continuous assessments during the course, followed by a written exam to test their achievement of the learning objectives.

Pre-requisites
  • Knowledge of the auditing requirements of ISO 22000, ISO / TS 22002-1 & FSSC Part I requirements;
  • Knowledge of the following food safety management principles and concepts and applying it for continual improvement;
  • Understand the requirements & benefits of FSSC 22000 scheme.