ISO 22000:2005 Lead Auditor Training Course

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ISO 22000:2005 Lead Auditor Training Course (17358)

The aim of this course is to help students with a food industry background to assess the adequacy of the design, implementation and improvement of a food industry organization’s food safety management system against ISO 22000 in accordance with ISO 19011 and ISO/IEC 17021.

In detail, the training course will provide technical knowledge and practical skills to become a competent Lead Auditor, including via the following:

  • purpose of a food safety management system
  • explain the role of an auditor in the planning, conducting, reporting and follow-up of audits as per ISO 22000, ISO 19011 and ISO/IEC 17021
  • 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 ISO 22000, ISO 9000 series, guidance documents (ISO 15161) industry practice, standard operating procedures and the legislative framework relevant to a FSMS
  • interpret the requirements of ISO 22000
  • describe background and general food safety issues, including e.g. concept of food safety risk management as a strategic business driver, international frameworks and protocols
  • purpose of and differences between 1st, 2nd and 3rd party audits

Successful completion of the course (including examination) will result in the issue of a certificate which may be used to support an application to become registered as an IRCA auditor. Being certified as an IRCA auditor is a clear statement that you are a recognized, qualified and capable auditing professional.

Recommended prior knowledge:

This course is designed for experienced food safety professionals seeking an understanding of the management systems approach to food safety and the skills required to audit effectively against food safety management systems standards.

It is expected that the delegates have prior knowledge about implementation or operation of a management system within a food sector (i.a. BRC, GLOBALGAP, FSSC), relevant food safety legislation, ISO/TS 22002-1, Good Practice Guides for Agriculture, Veterinary, Manufacturing, Hygiene, Production, Distribution or Trading; Principles of HACCP (as per Codex Alimentarius) and the requirements of ISO22000 (or acceptable equivalent).

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