ProQual Accredited ISO 22000 FSM (Food Safety Management System) Lead Auditor

Accredited by ProQual AC

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Course Overview

What is this course

In today’s global food industry, ensuring the safety and quality of food products is critical. With rising consumer awareness and stricter regulations, organizations across the food supply chain rely on internationally recognized standards to demonstrate their commitment to food safety. ISO 22000 is a globally recognized standard for Food Safety Management Systems (FSMS), providing a systematic framework for identifying, preventing, and managing food safety hazards.

Developed by the International Organization for Standardization (ISO), ISO 22000 integrates the principles of Hazard Analysis and Critical Control Points (HACCP) with good manufacturing practices (GMP) and prerequisite programs. It sets out requirements for organizations to control food safety hazards effectively, ensuring that food is safe for consumption. The standard covers all aspects of food safety management, including interactive communication, system management, prerequisite programs, and HACCP implementation.

ISO 22000 is applicable to all organizations in the food chain, from producers and manufacturers to distributors, retailers, and service providers. Implementing ISO 22000 helps organizations establish a robust food safety management system, mitigate risks, enhance consumer confidence, and comply with regulatory requirements. As the global food industry evolves, ISO 22000 continues to serve as a cornerstone for food safety excellence and trust across the entire supply chain.

Prerequisites

Course Entry Requirements

Typical entry requirements for the ISO 22000 FSMS (Food Safety Management System) Lead Auditor course include:

  • Candidates are usually required to hold a minimum educational qualification, such as a diploma or equivalent.
  • Learners should have relevant professional experience in the food industry or related sectors, including roles in food production, processing, manufacturing, quality assurance, or food safety. The required experience may range from one to several years, depending on the course.
  • A basic understanding of food safety principles and practices is recommended. Familiarity with concepts such as Hazard Analysis and Critical Control Points (HACCP), Good Manufacturing Practices (GMP), and food safety regulations is advantageous.
  • Proficiency in the English language is essential, as the course is delivered and assessed in English. This ensures participants can fully understand course materials, engage in discussions, and complete assessments effectively.
  • Basic technical skills, including computer literacy, data analysis, and a general understanding of mathematical concepts, are beneficial for successfully meeting course requirements.

These entry requirements ensure that participants are well-prepared to gain the knowledge and practical skills needed to effectively audit and implement ISO 22000 Food Safety Management Systems.

Course Content

Detailed Curriculum Structure

The ISO 22000 FSM (Food Safety Management System) Lead Auditor have following 8 modules:

  1. Introduction to Food Safety Management Systems (FSMS)
  2. ISO 22000 Requirements
  3. Hazard Analysis and Critical Control Points (HACCP)
  4. Good Manufacturing Practices (GMP)
  5. Prerequisite Programs
  6. Food Safety Risk Assessment and Management
  7. Documentation and Record Keeping
  8. Internal Auditing and Management Review

1. Introduction to Food Safety Management Systems (FSMS)

  • Understand the core principles of food safety management systems.
  • Explain the importance of an FSMS in ensuring food safety and product quality.
  • Recognize ISO 22000 as a globally recognized standard for food safety management.

2. ISO 22000 Requirements

  • Interpret and apply the requirements of the ISO 22000 standard.
  • Identify clauses and sub-clauses and understand their significance.
  • Assess an organization’s compliance with ISO 22000 requirements.

3. Hazard Analysis and Critical Control Points (HACCP)

  • Understand HACCP principles and their role in food safety management.
  • Conduct hazard analysis to identify potential food safety risks.
  • Establish critical control points (CCPs) and implement measures to prevent or eliminate hazards.

4. Good Manufacturing Practices (GMP)

  • Explain the importance of GMP in maintaining hygiene and preventing contamination.
  • Apply GMP principles to ensure the safety and quality of food products.
  • Assess and enhance compliance with GMP requirements.

5. Prerequisite Programs

  • Understand the role of prerequisite programs in supporting an FSMS.
  • Develop and implement programs such as sanitation, pest control, and personnel hygiene.
  • Monitor and verify the effectiveness of prerequisite programs to maintain food safety standards.

6. Food Safety Risk Assessment and Management

  • Conduct risk assessments to identify and prioritize food safety hazards.
  • Develop strategies to manage and control identified risks.
  • Establish procedures for continuous monitoring, measurement, and review of food safety risks.

7. Documentation and Record Keeping

  • Create documentation systems to maintain accurate FSMS records.
  • Ensure compliance with ISO 22000 and regulatory requirements.
  • Demonstrate effective record keeping for audits, inspections, and regulatory purposes.

8. Internal Auditing and Management Review

  • Plan and conduct internal audits to evaluate FSMS compliance and effectiveness.
  • Report findings, identify nonconformities, and recommend corrective actions.
  • Conduct management reviews to assess FSMS performance and drive continuous improvement.

Benefits for Individuals

The ISO 22000 FSMS Lead Auditor course equips individuals with the skills and knowledge to effectively audit and manage food safety systems. It enhances professional competence, ensures compliance with international standards, and supports career growth in the food industry.

Course Benefits:

  • Gain expertise in implementing and auditing ISO 22000 Food Safety Management Systems
  • Develop a thorough understanding of HACCP principles, GMP, and prerequisite programs
  • Learn to identify, assess, and manage food safety hazards and risks
  • Improve skills in documentation, record keeping, and regulatory compliance
  • Enhance internal auditing capabilities and management review processes
  • Strengthen communication and leadership skills for guiding food safety teams
  • Increase career opportunities in food safety, quality assurance, and regulatory roles
  • Build professional credibility with a globally recognized lead auditor qualification

Course Features

Duration: 5 days

8 Modules

Online Learning

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+44 7441 396751

info@inspirecollege.co.uk

www.inspirecollege.co.uk

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Who should enroll in this course?

This course is ideal for food industry professionals responsible for food safety and quality, including managers, QA officers, supervisors, auditors, and compliance specialists. It also benefits those seeking to advance their careers or enhance their knowledge of ISO 22000 Food Safety Management Systems (FSMS), providing practical insights for both newcomers and experienced professionals.

What are the prerequisites for the course?

Prerequisite programs are essential hygiene and operational procedures required to maintain a safe and sanitary environment in food production facilities. They include sanitation, pest control, personnel hygiene, facility maintenance, and supplier management.

What is the duration of the course?

ISO 22000 is a 5-day training program that includes a mandatory assessment conducted through Approved Training Centres. The full process, from admission to certification, typically takes 2 to 4 weeks.

Is the course conducted online or in-person?

The ISO 22000 Lead Auditor course is available in multiple formats, including online, in-person, or blended learning. Participants may indicate their preferred format, but the final decision is determined by the Approved Training Centre (ATC).

Are there any assessments or exams in the course?

Yes, the course includes assessments in the form of 100 multiple-choice questions (MCQs). These quizzes evaluate participants’ understanding of the course material and their ability to apply concepts in practical scenarios. A minimum passing score of 75% is required.

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