ISO 22000 Auditor / Lead Auditor Training Course

Course Duration: 5 Days

Who should attend?

Those responsible for planning and scheduling an audit program or food inspection assignments for ISO 22000 and those who must perform audits to ISO 22000,i.e  Food & Beverage Managers , Chefs , Commi,s, HACCP team members, Quality Assurance Officers, , ISO Managers, or anyone desiring an in-depth understanding of the ISO 22000 Audit Process

 

 

Course Objectives:

  • Fully understand and successfully interpret the ISO 22000 requirements
  • Audit to the ISO 22000 Management System Standard
  • Plan, manage, and schedule an audit program
  • Develop a cost-effective and compliant audit system
  • Quality additional staff to conduct internal food safety and HACCP audits
  • Provide critical knowledge for your staff and management
  • Gain insight into the ISO 22000 audit requirements to augment/sustain your existing program
  • Gain knowledge to help manage a successful Food Safety Program
  • Document and define your Food Safety quality
  • Implement, design and complete a successful ISO 22000 project
  • Ask audit questions that get results
  • Identify and document nonconformities

 

Day One

  • Terminology and Definitions
  • Background, History and Rationale for Quality Assurance
  • Introduction to the ISO family of documents
  • Analysis of the Contents of ISO 22000
  • Audit of the Active Foods Corporation (Audit #1)

Day Two

  • Quality System Requirements
  • Analyzing Findings
  • Audit of Active Foods to ISO 22000 (Audit #2)
  • RABQSA and U.S. Registration System
  • Auditor Qualifications
  • Roles and Responsibility of Auditors
  • Creation of effective Audit Checklists

Day Three

  • Audit of Active Foods Document Audits (Audit #3)
  • Auditing Tips for the Professional Auditor
  • Audit of Active Foods – Department Audit (Audit #4)
  • Compiling Audit Findings
  • Documentation in the Food Safety Quality System
  • Planning and Conducting Effective Audits
  • Refining Interview and Note Taking Skills
  • Applicability of the Elements to Company Situations
  • Prevention vs. Detection

Day Four

  • Audit of active Foods Dept and System Auditing (Audit #5)
  • Corrective Action Initiation and Closure
  • Refining Audit Interview and Note Taking Skills
  • Creation of an Audit Report
  • Conducting the Audit
  • Preparation and Presentation of a Closing Meeting

Day Five

  • Review & EXAM

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