Course Objectives

By the end of this course, delegates will be able to:

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

Course Outline:

Session 1: Introduction of Food Safety Management Systems

Session 2: ISO 22000 – overview and clause 4

Session 3: Food safety hazards and control measures

Session 4: ISO 22000, clauses 5 and 6

Session 5: ISO 22000, clause 7

Session 6: ISO 22000, clause 8

Session 7: Process-based FSMS

Session 8: Accreditation, certification and auditor competence

Session 9: Audits: definition, principles, types

Session 10: Audit planning

Session 11: Preparing for the audit

Session 12: Conducting the audit

Session 13: Audit review

Session 14: Audit reporting and follow-up