Lead auditor - food safety management system (iso 22000) (New Delhi)

Lead auditor - food safety management system (iso 22000)

Lead Auditor - Food Safety Management System (ISO 22000) The aim of this course is to provide delegates with the knowledge and skills required to perform first, second and third-party audits of Food Safety Management Systems against the requirements in ISO 22000:2018, ISO 22002-1, FSSC 22000 v5, in accordance with ISO 19011, ISO 22003 and ISO 17021, as applicable. During the course, delegates will learn how to audit Food Safety Management Systems, and how to lead audits and audit teams, both in their own organizations and in others (such as suppliers). What will you learn? ? To describe the purpose of a Food Safety Management System, of Food Safety Management Systems standards, of management system audit and of third-party certification. ? Be able to explain the role of an auditor to plan, conduct, report and follow up a Food Safety Management System audit in accordance with ISO 19011. ? Be able to plan, conduct, report and follow up an audit of a Food Safety Management System to establish conformity with ISO 22000, ISO 22002-1, and FSSC additional requirements, in accordance with ISO 19011. What do you need to prepare? Before starting this course, learners are encouraged to take an introductory course to Food Safety Management Systems and ISO/FSSC 22000. For a successful completion, we recommend the following previous knowledge: ? Implementing or operating a management system within a food sector context. This includes any private schemes such as BRCGS, GLOBALG.A.P., SQF, FSSC and/or other schemes which include management system components. ? Relevant key food safety legislation (this may be specific to delegates? food industry context and location). ? Knowledge of prerequisite programmes as specified in ISO/TS 22002-1. ? Good Practice guides for Agriculture (GAP), Veterinary (GVP), Manufacturing (GMP), Hygiene (GHP), Production (GPP), Distribution (GDP) and/or Trading (GTP) depending on the segment of the food chain in which the student operates. ? The principles of HACCP as defined by the Codex Alimentarius Commission. ? The requirements of ISO 22000 and FSSC 22000.