Food Safety Management System Internal Auditor (ISO 22000, ISO 19011)

This online course allows you to gain the necessary knowledge and skills to carry out an internal audit of a food safety management system (FSMS) based on the ISO 22000:2018 and SO 19011:2018 standards.

Training participants will gain knowledge about various components of the FSMS, including the following: leadership, risk management, necessary procedures, documentation, performance measurement, review by management and continuous development, as well as tasks and roles of internal auditors in the process of planning and carrying out audits, reporting, planning and monitoring activities and actions based on the results of audits.

Duration

42 hours

Language

English/Ukrainian

Format

100% online

Objectives

• Understand the principles of implementing an FSMS in accordance with the requirements of ISO 22000

• Get a complete understanding of the concepts, approaches, methods and techniques necessary for the effective management of the FSMS

• Gain knowledge in identifying risks and opportunities associated with the FSMS

• Understand the relationship between the FSMS and meeting the requirements of various stakeholders of the organization

• Develop the knowledge and skills needed to advise organizations on the best FSMS and internal audit practices

• Get familiarized with all the stages of preparing and conducting an internal audit

• Gain the necessary knowledge to manage an FSMS audit team

• Understand the operation of the FSMS for compliance with ISO 22000

• Improve the ability to analyze the internal and external environment of the organization and decision-making in the context of the FSMS

Target audience

• Internal auditors

• Project managers and consultants who wish to master the FSMS audit process

• Members of the FSMS implementation team at the enterprise

• Professionals who wish to gain in-depth knowledge of the FSMS

• Specialists involved in daily support of the FSMS processes

• Students of specialized faculties

Document on completion

Document on completion FSMS internal auditor certificate, listed in the SIC international register

Evaluation scale

60.0-100.0

0.0-59.9

Complies

Does not comply

Thematic plan

The course program includes two modules.

1. Food safety management systems (ISO 22000)

2. Internal audit (ISO 19011)

The program is designed for 42 hours, including time for studying theoretical material and taking tests.

Objectives

Module 1 Food safety management systems (ISO 22000)

Number of hours

1.1	Introduction	2
1.2	General provisions of the standard	2,5
1.3	Organization context	2
1.4	Leadership	2,5
1.5	Planning	3
1.6	Provision (resources)	2
1.7	Functioning	8
1.8	Performance evaluation	2,5
1.9	Improvement	1
	Testing	1

Module 2 Internal audit (ISO 19011)

Number of hours

2.1	Introduction	1
2.2	General provisions of the standard	1,5
2.3	Audit program management (AP)	5
2.4	Carrying out an audit	5
2.5	Competence of auditors	2
	Testing	1

Module 1. Detailed content

1.1

Introduction:

– Preface

– The HACCP system and its principles

– Improving ISO 22000

– PDCA

– The ISO 22000 series of standards

1.2

General provisions of the standard:

– Structure of the standard

– Scope of the standard

– Terminology

1.3

Organization context:

– Understanding the organization and its context, examples

– Understanding the needs and expectations of stakeholders, examples

– Determining the scope of the FSMS

– FSMS

1.4

Leadership:

– Leadership and obligations

– FS policy, example

– Functions, responsibilities and authorities; FS team leaders

1.5

Planning:

– Actions on risks and opportunities, examples

– FS objectives

– Planning changes

1.6

Provision (resources):

– Resources: human resources, infrastructure, work environment, externally developed elements of the FSMS, management of externally supplied processes, products or services

– Competence

– Awareness

– Information exchange: internal and external communications

– Documented information: creating, updating, and managing documented information

1.7

Production (activities at the stages of the life cycle of a product or service):

– Planning and production management

– Prerequisite Programmes (PRPs)

– Traceability system

– Preparedness for emergencies and response to them

– Hazard management: preliminary steps to ensure hazard analysis; characteristics of raw materials, ingredients and materials, which are in contact with food products, as well as characteristics of the final product; intended use; technological schemes (+ example); description of the processes and their operational environment; hazard analysis; risk assessment (example of methodology); Hazard identification and analysis protocol (example); selection and classification of management measures; Hazard Management Plan (HACCP/OPRP plan); scheme for determining the CCP; determination of critical limits and performance criteria; Monitoring system in the CCP and OPRP; HACCP plan (example); actions in case of exceeding critical limits or performance criteria

– Updating information on PRP and the HACCP plan

– Managing monitoring and measurement

– Verification

– Management of nonconforming products and nonconforming processes: corrections, corrective actions; handling potentially hazardous products; evaluation of products before their release; elimination of nonconforming products; withdrawal/recall

1.8

Performance evaluation:

– Monitoring, measurement, review and evaluation

– Internal audit

– Review by management

1.9

Improvement:

– Nonconformities and corrective actions

– Continuous improvements

– Updating the FSMS

Module 2. Detailed content

2.1	Introduction: – Audit definition – Classification of audits – Audit criteria – History of the standard
2.2	General provisions of the standard: – Structure of the standard – Scope of the standard – Terminology – Principles – Auditor code of ethics
2.3	Audit program management (AP): – PDCA – General provisions – AP management process diagram – AP planning – Identification and evaluation of risks and opportunities – Person in charge of the AP – Determining the volume of the AP – AP resources – Carrying out AP – Determining the objectives, scope and criteria for a specific audit – Selecting and determining audit methods – Selecting audit team members – AP records management – AP monitoring – Reviewing and improving the audit program – Unscheduled audits
2.4	Performing an audit: – Audit initiation – Preparation for an audit, example of an Audit Plan. – Distribution of tasks in an audit team – Preparation of working documents, example of a Checklist – Opening meeting – Exchange of information during audit – Collecting and verifying information: examples of questions, spot check – Preparation of an Audit Report – Preparation of audit conclusions, example of a Statement of Nonconformities – Final meeting – Preparation and distribution of an Audit Report
2.5	Competence of auditors: – Competence evaluation stages – Personal qualities – General knowledge and skills – General competence of an Audit Team leader – Maintaining and improving the competence of an auditor