ISO 22000 Food Safety Management System Internal Auditor

Module 1: Introduction to ISO 22000

• ISO 22000 overview
• Purpose and scope
• Food safety concepts
• Food safety management systems
• Food supply chain
• Key terminology

Module 2: ISO 22000 Requirements Overview

• Organisational context
• Leadership
• Planning
• Support
• Operations
• Performance evaluation

Module 3: Context & Interested Parties

• Internal issues
• External issues
• Interested parties
• Food safety requirements
• FSMS scope
• Organisational context

Module 4: Leadership & Food Safety Policy

• Leadership commitment
• Food safety policy
• Roles and responsibilities
• Authorities
• Food safety objectives
• Management involvement

Module 5: Risks, Opportunities & Support

• Risks and opportunities
• Planning actions
• Resources
• Personnel competence
• Awareness
• Communication

Module 6: Documented Information

• Documentation requirements
• Document creation
• Document approval
• Version control
• Record management
• Information accessibility

Module 7: Prerequisite Programmes

• PRP requirements
• Personal hygiene
• Cleaning and sanitation
• Pest management
• Facility controls
• Contamination prevention

Module 8: Hazard Identification & Assessment

• Biological hazards
• Chemical hazards
• Physical hazards
• Allergen considerations
• Hazard assessment
• Significant hazards

Module 9: HACCP, OPRPs & CCPs

• HACCP principles
• Control measures
• Operational PRPs
• Critical control points
• Critical limits
• Action criteria

Module 10: Monitoring & Corrective Actions

• Monitoring systems
• Monitoring responsibilities
• Deviations
• Corrections
• Corrective actions
• Unsafe product handling

Module 11: Traceability & Emergency Preparedness

• Traceability systems
• Product identification
• Traceability records
• Emergency situations
• Incident response
• Withdrawal and recall concepts

Module 12: Verification & FSMS Performance

• Verification activities
• Validation concepts
• Monitoring and measurement
• Data analysis
• FSMS performance
• Continual improvement

Module 13: Internal Audit Fundamentals

• Purpose of internal audits
• Audit principles
• Audit terminology
• Audit objectives
• Audit scope
• Audit criteria

Module 14: Internal Audit Programme

• Audit programme objectives
• Audit frequency
• Audit priorities
• Auditor selection
• Resources
• Programme monitoring

Module 15: Audit Planning & Preparation

• Audit plan
• Audit schedule
• Reviewing FSMS documentation
• Previous audit findings
• Process identification
• Audit preparation

Module 16: Developing Audit Checklists

• Checklist objectives
• ISO 22000 requirements
• Process-based questions
• HACCP-related questions
• Risk-based questions
• Audit trails

Module 17: Conducting the Opening Meeting

• Introductions
• Confirming objectives
• Confirming scope
• Audit methods
• Communication arrangements
• Audit schedule confirmation

Module 18: Gathering Audit Evidence

• Objective evidence
• Interviews
• Observation
• Document review
• Record review
• Sampling

Module 19: Auditing Food Safety Operations

• PRP implementation
• Hazard controls
• OPRPs and CCPs
• Monitoring records
• Traceability
• Emergency controls

Module 20: Audit Findings & Nonconformities

• Evaluating evidence
• Conformity
• Nonconformity
• Objective evidence
• Writing findings
• Communicating findings

Module 21: Audit Reporting & Closing Meeting

• Audit conclusions
• Audit report structure
• Findings summary
• Closing meeting
• Reporting results
• Follow-up expectations

Module 22: Corrective Actions & Audit Follow-Up

• Correction
• Root cause analysis concepts
• Corrective-action planning
• Reviewing responses
• Effectiveness verification
• Closing audit findings