ISO 22000 Food Safety Management System Lead 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 Framework

• Context of the organisation
• Leadership
• Planning
• Support
• Operations
• Performance and improvement

Module 3: Food Safety Management Principles

• Process approach
• Risk-based thinking
• Interactive communication
• System management
• Food safety responsibilities
• Continual improvement

Module 4: Context of the Organisation

• Internal issues
• External issues
• Interested parties
• Food safety requirements
• FSMS scope
• Process interactions

Module 5: Leadership & Food Safety Policy

• Leadership commitment
• Food safety policy
• Organisational responsibilities
• Roles and authorities
• Management accountability
• Food safety culture concepts

Module 6: Risks, Opportunities & Objectives

• Risk-based thinking
• Risks and opportunities
• Planning actions
• Food safety objectives
• Planning changes
• Evaluating effectiveness

Module 7: Resources & Infrastructure

• Resource requirements
• Personnel
• Infrastructure
• Work environment
• Externally developed elements
• External providers

Module 8: Competence, Awareness & Communication

• Competence requirements
• Personnel development
• Awareness
• Internal communication
• External communication
• Food chain communication

Module 9: Documented Information

• Documentation requirements
• Creating documents
• Document approval
• Version control
• Record management
• Information accessibility

Module 10: Prerequisite Programmes

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

Module 11: Preliminary Hazard Analysis Activities

• Raw materials
• Ingredients
• Product characteristics
• Intended use
• Process flow diagrams
• Process descriptions

Module 12: Hazard Identification

• Biological hazards
• Chemical hazards
• Physical hazards
• Allergen considerations
• Hazard sources
• Hazard identification methods

Module 13: Hazard Assessment

• Hazard significance
• Severity
• Likelihood
• Assessment methodology
• Significant hazards
• Assessment records

Module 14: Selection of Control Measures

• Control measure identification
• Control measure assessment
• Categorisation
• Control combinations
• Operational controls
• Control validation

Module 15: HACCP Principles

• HACCP framework
• Hazard control plan
• Critical control points
• Critical limits
• Monitoring
• Corrective responses

Module 16: Operational PRPs

• OPRP identification
• Action criteria
• Monitoring procedures
• Responsibilities
• Corrections
• OPRP records

Module 17: Monitoring & Measurement

• Monitoring systems
• Monitoring methods
• Measurement equipment
• Monitoring responsibilities
• Recording results
• Reviewing performance

Module 18: Traceability & Emergency Preparedness

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

Module 19: Verification, Validation & Improvement

• Validation concepts
• Verification activities
• Verification planning
• Analysis of results
• Updating the FSMS
• Improvement opportunities

Module 20: Audit Principles

• Integrity
• Fair presentation
• Due professional care
• Confidentiality
• Independence
• Evidence-based auditing

Module 21: Managing an Audit Programme

• Programme objectives
• Audit priorities
• Audit frequency
• Audit resources
• Auditor selection
• Programme monitoring

Module 22: Lead Auditor Responsibilities

• Audit leadership
• Team coordination
• Task allocation
• Professional judgement
• Audit communication
• Managing audit activities

Module 23: Audit Planning & Preparation

• Audit objectives
• Audit scope
• Audit criteria
• FSMS document review
• Audit plan
• Audit checklists

Module 24: Risk-Based Food Safety Audit Planning

• Food safety risks
• Process criticality
• Hazard controls
• Previous findings
• Audit priorities
• Sampling strategies

Module 25: Conducting Food Safety Audits

• Opening meeting
• Process auditing
• Facility observations
• Personnel interviews
• Record review
• Following audit trails

Module 26: Auditing PRPs, OPRPs & CCPs

• PRP effectiveness
• OPRP implementation
• CCP controls
• Critical limits
• Monitoring records
• Corrective responses

Module 27: Gathering & Evaluating Audit Evidence

• Objective evidence
• Evidence sources
• Sampling
• Evidence sufficiency
• Evidence reliability
• Evaluating conformity

Module 28: Audit Findings, Nonconformities & Reporting

• Conformity
• Nonconformity
• Supporting evidence
• Writing findings
• Audit conclusions
• Audit reporting

Module 29: Corrective Actions & Audit Follow-Up

• Corrections
• Root cause analysis
• Corrective-action plans
• Reviewing responses
• Effectiveness verification
• Closing findings

Module 30: Audit Team Leadership & Continual Improvement

• Leading audit teams
• Managing conflicts
• Auditor performance
• Complex audit situations
• Lessons learned
• Improving audit effectiveness