ISO 22000 Lead Auditor Training

The ISO 22000 Lead Auditor course offers in-depth training on auditing Food Safety Management Systems based on ISO 22000. It is ideal for food safety professionals, quality managers, and compliance officers who aim to lead internal and external audits. The course focuses on audit methodology, food safety hazards, regulatory alignment, and best practices in the food industry.

Key Topics Covered

• Understanding ISO 22000: Structure, objectives, and FSMS framework for food safety

• Audit Principles & Practices: Guidelines for audit planning, execution, reporting, and follow-up

• Food Safety Hazards & Risk Control: Identification and management of biological, chemical, and physical risks

• Regulatory and Legal Requirements: Aligning FSMS audits with food laws and global compliance expectations

Course Benefits

• Professional Recognition: Globally respected certification in food safety auditing

• Audit Competency: Gain skills to lead audits independently or as part of a certification body

• Cross-Industry Relevance: Applicable in food processing, catering, packaging, and logistics

• Improved Compliance: Help organisations reduce food safety risks and meet regulatory standards

This course is ideal for professionals responsible for auditing or managing food safety systems, including: 

• Lead Auditors and Internal Auditors 

• Food Safety and Quality Managers 

• HACCP Team Leaders 

• Compliance and Regulatory Officers 

• Consultants working in food safety 

Module 1: Introduction to Food Safety

• Use and Function of Food
• What is Food Safety?
• Aim of Food Safety
• Cost of Poor Food Safety
• Benefits of Good Food Safety
• Food Poisoning and Food Diseases
• Important Principles in Food Hygiene and Safety

Module 2: Food Safety Management System (FSMS)

• What is FSMS?
• Determining the Scope of the FSMS
• FSMS Principles
• Process Approach
• Risk-Based Thinking

Module 3: Implementation Plan of an FSMS

• Planning
• Creating and Documenting a Food Safety Plan
• Executing and Evaluating the Plan

Module 4: Implementation of an FSMS

• International Standard ISO 22000:2005 Food Safety Management System
• Research Methodology
• Research Problem and Objectives
• Methodology Design
• Development of PRPS, HACCP System and Integration with Standards
• Ethical Consideration

Module 5: Organisational Planning and Control Clauses of ISO 22000

• Plan (FSMS)
• Do (FSMS)
• Check (FSMS)
• Act (FSMS)

Module 6: Internal Management System Audit

• Conduct an Internal Audit of the Functioning of the Organisation and the Activities Having an Impact on Food Safety
• Evaluate the Overall Performance of the Organisation and Decisions Made to Improve the FSMS
• Improve the System

Module 7: Introduction to HACCP

• Concept of the HACCP System
• HACCP Methodology

Module 8: Performance Evaluation and Continual Improvement

• Evaluation of the System at Different Levels
• Analysis of Audit Results
• Environmental, Food, and Water Samples

Module 9: Audit Principles

• International Auditing
• Audit Market
• Ethics of Professional Accountants
• Understanding the Entity, Risk, Assessment and Materiality

Module 10: Preparation and Initiation for an ISO 22000 Audit

• General Requirements
• Documentation Requirements

Module 11: On-Site Audit Activities

• Audit Team Preparation Meeting
• Opening Meeting
• Orientation Tour
• Detailed Evaluation
• Management Interviews
• Worker Interviews
• Analysis of Findings
• Daily Wrap Up Meetings
• Closing Meetings

Module 12: Closing of the Audit

• Closing Statement
• Audit Report
• Follow Up
• Closing of Audits at Subscribers of Real Time Information or Service Facilitators

By the end of the course, learners will be able to:

• Lead and manage full FSMS audits in accordance with ISO 22000
• Assess compliance with food safety standards and legal frameworks
• Evaluate control measures and hazard responses
• Prepare detailed audit reports and recommend corrective actions
• Support continual improvement in food safety practices

To achieve the ISO 22000 Lead Auditor Training, candidates will need to sit for an examination. The exam format is as follows:

• Question Type: Multiple Choice

• Total Questions: 30

• Total Marks: 30 Marks

• Pass Mark: 50%, or 15/30 Marks

• Duration: 40 Minutes