(2 DAYS)

This internationally recognized standard was written by the Food Industry for the Food Industry. This standard aims to harmonize the requirements for food safety management throughout the food supply chain. This will enable students to interpret the requirements of this food safety management system standard in order that they can implement the requirements when required by their organization.

This course will also give students the skills and techniques to measure the effectiveness of their organisations’ food safety management system through audits.

This course trains delegates thoroughly on how to plan, organize and conduct internal or external Food Safety Management System Audit and to report the results. It also assists the delegates in preparing their own organization for third party audits.

  • This course describes the fundamental purpose of a food safety management system as well as the principles, processes and techniques used for the assessment and management of food safety hazards, including the significance of these for FSMS auditors.
  • Explains the purpose, content and interrelationship of the following: management system standards, ISO 22200; industry practice, standard operating procedures; and the legislative framework relevant to a FSMS.
  • Explain the role of an auditor to plan, conduct, report and follow-up on food safety management systems audit in accordance with ISO 19011.
  • Interpret the requirements of ISO 22000 in the context of an auditing an organization’s FSMS, with particular reference to:
    • The effectiveness of the organization’s management of risk through its food
    • safety risk assessment program
    • The capability of an organization to maintain and exceed compliance with legislative requirements.
    • The adequacy of the organization’s emergency preparedness and response.
    • The implementation of operational risk control, monitoring and measuremen
    • The continuous improvement of food safety management system performance Plan, conduct, report and follow-up a food safety management audit in accordance with ISO 19011.

Practicing Auditors & Quality Assurance Personnel in Food Production, Food Packaging Manufacturing Companies, Eateries, Veterinarians, Sanitarians & EHS Officers, Owners / Managers / Supervisors in Food Industry, Engineering / Maintenance Personnel Retail Personnel e.g. Supermarket Department; Heads, Asst. Managers HACCP Committee Members, Food Technologist, Micro Biology Graduates, Chemical Engineering Graduates etc.

This course is also essential for Food Safety knowledge and FSMS auditing. Relevant to future development of the profession and providing a good safety structure for FSMS/HACCP & Food Safety Auditors.

  • Understanding a Food Safety Management System
  • Prerequisite Programs
  • 7 Codex Principles of HACCP
  • Planning an Effective Food Safety Management System
  • ISO 22000:2005 Requirements
  • Leading a Food Safety Team
  • Practical Application of ISO 22000 Requirements
  • Verification and Maintenance of the Food Safety Management System
  • Effective Implementation of ISO 22000
  • The local requirements, culture, practices or approaches to auditing

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