Food Safety Management System (FSMS)Apply for Training


Course Type:Lead auditor
Course Name:ISO 22000:2005 FSMS Lead Auditor course

Learning Objective:

  • Understand the basic concepts of ISO 22000:2005
  • Appreciate the benefits of implementing ISO 22000:2005 and food safety management systems
  • Recognize the key requirements of ISO 22000:2005
  • Understand how ISO 22000:2005 corresponds to the requirements of HACCP
  • Identify the elements of Food Hygiene and Sanitation, HACCP and Quality;
  • Should be able to develop and document Pre-Requisite program;
  • Able to identify CCP and Establish HACCP Plan;
  • Understand the basic steps an organization needs to take to implement ISO 22000:2005
  • Recognize the ability to integrate ISO 22000:2005 with other management system
  • Who should Attend:

  • Persons who require detailed knowledge of Food & safety Management System auditing Process.
  • Persons/ Managers planning the implementation of ISO 22000:2005.
  • Anyone who may be involved in either the support or actual implementation of a food safety management system or HACCP- based system.
  • Individual interested in conducting first-party, second-party, and third-party audits based on ISO 22000:2005.
  • Individuals wishing to lead the assessment of a company FSMS compliance against FSMS standards- ISO 22000:2005
  • Food Safety consultants.
  • Course content:

  • Introduction to Food Safety Management System;
  • Understanding of the basic conditions and activities necessary to maintain hygienic environment throughout the food chain to ensure safe food suitable for human consumption;
  • Understanding the purpose, contents and interrelationship of HACCP, general principles of food hygiene, operational prerequisite programme;
  • Interpretation of the requirement of ISO 22000 in the context of an audit;
  • Plan and conduct an audit in accordance with ISO 19011;
  • Report the audit, including writing valid, factual and value adding nonconformities;
  • Good manufacturing practices, good hygienic practices and such other practices to ensure food safety;
  • Evaluation of prerequisite programmes including operational prerequisite programmes;
  • Identification of hazards, hazard analysis, identification of critical control points and corrective actions, selection and assessment of control measures;
  • Explain the concept of statutory and regulatory requirements in food safety and emergency preparedness to deal with food safety issues;
  • Exercises and exam.
  • Course Duration: 5 days
    Certificate: RAB-QSA accredited certificate shall be issued to all the delegates attending the course.