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Home/Courses/Food Safety Management Systems/ISO 22000:2018 Lead Auditor Training Course

ISO 22000:2018 Lead Auditor Training Course

Overview

Learning objectives:

The aim of this course is to provide delegates with the knowledge and skills required to perform first, second and third party audits of food safety management systems against ISO 22000, in accordance with ISO 19011, ISO 22003 and ISO 17021, as applicable. In detail, the training course will provide technical knowledge and practical skills (exercises and role play) to become a competent Lead Auditor

 

Recommended prior knowledge:

The course has been designed for food safety professionals seeking an understanding of knowledge and skills needed to audit effectively against food management system standards. Attendance in an ISO 22000 Foundation Course is an advantage.

 

Group of participants:

All those who require detailed knowledge of FSMS auditing processes are welcome. Management system consultants, relevant levels of management who are involved in ISO 22000 implementation and maintenance, personnel working with regulatory authorities and all those who require a detailed knowledge of the FSMS audit process. The number of participants is limited to max. 20 people.

 

Duration:

Five days with concluding examination

 

Location/date:

Business hotels, training centers or customers premises if required and E-learning.

 

Course instructor:

Professional lecturers from TÜV NORD or appointed partner organization

Location & Date

  • 2020
    • 22 Nov-26 Nov 2020
    • 10:00 am - 04:00 pm
    • E-learning via Remote Training (On Fridays)

Fees

  • 2020
    • Per participant
    • USD 525
Fees + VAT as applicable
Tax Registration Number : 100139824100506

Course Outline

  • Content include the following:
    • Providing knowledge about purpose of a food safety management system (FSMS), FSMS standards and business benefits of improved performance.
    • Plan, conduct, report and follow up an audit of a FSMS to establish conformity with ISO 22000, in accordance with ISO 19011 
    • Explain the purpose and difference betwee 1st, 2nd and 3rd party audits
    • The audit process: determination of audit objectives, identification of appropriate personnel, stage 1 and stage 2 audits, conducting on-site audit activities, including preparation of working documents, conducting meetings, gathering audit evidences, audit reporting and audit follow up – theoretically and with practical role play activities.
    • Auditing FSMS requirements, including external and internal issues, scope of the FSMS, regulatory and legal requirements, verification of the FSMS policy, evaluation of auditee’s arrangements for planning, operational processes, food safety hazard control processes, management review, continual improvement and management commitments
    • Responsibilities of an auditor