FSSC 22000 V6 Food Safety System Certification - Internal Auditor Course
Instructor
QGLOBAL ACADEMY
1,845
Students
enrolled
- Description
- Curriculum
Keeping food safe from farm to fork by ensuring hygienic practices and traceability at every step of the supply chain are essential tasks for the food industry. FSSC 22000, Food safety management systems – Requirements for any organization in the food chain, sets out the requirements for a food safety management system. FSSC 22000 defines what an organization must do to demonstrate its ability to control food safety hazards and ensure that food is safe for consumption. The Foundation Food Safety System Certification 22000 (FSSC 22000) offers a complete certification Scheme for the auditing and certification of Food Safety Management Systems (FSMS) or FSMS and quality management systems (FSSC 22000-Quality). The requirements of FSSC 22000 standards can be applied to organizations involved in retails and wholesale, catering, transport and storage, food manufacturing, food packaging manufacturing, animal feed production and farming activities in the food chain. FSSC 22000 internal auditor course will help you learn how to initiate an audit, prepare and conduct audit activities, compile and distribute audit reports and complete follow-up activities. On successful completion of this course, you will be able to optimize your auditing skills with the internationally recognized FSSC 22000 standard and boost your audit capabilities. Also gain confidence in planning and performing an effective audit, as well as reporting and taking corrective action where necessary. FSSC 22000 internal auditor training course develops the necessary skills to assess and report on the conformance and implementation of processes based on FSSC 22000.
Who Should Attend?
- Anyone involved in the planning, implementing, maintaining, supervising or auditing of an FSSC 22000 food safety management system
- Those who like to handle the role of an FSSC 22000 internal auditor in an organisation
- Employees of any organisation who wish to audit their organisation’s food safety management system
- Those involved in second party audits such as vendor audits
- Personnel who wish to pursue career as an FSSC 22000 internal auditor
- Expert advisors in food safety management
Key Benefits
- Gain the skills to plan, conduct, report and follow up first and second party audits in accordance with ISO 19011
- Learn skills to lead an internal audit team
- Identify the aims and benefits of an FSSC 22000 audit
- Interpret FSSC 22000 requirements for audit application
- Grasp the application of risk-based thinking, leadership and process management
- Acknowledge the correlation between FSSC 22000 and other standards and regulatory frameworks
- Learn the latest techniques in FSSC 22000 internal auditing
- Consolidate your expertise with the latest developments and contribute to the continuous improvement of the business
Learning & Evaluation Method
This is a live and interactive course. Once you purchase the course, our team will contact you to plan the training. No matter where you are located, we schedule the classes based on your convenience and time zone. You can plan to attend the training in sessions of 4 or 8 hr duration, based on how much time you can spend in a day.
Certification
There are increasing numbers of organizations, who prefer candidates those who have certain certifications from recognized programs. Certification demonstrates your commitment to superior professionalism, upholding industry standards, and continued learning. These merits can help boost your professional credibility and prestige within your own network, in your organisation, with your current clients, and when pursuing new business opportunities. After the successful completion of the course and final exam, you will be awarded with a certificate of completion issued by QGlobal. Your credentials will be made available in the global online directory and can be verified by anyone searching with the certificate number. Without doubt we can say that our training courses are well recognized and sought after by organizations across various geographies.
Sample Certificate
Buy for group Are you planning to buy this course for a group? We have the best prices for you! Select ‘Buy for Group’ option and add to the cart. You will get a discount of 60 – 75% for a group of up to 10 participants. To make a group purchase, create your group name and add individual emails of up to 10 participants. Each participant will get the access to the course materials, exam and the certificate. We will arrange one live-online session for the entire group.
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$190
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$350
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$120
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Aerospace Quality
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$120
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$120
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$240
$190
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$350
$290
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$240
$190
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$240
$190
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$120
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Awareness training on FSSC 22000 V5.1 standards
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1
Introduction to standards and certification- Purpose of standardization
- Benefits of certification
-
2
Introduction to ISO 22000 2018 standards
- Scope of ISO 22000
- Normative references
- Terms and definitions
-
3
ISO 22000 Context of the organization
- Understanding the organization and its context
- Understanding the needs and expectations of interested parties
- Determining the scope of the food safety management system
- Food safety management system
-
4
ISO 22000 Leadership
- Leadership and commitment
- Policy
- Establishing the food safety policy
- Communicating the food safety policy
- Organizational roles, responsibilities and authorities
-
5
ISO 22000 Planning
- Actions to address risks and opportunities
- Objectives of the food safety management system and planning to achieve them
- Planning of changes
-
6
ISO 22000 Support
- Resources
- People
- Infrastructure
- Work environment
- Externally developed environment of the food safety management system
- Control of externally provided processes, products and services
- Competence
- Awareness
- Communication
- External communication
- Internal communication
- Documented information
- Creating and updating
- Control of documented informationResources
- People
- Infrastructure
- Work environment
- Externally developed environment of the food safety management system
- Control of externally provided processes, products and services
- Competence
- Awareness
- Communication
- External communication
- Internal communication
- Documented information
- Creating and updating
- Control of documented information
-
7
ISO 22000 Operation
- Operational planning and control
- Pre requisite programms (PRPs)
- Traceability system
- Emergency preparedness and response
- Handling of emergencies and incidents
- Hazard control
- Preliminary steps to enable hazard analysis
- Characteristics of raw materials, ingredients and product contact materials
- Characteristics of end products
- Intended use
- Flow diagrams and description of processes
- Preparation of the flow diagram
- On-site confirmation of flow diagrams
- Description of processes and process environment
- Hazard analysis
- Hazard identification and determination of acceptable limits
- Hazard assessment
- Selection and categorisation of control measures
- Validation of control measures and combinations of control measures
- Hazard control plan (HACCP/OPRP plan)
- Determination of critical limits and action criteria
- Monitoring systems at CCPs and for OPRPs
- Actions when critical limits or action criteria are not met
- Implementation of the hazard control plan
- Updating the information specifying the PRPs and the hazard control plan
- Control of monitoring and measuring
- Verification related to PRPs and action control plan
- Verification
- Analysis of results of verification activities
- Control of product and process non conformities
- Corrections
- Corrective actions
- Handling of potentially unsafe products
- Evaluation for release
- Disposition of non conforming products
- Withdrawal/Recall
-
8
ISO 22000 Performance evaluation
- Monitoring, measurement, analysis and evaluation
- Analysis and evaluation
- Internal audit
- Management review
- Management review inputs
- Management review outputs
-
9
FSSC 22000 Management of services and purchased material
- Laboratory competency
- Procurement in emergency situations
- Procurement of fish, animals and sea food that are subject to control of prohibited substances
-
10
FSSC 22000 Product labeling
- Legibility Requirements
- Food Identification Requirements
- Labelling of ingredients
- Labeling food additives
- Label review
-
11
FSSC 22000 Hazard control and measures for preventing cross-contamination
-
12
FSSC 22000 Food defense
- Threat assessment
- Plan
-
13
FSSC 22000 Food fraud mitigation
- Vulnerability assessment
- Plan
-
14
FSSC 22000 Logo use
-
15
FSSC 22000 Management of allergens
- Supplier and raw material control
- Material storage
- Plant traffic flow
- Color-coding systems for utensils used with allergens
- Production scheduling
- Labeling
- Cleaning
- Use of rework
- Employee education
-
16
FSSC 22000 Environmental monitoring
-
17
FSSC 22000 Formulation of products
-
18
FSSC 22000 Transportation and delivery
-
19
FSSC 22000 Storage and warehousing
-
20
FSSC 22000 PRP verification
-
21
FSSC 22000 Product development
-
22
FSSC 22000 Health status
-
23
Regulatory requirements for food businesses
Awareness training on ISO 22002 PRP requirements
-
24
Introduction to ISO 22002 2019 standards
- ISO 22002-1:2009 Prerequisite programmes on food safety -- Part 1: Food manufacturing
- ISO/TS 22002-2:2013 Prerequisite programmes on food safety -- Part 2: Catering
- ISO/TS 22002-3:2011 Prerequisite programmes on food safety -- Part 3: Farming
- ISO/TS 22002-4:2013 Prerequisite programmes on food safety -- Part 4: Food packaging manufacturing
- ISO/NP TS 22002-5
- ISO/TS 22002-6:2016 Prerequisite programmes on food safety -- Part 6: Feed and animal food production
-
25
PRPs from ISO 22002-1 2019 standards
- ISO 22002-1:2009 Prerequisite programmes on food safety -- Part 1: Food manufacturing
- ISO/TS 22002-2:2013 Prerequisite programmes on food safety -- Part 2: Catering
- ISO/TS 22002-3:2011 Prerequisite programmes on food safety -- Part 3: Farming
- ISO/TS 22002-4:2013 Prerequisite programmes on food safety -- Part 4: Food packaging manufacturing
- ISO/NP TS 22002-5
- ISO/TS 22002-6:2016 Prerequisite programmes on food safety -- Part 6: Feed and animal food production
-
26
Prerequisite program requirements (PRPs)
- Examples of hazards controlled by implementing PRPs
-
27
PRP 01 – Food defense – biovigilence and bioterrorism
Controls for food defence
-
28
PRP 02 – Product recall procedures
-
29
PRP 03 - Rework
-
30
PRP 04 – Training and supervision
-
31
PRP 05 – Measures for prevention of cross contamination
-
32
PRP 06 – Traceability
-
33
PRP 07 – Storage and warehousing
-
34
PRP 08 – Utilities – air, water, energy
-
35
PRP 09 – Personal hygiene and employee facilities
-
36
PRP 10 – Cleaning and sanitizing
-
37
PRP 11 – Pest control
-
38
PRP 12 – Waste disposal
-
39
PRP 13 – Management of purchased material
-
40
PRP 14 – Layout of premises and workspace
-
41
PRP 15 – Equipment suitability, cleaning and maintenance
-
42
PRP 16 – Construction and layout of building
Internal auditor training on FSSC 22000 V5.1 standards
-
43
Introduction to ISO 19011 2018 Guidelines for auditing management systems
- Scope
- Normative references
- Terms and definitions
-
44
ISO 19011 Principles of auditing
-
45
ISO 19011 Managing an audit program
- Establishing audit programme objectives
- Determining and evaluating audit programme risks and opportunities
- Establishing the audit programme
- Roles and responsibilities of the individual(s) managing the audit programme
- Competence of individual(s) managing audit programme
- Establishing extent of audit programme
- Determining audit programme resources
- Implementing audit programme
- Defining the objectives, scope and criteria for an individual audit
- Selecting and determining audit methods
- Selecting audit team members
- Assigning responsibility for an individual audit to the audit team leader
- Managing audit programme results
- Managing and maintaining audit programme records
- Monitoring audit programme
- Reviewing and improving audit programme
-
46
ISO 19011 Conducting an audit
- Initiating audit
- Establishing contact with auditee
- Determining feasibility of audit
- Preparing audit activities
- Performing review of documented information
- Audit planning
- Assigning work to audit team
- Preparing documented information for audit
- Conducting audit activities
- Assigning roles and responsibilities of guides and observers
- Conducting opening meeting
- Communicating during audit
- Audit information availability and access
- Reviewing documented information while conducting audit
- Collecting and verifying information
- Generating audit findings
- Determining audit conclusions
- Conducting closing meeting
- Preparing and distributing audit report
- Preparing audit report
- Distributing audit report
- Completing audit
- Conducting audit follow-up
-
47
ISO 19011 Competence and evaluation of auditors
- Determining auditor competence
- Personal behavior
- Knowledge and skills
- Achieving auditor competence
- Achieving audit team leader competence
- Establishing auditor evaluation criteria
- Selecting appropriate auditor evaluation method
- Conducting auditor evaluation
- Maintaining and improving auditor competence
Evaluation - FSSC 22000 V5.1 Internal Auditor Course
Course details
Duration
16 hr
Lectures
48
Level
Beginner
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