Learning Marketplace

ISO 22000 Lead Auditor

BSI's “ISO 22000:2005 Lead Auditor” 4-day course teaches a general understanding of the concepts of the ISO 22000:2005 standard and the principles and practices of leading management systems and process audits in accordance with ISO 19011:2011, “Guidelines on Auditing Management Systems.” Experienced instructors explain the clauses of ISO 22000:2005 in detail and guide students through the entire audit process, from managing an audit program to reporting on audit results. Students gain necessary auditing skills through a balance of formal classroom tutorials, role playing, group workshops, and open forum discussions.

Learning Objectives:

  • Understand Food Safety management definitions, concepts, and guidelines
  • Demonstrate awareness of the best practices for implementing and managing a FSMS as specified in ISO 22000
  • Describe purpose and requirements of ISO 22000 for FSMS, including HACCP Codex Alimentarius
  • Understand the roles and responsibilities of the auditor
  • Apply ISO 19011:2011 definitions, concepts, and guidelines
  • Recognize the principles, practices, and types of audits
  • Conduct all phases of an internal audit
  • Prepare and present effective reports
  • Understand Exemplar Global's certification scheme
  • Understand the role of objectives, scope and criteria in the audit process
  • How to plan audits
  • Conduct audit team selection
  • Initiate the audit and conducting opening meetings
  • Understand audit team leader responsibilities
  • Communicate effectively during the audit
  • Conduct on-site activities
  • Prepare audit conclusions
  • Conduct closing meetings
  • Report audit results

Course Materials:

Students receive comprehensive course manuals with reference materials.

Who Should Attend:

  • Individuals interested in conducting first-party, second-party, and third-party audits
  • Management Representatives
  • Quality Directors
  • Consultants
  • Managers

Duration: 4 days

Prerequisite:

Students are required to have a basic knowledge of HACCP plan and Hazard Analysis. A practical understanding of management systems is advised.