ISO 22000 Lead Auditor Training Course

1. Introduction to Food Safety Management Systems and ISO 22000

• Food safety fundamentals including (food hazards, contamination sources, foodborne illnesses, public health protection)

• ISO 22000:2018 Food Safety Management Systems including (standard requirements, HACCP principles, prerequisite programs, management system integration)

• Food safety legislation including (food regulations, labeling requirements, import/export controls, enforcement mechanisms)

• Global Food Safety Initiative (GFSI) including (benchmarking schemes, recognition programs, international standards, supply chain requirements)

• Food industry context including (supply chain complexity, globalization, consumer expectations, regulatory landscape)

2. ISO 22000 Requirements and Food Safety Framework

• Clause 4 - Context of the Organization including (organizational context, interested parties, scope determination, food safety management system establishment)

• Clause 5 - Leadership including (leadership commitment, food safety policy, organizational roles, management responsibility)

• Clause 6 - Planning including (risk assessment, food safety objectives, planning changes, emergency preparedness)

• Clause 7 - Support including (resources, competence, awareness, communication, documented information)

• Clauses 8-10 - Operation, Performance Evaluation, and Improvement including (operational planning, HACCP implementation, monitoring verification, internal audit, management review, improvement)

3. HACCP Principles and Implementation

• HACCP Fundamentals including (seven principles, systematic approach, scientific basis, preventive approach)

• Hazard analysis including (biological hazards, chemical hazards, physical hazards, allergen management)

• Critical Control Points (CCPs) including (CCP determination, decision trees, control measures, monitoring procedures)

• Critical limits including (measurable criteria, scientific validation, monitoring methods, corrective actions)

• Monitoring and Verification including (monitoring procedures, verification activities, validation requirements, record keeping)

4. Prerequisite Programs and Operational Prerequisites

• Prerequisite Programs (PRPs) including (facility design, equipment maintenance, cleaning sanitation, pest control, personnel hygiene)

• Operational Prerequisite Programs including (OPRPs identification, control measures, monitoring requirements, corrective actions)

• Good Manufacturing Practices (GMPs) including (facility requirements, equipment design, personnel practices, documentation)

• Sanitation Standard Operating Procedures including (cleaning procedures, sanitizing methods, verification activities, record keeping)

• Allergen Management including (allergen assessment, segregation, labeling, cross-contamination prevention)

5. Food Safety Audit Principles and Methodology

• ISO 19011 audit principles including (integrity, fair presentation, due professional care, confidentiality, independence, evidence-based approach)

• Food safety audit concepts including (audit types, audit scope, audit criteria, audit methodology)

• Evidence-Based Auditing including (audit evidence collection, verification methods, sampling techniques, documentation review)

• Risk-based auditing including (audit risk assessment, materiality considerations, audit planning optimization, resource allocation)

• HACCP Audit Approach including (HACCP plan verification, CCP monitoring, validation activities, system effectiveness)

6. Food Safety Audit Planning and Preparation

• Audit Program Management including (program objectives, scope definition, resource planning, competency requirements)

• Food safety audit planning including (audit criteria, audit scope, audit team selection, audit schedule development)

• Stage 1 Audit including (documentation review, HACCP plan assessment, PRP evaluation, readiness assessment)

• Food safety system assessment including (infrastructure evaluation, equipment inspection, process flow, facility layout)

• Pre-Audit Activities including (document review, site assessment, stakeholder coordination, resource preparation)

7. Food Safety Audit Execution and On-Site Activities

• Stage 2 Audit including (audit execution, evidence collection, finding verification, compliance assessment)

• HACCP system evaluation including (hazard analysis verification, CCP monitoring, critical limit validation, corrective action effectiveness)

• Prerequisite Program Assessment including (PRP implementation, maintenance effectiveness, documentation review, performance evaluation)

• Facility and process audit including (facility inspection, process observation, equipment assessment, hygiene practices)

• Food Safety Culture Assessment including (management commitment, employee engagement, communication effectiveness, continuous improvement)

8. Food Safety Audit Findings and Nonconformity Management

• Nonconformity Classification including (major nonconformities, minor nonconformities, opportunities for improvement, observations)

• Food safety risk assessment including (hazard significance, control failure impact, consumer risk, regulatory implications)

• Audit Findings Documentation including (evidence presentation, criteria reference, impact assessment, corrective action requirements)

• HACCP system deficiencies including (hazard analysis gaps, CCP failures, monitoring inadequacies, validation shortfalls)

• Finding Verification including (evidence validation, system effectiveness, risk assessment, improvement opportunities)

9. Food Safety Audit Closure and Reporting

• Closing Meeting including (findings presentation, discussion facilitation, next steps communication, timeline establishment)

• Food safety audit reports including (executive summary, detailed findings, HACCP assessment, improvement recommendations)

• Action Plan Evaluation including (corrective action assessment, implementation timelines, effectiveness criteria, verification requirements)

• Follow-up activities including (corrective action verification, effectiveness assessment, continuous improvement, relationship maintenance)

• Surveillance Audits including (ongoing monitoring, periodic assessment, risk-based scheduling, resource optimization)

10. Food Safety Technology and Traceability

• Food Safety Technology including (detection methods, rapid testing, automation systems, monitoring equipment)

• Traceability systems including (track and trace, recall procedures, supply chain visibility, documentation requirements)

• Digital Food Safety including (IoT sensors, blockchain technology, data analytics, cloud-based systems)

• Laboratory testing including (microbiological testing, chemical analysis, allergen testing, method validation)

• Food Safety Monitoring including (environmental monitoring, product testing, supplier verification, trend analysis)

11. Supply Chain and Supplier Management

• Supplier Approval including (supplier assessment, qualification criteria, audit requirements, performance monitoring)

• Supply chain risk management including (risk assessment, vulnerability analysis, mitigation strategies, contingency planning)

• Incoming Material Control including (inspection procedures, specification compliance, certificate of analysis, rejection criteria)

• Transportation and logistics including (temperature control, vehicle hygiene, cross-contamination prevention, documentation)

• Global Supply Chain including (international standards, import controls, regulatory requirements, cultural considerations)

12. Food Safety Incidents and Crisis Management

• Incident Management including (incident response, investigation procedures, root cause analysis, corrective actions)

• Food recall management including (recall procedures, notification requirements, effectiveness verification, cost minimization)

• Crisis Communication including (stakeholder notification, media relations, regulatory reporting, reputation management)

• Emergency preparedness including (emergency plans, response teams, communication protocols, business continuity)

• Lessons Learned including (incident analysis, system improvement, prevention strategies, knowledge sharing)

13. Regulatory Compliance and Standards Integration

• Food Safety Regulations including (FDA regulations, EU food law, local requirements, international standards)

• Regulatory audit preparation including (compliance verification, documentation review, gap analysis, corrective actions)

• Standards Integration including (BRC, SQF, IFS, FSSC 22000, scheme requirements, audit coordination)

• Import/export requirements including (border controls, certification requirements, documentation, compliance verification)

• Labeling and Claims including (nutritional labeling, allergen declaration, health claims, regulatory compliance)

14. Food Safety Culture and Human Factors

• Food Safety Culture including (culture assessment, behavior change, leadership commitment, employee engagement)

• Training and competency including (training needs analysis, competency evaluation, skill development, awareness programs)

• Human Factors including (human error prevention, behavioral safety, motivation strategies, performance management)

• Communication systems including (food safety communication, feedback mechanisms, reporting systems, knowledge sharing)

• Continuous Improvement including (performance monitoring, improvement opportunities, innovation adoption, best practice sharing)

15. IRCA Professional Standards and Certification

• IRCA Certification Requirements including (competency standards, experience requirements, professional conduct, continuing development)

• Food safety auditor competency including (technical knowledge, audit skills, food safety expertise, industry experience)

• Professional Ethics including (independence, confidentiality, integrity, professional behavior)

• Continuing professional development including (knowledge updating, skill enhancement, certification maintenance, career advancement)

• Quality Assurance including (audit quality, peer review, performance evaluation, improvement processes)

16. HSE Management and Food Safety Integration

• Occupational Health and Safety including (worker safety, chemical exposure, equipment safety, emergency procedures)

• Environmental management including (waste management, water usage, energy consumption, environmental impact)

• Integrated Management Systems including (quality, environmental, safety integration, audit coordination, synergy optimization)

• Sustainability including (sustainable practices, resource conservation, social responsibility, stakeholder expectations)

• Food Defense including (intentional contamination, security measures, vulnerability assessment, threat mitigation)

17. Quality Assurance and Technology Integration

• Audit Quality Management including (quality standards, methodology consistency, performance monitoring, improvement processes)

• Technology in auditing including (digital audit tools, remote auditing, electronic documentation, data analytics)

• Audit Efficiency including (process optimization, time management, resource utilization, cost-effectiveness)

• Innovation in auditing including (emerging technologies, methodology enhancement, capability development, best practices)

• Future Trends including (industry evolution, regulatory changes, technology advancement, competency requirements)

18. Case Studies & Group Discussions

• Regional food safety scenarios from Middle East operations including (cultural considerations, local regulations, climate challenges)

• Complex food safety audit situations including (multi-site operations, international supply chains, regulatory compliance)

• HACCP Implementation challenges including (hazard analysis, CCP determination, validation activities, system effectiveness)

• Professional dilemma discussions including (ethical challenges, client pressure, audit independence, professional judgment)

• The importance of proper training in developing competent ISO 22000 lead auditors and ensuring food safety