ISO 22000 (FSMS) Implementation and Internal Auditor Course

Identify needs of interested parties and how legal or customer requirements steer choosing ISO 22000 or FSC 22000, with emphasis on auditing practices, auditor availability, and global food safety risks.

Learn how to upgrade from ISO 22000:2005 to ISO 22000:2018 using a transition plan, gap analysis, and a high level structure approach that emphasizes risk management and KPIs.

The PDCA model guides planning, doing, checking, and acting in ISO 22000 fsms, aligning leadership, resources, and operational hazard analysis to drive continual improvement and corrective actions.

Examine important areas of publication and context for ISO 22000 (FSMS) implementation, addressing interested parties, leadership, scope, and continual improvement.

Define action criterion and monitoring for food safety, explain contamination, and outline control measures, critical control point, critical limits, and food chain distinctions among food, feed, and animal feed.

Explore the leadership role within the context of the organization, owning responsibility for food safety and integrating FSMS requirements and policy objectives into business processes.

Identify how the food organization and its context influence issues affecting the food safety management system’s ability to achieve its outcomes, including interested parties, laws, and applicable requirements.

Top management drives a documented food safety policy available to interested parties, providing a framework for FSM objectives, committing to legal and regulatory requirements, and guiding continual improvement.

Define roles, responsibilities and authorities within the food safety management system, ensure top management oversight and communicated requirements, and designate personnel to initiate and document actions.

Address internal and external issues to shape a food organization's safety performance; adapt to evolving legislation and economic or political conditions, and document analysis with auditors and stakeholders.

Identify and manage interested parties in a food safety management system, including shareholders, contractors, suppliers, regulators, and customers, to ensure hygienic food products and customer safety.

Define scope of the food safety management system, identify interested parties, and plan actions to address risks and opportunities, integrate them into processes, and evaluate effectiveness for ISO 22000 conformity.

Develop and implement competence across teams within the ISO 22000 FSMS support functions, maintain competence records in documented information, and communicate the food safety policy and objectives to enhance performance.

Explore how organizations determine and provide resources to implement and maintain a food safety management system, addressing internal constraints, infrastructure, and externally developed hazard analysis and control plans.

Evaluate external providers of processes, products, and services; monitor performance; communicate requirements to staff; retain documented information; and act on evaluations to prevent adverse effects on the food safety system.

Explore internal communication and documented information in ISO 22000 FSMS, detailing timely updates on products, raw materials, production systems, responsibilities, statutory and regulatory requirements, and accessibility and retention controls.

Explore ISO 22000 FSMS operations, focusing on operational planning and control, established criteria, documented information, and external supplier controls, enabling safe product realization through internal audits.

Explains prerequisite programs and their fit to an organization's context for food safety across the production system, including supplier approval, contamination prevention, cleaning, hygiene, layout, and ISO 22000:2005 considerations.

Develop emergency preparedness and response procedures for food organizations, aligned with ISO 22000, and communicate with external parties during incidents; test, review, and update documented information to reduce consequences.

Establish, maintain, and update flow diagrams for products, including outsourced processes, to support hazard analysis. Ensure diagrams show sequence and interaction of steps, premises layout, equipment, and control measures.

Identify and assess food safety hazards through hazard identification and hazard analysis, maintain documented information on materials and processes, and determine acceptable control measures aligned with regulatory and consumer-use considerations.

Identify and categorize appropriate control measures based on hazard assessment to prevent or reduce significant food safety hazards, evaluating likelihood, severity, and applicability of single or combined controls.

Establish measurable critical limits and observable action criteria for CCPs, PRPs, and OPRPs, monitor for deviations, apply timely corrections, and document hazard analysis and ISO 22000 compliance.

Control monitoring and measuring for PRPs and the hazard control plan by calibrating, verifying equipment, validating software, and recording results with traceability to standards.

Assesses performance of the food safety management system through monitoring, measurement, analysis and evaluation, internal audits, and management reviews to drive continual improvement.

Conduct internal audits and management reviews to evaluate performance, monitor results, and drive continual improvement of the ISO 22000 food safety management system, including hazard analysis and critical control points.

Management reviews evaluate internal and external issues, risks and opportunities, and changes to the food safety management system to drive continual improvement and ensure compliance and performance.

Develop monitoring and measurement plans to assess food safety performance using calibrated equipment, analyze data for patterns and deviations, and drive evaluation and improvements in processes and outputs.

Documented information records policy analysis results and the organization's evaluation of performance effectiveness, including monitoring, measurement, and verification activities; identify trends and support corrective actions.

Explore continual improvement within ISO 22000 (FSMS) by addressing nonconformities, implementing corrective actions, and enhancing food safety management system effectiveness through top-management leadership, incident analysis, and ongoing knowledge updates.