ISO 22000 Food Safety Management Systems Lead Auditor Course

Learn how ISO 22000 provides a universal food safety management system applicable to farms, manufacturers, and retailers, integrating with other standards and using the PDCA cycle and risk-based thinking.

Learn how ISO 22000 requires well documented information and traceability, corrective action records, and hazard analyses; the 2018 revision expands risk-based thinking to organizational risks and climate change.

Adopt a structured ISO 22000 framework to tailor a food safety management system, establishing a policy, hazard analysis, prerequisite programs, HACCP based controls, and continual improvement.

Define the ISO 22000:2018 food safety management system scope across the food chain, including sites, products, processes, and boundaries, while identifying normative references and defined terms.

Define ISO 22000 concepts, including food safety hazards such as biological, chemical, and physical, and examples like salmonella and metal shavings. Clarify prerequisite programs and CCPs in HACCP.

Define key ISO 22000 terms such as control measure, ccp, oprhp, risk, hazard, validation, and verification, and explain how documented information standardizes the food safety management system.

Identify external and internal issues relevant to the organization's purpose to define scope of the food safety management system, document these factors via swot or pestle analysis, and review periodically.

Identify and map stakeholders and their requirements, including regulators, customers, employees, suppliers, and community, and define a scoped food safety management system with processes, sites, packaging, shelf life for audits.

Define the context and scope to establish the food safety management system, map processes across reception to distribution, and plan with stakeholders for continual improvement.

Demonstrate top management leadership for ISO 22000 by visibly supporting the food safety management system and aligning policy with business objectives while allocating necessary resources.

Top management defines and communicates clear roles and responsibilities for safety, approves a food safety policy, and appoints a full safety manager and department specialists.

Foster a robust food safety culture through visible leadership; managers lead by example, address hazards, empower staff to speak up, and align safety goals with business strategy and KPIs.

Identify and plan actions to address risks and opportunities across the full safety management system, using context analysis and leadership inputs to manage operational and management-system risks.

Clause 6 – planning II guides risk and opportunity planning, sets SMART safety objectives at relevant levels aligned with policy, and ensures objectives are monitorable and communicated with clear action plans.

Plan changes to the food safety management system with scope, impact, hazard analysis for new product lines, resources, and monitoring, using a master action plan and cross-functional teams.

Identify resources and infrastructure for the food safety management system, including people competence, awareness, and documentation. Verify externally provided processes and suppliers to ensure facilities and storage support compliance.

Ensure competence for all persons under the organization’s control with training records and certificates, including contractors, plus 7.3 awareness of food safety, allergen control, and 7.4 internal and external communication.

Manage documented information under ISO 22000 by keeping current procedures, retaining records such as calibration logs and training records, and maintaining a controlled, accessible document register.

Plan and control processes to meet food safety system needs under clause 8 – operation I, including PRP and hazard control measures and non-conformity management.

Tailor prp programs to context with a documented manual, monitor and verify implementation, and establish 8.3 traceability, recall planning, and a haccp-based hazard team for on-site analysis per iso 22000.

Identify biological, chemical, and physical hazards at each process step; assess significance; implement PRP, AU PRP, or CCP controls with clear critical limits, monitoring, and corrective actions.

Use standardized templates, flowcharts, and worksheets to document clause eight. Involve suppliers early in hazard analysis, calibrate CCP measurements, and maintain evidence of mock recalls for an auditable HACCP plan.

Assess fsms performance via monitoring, measurement, and internal audits; use kpis, non-conformities, and management reviews to analyze trends and drive corrective actions.

Learn how top management reviews the food safety management system at intervals, analyzes internal audits, nonconformities and corrective actions, and monitoring data, considers customer feedback, and drives improvement through actions.

Improve the fsms through continual improvements and corrective actions; address nonconformities from any part of the fsms by evaluating root causes and updating the fsms, procedures, and training.

Log non-conformities with corrective action requests, detailing issue, deadlines, actions, closure, and root cause analyses (five whys or fishbone); pursue continual improvements under clause 10.2 via audits, reviews, and feedback.

Clause 10 - improvement iii emphasizes top management driving updates to the Fcms, via management reviews, revision logs, and hazard analysis and control plan updates to keep food safety dynamic.