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ISO 22000 Internal Auditor: HACCP & CAPA | 2026 Edition
New
1 students

ISO 22000 Internal Auditor: HACCP & CAPA | 2026 Edition

Audit food factories, assess food quality and safety evidence, write findings and verify root cause analysis and CAPA
Created byIngrida Pallo
Last updated 9/2026
English

What you'll learn

  • Define a food factory audit objective, scope and criteria.
  • Prepare an audit programme, audit plan and evidence-focused checklist.
  • Evaluate HACCP, PRP and operational-control evidence.
  • Interview employees and select a justified record sample.
  • Write traceable, evidence-based nonconformities.
  • Evaluate root causes, correction and corrective action plans.
  • Verify CAPA effectiveness and identify unsupported closure.
  • Conduct meetings and prepare a complete internal audit report.

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Course content

10 sections • 50 lectures • 4h 32m total length

  • L01 — Your first audit decision3:57
  • L02 — Meet Nordic Fresh Foods and define your audit mission5:02
  • L03 — Internal audit, inspection and certification4:45
  • L04 — Your final project and evidence portfolio5:12

    Create your audit portfolio and evidence index. Download and extract the ZIP attached to this lecture: it contains all 25 editable blank Word templates used throughout the course. Start with the blank forms and keep your evidence references and uncertainties visible. Completed examples are provided separately for comparison after your own attempt.

  • Quiz 1 — Welcome and Audit Mission

Requirements

  • No formal prerequisite is required. Familiarity with HACCP is helpful. Access to a computer and software that can open Word documents and PDF files.

Description

This course contains the use of artificial intelligence.

2026 edition: created in September 2026, with 50 video lessons, practical audit exercises and a complete fictional food factory audit simulation. The course explains ISO 22000:2018 and its 2024 climate amendment; 2026 refers to this course edition, not a new edition of the ISO standard.

This practical masterclass takes you inside a realistic food factory audit—from planning and employee interviews to nonconformities, root-cause analysis, CAPA and the final audit report.

Can you walk into a food factory, follow the evidence and recognize whether its food safety system truly works? In this course, you will practise that process through Nordic Fresh Foods Ltd., a fictional manufacturer of ready-to-eat chicken and vegetable salad.

You will define your audit objective, scope and criteria before building an audit plan. You will practise a HACCP audit, examine operational controls and learn how an audit checklist supports investigation. Interview exercises will help you ask neutral questions and compare answers with records and observations.

The course connects food quality assurance with the food safety management system. It explains how to distinguish a requirement from guidance, a suspicion from evidence, and a correction from corrective action. You will work with traceability, allergen control and CAPA examples relevant to food manufacturing.

Your final project is an internal audit portfolio: a plan, a justified sample, an evidence log, findings, a CAPA review and an audit report. The course includes 50 video lessons, approximately 4.5 hours of instruction, 25 editable template pairs with blank and completed examples, eight quizzes and a final examination.

The course is designed for QA/QC staff, food technologists, HACCP team members, production managers, internal auditors, students and small food-business managers. No formal prerequisite is required; familiarity with HACCP is helpful.

The course uses synthetic English narration, original diagrams and AI-generated fictional factory and product illustrations. The voice is not Ingrīda's natural voice. Factory scenes are teaching illustrations with simulated camera movement, not footage of an actual audited facility.

This course provides independent educational training. It is not accredited by ISO, an accreditation body, or a personnel-certification organization.

Who this course is for:

  • QA/QC staff, food technologists and HACCP team members; production managers and internal auditors in food manufacturing; students and small food-business managers developing practical audit skills.

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