ISO 22000 Food Safety Management System Lead Auditor Training course

BSI’s Food Safety Management Systems Auditor/Lead Auditor course teaches students toAverage Satisfaction Score for ISO 22000 Food Safety Management System Lead Auditor Training Course is 9.8 assess the adequacy of the design, implementation and improvement of a food industry organization’s food safety management system against ISO 22000:2005 in accordance with ISO 19011:2002.  Students who successfully complete this course will satisfy the training requirements for initial certification as an IRCA Food Safety Auditor.

IRCA Certified Course (A17416)

This course is certified by the International Register of Certificated Auditors (IRCA) and meets the training requirements for IRCA Food Safety Management Systems (FSMS) Auditor Certification.

Who should attend?

  • Individuals interested in conducting first-party, second-party, and/or third-party audits
  • Management Representatives
  • Managers
  • Consultants
  • Food Safety Directors

What will I learn in the training?

Upon completion of this training, participants will be able to:

  • Describe the purpose of a food safety management system (FSMS), the principles, processes, and techniques used to assess and manage food safety hazards, and how these impact FSMS auditors.
  • Explain the purpose, content, and interrelationship of management system standards, ISO 22000:2005 and the ISO 9000:2000 series, ISO 15161:2002, industry practice, standard operating procedures, the legislative framework relevant to a FSMS
  • Explain the role of an auditor in accordance with 19011
  • Interpret the requirements of ISO 22000:2005 in the context of an audit of an organization’s FSMS, with particular reference to:
    • The effectiveness of the organization’s management of risk through its food safety risk assessment and control planning
    • The capability of an organization to maintain and exceed compliance with legislative requirements.
    • The adequacy of the organization’s emergency preparedness and response.
    • The implementation of operational risk control, monitoring and measurement.
    • The continuous improvement of food safety management system performance.
  • Plan, conduct, report and follow up a FSMS audit in accordance with ISO 19011


    Participants should have:
  • Experience working within the food chain, preferably with an understanding of implementing or operating a management system
  • An understanding of relevant key food safety legislation
  • An understanding of prerequisite programmes
  • An understanding of Good Practice guides for Agriculture (GAP),Veterinary (GVP), Manufacturing (GMP), Hygiene (GHP), Production (GPP),Distribution (GDP) and/or Trading (GTP) depending on the segment of the food chain in which the student operates
  • An understanding of the principles of HACCP as defined by the Codex Alimentarius

What's included?

  • Delegate manual, training materials, BSI pen, training course note
  • Lunch
  • Refreshments
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