International Register of Certificated Auditors (IRCA) Accredited Lead Auditor
ISO 22000:2005 provides industry with a standard for managing and reducing the risks to health resulting from operations across the food chain. The principal aim of this course is to help students with a food industry background to 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.
By the end of the course students will be able to:
– Describe the fundamental purpose of a food safety management system as well as the principles, processes and
techniques used for the assessment and management of food safety hazards, including the significance of these for FSMS auditors.
– Explain the purpose, content and interrelationship of the following:
o management system standards
o ISO 22000:2005, the ISO 9000:2000 series
o industry practice Standard operating procedures
o and the legislative framework relevant to a FSMS.
– Explain the role of an auditor to plan, conduct, report and follow up and food safety management systems audit in accordance with 19011
– Interpret the requirements of ISO 22000:2005 in the context of an audit an organization’s FSMS
– Plan, conduct, report and follow up a food safety management system audit in accordance with ISO 19011
· Introduction to Food Safety Management System;
· Understanding of the basic conditions and activities necessary to maintain hygienic environment throughout the food chain to ensure safe food suitable for human consumption;
· Understanding the purpose, contents and interrelationship of HACCP, general principles of food hygiene, operational prerequisite programme;
· Interpretation of the requirement of ISO 22000 in the context of an audit;
· Plan and conduct an audit in accordance with ISO 19011;
· Report the audit, including writing valid, factual and value adding nonconformities;
· Good manufacturing practices, good hygienic practices and such other practices to ensure food safety;
· Evaluation of prerequisite programmes including operational prerequisite programmes;
· Identification of hazards, hazard analysis, identification of critical control points and corrective actions, selection and assessment of control measures;
· Explain the concept of statutory and regulatory requirements in food safety and emergency preparedness to deal with food safety issues;
WHO SHOULD ATTEND
· Persons who require detailed knowledge of Food & Safety Management System auditing process.
· Persons / Managers planning the implementation of ISO 22000:2005
· Anyone who may be involved in either the support or actual implementation of a food safety management system or HACCP-based system
· Individuals interested in conducting first-party, second-party, and third-party audits based on ISO 22000:2005
· Individuals wishing to lead the assessment of a company’s FSMS compliance against FSMS standards – ISO 22000:2005.
· Food safety consultants.
· Students who want to become Food Safety Professionals.
PRIOR KNOWLEDGE REQUIREMENT
Prior to attending this training course participants must:
– Have experience of working within the food chain, preferably with an understanding of implementing or operating a management system
– Have an understanding of relevant key food safety legislation (this may be specific to their food industry context and location).
– Have an understanding of prerequisite programmes.
– Have an understanding of Good Practice guides for Agriculture (GAP), Veterinary (GVP), Manufacturing (GMP), Hygiene (GHP), ProductionÂ (GPP), Distribution (GDP) and/or Trading (GTP) depending on the segment of the food chain in which the student operates.
– Have an understanding of the principles of HACCP as defined by the Codex Alimentarius.
This course has been designed with input and feedback internationally from a number of trainers, customers and training consultants. The course design reflects a high level of interaction between the trainer and the participants. It is built upon the participants input all throughout the course. This input by being mapped on the classroom walls will help the participants follow and remember the course structure and content.
5 days (40 Hrs)
Courses will be held at our New Delhi and Hyderabad in-house training centers. However, they can be held at the corporate client’s premises, if they sponsor at least 8 participants from their company.
Participants who score 70 % and above in both the continuous assessment and written examination, and complete all elements of the course will be issued an International Register of Certificated Auditors (IRCA) accredited certificate, while the others will be issued an attendance certificate.
Send your nominations on attached course booking form along with fees of Rs 20,000/- plus service tax (USD 500 for overseas students) in the form of a Demand Draft/Cheque in favour of ‘Faculty of Food Safety and Quality’ payable at New Delhi.
Download Application Form here and send the duly filled up form to The Director, Faculty of Food Safety & Quality (FFSQ), IGMPI, H-119, Sector 63, NOIDA, Delhi National Capital Region (NCR),
Pin Code 201307, India.
For counseling or any technical queries, you may call/write on +91 8587838177, +91 8130924488, 0120-2427175, 0120-4375280 & firstname.lastname@example.org mentioning the name of the course and your phone number.