ISO 22001 Internal Auditor for Food Safety Management System
About This Course
The ISO 22001 Internal Auditor for Food Safety Management System course is designed to provide learners with the necessary skills to implement and audit food safety management systems based on ISO 22001 standards. Participants will learn how to design and apply Hazard Analysis and Critical Control Points (HACCP) systems to identify and address food safety hazards, using Good Manufacturing Practices (GMPs) and hazard analysis principles in food production. The course will also cover how to evaluate the effectiveness of control procedures, determine critical limits within ISO 22001 systems, and monitor food safety measures. Learners will gain hands-on experience in identifying non-conformances and implementing corrective actions to ensure compliance with ISO 22001 standards.
ISO 22001 is crucial for ensuring the safety of food products from farm to table, and professionals trained in this standard are vital for safeguarding public health. This course is highly relevant for food safety managers, quality control professionals, and auditors who are responsible for food safety compliance, risk management, and auditing within food manufacturing or processing environments. By mastering ISO 22001 internal auditing techniques, learners will be prepared to improve food safety practices and ensure continuous compliance with global food safety standards.
This course is suitable for intermediate learners who have a foundational understanding of food safety and wish to enhance their auditing and food safety management skills.
What You'll Learn
LO1: Design HACCP systems to address food safety hazards using GMPs and hazard analysis principles in food manufacturing.
LO2: Establish and implement control procedures for critical hazards, and analyse monitoring measures in ISO 22001 systems in accordance with HACCP principles.
LO3: Monitor food safety measures and implement corrective actions for non-conformances in accordance with HACCP principles.
Course Outline:
LU1: Get Started on ISO 22001 Food Safety Management System
T1: Concepts of good manufacturing practices (GMPs)
T2: Concepts and principles of hazard analysis critical control point (HACCP) for food manufacturing
T3: Identify potential food safety hazards according to HACCP principles
T4: Design HACCP systems for manufactured food products
LU2: Effectiveness of ISO 22001 Food Safety Management System
T1: Essential requirements for determining critical limits and control measures of critical control points
T2: Key factors in identification of critical control points versus control points
T3: Analyse effectiveness of monitoring measures
T4: Establish and implement control procedures to control critical hazards according to HACCP principles
LU3: ISO 22001 Food Safety Management System Monitoring
T1: Appropriateness and effectiveness of control measure monitoring
T2: Important key points for identification and implementation of subsequent corrective and preventive actions for non-conformances
T3: Monitor measures to control critical hazards according to HACCP principles
T4: Take appropriate corrective and preventive actions for non-conformances
Entry Requirements
Participants should be able to listen, read, speak and write English at a proficiency level equivalent to the Employability Skills (ES) Level 5. They should also be able to manipulate numbers at a proficiency level equivalent to Employability Skills (ES) Level 5
Prerequisite knowledge required on implementing a food safety management system, HACCP plans and GMP (good manufacturing practices) in the workplace