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Course Overview                                                                                                     

The design of this program recognises the nature of risks inherent in the food industry and the potential liability of food safety auditors. The management systems of organisations producing or dealing with food production, handling, distribution or supply needs to be maintained and audited to provide confidence of effective control. The course makes extensive use of case studies, video presentations, team activities and group discussion, as well as a solid teaching program.

BSI’s Food Safety Management Systems Auditor/Lead Auditor course teaches students 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 19011:2002. 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.

Course Objective:
What you will learn                                                                                                 
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.

•         Describe the fundamental purpose of a food industry quality management system, and explain: the 8 principles of quality management; the principles of HACCP; and the process approach, including the PDCA model.

•         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

•         Obtain a Diploma Certificate at the end of 10 day course.

Who should attend                                                                                                  

•         Individuals interested in conducting first-party, second-party, and/or third-party audits

•         Management Representatives

•         Managers

•         Consultants

•         Food Safety Directors

Course outline                                                                                                         

Day 1

•         ISO 19011 Overview

•         Managing an Audit Program

•         Audit Activities

•         Conducting On-Site Audit Activities

Day 2

•         Reporting on the Audit.

•         Types of Food Safety Management Systems

•         Food Safety Management System Audit Criteria

Day 3

•         FSANZ Food Safety Standards

•         AS/NZS ISO 22000:2005.

Day 4

•         Codex Alimentarius General Principles of Food Hygiene

•         Codex Principles of HACCP


 Day 5

•      ISO 9001:2000 Requirements Overview

•      Guidelines on the Application of ISO 9001:2000 for the Food & Drink Industry

Day 6

•         Auditor Roles and Responsibilities including Team Selection

•         Audit Planning

•         Checklists

•         Opening Meeting

•         Gathering Evidence

Day 7

•         How can I enhance my professional qualifications and skills?

•         How do I audit top management?

•         How do we ensure corrective action is taken in a timely manner and is effective?

•         How can I improve my auditing performance?

Day 8

•         Auditor Performance, Management & Team Leadership

•         Nonconformity Reporting

•         Final Team Meeting / Follow-up

Day 9

•         Other Food Safety Management Standards & Guidance including Codes of Practice

•         Documentation Management Systems

•         The New Auditing Standard ISO 19011

Day 10

•         Closing Meeting

•         Verification / Audit Records

•         Accreditation / Certification and Auditor Registration

•         Course Revision

•         Course Examination


Fees: £4000 Per Person (Ask for Groups Discount)


Course Period: 10 Days


Course Date:26 December 2016 to 6th Jan 2017


Location: Amsterdam.

(The course is alaso avaiable in London and Paris in December 2016)



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