FSSC 22000 V5.1 Internal Audit
4.9 /5- Offered bySGS
FSSC 22000 V5.1 Internal Audit at SGS Overview
Duration | 2 days |
Mode of learning | Online |
Credential | Certificate |
FSSC 22000 V5.1 Internal Audit at SGS Highlights
- Identify the requirements of FSSC 22000 v5 for FSMS
- Develop your knowledge of food safety management systems
- Gain the skills and knowledge to perform FSSC 22000 v5 audits against FSSC 22000 v5 and ISO 22000:2018
FSSC 22000 V5.1 Internal Audit at SGS Course details
- Explain the structure of FSSC V5 and the role of internal audit in the maintenance and improvement of food safety standards
- Explain the PRPs and Additional Requirements of FSSC V5
- With reference to the Plan-DoCheck-Act cycle, explain the process-based FSMS model for ISO 22000, and the role of internal audit in the maintenance and improvement of FSMS
- Plan, conducted, reported and follow up an internal audit as part of an FSMS based on FSSC V5, ISO 22000, and in accordance with ISO 19011
- The objective of this course is to provide learners with the knowledge and skills required to perform an internal audit of part of a FSMS against FSSC 22000 V5 and ISO 22000:2018, in accordance with ISO 19011:2018 and, ISO/TS 22002-1:2009 as applicable
FSSC 22000 V5.1 Internal Audit at SGS Curriculum
SESSION 1: INTRODUCTION TO FSSC 22000 V5
History of FSSC 22000 and ISO 22000:2018
FSSC 22000 and FSMS family of standards
FSSC 22000 V5 requirements; Purpose and benefits of a FSMS
Compatibility with other management system standards
General food microbiology and hygienic food practices
Principles of HACCP
Process approach and continual improvement
PDCA cycle
SESSION 2: FOOD SAFETY MANAGEMENT SYSTEM (FSMS)
Application of PDCA cycle
Context of the organisation
Leadership
Policy and objectives
Planning
Support
Documented information
Competence and awareness
Operation
Performance evaluation
Nonconformity and corrective action
Continual improvement
SESSION 3: AUDIT DEFINITION, TYPES AND PRINCIPLES
Audit definition
Principles of auditing
Types of audit
SESSION 4: ROLES AND RESPONSIBILITIES OF AUDITORS
Roles and responsibilities
Behaviours
Supporting people
Managing the audit
Questioning techniques
SESSION 5: THE AUDIT PROCESS
Audit objectives
Scope and criteria
Audit methods and evidence
SESSION 6: PREPARING FOR THE INTERNAL AUDIT
Document review
Audit plan
Work documents
SESSION 7: CONDUCTING THE AUDIT
Collecting and verifying information
Opening meeting
Conducting the audit
Questioning techniques
Controlling the audit
SESSION 8: AUDIT REVIEW
Audit review meeting
Audit findings
Finding statements
CARs
Classification of CARs
Opportunities for improvement
FSSC 22000 V5.1 Internal Audit at SGS Entry Requirements
- Learners will need to demonstrate acceptable performance in these areas to complete the course successfully
- Prior knowledge: • Management principles and concepts:- Plan-Do-Check-Act (PDCA) cycle. • Food safety management: - concepts of food safety management including – HACCP, hazard analysis, hazard and risk assessment and management etc. and the relationship between food safety management, customer satisfaction and customer food safety requirements;- commonly used food safety management terms and definitions, as given in ISO 22000 and FSSC v5. • FSSC 22000 v5 and ISO 22000- the requirements of FSSC V5 and ISO 22000 which may be gained by completing a foundation training course or equivalent
- Not mentioned
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