CQI and IRCA Certified ISO 22000:2018 Lead Auditor Classroom Training

Strengthen Food Safety Management Through Effective Auditing

In the global food supply chain, ensuring food safety is critical to protecting public health and maintaining consumer trust. Organizations must implement robust systems to identify, control, and monitor food safety hazards across all stages of production and distribution.

The CQI & IRCA Certified ISO 22000:2018 Lead Auditor Classroom Training is designed to equip professionals with the knowledge and practical skills required to perform first, second, and third-party audits of a Food Safety Management System (FSMS).

Participants will learn how to evaluate food safety controls, assess hazard analysis processes, and verify compliance with ISO 22000:2018 requirements. Through structured guidance and practical exercises, this course prepares individuals to plan, conduct, and report audits that support safe food practices and continual improvement.

Why This Training Is Important

Food safety incidents can lead to serious health risks, legal consequences, and reputational damage. ISO 22000:2018 provides a globally recognized framework for managing food safety hazards using a systematic approach that integrates Hazard Analysis and Critical Control Points (HACCP) principles.

Lead auditors play a crucial role in ensuring that food safety management systems are effectively implemented and maintained. Their audits help identify risks, verify control measures, and ensure compliance with regulatory and international standards.

This training enables professionals to develop the competence required to audit FSMS and support organizations in delivering safe, high-quality food products.

Learning Outcomes

By completing this training program, participants will be able to:

1. Understand the structure, intent, and key requirements of ISO 22000:2018
2. Interpret HACCP principles and prerequisite programs (PRPs)
3. Apply auditing principles based on ISO 19011 and ISO/IEC 17021
4. Plan, conduct, and manage first, second, and third-party audits
5. Evaluate food safety hazards, control measures, and critical control points (CCPs)
6. Assess compliance with food safety policies, legal, and regulatory requirements
7. Gather and verify audit evidence through observation, interviews, and documentation review
8. Identify nonconformities and opportunities for improvement
9. Prepare clear and professional audit reports
10. Lead audit teams and manage audit programs effectively

Course Benefits

Participants will gain practical expertise that enhances both professional capability and food safety performance:

1. Ability to perform effective FSMS audits as a Lead Auditor
2. Improved understanding of food safety risk management and HACCP
3. Internationally recognized CQI & IRCA certification
4. Enhanced compliance with food safety regulations and standards
5. Strengthened consumer confidence and brand reputation
6. Increased career opportunities in food safety, quality, and auditing

Course Structure

The training is delivered through a structured classroom format combining theory, practical exercises, and case studies.

Module 1 – Introduction to Food Safety Management Systems

Overview of FSMS concepts, ISO 22000:2018 framework, HACCP principles, and prerequisite programs (PRPs).

Module 2 – Audit Principles and Planning

Covers auditing principles based on ISO 19011 and ISO/IEC 17021, including audit scope, objectives, risk considerations, and audit planning.

Module 3 – Conducting an Audit

Focuses on audit execution, including site inspections, process evaluation, evidence collection, and identification of nonconformities.

Module 4 – Audit Reporting and Follow-Up

Covers reporting of audit findings, communication with stakeholders, corrective action evaluation, and audit closure.

Module 5 – Certification Examination

Participants undertake a CQI & IRCA approved examination to validate their competence as Lead Auditors.

Who Should Attend

This course is ideal for professionals involved in food safety, quality assurance, and auditing, including:

1. Internal and external auditors
2. Food safety and quality managers
3. HACCP team members
4. Production and operations managers in food industry
5. Compliance and regulatory professionals
6. Consultants and advisors
7. Individuals seeking CQI & IRCA Lead Auditor certification

Prerequisites

Participants are recommended to have:

1. Basic understanding of food safety principles and HACCP
2. Familiarity with ISO standards or management systems
3. Knowledge of food industry processes
4. Prior auditing experience is beneficial but not mandatory.