Lead Auditor Course based on FSSC 22000 (non-residential)

This five day course focuses on developing the skills needed to plan, conduct, and report a third-party audit. It not only enhances delegates’ professional development in auditing but also fosters personal growth in areas such as self-reliance, decision-making confidence, communication skills (both written and verbal), structured systematic thinking, and the ability to make timely decisions under challenging circumstances. These soft skills can be applied in day-to-day roles.

The course is delivered by tutors who are experienced in the practical application of Food Safety Management Systems (FSMS) and FSMS standards. They bring extensive knowledge and real-life experiences to the training, enriching the learning experience for delegates.

The course will run at Campden BRI's Chipping Campden site, the programme will run as follows and delegates are required to attend all sessions:

• Day 1      0900 - 1700        (refreshments & lunch will be provided)
• Day 2&3 0800 - 1730        (a light breakfast, refreshments & lunch will be provided)
• Day 4      0800 - 1700        (a light breakfast, refreshments & lunch will be provided)
• Day 5      0800 - 1430        (a light breakfast, refreshments & lunch will be provided)

Delegates are advised to stay in the local area, there will also be  individual evening work  to complete (up to a maximum of one hour).

• The purpose of a food safety management system (FSMS).
• The principles, processes and techniques used for the assessment and management of food safety hazards, including the significance of these for FSSC 22000 auditors.
• The purpose, content and interrelationship of the following management system standards: ISO 22000 and PAS 220/ISO 22002-1.
• How to interpret the requirements of ISO 22000 and PAS 220/ISO 22002-1 and their application during an audit of an organisation's food safety management system.
• How to undertake the role of an auditor, to plan, conduct and report an audit of a food safety management system (FSMS).

Learning Outcomes

At the end of the course delegates will be able to:

• Understand how food safety management system (FSMS) Integrates with the overall food safety objectives of and organization, particularly in compliance with FSSC 22000 standards. 
• Interpret the requirements of ISO 22002-1 (formerly PAS 220) and apply them effectively during an audit. 
• Develop and implement an audit plan for assessing an organization's FSMS against FSSC 22000 standards. 
• Conduct a comprehensive audit, gathering evidence, evaluation compliance, and effectively reporting findings and recommendations.
• Undertake the role of an auditor or lead auditor with the skills necessary to manage an audit team, communicate effectively with auditees, and handle complex audit situations. 

It is a requirement that delegates have previously successfully completed an Intermediate Level (3) HACCP and/or Food Safety training course, or equivalent.  Before attending this course delegates should ideally have carried out internal audits, as well as previously attending an internal auditing course.  Due to the nature of the course an advanced knowledge of English reading, verbal and comprehension skills are required. 

For delegates attending there is a mandatory requirement to take an exam, which is in addition to the continuous assessment pass/fail criteria that forms part of the course.  The written exam will take place remotely on 30 April 2025 in the morning.