•    Individuals interested in conducting first-party, second-party, and/or third-party audits
•    Management Representatives
•    Managers
•    Consultants
•    Food Safety Directors

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.
•    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

•    Food safety management principles
•    The management systems approach to managing food safety risks
•    The requirements of ISO 22000:2005
•    The processes and techniques involved in planning, conducting & reporting audits on an entire food safety management system