Upon successful completion of this course, participants will be able to:

• Understand global food safety standards and regulatory requirements.
• Apply ISO 19011 auditing principles to food safety systems.
• Assess PRPs, GMP, OPRPs, CCPs, and operational controls.
• Conduct risk-based audits aligned with ISO 22000 & FSSC 22000.
• Identify nonconformities and verify corrective actions.
• Prepare professional audit reports and conduct follow up activities.

Day 1: Food Safety Foundations

• Global food safety challenges & regulatory frameworks (Codex, FDA, EFSA, SFDA).
• Overview of FSMS: ISO 22000, FSSC 22000, GFSI schemes.
• PRPs & GMP essentials for food manufacturing.

Day 2: Food Safety Planning & Risk Assessment

• Product description intended use & process flow diagrams.
• Food safety hazard analysis (biological, chemical, physical, allergens).
• Evaluation of control measures: PRPs, OPRPs, CCPs, monitoring & verification.

Day 3: Auditing Principles & Preparation

• ISO 19011 auditing principles & auditor competencies.
• Audit program management & risk-based scheduling.
• Audit planning: scope, objectives, criteria, documentation review & checklists.

Day 4: Conducting Food Safety Audits

• On site audit activities: interviews, observations, evidence collection.
• Identifying nonconformities aligned with ISO 22000 & PRP requirements.
• Process based auditing: production, sanitation, pest control, supplier controls.

Day 5: Reporting, Corrective Actions & Follow Up

• Audit reporting structure & writing nonconformity statements.
• Root cause analysis & corrective action verification.
• Closing meeting, follow up audits & continuous improvement of FSMS.

• Food Safety Officers
• Quality Assurance Professionals
• Internal Auditors
• Production Supervisors
• HACCP / FSMS Team Members