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Introduction
FSSC Lead Auditor Introduction
Introduction
FSSC 22000 & ISO 22000
International Efforts in Food Safety Management
ISO/TS 22002-4:2013 & FSSC 22000 Requirements
FSSC 22000 v6 Key Changes and Enhancements
Conformity, Certification & Accreditation
Conformity
Certification
Accreditation
Standards & Frameworks
ISO/IEC 17024 Standard
ISO 19011
ISO/IEC 17021-1:2015 - Conformity Assessment
International Accreditation Forum (IAF)
Requirements for a measurement quality system by ISO
ISO 10012:1 - Management Systems Requirements for Measuring Systems
ISO 10012 & ISO 17025
Audit Roles & Responsibilities
Lead Auditor
Auditor
Technical Specialist & Certification Reviewer
Audit Client & Management Team
Auditee & Host/Guide
ISO 22000 Overview
Understanding the food organization and its context
Internal & External Issues
Interested parties – Who qualifies
Scope of the Food Safety Management System
Support Functions (Clause - 7)
Organization’s Resources
Control of Externally Provided Processes, Products & Services
Internal communication & Documented Information
Operations
Management Reviews
Clause Improvement
HACCP & PDCA Model
Meaning of HACCP
Principles of HACCP Development
Building a HACCP System
Corrective Actions
HACCP for Food Safety Certification Programs
PDCA Model
Auditing in FSSC
Features of Audits
Conformity and Non-Conformity
Audit Types and Goals
Preparations for Auditing
Pre-Audit & Audit Objectives
Audit Plan, Scope and Team
Audit Preparation and Team
Systems and Documentation
Audit Reporting
Remote Audit
Remote Audit
What Happens in a Remote Audit
Tips for Effective Remote Audits
Getting Ready for Remote Audit
Benefits of Remote Audits