ProQual Accredited ISO 22000 FSM (Food Safety Management System) Lead Auditor

Food Safety Management System

Approved by ProQual AC

Flexible Online Learning

Duration: 10 days

05 Modules

Accredited Training for Excellence in Food Safety Management.

Programme Overview

Food safety is a critical priority for organisations involved in the production, processing, storage, distribution, and supply of food products. Maintaining an effective Food Safety Management System (FSMS) not only helps protect consumers but also strengthens operational efficiency, regulatory compliance, and organisational reputation. The ProQual Accredited ISO 22000 FSM (Food Safety Management System) Lead Auditor course is a high-quality, non-regulated CPD programme designed to develop the knowledge and auditing skills required to plan, conduct, report, and manage first-party, second-party, and third-party Food Safety Management System audits in accordance with the principles of ISO 22000.

This professionally structured course provides an in-depth understanding of the ISO 22000 framework, the risk-based approach to food safety, Hazard Analysis and Critical Control Points (HACCP) principles, audit planning, audit execution, evidence collection, nonconformity reporting, corrective actions, and continual improvement. Participants also gain practical insight into audit methodologies, auditor responsibilities, communication techniques, and internationally recognised auditing principles that support effective food safety management across the food supply chain.

The ProQual Accredited ISO 22000 FSM (Food Safety Management System) Lead Auditor course is externally accredited by ProQual for quality and consistency and is delivered under the ProQual CPD framework. It supports continuing professional development by enhancing professional auditing competence and strengthening knowledge of food safety management best practices.

Ideal for food safety professionals, quality managers, internal auditors, compliance officers, food manufacturers, consultants, and professionals responsible for Food Safety Management Systems, this course provides practical auditing expertise that helps organisations improve food safety performance, maintain effective management systems, and foster a culture of continual improvement throughout the food industry.

  • Educational Background: Candidates are generally required to hold a minimum qualification, such as a diploma or equivalent.
  • Professional Experience: Applicants should have relevant experience in the food industry or related fields. This may include roles in food production, processing, manufacturing, quality assurance, or food safety. Depending on the training provider, the required experience typically ranges from one to several years.
  • Food Safety Knowledge: A foundational understanding of food safety principles and practices is expected. Familiarity with Hazard Analysis and Critical Control Points (HACCP), Good Manufacturing Practices (GMP), and food safety regulations is highly beneficial.
  • Language Proficiency: Since the course is delivered in English, candidates must demonstrate sufficient proficiency to understand course materials, participate in discussions, and complete assessments effectively.
  • Technical Skills: Basic technical competence is recommended, including computer literacy, data analysis skills, and a working knowledge of mathematical concepts, to successfully meet course requirements.
  • Introduction to Food Safety Management Systems (FSMS)
  • ISO 22000 Requirements
  • Hazard Analysis and Critical Control Points (HACCP)
  • Good Manufacturing Practices (GMP)
  • Prerequisite Programs
  • Food Safety Risk Assessment and Management
  • Documentation and Record Keeping
  • Internal Auditing and Management Review

1. Introduction to Food Safety Management Systems (FSMS)

  • Understand the core principles of food safety management systems.
  • Explain the importance of FSMS in ensuring food safety and product quality.
  • Recognize ISO 22000 as a globally accepted standard for food safety management.

2. ISO 22000 Requirements

  • Interpret and apply the requirements outlined in ISO 22000.
  • Identify and understand the significance of clauses and sub-clauses within the standard.
  • Assess an organization’s compliance with ISO 22000 requirements.

3. Hazard Analysis and Critical Control Points (HACCP)

  • Understand HACCP principles and their role in food safety management.
  • Perform hazard analysis to identify potential food safety risks.
  • Establish and manage critical control points (CCPs) with effective control measures.

4. Good Manufacturing Practices (GMP)

  • Explain the importance of GMP in maintaining hygiene and preventing contamination.
  • Apply GMP principles to ensure safe and high-quality food production.
  • Evaluate and improve organizational compliance with GMP standards.

5. Prerequisite Programs

  • Understand the role of prerequisite programs in supporting FSMS effectiveness.
  • Design and implement programs such as sanitation, pest control, and personal hygiene.
  • Monitor and verify the effectiveness of these programs to uphold food safety standards.

6. Food Safety Risk Assessment and Management

  • Conduct risk assessments to identify and prioritize food safety hazards.
  • Develop strategies to manage and control risks, minimizing consumer exposure.
  • Establish procedures for continuous monitoring, measurement, and review of food safety risks.

7. Documentation and Record Keeping

  • Create documentation systems to maintain accurate FSMS policies, procedures, and records.
  • Ensure documentation aligns with ISO 22000 and regulatory requirements.
  • Demonstrate effective record keeping for audits, inspections, and compliance purposes.

8. Internal Auditing and Management Review

  • Plan and execute internal audits to evaluate FSMS compliance and effectiveness.
  • Report findings, identify nonconformities, and recommend corrective actions.
  • Conduct management reviews to assess FSMS performance and drive continuous improvement.

Completing the ProQual Accredited ISO 22000 FSM (Food Safety Management System) Lead Auditor course equips participants with the knowledge, auditing techniques, and practical skills required to assess, improve, and maintain effective Food Safety Management Systems (FSMS). This high-quality, non-regulated CPD programme supports continuing professional development while helping professionals strengthen food safety governance and audit competence.

  • Develop a comprehensive understanding of the ISO 22000 Food Safety Management System (FSMS) standard and its requirements.
  • Gain practical knowledge of internationally recognised auditing principles, methodologies, and best practices.
  • Learn how to plan, prepare, conduct, report, and follow up on Food Safety Management System audits.
  • Build the competence to perform first-party, second-party, and third-party ISO 22000 audits.
  • Understand the integration of HACCP principles within an ISO 22000 Food Safety Management System.
  • Learn how to identify audit findings, evaluate objective evidence, and document nonconformities accurately.
  • Develop skills to assess food safety risks, operational controls, and management system effectiveness.
  • Strengthen your ability to recommend corrective actions and support continual improvement initiatives.
  • Enhance knowledge of food safety legislation, regulatory expectations, and industry best practices.
  • Improve communication, interviewing, observation, and evidence-gathering skills required for professional audits.
  • Gain confidence in leading audit teams and managing the complete audit process effectively.
  • Learn how to evaluate supplier food safety management systems and supply chain compliance.
  • Support organisations in improving food safety performance, customer confidence, and operational efficiency.
  • Enhance professional competence in food manufacturing, processing, packaging, storage, catering, hospitality, retail, and food distribution sectors.
  • Strengthen analytical and decision-making skills through practical audit scenarios and case-based learning.
  • Support continuous professional development with high-quality, externally accredited CPD training.
  • Receive training delivered by an accredited centre under the ProQual CPD framework, ensuring quality and consistency.
  • Increase career opportunities in food safety management, quality assurance, compliance, auditing, and regulatory oversight.
  • Develop the expertise to contribute to a strong food safety culture and continual improvement across the food supply chain.
  • Build valuable auditing skills that can be applied across organisations implementing or maintaining ISO 22000 Food Safety Management Systems.

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Frequently Asked Questions

This course is ideal for food safety managers, quality managers, internal auditors, compliance officers, HACCP team members, food production supervisors, consultants, regulatory professionals, and individuals responsible for implementing, maintaining, or auditing Food Safety Management Systems within the food supply chain.

Previous auditing experience is beneficial but not always essential. Professionals with experience in food safety, quality management, HACCP, or compliance will find the course particularly valuable. The programme is designed to develop both auditing knowledge and practical audit management skills.

Yes. The course provides detailed guidance on every stage of the audit process, including planning, conducting opening and closing meetings, collecting objective evidence, interviewing personnel, evaluating compliance, reporting audit findings, and verifying corrective actions.

A Lead Auditor is responsible for planning and leading audit activities, coordinating audit teams, evaluating the effectiveness of the Food Safety Management System, identifying areas for improvement, preparing audit reports, and ensuring audits are conducted professionally and objectively.

The knowledge gained is applicable across food manufacturing, food processing, food packaging, catering, hospitality, agriculture, beverage production, cold storage, food logistics, retail, distribution, laboratories, and organisations involved in any stage of the food supply chain.

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