Food Safety Management Systems

ISO 19011:2018 Internal Audit Training on Food Safety Management System Based on FSSC v5 Standard


1) Understand the intent of FSMS based on HACCP Principles
2) Understand the relationship of FSSC 22000 (and FSSC 22000-Quality) with other food safety such as standard (ISO 22000:2018) and other QMS System (ISO 9001:2018)
3) Understand the FSSC version 5 (based on ISO 22000:2018) requirements (including ISO/TS 22000 – PRP) and how it may differ with other QMS system (ISO 9001:2018)
4) Understand the audit requirements of FSSC version 5 (based on ISO 22000:2018)
5) Identify the roles of auditor in planning, conducting, reporting and following up of food safety Management System audit in accordance with ISO 19011:2018
6) Plan, conduct, report and follow up audit of food safety management system to establish conformity with ISO 22000, ISO 22002-1, FSSC Additional Requirements in accordance with ISO 19011:2018


Prior to the course, the participants must have:

1) Prior work experience in the food industry
2) Working knowledge of HACCP Principles
3) Knowledge of the following Food Safety Management System Principles such as BRCGS, Global Gap, SQF, IFS, FSSC and/or ISO 22000 (such as awareness training)


Day 1:

• Overview of food safety concepts
• Different types of Food Safety Management Systems
• Difference of FSSC v5/ISO 22000:2018 with QMS (ISO 19011:2018) and FSSC v5 - Quality
• Introduction to FSSC v5/ISO 22000:2018
• ISO 22000:2018– Context of organization
• ISO 22000:2018– Planning
• ISO 22000:2018 – Resources


• ISO 22000:2018– Operations
• ISO 22000:2018 – Performance Evaluation & Improvement
• ISO/TS 220002 – Pre-requisite Programs
• FSSC 22000 Additional Requirements
• ISO 19011:2018 Audit Principles
• ISO 19011:2018 Audit Program, Reporting and Competency


Participants will be assessed through a 60 marks objective type examination (open book) at the end of the course. Minimum passing % criteria: 60% (36 Marks).



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