iso 9001, iso 14001, quality assurance, iso 9001
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5s, 6 sigma, as 9000, as 9100, cgmp, current good manufacturing practices, iso 9000, iso 9001, iso 14000, iso 14001, iso 15161, iso 22000, iso 22002, iso/ts 16949, jaeger holland, jaeger-holland, lean, marty jaeger, martin jaeger, martin j jaeger, kanban, office kaizen, quality assurance, quality systems, tpm, sarbanes oxley, sarbanes-oxley, sox, total productive maintenance

5s, 6 sigma, as 9000, as 9100, cgmp, current good manufacturing practices, iso 9000, iso 9001, iso 14000, iso 14001, iso 15161, iso 22000, iso 22002, iso/ts 16949, jaeger holland, jaeger-holland, lean, marty jaeger, martin jaeger, martin j jaeger, kanban, office kaizen, quality assurance, quality systems, tpm, sarbanes oxley, sarbanes-oxley, sox, total productive maintenance

ISO 22000 Internal Auditor Course
3 days • 2.4 CEU/RUs
Course #: J00504 • Course Leader:
Marty Jaeger • Cost: $995

"Modern process-based audit methodologies and techniques evolved because the old section- and/or clause-driven checklist approach to auditing failed to identify the processes or areas where process controls were inadequate or where process control methods weren’t being followed.
As an outcome, audit results typically lacked the kind of information on which organizations could act upon to mitigate food safety risks.
"
                                            Martin J. Jaeger

This highly interactive ISO 22000 Internal Auditor course provides food industry auditing professionals with the knowledge and skills required to assess the conformance of an organization's food safety management system, identify risks and provide actionable information upon which the organization can act to mitigate its risks.

"For an organization to function effectively and efficiently, it has to identify and manage numerous linked activities.  An activity using resources, and managed in order to enable the transformation of inputs into outputs, is considered a process."

ISO 22004:2005

"The organization shall plan and develop the processes needed for the realization of safe products."

Clause 7.1 General

ISO 22000:2005

"An audit programme shall be planned, taking into consideration the importance of the processes and areas to be audited ..."

Clause 8.4.1 Internal audit

ISO 22000:2005

"During the audit, information relevant to the audit objectives, scope and criteria, including information relating to the interfaces between functions, activities and processes, should be collected by appropriate sampling and should be verified."

Clause 6.5.4 Collecting and verifying information

ISO 19011:2011

 — we provide the tools and techniques, including electronic handouts!1

1. Created in Microsoft Wordฎ usage requires compliance with an end user license agreement (EULA). One copy provided for each organization attending.

During the 2-day course structured experiences, simulations, participative learning materials, learning activities and case studies - all provide learning by doing.

To demonstrate comprehension of definitions, concepts and techniques a test is provided at the end of the course.  If needed, re-takes are available free of charge.

Course Leader Credentials …

•  5 years work experience in one of the world's largest food companies

•  ISO 22000 certified lead auditor

•  HACCP certified - 80 hours - International HACCP Alliance approved course

•  Carried out 2nd party food safety audits for 2 of the world's largest food companies

This internal auditor course is filled with invaluable information and experiences gained while conducting audits in the food industry.  Numerous handouts are also presented to facilitate understanding and application.

"Auditing is characterized by reliance on a number of principles. These make the audit an effective and reliable tool in support of management policies and controls, providing information on which an organization can act to improve its performance."

ISO 19011:2011

— AGENDA —

•  The "Process Audit Approach" for Food safety management systems

•  The potential risks/costs of auditor incompetency and reliance on checklists alone

•  Examining the ongoing control over the linkages between the processes needed for the realization of safe products as well as their combination and interaction in meeting the requirements of ISO 22000:2005

•  Using the checklist to verify the completeness of the audit

•  Why ISO 22003:2007 requires that food safety auditors have a basic knowledge of
1) the statutory and regulatory requirements applicable to the food chain industry category they are auditing;

    2) general chemistry; and,

    3) general microbiology

•  Brief review of the agents and their food sources that are contributing to the increase in food-implicated outbreaks in the US - over 130 food related Class I recalls during the last 12 months

•  Review of the terms and definitions used in food safety and ISO 22000:2005

•  ISO 19011:2002 - audit terminology; audit principles; and, audit techniques

•  How and where to define audit criteria, scope, frequency and methods; and, establishing the audit programme, corrective action and follow-up

•  Adapting “who, what, how and how many” to audit planning

•  How the Codex Alimentarius 7 principles and 12 application steps are integrated into the standard and how they are audited

•  Internal audit — determining whether the food safety management system conforms to 1) 'planned arrangements' and,
2) the food safety requirements of the organization and of ISO 22000:2005
+ PAS 220:2008

•  Preparing the audit report that includes references to the PRPs, OPRPs and HACCP methodology used

•  Record keeping requirements

•  Interactive group exercises

The Process-Audit Approach

 

How Course Attendees Will Benefit
  • After successfully completing the course they will understand how to evaluate the capability of the management system to ensure compliance with statutory and regulatory requirements.
  • They will have broadened their knowledge and skills with exercises based on the audit terminology, principles and audit programme management methods defined in ISO 19011:2002.
  • They will have gained experience considering the principles, processes and techniques used in the assessment and management of food risks in the context of HACCP.
  • Interactive case studies will have provided experience evaluating audit evidence to conclude audit findings.
  • They will have gained a background in ISO 22000:2005 vocabulary and requirements that will enable them to play a more influential role in improving food safety practices.
Who Should Attend
  • Personnel who will manage, lead, conduct, or participate in internal and subcontractor (first- and second-party) food safety system audits.
  • Personnel responsible for establishing and implementing the organizations' food safety management system including prerequisite programmes (PRPs) and HACCP plan.
Dates and Locations

June 26, 27-28, 2012

Oak Brook, IL

Course Materials Include
  • A comprehensive, colorfully illustrated, 60-page course workbook that includes interactive exercises; and, numerous handouts and case studies to provide hands-on understanding and application
  • A copy of ISO 22000:2005
  • An Overview of Publically Available Standard PAS 220:2008
  • Electronic and hard copies of:
    - 9CFR417 Hazard Analysis and Critical Control Point (HACCP) Systems (animal products),
    - 21CFR110 Current Good Manufacturing Practice in Manufacturing, Packing, or Holding Human Food,
    - 21CFR120 Hazard Analysis and Critical Control Point (HACCP) Systems (juice processors), and
    - HACCP Guidelines: 1999 Food Code Annex 5 (updated April 2004)
    all professionally formatted in Microsoft Office Word for improved search ability and readability.
  • A certificate for 'completing', or for 'completing and passing', the course is awarded with 2.4 CEU/RUs.

Payment is required to confirm registration.

Register now!

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Last Updated 05/14/2012