ISO 22000:2018 Lead Auditor Training Program (FSMS)
Professional Skills Certification Aligned with International Standards
Course Duration
40 Hours (Online – Self-Placed Learning) 📌 Do not wait – Start Now!
Recorded sessions + practical exercises Flexible learning with 1-month exam window Designed as a Lead Auditor competency program (not just internal audit)
Training Access
Classroom / Training link will be shared to the registered email after fee payment Participants must complete each recorded module, activities, and assessments Course materials are downloadable from the classroom Examination must be completed within 1 month from enrollment
Course Overview
The ISO 22000 Lead Auditor Training Program is designed to develop professionals capable of planning, conducting, reporting, and leading Food Safety Management System (FSMS) audits in accordance with ISO 22000:2018 and ISO 19011 auditing guidelines. This program goes beyond internal auditing and focuses on:
Audit leadership Third-party audit readiness Risk-based thinking Professional auditor behavior
Participants will gain the competence required to lead FSMS audits independently or as part of an audit team, with the skills that can also complement HACCP certification and microbiology courses.
Learning Objectives
By the end of this course, participants will be able to:
Interpret ISO 22000:2018 requirements in an audit context Plan and lead first-party, second-party, and supplier audits Apply ISO 19011 audit principles Evaluate HACCP, PRPs, and OPRPs effectively Identify, classify, and report non-conformities Lead audit teams and manage audit programs
Course Structure & Modules
Module 1 – Introduction to ISO 22000 & FSMS
Purpose and benefits of ISO 22000 FSMS structure and PDCA approach Risk-based thinking in food safety Relationship with ISO 9001 & other standards
Module 2 – ISO 22000:2018 Clause-by-Clause Interpretation
Context of the organization Leadership & food safety culture Planning and risk management Support & operational controls Performance evaluation Improvement and continual enhancement
Module 3 – HACCP & PRPs for Auditors
HACCP principles and application PRPs vs OPRPs – audit perspective Validation, verification, and monitoring Common audit findings in HACCP systems
Module 4 – Audit Principles & ISO 19011 Guidelines
Audit types: internal, supplier, certification Auditor competence & professional ethics Audit evidence, sampling, and risk-based auditing Managing audit programs
Module 5 – Audit Planning & Preparation
Audit objectives, scope, and criteria Preparing audit plans & checklists Document review & readiness assessment Team roles and responsibilities
Module 6 – Conducting the Audit
Opening meeting techniques Interviewing skills & communication On-site audit practices Collecting and verifying audit evidence
Module 7 – Audit Reporting & Non-Conformities
Writing clear and factual audit reports Classification of non-conformities Root cause analysis (RCA) Objective evidence vs opinion
Module 8 – Corrective Actions & Follow-Up
Evaluating corrective action plans Verification of effectiveness Closing audits professionally Final audit conclusions
Module 9 – Audit Leadership & Case Studies
Leading audit teams Handling difficult auditees Real-life audit scenarios Certification audit simulation
Assessment & Examination
Exam Details
50 Marks – Online MCQ Examination Open book format Minimum passing score: 60% (30 Marks) Examination to be completed within 1 month
Additional evaluations:
Module quizzes Practical case-based exercises
Certification
Upon successful completion, participants will receive:
🎓 “ISO 22000:2018 Lead Auditor – Professional Skills Certification Aligned with International Standards”
Issued by: U-TECH International / Uyirgene International Candidates who do not meet passing criteria will receive a Certificate of Attendance Certificates are digitally verifiable
Target Audience
Food Safety & Quality Managers FSMS Consultants Internal Auditors aiming to become Lead Auditors Regulatory & compliance professionals Professionals involved in food manufacturing, processing, packaging, and catering
Certificate Verification
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