Video summary

Free Certified Internal Auditor Training Program on ISO 22000:2018 (FSMS) | Quality Asia School

Main summary

Key takeaways

Educational

Main ideas and lessons conveyed

  • Purpose of the training/program

    • Introduce the ISO 22000:2018 Food Safety Management System (FSMS) and teach participants how to plan, conduct, and report internal audits to support certification readiness.
    • Emphasize developing a food safety responsibility culture through communication and auditing.

  • ISO 22000:2018 overview

    • ISO 22000:2018 is an international food safety standard (first published in 2005, latest version 2018).
    • It aligns with the High Level Structure (HLS) to integrate with other management systems (ISO 9001, 14001, 45001, 50001, etc.).
    • It is built on PDCA (Plan-Do-Check-Act) and risk-based thinking.

  • Core structure of ISO 22000:2018

    • The standard has clauses 1–10, with implementable operational clauses typically 4–10.
    • It covers:
      • Context & interested parties (Clauses 4.1–4.2)
      • Leadership & policy (Clause 5)
      • Planning (Clause 6)
      • Support (Clause 7)
      • Operations (Clause 8)
      • Performance evaluation (Clause 9)
      • Improvement (Clause 10)

  • Risk and process control focus (how FSMS works)

    • Special emphasis is placed on Clause 8 “Operations”, particularly operational planning and control.
    • The “heart” of the standard includes:
      • Prerequisite Programs (PRPs)
      • Traceability
      • Emergency preparedness & response
      • Hazard analysis using HACCP principles
      • Hazard control plan
      • Verification activities
      • Control of monitoring/measuring equipment
      • Handling nonconformities
      • Withdrawal/recall planning (when needed)

  • HACCP / hazard analysis concepts (embedded in ISO 22000)

    • ISO 22000 is based on HACCP principles with prevention focus:
      • Hazard analysis
      • Identify Critical Control Points (CCPs) and set critical limits
      • Monitoring CCPs
      • Corrective actions
      • Verification
      • Record keeping
    • Uses decision logic to categorize controls as:
      • CCP: requires critical limits and precise monitoring
      • OPRP: Operational Prerequisite Programs, controlled via good practices with action criteria/observation

  • PRPs (Prerequisite Programs) as foundational controls

    • PRPs are the basic conditions and good practices needed across the food supply chain to prevent/reduce contaminants in:
      • products
      • processing environment/work environment
    • Includes examples such as:
      • hygiene and sanitation
      • pest control
      • personal hygiene and facilities
      • equipment maintenance/cleaning
      • purchasing and supplier controls
      • waste management
      • storage/warehousing practices
      • product information and consumer awareness
      • food defense and (in some cases) bio/bioterrorism considerations

  • Food hygiene and food poisoning awareness

    • Training includes:
      • what food poisoning is
      • key causes (bacteria, viruses, chemicals, etc.)
      • the “danger zone” temperature concept: ~5°C to 60°C
      • typical contamination sources (people, pests, water, animals, raw food, soil/waste)
    • Practical hygiene examples:
      • color-coded boards/utensils
      • labeling/date tagging
      • “clean as you go”
      • golden rules posters

  • Internal auditing and improvement cycle

    • Clause 9 emphasizes:
      • monitoring/measurement/analysis/evaluation
      • internal audits at planned intervals
      • management review inputs/outputs
    • Clause 10 emphasizes:
      • handling nonconformities with correction + corrective action (root cause)
      • continual improvement
      • updating the FSMS when changes occur

  • Exams, certification flow, and audit types

    • Certification audit stages:
      • Stage 1 audit: document review & legal compliance
      • Stage 2 audit: implementation effectiveness
      • surveillance audits and re-certification after 3 years
    • Audit types:
      • First-party: internal audit
      • Second-party: customer/supplier audits
      • Third-party: certification body audits

Methodology / instruction lists (detailed bullets)

A) Course structure (training flow)

  • Learn:
    • Introduction to Food Safety Management Systems
    • Revision/history of ISO 22000
    • Key concepts
  • Then cover clause-by-clause mapping:
    • Clauses 1–4: scope, definitions, context of organization
    • Clause 5: leadership
    • Clause 6: planning
    • Clause 7: support
    • Clause 8: operations
    • Clause 9: performance evaluation
    • Clause 10: improvement
  • Focus on:
    • Internal auditing: how it is conducted and procedures to conduct internal audits

B) Course objectives (what participants should be able to do)

  • Gain comprehensive understanding of ISO 22000:2018 requirements
  • Learn how to plan, conduct, and report internal audits effectively
  • Learn how to verify compliance with ISO 22000 requirements
  • Foster organizational culture of food safety responsibility via:
    • effective communication
    • auditing practices

C) Clause 8 “Operations” operational controls (the “heart”)

  • Establish operational planning and control

    • Define criteria for processes
    • Control processes to those criteria
    • Maintain records as evidence
    • Address process changes via change management
    • Control outsourced processes too

  • Implement PRPs

    • Identify and establish PRPs appropriate to the organization
    • Keep PRPs implemented, maintained, and updated
    • Use statutory/regulatory and customer requirements as inputs

  • Maintain traceability system

    • Enable one-step back and one-step forward
    • Cover lots/ingredients → intermediate → end products
    • Be verifiable and practical
    • Retain records at least through product shelf life
    • Periodically verify traceability effectiveness

  • Emergency preparedness & response

    • Have procedures for food-safety impacting emergencies
    • Respond, reduce consequences, test/update procedures

  • Hazard analysis and hazard control plan

    • Preliminary steps:
      • identify raw materials, ingredients, and contact materials
      • maintain documented information for each
      • define end product characteristics and intended use
      • create and confirm flow diagrams onsite
      • describe processes and variations
    • Hazard identification:
      • identify chemical, microbiological, physical hazards and allergens
      • determine acceptable levels for hazards
    • Hazard assessment:
      • determine significant hazards based on severity/likelihood
    • Select control measures:
      • apply controls via CCPs and Operational PRPs
    • Validate control measures:
      • ensure control measures can achieve intended results
    • Differentiate:
      • Verification vs validation
        • verification: confirm requirements are met
        • validation: confirm controls achieve intended food safety result

  • Monitoring/measuring equipment control

    • Calibrate/verify equipment used for monitoring
    • Safeguard against invalidation, damage, deterioration

  • Verification activities

    • Confirm PRPs and hazard control plan are implemented and effective
    • Confirm hazards remain within acceptable levels
    • Update hazard analysis inputs if needed

  • Control of nonconformities

    • Address product/process nonconformities
    • Apply corrections and corrective actions (root cause)
    • Prevent potentially unsafe products reaching consumers
    • Evaluate whether nonconforming product can be reprocessed/released/disposed based on whether issue is CCP vs OPRP
    • Support withdrawal/recall where needed and perform mock recalls

D) How to categorize a control measure: CCP vs OPRP (decision logic described)

  • If a hazard is not significant → treat as OPRP-type control
  • If hazard is significant, check whether subsequent steps alone/combined will ensure removal/reduction:
    • if yes (subsequent steps control) → continue analysis
    • if no → consider control at current step
  • If critical limits cannot be established → OPRP
  • If action requires immediate response and critical limits can be monitored precisely → CCP
  • Use scientific data/risk assessment to support decisions

E) Internal auditing process flow (general steps emphasized)

  • Plan audits (objectives, scope, criteria)
  • Conduct audit:
    • collect audit evidence (document review, interviews, observation)
    • verify evidence against audit criteria
    • record findings (opportunities, observations, or nonconformities)
  • Report:
    • prepare and communicate audit report
  • Follow-up:
    • ensure corrections and corrective actions are implemented
    • verify effectiveness (often via subsequent reviews/audits)

Speakers / sources featured (as mentioned in subtitles)

  • Mr. Atul Suri (trainer; lead auditor/reviewer; main subject matter expert)
  • Mr. Sagar (requested slide sharing; training session coordination; appears to represent Quality Asia School/organization)
  • Quality Asia Certification Private Limited (program “powered by”; organizational source)
  • Quality Asia School (branding of the training platform)

Note: Other references/institutions are mentioned as regulatory/standards sources (e.g., FSSAI, HACCP, BIS, and accreditation bodies like NABCB/IAF/NAB) but are not “speakers” in the transcript.

Original video