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CQI and IRCA is the leading professional body for management system auditors and offers a globally recognized business qualification.
CQI and IRCA represents over 10,000 registered auditors in 150 countries and every year, around 60,000 delegates attend CQI and IRCA certified training course.
CQI and IRCA Certified courses are recognized as an industry leader and CQI and IRCA endorsement means that you can be confident that the course you are attending:
Completion of this course is the first step to becoming CQI and IRCA registered, to find out more please visit www.irca.org/join
· FSMS auditors, e.g. those employed by third party certification bodies / registrars, or by purchasing organizations.
· FSMS practitioners, e.g. Food Safety consultants, Food Safety managers and other Food Safety personnel.
· Employees conducting Food Safety Management System audits within their own organization i.e. Internal Standards
Learning objectives describe in outline what students will know and be able to do by the end of the course. On completion, successful students will have the knowledge and skills to:
Knowledge
Describe the purpose of a Food Safety Management System, of Food Safety Management Systems standards, of management system audit and of third-party certification Explain the role of an auditor to plan, conduct, report and follow up a Food Safety Management System audit in accordance with ISO 19011 (and ISO 22003 including ISO 17021 where appropriate).
Skills
Plan, conduct, report and follow up an audit of a Food Safety management system to establish conformity (or otherwise) with ISO 22000 or acceptable equivalent and in accordance with ISO 19011 (and ISO 22003 including ISO 17021where appropriate).
a) Knowledge of the following Food Safety Management Principles and Concepts:
1. Implementing or operating a management system within a food sector context. This includes private schemes such as BRC, GLOBALGAP, FSSC and/or other schemes which include management system components.
2. Relevant key food safety legislation (this may be specific to studentsʼ food industry context and location).
3. Knowledge of prerequisite programmes as specified in ISO/TS 22002-1.
4. Good Practice guides for Agriculture (GAP), Veterinary (GVP), Manufacturing (GMP), Hygiene (GHP), Production (GPP), Distribution (GDP) and/or Trading(GTP) depending on the segment of the food chain in which the student operates.
5. The principles of HACCP as defined by the Codex Alimentarius Commission.
b) Knowledge of the requirements of ISO 22000 or acceptable equivalent.
· Virtual Training – 6 Days (40 Hours)
· Training Programs are handled by Highly Experienced and CQI and IRCA Qualified Lead Auditors.
· The Batches once committed will not be cancelled
There is 2 hours open book exam conducted by TVE on Minimum 5days to Maximum 30 days from the Date of Course Registration (pass mark 50%).
