You asked a question earlier relating to the Food Safety Team Leaders role (copied again below), so assuming that you are the Food Safety Team Leader operating an ISO 22000 system you need to understand what your responsibilities are, what they mean and how to undertake them in a practical sense and in order to do that you need the skills and knowledge derived from experience and training.
You have a good background in terms of ISO 9001 systems and with some food safety specific training and experience on top you have a good start, but take a look at the list are you competent to do all of those ”shalls” – if not you need training or support from other internal external personnel. You must identify the gaps yourself and that will help you to target training that is of most relevance and value.
ISO 22000:2005 Food safety team “shall” clauses:
No. / ISO 22000 Clause / Specific
1. 5.5.a/b FS team leader-
- to manage a FST,
- organize its work,
- to ensure relevant training and education of the FST members
2. 5.6.2 Internal communication- information is included in the updating of the FSMS
3. 6.2.1 Human Resources General- FST competency and appropriate education, training, skills and experience
4. 7.2.2.d Prerequisite programs (PRPs)- approval
5. 7.3.2 Food safety team- appointment, knowledge and experience
6. 7.3.5.1 Flow diagram- verify the accuracy by on-site checking
7. 7.4.1 Hazard analysis General-
- conducted to determine which hazards need to be controlled,
- the degree of controlled required to ensure food safety, and
- which combination of control measures is required
8. 7.8 Verification planning- verification results shall be recorded and communicated to the FST.
9. 8.1 Validation, verification and improvement of FSM General-
- plan and implement the processes needed to validate control measures and/or control measures combinations, and
- verify and improve the FSMS
10. 8.4.2 Evaluation of individual verification results- systematically evaluate the individual results of planned verification
11. 8.4.3 Analysis of results of verification results- analyze the results of verification activities, including the results of the internal audits (8.4.1) and external audits.
12. 8.5.2 Updating the food safety management system- evaluate the FSMS at planned intervals. Consider whether it is necessary to review
- the hazard analysis (7.4),
- the established oPRPs (7.5), and
- the HACCP plan (7.6.1)
