If you want to have a proper start, you need to get appropriate competencies for that. First of all, you should get a training on ISO 22000 or FSSC 22000, not necessarily a lead auditor course. Once you have a baseline, you can strengthen your competencies by other resources from internet and experts around.
The line of action for implementation of ISO 22000 (just a draft) is:
1) Management announces a food safety leader and assemble a food safety team (of multi-disciplinary).
Management provide all necessary resources to establish and implement food safety management system. For example training facilities, communication facilities, hygiene facilities, etc.
2) Train the team on food safety basics and ISO 22000 / FSSC 22000.
3) Define scope of working (departments, products, processes) and food safety policy.
4) Establish documentation system and communication system.
5) Define responsibilities and authorities.
6) Identify applicable PRP's / GMP's and plan and implement them.
7) Collect as much information as possible related to raw material, processing infrastructure, food contact surfaces, processing environment, finished goods, packing material etc. that helps to identify hazards (physical, chemical, microbiological and allergen) and their acceptable limits.
8) Do Hazards analysis to identify CCP's and OPRP's.
9) Make HACCP plan and OPRP plans.
10) Identify measuring and monitoring requirements and implement them.
11) Validate control measures.
12) Implement measuring, monitoring and verification plans.
13) Plan and implement other requirements such as food safety objectives, Emergency Preparedness and Response, traceability, management review, control of nonconformity, mock withdrawal, withdrawal, internal audit etc.
14) Do a gap analysis as per ISO 22000 / FSSC 22000 before consulting any CB.
And the last but not the least, IFSQN is the best source to improve your knowledge and resolving the management and technical issues you may face during your journey :)