Annex1 : Prerequisites & competence
Prerequisites:
- Post-secondary education with a general chemistry & microbiology coursework
- 5 years professional experience in the Food Chain sector (2 of which in management systems and/or food safety)
- 35 FSMS audit days in a minimum of 7 different organisations over the past 3 years
- Successful participation in a recognised 40h Lead auditor course
Competences:
- According to ISO TS 22003 (§ 7.2) + ISO 19011:2002 (§ 7)
- Recognized HACCP training based on the principles from Codex Alimentarius
- Understanding and application of the HACCP principles
- Understanding and application of the principles governing management systems
