arta | Requirement for Cenifenion Bodies COFSsc 22000 3.5 AUDITOR QUALIFICATION PROCESS CB shall have a system and documented procedures for selecting, training, evaluating, (re) qualification and maintenance of qualification of the auditor, 35.1 INITIAL TRAINING AND EXPERIENCE ‘The CB shall ensure that trainee auditors or auditors transferring from other CBs are meeting {the following initial training and experience requirements: » 2 3) 4) Work Experience a). Experience in the food or associated industry including at least 2 years’ full-time work in quality assurance or food safety functions in food production or manufacturing, retailing, inspection or enforcement or the equivalent. Education a). Education: A degree in a food related or bioscience discipline or, as a minimum, has successfully completed a food related or bioscience higher education course or equivalent, Training a) Lead Auditor Course for FSMS or QMS - minimum 40 hours including exam b)_ HACCP training - minimum 16 hours including exam; )_ 150 22000 Standard - minimum 8 hours including exam (ifnot included as part of Lead Auditor Training Course); )_ Food defense training covering food defense threat assessment methodology and possible mitigation measures (including exam); ) Food fraud training covering food fraud vulnerability assessment methodology and possible mitigation measures (including exam); 4) Standards - all relevant Scheme requirements (including exam); ISO/TS 22003 (Annex (©, ISO 19011 and ISOMEC 170211 (as applicable to the auciting processes of the CB including exam); 8). Training in the relevant PRP standard. Other a) Audits: at least ten (10) audit days and five (5) SO 22000 or GFSI recognized scherne audits relevant to the specific industry sector including at least one (1) FSSC 22000 audit ) GFSI Exam: all auditors shall complete the GFSI exam within the timeframe given by the Foundation. For new auditors this shall be completed prior to qualification as an FSSC 22000 auditor. Q) For Category I:a primary qualification, a degree or higher certificate in packaging technology and a relevant certificate in food technology, food hygiene or related science subject OR a primary qualification in food technology, food safety/ hygiene or related science subject and a training (minimum 30 hours) plus certificate in packaging technology meeting the requirements defined by WPO Packaging. FSSC 22000 Version S | May 2019 ea0f 75