Lead Auditor HACCP

  • Duration: Approx. 48 contact hours* - Time allowed: up to twelve (12) months
  • Qualification: Exemplar Global - AU TL HP
  • Standard: ISO 19011:2018
  • Prerequisites: No
  • Course fee: $1,695.00 (USD)
  • For more information regarding group/corporate training solutions visit our corporate training page


This is a pre-bundled course package, containing content from both our ISO 19011 Management Systems Auditing, Management Systems Team Leader courses and Understanding HACCP.
This package is designed for those who have NOT previously completed either of these individual qualifications, (i.e Exemplar Global AU, Exemplar Global TL and/or Exemplar Global HP) and wish to attain a dual qualification.

Course Description

Auditor Training Online provides easy to follow and practical auditor courses. This course includes competency units which are aligned with Exemplar Global performance criteria, these criteria are internationally recognized.

This industry-specific course is applicable to all sectors, businesses and operators within the food industry including producers, manufacturers, and food retailers.

This course is internationally recognised and designed to provide the training and qualification to become a Lead Auditor for a HACCP Management System and is ideal for people who:

  • Conduct external or internal audits either as part of an audit team or an audit team leader
  • Are required to implement and maintain a HACCP program
  • Are required to undertake internal and external audits of HACCP systems
  • Managers who receive HACCP audit reports
  • People wishing to attain a practical understanding of HACCP
  • People wishing to become HACCP auditors
  • Wish to consolidate any informal experience you may have gained in your career

This course includes the advantage of our Extended Learning Program (ELP).

Learning Outcomes

The course covers how to perform a HACCP Management System audit as a member of an audit team or as an audit team leader.

This course provides a comprehensive and practical understanding of:

  • ISO 19011 Guidelines for auditing management systems
  • Understand the foundations of a HACCP system based on Codex or NACMCF guidelines. 
  • Plan, establish, document and implement an effective HACCP system within a food business
  • Establish appropriate HACCP objectives, scopes and criteria
  • Identify and apply relevant legislation
  • Understand and apply food safety, food hygiene standards and food ethics
  • Identify critical control points and establish appropriate critical limits within a HACCP system
  • Audit an established HACCP plan and system against CODEX guidelines
  • Plan and lead a HACCP system audit

Specifically, participants learn:

  • The principles of auditing
  • How to ensure that audits add value to the organization
  • The role and responsibilities of an auditor
  • How to set appropriate audit objectives, scopes and criteria
  • Why it’s important to plan the audit
  • What should happen at an audit opening meeting, team meeting and closing meeting
  • Why an opening and closing meeting is vital
  • How to gather effective audit evidence
  • The best way to communicate with the auditee
  • How to compile an audit report in order to give meaningful feedback to clients
  • Participants also learn the auditing requirements of the Hazard Analysis and Critical Control Points (HACCP) and how to amalgamate their requirements.


It is anticipated that this course will take students approximately 48 contact hours* to complete. The actual time taken to complete will be dependent on the student’s prior knowledge and personal time constraints.

*Note: Contact hours is the approximate minimum expected time required for reviewing content and complete exams and assessments for submission - This time frame time does not include the review and marking process.

CPD Hours: The Exemplar Global competencies of this course have been confirmed to be equivalent to 48 CPD hours or six (6) days of full-time study.​

The Lead Auditor - HACCP is internationally recognized and delivered entirely online. This course consists of a series of topic-specific modules, these modules contain three stages:

  1. Content Module
    Note: The Understanding HACCP content module contains interactive non-graded practice activities
  2. Pre-assessment (non-graded) practice quiz; and
  3. Formal theoretical Exam (Instant marking)

We encourage students to use both the practice activities and the practice quizzes to their advantage prior to moving onto formal assessments.

Subject units covered:

  1. Audit fundamentals 
  2. Audit principles & procedures 
  3. Audit report 
  4. Closing the audit
  5. Communication
  6. Document review
  7. Objective, scope & criteria
  8. Planning an audit
  9. Roles & responsibilities
  10. High Level Structure
  11. Introduction to HACCP 
  12. Legislation and Ethics
  13. The Five Preliminaries
  14. The Seven Principles (Principle 1)
  15. The Seven Principles (Principles 2, 3 & 4)
  16. The Seven Principles (Principles 5, 6 & 7)


At the completion of all modules students are required to complete two further HACCP specific assessment:

  • Written theoretical exam; and
  • Formal workshop assessments

These final assessments may include (but are not limited to) the submission of:

  • Written essays; and
  • Documented evidence of procedures performed

These final assessments require formal trainer review, marking and moderation. This process will take up to (10) business days to complete. This time frame is dependent on assessment workload and is unable to be expedited. 

Participants who at any time are deemed ‘not yet competent’ are individually coached and will receive an opportunity to resubmit assessments.

As this is a knowledge-based competency course, all students are required to attain a 100% pass mark to continue and be deemed competent.

This course costs $1,695.00 (USD)

Course fees include:

  • Course access 24/7 worldwide
  • Access to the online support
  • Certificate of attainment upon successful completion
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There are no prerequisites for this course