The course is based on the guidelines for auditing management systems covered in ISO 19011
PREREQUISTE TRAINING REQUIREMENTS
A course that covered the correct interpretation of the requirements of a recognized food safety standard
CONTENT
- Introduction to Food Safety
- Requirements for food safety management systems (BRC/ISO 22000/FSSC 2200/HACCP/PRPs)
- Audit criteria
- Management of an audit programme
- Audit planning
- Audit checklists
- Auditing methods (the use of checklists (advantages and disadvantages), conducting an opening meeting, auditing techniques and questioning methods, are discussed)
- Recording audit test results
- Assessment of audit results (this deals with the classification of audit finding and the corrective action route to be followed)
- Auditor conduct
- Audit reporting (conducting of a report meeting and the contents of the audit report)
- Audit follow-up (how to conduct a follow-up audit. The role of management review)
- Case study where an audit scenario is simulated and delegates give feedback on their audit findings
- Continuous assessment will be done to determine:The ability to identify nonconformities
- Use of correct terminology
- The ability to prepare for an audit
- The production of an Internal Audit Report
- Effective verbal communication demonstrated
- Competence as an auditor
- Demonstrated good time-keeping
WHO SHOULD ATTEND?
This course is suitable for personnel wishing to carry out first party (internal) audits or supplier audits
OUTCOMES
The learners will be able to carry out first party (internal) audits and supplier audits
REQUIREMENTS
No prior learning is required
