Internal and Supplier Auditing Practices based on Food Safety Management Systems Course (FS26)

This course will equip the learner with the necessary skills to become a skilled and effective internal and supplier auditor. The focus is on determining a company’s current internal auditing programme weaknesses and providing alternative methods and the necessary tools for improvement.

Internal and Supplier Auditing Practices based on an FSMS Course

Course Introduction

This course will equip the learner with the necessary skills to become a skilled and effective internal and supplier auditor. The focus is on determining a company’s current internal auditing programme weaknesses and providing alternative methods and the necessary tools for improvement.

Delegates will receive useful auditing templates and be required to perform an actual internal audit as part of the assessment process.

Internal and supplier auditing creates an opportunity for food-handling organisations to verify and continually improve their Food Safety Management System. Most international standards require that an organisation conduct Internal audits to enable them to pass an external audit. Another requirement is that internal audits must be conducted by suitably qualified auditors.

Even if you have an internal auditing system in place, the question is, is it effective and are your internal auditors adequately motivated and trained to perform this task?

Target Audience

The following people will benefit significantly by attending this course:

Internal auditors

Supplier auditors

QA managers

QC managers

Companies currently certified or in the process of implementation under any one of the following Food Safety Management Systems:

ISO 22000

FSSC 22000

BRC Global Standards

GlobalG.A.P.

IFS

GFSI Intermediate

Course Level and Duration

ADVANCED LEVEL 4 (EQUIVALENT TO NQF LEVEL 4)

Physical and Virtual Classrooms, including the assignment evaluation: 2.5 days

How Can You Attend?

The following classroom options are available:

Physical Public Classroom

Virtual Public Classroom via Zoom

In-house On-SITE or Off-SITE Physical Classroom

In-house Virtual Classroom via Zoom

Course Benefits

How will this course benefit the learner?

After successful completion, the learner should be able to effectively perform internal and supplier audits based on Food Safety Management Systems.

The learner will receive a certificate. A course pass rate of 70% is required to receive a course certificate.

The learner will be assessed to determine competency.

The learner will be required to perform an actual internal or supplier audit as part of their assignment.

This course is presented by our industry and subject matter experts.

Minimum Prerequisite Requirements

What are the minimum prerequisite requirements for the learner to attend this course?

The learner should have successfully completed ONE of the following courses, or have equivalent knowledge and/or experience before attending this course:

Implementation of a Food Safety Management System based on any one of the following standards: ISO 22000, FSSC 22000, BRC Global Standards, IFS, etc.

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ALL OUR COURSES ARE ALSO AVAILABLE ON DEMAND.

Course Outline

THE AUDIT PROCESS

What is a Food Safety Audit?

Definition of a Food Safety Audit

Standards-Based Food Safety Audits

The Importance of Food Safety Audits

History of Auditing

Different Audit Categories

Auditing Tools

What are the Food Safety Auditor Requirements

Requirements to Become a Food Safety Auditor

An Approved Auditor’s Only Role is to Conduct Food Safety Audits

The Principles of Auditing

Auditing Principles

Managing the Audit Programme

Determining and Evaluating Audit Programme Risks and Opportunities

Establishing the Audit Programme

Establishing Extent of Audit Programme

Determining Audit Programme Resources

Implementing an Audit Programme

Audit Objectives, Scope and Criteria

Selecting and Determining Audit Methods

Selecting Audit Team Members

Assigning Responsibility for an Individual Audit to the Audit Team Leader

Managing Audit Programme Results

Managing and Maintaining Audit Programme Records

Monitoring Audit Programme

Conducting the Audit

Initiating the Audit

Determining Feasibility of the Audit

Audit Planning

Conducting Audit Activities

Conducting the Opening Meeting

Communicating During Audit

Generating Audit Findings

Determining Audit Conclusions

Preparing And Distributing Audit Report

Distributing the Audit Report

Summary of Regulations, Standards and Guidelines

FOOD SAFETY AUDITORS

Food Safety Auditor Requirements

Educational Requirements

Code of Conduct

Conflict of Interest

Approval Process

Auditor Register

Auditor Performance Management

Roles and Responsibilities

Department of Health and Human Services Food Safety Unit

Local Government Councils

Food Safety Auditors

Business / Food Premises

Audit Process Summarized

Prior to Conducting the Audit

Conducting The Audit

Notices and Certificates

Auditor Reporting Requirements

AUDITING PRINCIPLES AND PRACTICES

Preparing to Conduct a GAP audit

What is an Audit (GAP Audit), Types of Audits and Objectives for Auditing

Audit Planning and Preparation

Document Review

INTERNAL AND SUPPLIER AUDITING REQUIREMENTS FOR THE RELEVANT STANDARD (for example FSSC 22000, ISO 22000 BRCGS, GLOBALG.A.P., etc.)

An Overview of the Relevant Standard’s Auditing Protocol

WORKPLACE ASSIGNMENT

CLASSROOM ASSESSMENT

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FS26: Internal and Supplier Auditing Practices based on an FSMS Course Contact Form
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