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Course Description

An effective internal audit system is a fundamental requirement of any management system. This workshop covers the requirements of food safety and quality management systems as well as the principles of internal and supplier auditing – just what you need to conduct audits that add value to your organisation.

Practical examples and activities develop confidence and a positive attitude when performing internal audits. During an on-site presentation of this workshop, a practical on-site audit is included, which is supervised by a qualified auditor to ensure that the practical aspects of internal auditing are understood. A feedback session is facilitated after the practical audit to ensure buy-in from top management.

Course Outcomes

The course material will equip delegates with the following:

• With reference to the PDCA cycle, explain the food safety management system model for ISO 22000, and the role of internal audits in the maintenance and improvement of food safety management systems.
• Explain the role and responsibilities of an auditor to plan, conduct, report and follow-up an internal food safety management system audit, in accordance with ISO 19011.
• Plan, conduct, report and follow-up on internal audit of part of a food safety management system based on ISO22000 or acceptable equivalent, and in accordance with ISO 19011.
• Understand audit criteria
• Conduct audits in an organisation as well as supplier audits based on the requirements of ISO 19011
• Understanding audit principles and the impact thereof on an audit
• Auditor conduct
• Preparing for internal and supplier audits
• Developing an internal and supplier audit programme
• Preparing audit plans
• Audit methods
• Reporting non conformances
• Evaluation of corrective actions for adequacy
• Handy tools to prepare and conduct a process-based audit
• Effective reporting on the audit process

Prerequisites

It is recommended that delegates for this course has prior knowledge and experience as listed below:

• Previous experience performing GMP/PRP inspections or internal audits.
• Management systems, understanding the Plan-Do-Check-Act (PDCA) cycle.
• Food safety management
  • A basic knowledge of the concepts of food safety management including prerequisite programmes as specified in ISO/TS22002-1 and HACCP principles
  • Understand commonly used food safety management terms and definitions as given in ISO22000.
• ISO22000 – an understanding of the requirements of ISO22000 or acceptable equivalent (such as BRC Food Issue 8).

Who should attend

Staff selected across all departments wishing to perform internal or supplier audits.