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Course Description

Internal audits verify the effectiveness of a food-safety system.

This popular course is one of the requirements for HACCP, BRC and ISO 22000 certification. It will familiarise delegates with the principles of auditing techniques, facilitate the creation of an internal audit programme to improve the standard of operation and meet recognised quality standards. This course is based on principles of ISO 19011:2011 Guidelines for Auditing Management Systems which can be applied to Internal Auditors.

OUTLINE

• Purpose of an audit
• Reasons for auditing
• Quality Standard requirements
• Managing the audit
• Auditor selection and preparation
• The audit route and its management
• Audit documentation i.e. checklists
• Audit format
• Planning and preparing audits
• Audit execution, including auditing and interviewing techniques
• Reporting non-conformances
• Audit reports
• Tracking the audit’s progression and follow-ups
• Benefits of internal audits
• Practical application – exercises and case studies

A certificate of attendance and virtual badge will be issued once the course has been successfully completed.

Course Outcomes

To equip delegates with the necessary knowledge to understand:

• The purpose of internal audits
• Preparing and planning for audits
• Preparing audit documentation e.g. audit checklist, audit report and non-conformance records
• Auditing techniques
• Audit execution e.g. opening and closing meetings as well as conducting audits

Prerequisites

Delegates must be comfortable communicating in English and need suitable reading and writing skills.

Who should attend

• Middle management
• Management
• Internal auditors