Find a Course

Course Description

This course provides delegates with the knowledge and skills required to assess the conformance of an organization's food safety management system to GMP, HACCP, ISO 22000, FSSC 22000 standards. The course is based on auditing principles as outlined in ISO19011 Auditing Standard. Participants will gain skills on how to plan internal audits, conduct document review, how to detect system errors, how to write an internal audit report and how to identify areas of improvements that will contribute to continual improvement of the food safety management system. This detailed course will cover the fundamentals of food safety management systems such as GMP, HACCP, ISO 22000 and FSSC 22000 standards requirements as well as how to determine effectiveness of corrective actions taken. This course will be delivered online for 3 days with 4 hours contact time/lecture time per day and the rest being done as homework by the student. Delegates will be led through each step of the internal audit process as they complete the course exercises. High level of participation is encouraged in this course through online discussions, student activities/exercises, case studies and presentations that are important in reinforcing the internal auditing concepts and in providing practice in applying them.

Course Outcomes

•  To equip participants with skills required to assess the conformance of an organization's Food Safety Management System to any standard e.g. GMP, HACCP, ISO 22000 or FSSC 22000. 
•  To describe how an internal food safety audit plays a role in the maintenance and improvement of Food Safety Management Systems 
• To describe auditing principles as outlined in ISO19011 Auditing Standard. 
•  To describe internal auditor’s responsibilities and to equip participants with skills to plan, conduct, and report an internal audit of a food safety system in accordance with ISO 19011

Prerequisites

•  Describe the role of internal food safety audits in the maintenance and improvement of food safety management systems 
• The terms and definitions used in auditing 
•  Objectives of internal auditing 
•  The responsibilities of internal auditors and principles of auditing 
•  Auditor conduct 
•  Planning, conducting and following up an audit  \
•  Linking evidence to non-conformities and identifying areas of improvement

Who should attend

The course is designed for individuals of all levels within a food and Feed business involved in Food Safety Management including; 

•  Food Safety Managers/Officers 
•  Managers and supervisors of all food businesses 
•  Technical Managers, Quality Assurance and Quality Control Managers 
•  Food Safety Team, Food Safety Auditors and Factory inspectors or supervisors. 
•  Anyone looking to be qualified to perform internal audits of an GMP, HACCP, ISO 22000, FSSC 22000, BRC or FSA Food Safety Management System