Conducting Food Standards Auditing

Conducting Food Standards Auditing

Course Background:

This course is designed to enable learners to acquire the knowledge, skills, and competence necessary to develop and conduct food standards audits based on quality management systems.

Course Content:

· Customer, internal and regulatory requirements for food standards auditing:

· General interpretation of requirements of international and national food safety and quality management standards e.g. BRC, ISO, Bord Bia.

· Developing audit procedures and checklists

· Conducting an audit

· Identification and evaluation of non-conformances

· Auditing as a continuous improvement tool

Learning Outcomes:

· Recognize the importance of auditing a food safety management/HACCP system

· Understand the roles and responsibilities of the auditor in conducting an effective audit

· Understand the differences between first, second, third, and, fourth party audits

· Be familiar with the requirements of the BRC Technical Standard, Issue 6, ISO 22000 Food Safety Management System, and other relevant Irish standards (IS 340:2007 & IS 341: 2007)

· Design an internal audit program, understand the importance of planning and learn the life cycle of an audit process

This Course is Designed For:

This course is aimed at technical, quality managers, regulatory inspectors, and consultants working in the food sector.

Training Methodology:

This course is classroom based and it is highly interactive with role-playing playing and practical exercises to reinforce the participant’s understanding and learning.

Duration of the Course:

3 days