Internal Auditing for Food Safety

Internal Auditing for Food Safety

Description:
Internal Audits are a requirement of all GFSI approved certification schemes (e.g. SQF, BRC, FSSC 22000, etc.) and many 3rd party audit programs. Internal audits allow you to audit your facility for gaps and compliance. They are an important tool in the on-going food safety toolbox for any food manufacturer, packager, and warehouse and distribution company. This course will provide you with the knowledge and skills required to conduct an internal audit program within your company. The course covers the fundamentals of auditing, useful industry proven techniques, compliance criteria, how to foster good communication within the facility, the importance of auditor ethics and gathering objective evidence, nonconformities, and reporting suggestions. This course is for those who are new to internal auditing and those that could use a refresher course. 8-hour course/ Impact Washington Certificate.

Principles and Practices of Internal Auditing

1. History and Purpose of Internal Audits
2. Definitions
3. Auditor Profiles
4. Phases of an Internal Audit
5. Audit Process Inputs (Purpose and Scope)
6. Preparing for the Audit and Checklists
7. Auditor Techniques (Observations / Perceptions, Interviewing)
8. Conducting the Audit – Auditor Techniques (Note Taking, Observations, Data Gathering)
9. Analyzing Results, Exit Meeting, and Reporting
10. Follow-up Activities
11. Common Mistakes
12. Summary and Review