Fundamentals of Food Standards Auditing

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With greater consumer awareness of food hygiene and safety issues the need is greater than ever for food processors to develop and maintain effective food safety management systems.  To effectively manage the HACCP systems, they need to be reviewed ... Read More

With greater consumer awareness of food hygiene and safety issues the need is greater than ever for food processors to develop and maintain effective food safety management systems.  To effectively manage the HACCP systems, they need to be reviewed and audited (verified) on a planned frequency by trained auditors.  Many internal audits are conducted in a haphazard manner providing very little useful information.  As BRC and the American Food Safety Modernization Act (FSMA) place a greater emphasis on supplier approval second party auditing of one’s suppliers, particularly high risk suppliers, is increasing in importance.  Understanding the audit process is essential to efficiently audit, particularly when the audit duration may be limited.

Food and drinks companies are now subject to many regulatory and customer food safety audits.  European Regulation 178/2002 requires HACCP as a legal requirement in all food business operations.  Third Party Certification against the BRC protocol or ISO 22000/PAS 220 is now almost mandatory for food businesses who wish to trade with European retailers and further processors of branded product.  Effective auditing is the key to maintaining compliance with these standards.

A HACCP System is defined by the U.S. Food & Drugs Administration, (FDA), as ‘The firm’s HACCP related activities including HACCP training, Prerequisite Program and HACCP Plan.’ This model of a HACCP system has effectively been updated by ISO 22000 with the introduction of the concept of operational prerequisites.

This HACCP System model is effective in controlling food safety hazards as long as it is managed effectively via focused auditing.  The prerequisite element of the HACCP system i.e. cleaning, personal hygiene, plant equipment and services etc. may often be overlooked with companies focusing most of their audit resources on the CCPs.  This fundamentals of auditing course will focus on auditing element of the FBO’s chosen standard to ensure the overall food safety management system is effectively managed.

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What's covered?

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  • Course Introduction and objectives
  • Pre-Requisite Program
  • BRC Technical Standard
  • Type of Audits
  • Audit Cycle / Internal Audit Schedule
  • The Audit Process
  • Audit Planning & Preparation
  • The Audit Team, Auditor Behaviour, Auditor Qualification
  • Audit Checklist / Audit Toolkit
  • Audit Execution
  • Analysis of Audit Findings:
    • Non-conformance
    • Corrective Action
  • Audit Report
  • Course Review

Please bring copies of the relevant food safety standards that you use in your business e.g., BRC standards, PAS 220, ISO 22002.

Who should attend?

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  • Staff involved in developing, implementing, verifying and managing food safety management systems
  • Staff who have responsibility for conducting internal audits
  • Personnel with responsibility for vendor/external audits
  • Departmental Managers and Supervisory Staff, Purchasing, Production, Technical
  • General management who wish to acquire a broad knowledge of the relevant food safety standards

What will I learn?

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Participants achieve the following learning outcomes from the programme;

  • Understand the requirements of a Food Safety Management System – HACCP System
  • Understand the importance of effective auditing (first, second or third party) of a food safety management system focusing on areas of greatest risk
  • Design an Internal Audit Program and audit effectively against this program
  • Carry out audits as an individual or part of a team by understanding the Audit Life Cycle
  • Prepare an organization for third party assessment
  • Use data collected during audit to improve the management of food safety
  • Undertake a second party audit

Who are the tutors?

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What are the entry requirements?

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In-House Courses
For In-House courses, the tutor will contact you in advance to discuss the course programme in more detail in order to tailor it specifically for your organisation.

Course Manual
Delegates will receive a very comprehensive course manual.

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Duration
1 training day
Course Times
9.00am - 5.00pm
Delivery Mode
This programme is available In-House

Fundamentals of Food Standards Auditing

Duration: 1 day
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