This course is to enable participants to undertake internal audits and prepare companies for third party audits. It’s delivered via a series of workshop-led discussions, presentations and an interactive case study. During the live case study, you will be given feedback and support to enable you to carry out an audit at your own workplace. Key Learning Objectives:
At the end of the course, participants will be able to:
– Understand the roles and responsibilities of auditors
– Be able to plan and conduct an internal audit
– Know how to write concise, accurate and factual audit reports
– Be able to understand audit follow-up activities
The purpose of this course is to train technical and quality staff from sites who need to be able to establish and implement a hazard analysis and critical control point (HACCP) system. Target Audience
The course is aimed at food site technical managers, quality managers, and other members of food safety management teams (production, engineering and new product development personnel) who need to develop and implement a food safety plan, which meets Codex Alimentarius guidance and the requirements of the global standard for Food Safety.
This course, developed by FSPCA, is the “standardized curriculum” recognized by the FDA and delivered by a Lead Instructor for the FSPCA Preventive Controls for Human Food Course. The successful completion of this course is one way to meet the requirements for a preventive controls qualified individual (PCQI).