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 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.SQT Training

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/ISO 22002 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 course will focus on auditing elements of the FBO’s chosen standard to ensure the overall food safety management system is effectively managed.

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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 (10 Steps)
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 have copies of the relevant food safety standards that you use in your business e.g., BRC standards, ISO 22000, ISO 22002.

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

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

Denis Kiely

Denis has 25 years of experience working in various sectors of ...

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Edel Jones

Edel has a B.Sc. (Hons), M.Applied Science (Food Science), Cert...

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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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Snapshot

Course Code

FS021

Duration

1 training day

Public Price

Virtual Training: £345

Delivery Mode

This programme is delivered by Classroom, Virtual Training, or In-Company training

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