Internal and Supplier Auditing Practices (Food Safety Management System)

Conducting effective internal audits is an important requirement of a Food Safety Management System. The auditing process can be simple and effective if the methodology followed is planned and focused. Internal audits can prove to be a waste of time and resources if auditors are not auditing the performance of processes and systems. Internal Auditors must be able to identify system deficiencies or process inefficiencies and need to compile a meaningful report which can be used to improve the overall performance of the company. The objective of the audit must always be kept in mind and auditors need to understand the auditing methodology and principles. The course is based on the ISO19011 :2011 standard requirements. An overview of the FSCC 22000 or BRC standard will be discussed, depending on which standard your organization is using, during the first part of the programme.

Course prerequisites:

Learners must have completed the HACCP for Supervisors course prior to attending this course

Course content:

  • Understand the requirements of the FSSC 22000 or BRC standard
  • Learn how to compile an audit programme
  • How to prepare a checklist
  • Lead the opening meeting with the auditee
  • The principles of conducting audits
  • How to record and categorise audit findings
  • How to conduct the closing meeting
  • How to compile an audit report
  • How to conduct a follow-up audit to ensure close-out of 
  • Audit findings


  • Group activities during training
  • Role playing
  • 3 hour written exam
  • Audit assignment

Course benefits:

  • Accredited Training course – recognized by the South African Qualifications Authority
  • Competent learners will achieve a Certificate of Competence endorsed by the FoodBev SETA
  • Training can be conducted in English and Afrikaans
  • Training is workplace based ensuring relevancy and practical application
  • Learners are provided with the core FSMS document templates on a CD
  • Learners will each receive a manual and a copy of the ISO 22000 standard
  • BBBEE level 4 rated Training Provider
Unit Standard TitleNo.NQF LevelCredits
Monitor and Control Quality Assurance Practices in a Food Environment11979648
Conduct audits within a quality management system11979758
Identify, suggest and implement corrective actions12037747
Optimise product and process quality in a food or sensitive consumer product value chain11980058
Total Credits 31   
Articulation: General Education and Training Certificate in Food and Beverage Handling Process – NQF Level 1   


1 day per week for 5 weeks

Certification type


Course dates

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