Internal and Supplier Auditing Practices – FoodBev SETA Accredited Skills Programme

This course is based on the ISO 19011 requirements and will teach you how to apply auditing principles and methodology to make you an effective and professional internal auditor.
In this course, you  will learn how to

• Use a combination of audits and inspections in your auditing programme and why each of these is essential
• Plan your audits and compile an audit schedule
• Compile an effective audit checklist
• Use open and closed questions and when to use them
• Interview auditees
• Record and rate your non-conformances
• Conduct an opening and closing meeting
• Compile an Audit Report
• Follow-up and close out your audit findings

Internal audit team, food safety team and Quality Control or Quality Assurance Team members.

Delegates should have completed a formal GMP and HACCP course prior to attending this course.

• Introduction
• The Concept of Quality
• Food Safety and Food Quality
• Quality Management Systems
• Total Quality Management
• Quality Management Principles
• A Process Approach
• Risk-based approach
• PDCA
• Quality Practices
• Quality Standards
• Food Safety Management Standards
• South African Food Safety Regulations
• Food Safety and Quality Integration
• Food Safety hazards
• Biological Hazards
• Chemical Hazards
• Physical Hazards
• Allergens
• Formative Assessment

• Good Manufacturing Practices
• Food Safety and Hygiene Policy
• Certificate of Acceptability
• Laws, By-laws, regulations  and Compulsory Specifications
• Site & Buildings
• Personnel facilities, toilets and handwashing basins
• Design of facilities
• Services and utilities
• Equipment and utensils
• Control of Operation
• Incoming Raw Material, Packaging Materials and Ingredients
• Monitoring Procedures
• Traceability and Recall
• Personal Hygiene, Health and Well-being
• Personal Hygiene Rules
• Protective Clothing requirements
• Maintenance, cleaning and sanitation
• Waste management
• Pest Control
• Storage
• Transport
• Training
• Documentation and Record Management
• Food Defence
• Food Fraud Prevention
• Identification and Traceability
• Product Recall
• Process Control
• Formative Assessment

• Introduction
• Auditing Principles
• Objectives of an audit
• General Auditing Standards
• The need for an audit
• The Audit Programme
• Audit Activities
• Plan for and Perform an audit
• Auditor requirements
• The audit plan
• Audit Team Assignments
• Audit Frequency
• ISO 9001:2015, ISO 22000 and BRCGS requirements for Internal Audits
• Opening Meeting
• Conducting an audit
• Generating audit findings
• Categorising audit findings
• Completing the audit
• Closing meeting
• Completing the Audit Report
• Conducting and audit follow-up
• Formative Assessment case studies

• Formative assessments in the form of group activities and case studies are completed during training
• The summative assessments are in the form of a 3-hour written exam and an audit assignment