Internal and Supplier Auditing Practices – FoodBev SETA Accredited Skills Programme


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 and 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 standard requirements.

Unit Standards Covered:

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   

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


1 Day per week for 5 weeks

Certification type


Course dates

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