Internal Auditing and Supplier Workshop

Food safety auditing is one of the most critical tools your organisation has for maintaining compliance, driving continuous improvement, and protecting your customers. Yet many auditors struggle with best practice, standard requirements, or translating findings into meaningful change.

Built around the specific requirements of FSSC 22000 and BRCGS, and aligned with ISO 19011:2018, this course gives you a thorough understanding of both the theory and practical application of internal and supplier auditing within a food safety environment.

What You’ll Learn

The course is structured across four core sections, taking you from the fundamentals of food safety auditing through to the practical execution of a complete audit:

Section 1 – What is Food Safety Auditing? You’ll build a solid foundation by exploring the role of food safety management systems, the different types of audits, and key auditing tools including the Deming PDCA cycle and ISO 19011:2018.

Section 2 – Regulatory Requirements You’ll gain a detailed understanding of what FSSC 22000 and BRCGS require from your internal and supplier audit processes, including the GFSI Guidance Document V2024 — giving you the confidence to audit with precision and compliance.

Section 3 – Managing an Audit Programme You’ll learn how to develop, implement, and maintain a structured audit programme — covering objectives, scope, frequency, resources, and audit methods. You’ll also explore the competencies that make an effective auditor and how process auditing fits into your overall approach.

Section 4 – Performing an Audit You’ll be walked through all 13 steps of the audit process — from initiating the audit and reviewing documentation, through conducting meetings, generating findings, and preparing your audit report — including how to drive effective corrective action that prevents recurrence.

Why You Need This Training

Without a clear understanding of what the standards require, your audits risk being inconsistent, poorly documented, and failing to result in meaningful improvement. This course ensures you move beyond going through the motions, leaving you with a standards-aligned approach that adds genuine value to your food safety management system.

If you are a food safety manager, food safety team member, internal auditor, or part of a supplier quality team operating within a ISO 222000, HACCP, FSSC 22000 or BRCGS certified environment — or working towards certification — this course is designed for you.

• Introduction to Food Safety and Quality
• Food Safety legislation in SA
• GFSI (Global Food Safety Initiative)
• ISO 22000 and BRCGS requirements for auditing
• Overview of PRPs / GMPs
• Types of audits
• Auditing tools
• Auditor competency requirements
• ISO 19011 as the basis for auditing methodology
• Deming Cycle – PDCA
• Objectives of audits
• Benefits of audits
• Principles of auditing
• Prepare your audit programme
• Notification of the auditee
• Preparation of checklist
• Conduct the opening meeting
• Conduct an audit
• Raise and categorise audit findings
• Conduct the closing meeting
• Prepare the audit report
• Circulate the audit report
• Follow-up and close-out of audit findings

• Fully understand the auditing requirements of FSSC 22000 and BRCGS.
• Be able to develop and manage a comprehensive audit programme
• Know how to plan and professionally execute an audit from start to finish
• Be able to accurately identify and document non-conformances and findings
• Know how to implement effective corrective and preventive actions
• Have practised your skills through case studies, role-play, and onsite activities
• Receive tools and templates to help you get started

Audit assignment, knowledge test

This course is fast paced. All delegates attending should have an excellent level of literacy. Delegates should have attended GMP and HACCP training before attending this course.