The course helps attendees understand the fundamental principles relating to food safety and quality, as well as the tools, techniques and established methodologies of auditing. Upon successful completion of this course, delegates will:

• Understand the principles and practices of auditing
• Plan and prepare an audit against a set of audit criteria
• Perform an effective audit of a company’s Food Safety management system and lead a team of auditors
• Create clear, concise and relevant audit reports by identifying the strength and weaknesses of the FSMS
• Assess a company’s food safety management system and determine whether or not it meets the requirement of ISO 22000:2005
• Have a clear understanding of the importance of monitoring the food safety management system and informing the management and staff of its effectiveness
• Understand the importance of audit as an effective system monitoring methodology and how it can be used as an overall management tool

Course Outline

• Auditing: An explanation of audit, types of audits, their purpose and planning, the way in which an effective audit is carried out and reported on
• Auditors: Their responsibilities, the required personal attributes, and auditor selection
• Auditing Tools: The various tools and techniques to assist the auditors