HACCP Internal Auditing
HACCP, an acronym for Hazard Analysis Critical Control Point, is incorporated into a management system to prevent the occurrence of food-borne hazards at all stages of the food chain; from production through manufacturing, storage and distribution of a food product. It is derived from ‘Failure Mode and Effect Analysis’, an engineering system that questions what could go wrong within the whole system by looking at a product, all its components and the manufacturing stages.
Auditing is an integral activity for most organisations as it offers check-and-balance to the system and can be a valuable tool that drives improvements.
This course aims to provide participants with the knowledge and practical skills necessary to participate as an effective member of their organisation’s HACCP internal audit team.
Who should attend?
This training is equally suitable for all functions and levels, including those who are new to auditing.
It is recommended that delegates have knowledge of the HACCP requirements prior to attendance. Do attend FSM1 HACCP Food Safety System beforehand.
In line with the intention of process based auditing, it is recommended for organizations to send a team from various functions and levels to enable the development of an effective audit team.
What will I learn?
- Knowledge of how to audit
- Understanding of HACCP requirements
- Reporting on the findings and post audit activities.
How will I benefit?
Upon completion of the training, participants will be able to:
- Understand the importance of auditing in maintaining the effectiveness of the HACCP System.
- Understand the complete audit process
- Prepare for and carry out effective HACCP audits
- Identify non-conformances and present clear audit findings.
What is included?
On completion, you will be awarded an internatoinally recognized BSI Training Academy certificate.