"Modern process-based audit methodologies and techniques evolved because the old section- and/or clause-driven checklist approach to auditing failed to identify the processes or areas where process controls were inadequate or where process control methods werent being followed.
As an outcome, audit results typically lacked the kind of information on which organizations could act upon to mitigate food safety risks."
Martin J. Jaeger
This highly interactive ISO 22000 Internal Auditor course provides food industry auditing professionals with the knowledge and skills required to assess the conformance of an organization's food safety management system, identify risks and provide actionable information upon which the organization can act to mitigate its risks.
"For an organization to function effectively and efficiently, it has to identify and manage numerous linked activities. An activity using resources, and managed in order to enable the transformation of inputs into outputs, is considered a process."
"The organization shall plan and develop the processes needed for the realization of safe products."
Clause 7.1 General
"An audit programme shall be planned, taking into consideration the importance of the processes and areas to be audited ..."
Clause 8.4.1 Internal audit
"During the audit, information relevant to the audit objectives, scope and criteria, including information relating to the interfaces between functions, activities and processes, should be collected by appropriate sampling and should be verified."
Clause 6.5.4 Collecting and verifying information
we provide the tools and techniques, including electronic handouts!1
1. Created in Microsoft Wordฎ usage requires compliance with an end user license agreement (EULA). One copy provided for each organization attending.
During the 2-day course structured experiences, simulations, participative learning materials, learning activities and case studies - all provide learning by doing.
To demonstrate comprehension of definitions, concepts and techniques a test is provided at the end of the course. If needed, re-takes are available free of charge.
Course Leader Credentials
5 years work experience in one of the world's largest food companies
ISO 22000 certified lead auditor
HACCP certified - 80 hours - International HACCP Alliance approved course
Carried out 2nd party food safety audits for 2 of the world's largest food companies
This internal auditor course is filled with invaluable information and experiences gained while conducting audits in the food industry. Numerous handouts are also presented to facilitate understanding and application.
"Auditing is characterized by reliance on a number of principles. These make the audit an effective and reliable tool in support of management policies and controls, providing information on which an organization can act to improve its performance."
The "Process Audit Approach" for Food safety management systems
The potential risks/costs of
auditor incompetency and reliance on checklists alone
Examining the ongoing control over the linkages between the processes needed for the realization of safe products as well as their combination and interaction in meeting the requirements of ISO 22000:2005
Using the checklist to verify the completeness of the audit
Why ISO 22003:2007 requires that food safety auditors have a basic knowledge of
1) the statutory and regulatory requirements applicable to the food chain industry category they are auditing;
2) general chemistry; and,
3) general microbiology
Brief review of the agents and their food sources that are contributing to the increase in food-implicated outbreaks in the US - over 130 food related Class I recalls during the last 12 months
Review of the terms and definitions used in food safety and ISO 22000:2005
ISO 19011:2002 - audit terminology; audit principles; and, audit techniques
How and where to define audit criteria, scope, frequency and methods; and, establishing the audit programme, corrective action and follow-up
Adapting who, what, how and how many to audit planning
How the Codex Alimentarius 7 principles and 12 application steps are integrated into the standard and how they are audited
Internal audit determining whether the food safety management system conforms to 1) 'planned arrangements' and,
2) the food safety requirements of the organization and of
+ PAS 220:2008
Preparing the audit report that includes references to the PRPs, OPRPs and HACCP methodology used
Record keeping requirements
Interactive group exercises