17 January 2019
25 June 2019
(half day AM only)
In order to guarantee and demonstrate that product offered for sale is safe to eat and of the specified quality the modern food industry relies on a wide variety of systems, standards and procedures to achieve it.
A common element demanded in the application of these is the requirement to audit and challenge them to ensure adequate application or proper corrective action. Auditing is therefore an important skill that needs to be trained and explained.
This course is suitable for anyone involved in the audit process at any level.
What is an audit?
The purposes of factory auditing
Types of audit
Benefits of checklists
The opening meeting
The audit, Results and documentation review
Post-audit review and summary
The audit report
Requirements for auditors
Personal characteristics and abilities
Conduct during the audit
This one day course is delivered on site at The National Centre for Food Manufacturing, Holbeach and can also be delivered on business premises.