Auditing
| Cost: | £135 inclusive of lunch and refreshments |
| Dates: | 18 May 2012 4 July 2012 |
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.
Content
Section 1
What is an audit?
The purposes of factory auditing
Types of audit.
Section 2
Pre-audit preparation
Benefits of checklists
The opening meeting.
Section 3
The audit
Results and documentation review
Post-audit review and summary.
Section 4
The audit report
Reporting styles
Auditee response
Audit schedule.
Section 5
Requirements for auditors
Personal characteristics and abilities
Conduct during the audit.
Holbeach enquiries and information:
+44 (0)1406 493000
