DFW: Internal Auditing Principles Short Course
Country Inn & Suites by Radisson1650 Doris Drive
Fort Atkinson, WI 53538
Being an effective, efficient auditor is harder than it looks! The Internal Auditing Principles course is unique in that it covers both the technical (process) and personal (people) aspects of auditing a food processing facility- most courses focus on the process, but not the people. Attendees will leave the course with an understanding of fundamental auditing principles, knowledge of how to conduct and internal audit, and how internal audits can be used to improve both food safety and quality systems in any food processing facility. The course instructor will discuss real-life examples, and attendees will possess a basic, internal auditing template they can use in their own facility. Your instructor for this course is Adam Brock (ASQ - CQA) who has conducted hundreds of food safety and quality audits across many food processing plants in both the United States and Canada.
The course is strictly dairy based, with all exercise materials focusing on dairy products and/or ingredients utilized in dairy-based products. This course will assist companies in meeting the internal auditing requirement included among all GFSI standards.
Course topics covered include:
- Foundations of Auditing (History)
- Types of Audits: Food Safety Audits vs. Quality Systems Audits vs. Inspections
- Managing an Internal Audit Program
- The “People”-Side of Auditing
- Conducting Internal Audits
- Writing the Audit Report
- Nonconformances & Corrective Actions
- Review of GFSI Audit Requirements
- Review of Audit Certifications – What is a “Qualified” Internal Auditor?
- Mock Audits
Required Course Prerequisites:
- Employment at a food manufacturing facility
- A basic understanding of prerequisite programs and good manufacturing practices (GMP)
Recommended Course Prerequisites:
- Exposure to internal audits at a food manufacturing facility
- Either HACCP or PCQI training within the past 5 years
Dairy Food Safety & Quality Certificate Requirement:
This course is required for all Dairy Food Safety & Quality Certificate – Level 1 Technicians
Course Technology Requirements:
A computer is highly recommended for this course.
Course attendees must be present and engaged for at least 95% of the course to obtain a certificate of completion.
Learning will be assessed throughout the course, so it is imperative that you actively participate. A 20-question assessment will be administered at the end of the training. You must obtain a score of 80% or higher to receive credit toward the Dairy Food Safety & Quality Certificate.
Continuing Education Credits:
Contact hours for this course can be applied toward a number of professional certifications including those offered by the American Society for Quality (ASQ), Institute of Food Technologists (IFT), National Environmental Health Association (NEHA) and many other organizations. If you are looking to utilize these credit hours for a professional certification, please let me know and we will provide a formal letter of contact hours and a course agenda.
If you achieve a 80% or greater on the final assessment and meet the attendance requirements, this course will count toward the Dairy Food Safety & Quality Certificate Program.
This in-person course will be held on September 21, 2022 at Country Inn & Suites in Fort Atkinson, Wisconsin. This 1 (1.0) day course is open to all Wisconsin dairy industry employees. Attendance will be limited to the first 25 registrants, so please register early. The course will begin at 8:00 AM and will end no later than 4:30 PM.
Cost to attend the short course is $195.00 per student. The cost includes registration, materials, breakfast, lunch and breaks for each day.
A block of rooms has been reserved at the Country Inn & Suites in Fort Atkinson, Wisconsin. Please call the hotel at 920-542-1600 and ask for the “DFW Food Safety Training” rate. Note: short course attendees are responsible for their own lodging .
We look forward to seeing you at this short course!