DFW: Internal Auditing Principles

Course Overview: 

Being an effective, efficient auditor is harder than it looks! This course is unique in that is 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 an 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 come away from the course with a basic, internal auditing template they can use in their own facility. You instructor for this course is Adam Brock (ASQ - CQA) who has conducted hundreds of food safety and quality audits across many different 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 ingredient utilized in dairy based products. This course will assist companies in meeting the internal auditing educationa requirement included across all GFSI (with an emphasis on BRC and SQF) standards. 

Course topics covered include:

• Foundations of Auditing
• Types of Audits: Food Safety Audits vs. Quality Systems Audits vs. Inspections
• Managing an Internal Audit Program
• The “People” Side of Auditing – Building an Audit Team
• 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
• Using Internal Audits as a Continuous Improvement Tool

Required Course Prerequisites:

• Employment at a food manufacturing facility
• A basic understanding of Prerequisite Programs and Good Manufacturing Practices

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 Program candidates. 

Course Technology Requirements:

A computer is highly recommended for this course. 

Course Attendance:

Course attendees must be present and engaged for at least 95% of the course to obtain a certificate of completion. 

Course Assessment: 

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% of higher in order to receive credit towards 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. 

Cost:

Cost to attend the short course is $195.00 per student. The cost includes registration, materials, breakfast, lunch and breaks for each day.