Food Safety Systems Internal Auditor Training

Course Description

Government inspections and third party audits are not enough to ensure an understanding of the status of food safety systems. Certification from a third party audit is valued by customers, but only internal auditing, completed by trained auditors, can reach the necessary depth to uncover organizational strengths and weaknesses that are visible exclusively from an inside perspective. Internal auditing allows an organization to capitalize on its strengths to reduce risk and address weaknesses before they become food safety incidents or audit failures. In the current economy, you cannot afford to fail.

Auditing food safety and quality system yields benefits beyond meeting regulatory and customer requirements; it provides information to help manage product safety/quality, personnel performance, and production efficiency – information essential to business success. QSG’s Food Safety Systems Internal Auditor Training course will prepare participants to begin an effective auditing program or enhance the results of current auditing efforts. QSG’s comprehensive training approach establishes a firm foundation for compliance by focusing on management commitment to safety/quality, and providing timely, practical feedback to quality and compliance questions. The application of risk management ensures effective corrective actions following inspections, audits, or enforcement actions.


Learning Objectives

During training, students will learn to meet internal auditing obligations, validate the results of auditors, provide an objective viewpoint, and prepare their organizations for inspection by certification companies, customers, and regulatory agencies. Upon completion of this course, students will be able to identify systemic problems and develop comprehensive plans that address root causes while supporting business objectives.


Course Outline

Day One (8.5 hours)
8:30     Welcome and Course Introduction
Workshop agenda review based on attendees’ concerns/input*
9:00     Introduction to Food Safety Management Standards
National Requirements: FSIS, FDA
International Requirements: GFSI (SQF, BRC)
10:15   Break
10:30   Pre-requisite Programs
Overview of Code of Federal Regulations
Overview of SQF and BRC
FSIS and FDA assessment methods
12:00   LUNCH
1:00     Conducting a desk audit
1:30     Exercise – pre-requisite program desk audit
2:15     Break
2:30     Auditing HACCP systems: regulatory, scientific and customer requirements
3:30     HACCP Plan desk audit exercise
4:45     Wrap-up/Review
5:00     Adjourn


Day Two (8.5 hours)
8:30     Review of Day One & Overview of the Auditable Standards
9:00     Understanding the process approach
Process Mapping
Process auditing/An “effective” internal audit program
Understanding the Process Approach to auditing
Application as a continuous improvement tool
10:30 Break
10:45   Understanding the Process Approach (continued)
Internal Audit Program
Basics of an Effective Process/Understanding the requirements
Current Issues & Concerns with Auditing /Training the auditor
The Audit Schedule
The Audit as a Continuous Improvement Opportunity
12:00   LUNCH
1:00     Internal Audit Program (continued)
2:30     Break
2:45     Introduction to Auditing Techniques
General Principles of Auditing
Audit Techniques and Protocol
Audit Preparation/Audit Performance
4:30     Wrap-up/Questions & Concerns
Case Studies


Day Three (7 hours)
8:30     Review of Day Two & Overview of the Process approach
9:00     Top Reasons for Recalls, Audit Failures and Outbreaks
10:30   Break
10:45   Case Studies & Mock Audit Exercise wrap-up
11:00   Workshop Exam
12:00   LUNCH

1:00     Review of Exam Results/Closing Comments


*Agenda subject to change based on participant needs and participant organization regulatory or customer requirements


Course Format
24 hours
Combination lecture and classroom exercises
Available at QSG’s training facilities and on-site at your organization

Date(s) Attending



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