Enabling you to identify and mitigate the intrinsic risk in your operations, supply chains and business processes.
Evaluating how your products and services meet and exceed quality, safety, sustainability and performance standards.
Validating the specifications, value and safety of your raw materials, products and assets.
Interpreting the Good Manufacturing Practice requirements (applicable national legislation and the international practice code – Codex Alimentarius / CAC/RCP 1-1969, Ver. 4-2003).
Develop skills in planning, preparation and execution of internal audits. Align the systematics for identification of objective evidence, conformity and nonconformity situations (processes, persons and products) in the audit.
Provide the guidelines for reporting audit situations (conformity and nonconformity) and consolidation thereof in the audit opinion.
Knowing the requirements of skill and evaluation of auditors, as well as their responsibilities and objectives/importance of internal audit in the organization’s continuous improvement process.
Provide an overview on the monitoring of audit findings.
• Hygiene-Health Conditions of Establishments
• Standardized Operational Procedures
• Formation of Internal Auditors
• Management of an audit program
• Audit activities
Who the course is intended for: Professionals of the food industry working directly or indirectly with food safety and related internal audit processes.
Course Duration: 16 hours
Session Dates and Locations:
|September 18-20, 2017||Alphaville, Barueri/SP - Brazil|
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