Good Manufacturing Practice (BPF/GMP) Formation of Internal Auditors

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.

 

Program:

Introduction

• Hygiene-Health Conditions of Establishments

• Standardized Operational Procedures

• Formation of Internal Auditors

• Management of an audit program

• Audit activities

• Conclusion

 

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: 

DateLocation
September 18-20, 2017Alphaville, Barueri/SP - Brazil

 

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