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.
Interpret the requirements of HACCP/APPCC (CAC/RCP 1-1969, Ver – 2003), as well as its objectives and benefits.
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.
• Introduction to the HACCP/APPCC
• Food Safety Management System
• Formation of Internal Auditors
• Management of an Audit Program
• Audit Activities
• Skillset and evaluation of auditors
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 hoursPrerequisites: Prior knowledge in Good Manufacturing Practice (BPF/GMP) is recommended
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