Objectives:
- Knowledge of all the requirements of the standard and their application
- Initiating the audit and planning and preparing an internal audit
- Conducting an audit and audit techniques. Preparing and distributing the audit report
- Finalizing the audit. Monitoring the audit
- Continuous improvement actions of the food safety management system
Target audience: companies producing food and beverages, food ingredients/additives, animal feed and packaging.
Duration: 2 days
Agenda:
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Day 1
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Day 2
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• Introduction. Overview of the FSSC system
• FSSC 22000 requirements for internal audits and methods for achieving the desired results
• HACCP principles and steps
• Legislation in the field
• Terms and definitions
• Definition of an audit
• Audit process, evidence and criteria
• Audit principles
• Typical audit activities
• Audit program
• Definition of the internal audit program
• Audit objective, scope and criteria
• Auditor responsibilities
• Initiation and preparation of audit activities
• Initiation of the audit
• Document review and sampling
• Audit plan
• Preparation of the working document
• Checklists
• Conducting audit activities
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• Conducting Audit Activities (continued)
• Details of the Audit Opening Session
• Auditor Communication Skills
• Auditor Personal Behavior
• Reviewing Documents During the Audit and Verifying Information
• Recording Facts and Generating Findings
• Generating Audit Findings
• Audit Plan
• Auditing Specific Requirements for Food Defense Plan, Food Fraud Mitigation Plan and Work Environment Monitoring Program
• Documenting Nonconformities
• Recording Nonconformities
• Classifying Nonconformities
• Drawing Up Audit Conclusions
• Drawing Up the Audit Report, Full Audit and Follow-Up
• Drawing Up and Distributing the Audit Report
• Closing the Audit
• Carrying Out Audit Monitoring
• Reviewing and Responding to Proposed Corrections, Corrective Actions
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Lecturer: Over 15 years of experience in industry and consulting with expertise in using course tools and training.
