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Food Safety Auditing (BRC, HACCP, ISO 22000, Hygiene Packages) A Two Day Training Course to provide an understanding of companies legal commitments to food safety and how to Audit compliance with the law and/or relevant food safety standards.

BACKGROUND

With greater consumer awareness of food hygiene and safety issues the need is greater than ever for food processors to develop and maintain effective food safety management systems. To effectively manage the HACCP systems, they need to be reviewed and audited (verified) on a planned frequency by trained Auditors. Many Internal Audits are conducted without focus in a haphazard manner providing very little useful information. Food and drinks companies are now subject to many regulatory and customer food safety audits. European Regulation 178/2002 requires HACCP as a legal requirement in all food business operations. Third Party Certification against the BRC protocol or ISO 22000 is now almost mandatory for food businesses who wish to trade with European retailers and further processors of branded product. Effective internal Auditing is the key to maintaining compliance with these standards.

HACCP System (as defined by the U.S. Food & Drugs Administration - F.D.A.). “The firms HACCP related activities including HACCP training, Pre-requisite Program and HACCP Plan.” This model has effectively been updated by ISO 22000 with the introduction of the concept of operational pre-requisites. This HACCP System model is effective in controlling food safety as long as it is managed effectively via focused internal auditing. The pre-requisite element of the HACCP system i.e. cleaning, personal hygiene, plant equipment and services etc. may often be overlooked with companies focusing most of their internal audit resources on the CCPs. This auditing course will focus on internal auditing of both the pre-requisites and the CCPs to ensure the overall food safety management system is effectively managed.

COURSE OBJECTIVES

On completing this course the participant will:

• Understand the requirements of a Food Safety Management system – HACCP System
• Know the requirements of the BRC Technical Standard – Issue 5, International Food Safety Management System ISO 22000 and other relevant Irish food industry standards (IS3219)
• Understand the importance of effective internal auditing of a food safety system focusing on areas of greatest risk
• Be in a position to design an Internal Audit Program and audit effectively against this program
• Be competent to carry out internal audits
• Be able to prepare an organization for third party assessment
• Know how to use data collected during internal audit to improve the management of food safety

WHO SHOULD ATTEND

• Staff involved in developing, implementing, verifying and managing food safety systems
• Staff who have responsibility for conducting internal audits
• Personnel with responsibility for vendor/external audits
• Departmental Managers and Supervisory Staff, Purchasing, Production, Technical
• General management who wish to acquire a broad knowledge of the relevant food safety standards

COURSE PROGRAMME

Day 1

• Course Introduction and objectives
• Food Safety Legislation – 178/2002, 852/2004
• Food Safety Standards, ISO 22000, IS 3219 - Pre-Requisite Program - HACCP Plan Development (12 steps addressing the 7 CODEX principles)
• BRC Technical Standard
• Type of Audit
• Audit Cycle / Internal Audit Schedule
• The Audit Process
• Audit Planning & Preparation
• The Audit Team, Auditor Behaviour, Auditor Qualification

Day 2

• Audit Checklist / Audit Toolkit
• Auditor Interviews
• Conducting Meetings
• Audit Execution
• Analysis of Audit Findings: Nonconformance Corrective Action
• Audit Report
• Case Study On in-house courses the practical auditing exercise will be conducted on the company’s own Food Safety Management System

Task 1) Prepare for and conduct Opening Meeting
Task 2) Systems Audit
Task 3) Compliance Audit
Task 4) Prepare for and conduct Closing Meeting

COURSE MANUAL

This course comes with a very comprehensive manual, which proves to be an excellent source of reference after the course.

IN-HOUSE COURSES

All SQT courses are available on an In-House basis. On In-House courses, the tutor will work with the customer in advance to clearly define course objectives to meet the specific delegate and company requirements. Where appropriate and facilitated by the company, the course exercises can be carried out using the company’s own case studies, procedures, forms, metrics etc.

COURSE PRESENTER

Industrial Management Systems IMS (est. 1996) is an elected member of the Royal Institute of Public Health and is a registered Training Centre with CIEH (Chartered Institute of Environmental Health). All IMS tutors hold extensive qualifications in Food Science, Microbiology, Quality Management Systems and Hygiene. They have also worked at many senior Technical, Operational and Quality levels within the Food and Meat industries in Ireland and the UK, gaining valuable hands on experience which they bring seamlessly into every training course. IMS have provided training courses to Food Manufacturing Companies, Government Agencies, Hospitals, Meat Processing Companies, Pharmaceutical & Retail Organisations. All tutors are IRCA Approved Registered Auditors with proven practical auditing experience. SQT is a FAS registered Training Organisation and all IMS tutors are FAS registered and have specific qualifications in Training and Continuing Education.

TRAINING METHODOLODY

This classroom based course is highly interactive and uses practical exercises and simulated case studies to reinforce understanding and learning. Course Times 9.00am - 5.00pm Public Course Cost €595 (includes course documentation, lunch and refreshments) Rev 11

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