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Audit of internal audit checklist


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#1 micasantiago

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Posted 07 June 2019 - 08:33 AM

 Hi Sir/Maam<

 

 

  Could anyone share with any audit of internal  audit checklist.

 

Regards,

 

Veron



#2 LostMyMind

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Posted 07 June 2019 - 01:07 PM

Hi,

 

Internal audits are typically based upon both any applicable governmental regulations you might fall under, as well as, around the third party audit scheme you are on (or are pursuing).  All of the major audit schemes have their requirements online, so that would be a good first place to start.  Any of them would give you a good overall methodology to build from. 

 

If you provide additional details about your products, audit scheme, etc., people may be able to help you out further.

 

Good luck,

Todd 



#3 The Food Scientist

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Posted 07 June 2019 - 03:05 PM

What scheme ? For example we are SQF. So I use the SQF audit template and do my internal audits based on it. So I make sure I am covering every single clause in the code. 


Edited by The Food Scientist, 07 June 2019 - 03:06 PM.

Everything in food is science. The only subjective part is when you eat it. - Alton Brown.


#4 John_E

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Posted 07 June 2019 - 03:28 PM

√ is the process effective?

√ is the process efficient?

√ does the process follow documented procedures?

 

I agree that we need more info on what you are looking for to adequately answer your question.

 

 

-John



#5 Dalways

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Posted 21 June 2019 - 02:05 PM

For a typical BRC certification scope and UK retailer's scope self governance  is measured through  internal audits so first of all you have to start with a plan and a team who are capable of carrying out the internal audit. A team of staff members from various department with a good understanding of food safety, HACCP and business over all are bet suited. Some Certification scope would like to see the principal internal auditor(s) is/ are  trained in some sorts of auditing course ( not sure about in Philippines, but in UK and Europe most of them are trained against a lead auditing certification course, BRC internal auditing course provided by a training body or in UK a level -3 certification in inspection and auditing. rest of the team can be trained internally as long as they can prove the competency ( isuaully look at the detail of work they have carried out during conducting an audit instead of just yes / no based answers) , but ensure anyone who is auditing site HACCP is suitable trained and can be categorised as an site SME (subject matter expert). 

 

Internal audit are vital part of any effective quality management system and it shall be done with care and dedication with full support of the management team as the effectiveness is always reflective on your performance on over all certification audits(s) 

 

Presumably you are interested in a plan and format to meet any GFSI standards if not ISO9001 standards, first get a full risk assessment of each scope listed under your certification scheme and/ or internal scheme. Likelihood and severity based matrix will be less effective to identify the frequency so please ensure you add on ease to detect failure and over all negative errors to your risk assessment too which will provide a good list for audit frequency for each scope.

 

I can not suggest what you would like to define as a scope unless I know what 3rd party certification / scheme/ customer compliance you are working towards but certainly few common scopes which are related to each other are as follow and its prudent to audit them collectively

1) HACCP/ Legislative requirements/ New Product development 

2) Foreign Body control/ Pest management/ Hygiene : Module -1

3) Supplier / Raw material management & Traceability / Mass balance .

4) Senior management commitment/ Personnel management 

5) Foreign Body control/ Site service/ Engineering maintenance: Module-2 

6) Allergen management/ Chemical Control & Cleaning Chemicals

7) Building Fabrication/ Waste Control  & Security

8) Process Control & CCP / QCP /CQM/ QAS 

9) Lab Testing and Service Provider ( better to add all service provider regardless of what service they provide) 

10) last but not least supply chain vulnerability 

 

ensure you choose audit check list according to your site and detail it out what exactly the internal auditor is looking for, it can be a question based list but not too subjective but related to the scope of the audit as above all you are looking for what you want to achieve through this exercise of internal audit and you already know the strength and weakness of your quality management system and you are well aware of your areas with some sort of performance indicators. Knowing and seeing the compliance is far too important then only picking the non-conformance hence record both conformance and non-conformance for each section during internal audit. 

 

What good looks like is not a list of guidance but a way of good manufacturing practice.  

 

Once the internal audit is completed go through the non conformance with relevance personnel(s) and set out corrective action, RCA, and preventive action plan which can be quantified in some manner which can result various trends. Largely most of the food factories trend it against re-occurrence, rate of completion , completion rate within agree time scales. 

 

At the end do not confuse your internal audit program and whole exercise same as GMP check list . As you are a food business your GMP scoring should be direct refection of your site pre-requisite plan and policies set out as part of the commitmenmt made by your business. 

 

Unfortunately there is no standard format as no single internal audit format can work for two different sites let alone for two different business. You are the master and expert of your own product and process. 


Edited by Dalways, 21 June 2019 - 02:22 PM.





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