Jump to content

  • Quick Navigation
Photo

A 1 Person Company How Does Internal Audit

Share this

  • You cannot start a new topic
  • Please log in to reply
7 replies to this topic
- - - - -

duente

    Grade - Active

  • IFSQN Active
  • 8 posts
  • 0 thanks
0
Neutral

  • Greece
    Greece
  • Gender:Male
  • Interests:mountains, bicycles, capoeira, yoga and being positive!

Posted 17 April 2008 - 02:23 PM

Hallo everybody!

Iam new and my english needs improovement........!!!

My issue is the following. There is a winery that it is consist of 1 person only (the owner)!! The company implements 22k and since there is only one person working in the company, can not proceed internal audits. The company needs an external auditor, right? Ok. Is there any other way?? because this costs!!!
An other issue is that at 5.6.2 (Review input) it is writen that "input shall be presented in a manner that enables top managment to relate the input to stated objectives...). Now since there is only one person in the company and that person is the top managment and everythng else, does he needs to write down all the inputs for himself in a report in order to conduct the output review?

Thank you for the help!! :rolleyes:



YongYM

    Grade - MIFSQN

  • IFSQN Member
  • 231 posts
  • 57 thanks
7
Neutral

  • Malaysia
    Malaysia
  • Gender:Male
  • Location:Malaysia
  • Interests:Reading, Watching TV, Singing Karaoke & Sight-seeing

Posted 18 April 2008 - 01:03 AM

Dear Duente:

I suggest to employ a worker and train him/her to handle the system. However, I am not too sure whether his/her salary will be higher than engaging the service from external party for audit.

This is only my opinion.

Yong



Simon

    IFSQN...it's My Life

  • IFSQN Admin
  • 12,826 posts
  • 1363 thanks
880
Excellent

  • United Kingdom
    United Kingdom
  • Gender:Male
  • Location:Manchester
  • Interests:Married to Michelle, Father of three boys (Oliver, Jacob and Louis). I enjoy cycling, walking and travelling, watching sport, especially football and Manchester United. Oh and I love food and beer and wine.

Posted 18 April 2008 - 07:29 AM

If there is no getting away with doing it all yourself I would use a consultant. A consultant maybe one day a month would help you keep the momentum going and would cost less than employing a full time person. Two heads are better than one and the discussions are a little more...normal? :smarty:

Simon


Get FREE bitesize education with IFSQN webinar recordings.
 
Download this handy excel for desktop access to over 180 Food Safety Friday's webinar recordings.
https://www.ifsqn.com/fsf/Free%20Food%20Safety%20Videos.xlsx

 
Check out IFSQN’s extensive library of FREE food safety videos
https://www.ifsqn.com/food_safety_videos.html


duente

    Grade - Active

  • IFSQN Active
  • 8 posts
  • 0 thanks
0
Neutral

  • Greece
    Greece
  • Gender:Male
  • Interests:mountains, bicycles, capoeira, yoga and being positive!

Posted 18 April 2008 - 09:33 AM

Yes, the consultant sounds a good idea.
Thank you for your help!!!



Charles.C

    Grade - FIFSQN

  • IFSQN Moderator
  • 20,542 posts
  • 5662 thanks
1,544
Excellent

  • Earth
    Earth
  • Gender:Male
  • Interests:SF
    TV
    Movies

Posted 22 April 2008 - 06:56 AM

Dear Duente,

It depends on the degree of urgency however if the wine owner has a family, this surely represents the most cost efficient long term solution. :smile:

I am slightly surprised that ISO 22000 is accessible to a literally 1-person production. Self - trained for HACCP ?? Is there only 1 room also ? How about vineyards ??

Rgds / Charles.C


Kind Regards,

 

Charles.C


Charles Chew

    Grade - FIFSQN

  • IFSQN Fellow
  • 1,178 posts
  • 54 thanks
15
Good

  • Malaysia
    Malaysia
  • Gender:Male
  • Location:Malaysia
  • Interests:Food, food and food!

Posted 22 April 2008 - 07:07 AM

An interesting situation, - ISO 22000 does not specify the minimum size of an organization as a prerequisite. However, it must be a daunting task attempting to capture all the information while being the only personnel. Personnel Hygiene checklist would appear to be a simple task etc.

I am on the same page with CHarles C. with regards to engaging a member of the family i.e. wife to be the auditor although I would hope that any NCs raised would not end up in a domestic argument.....without considering food safety knowledge aspect#


Cheers,
Charles Chew
www.naturalmajor.com

duente

    Grade - Active

  • IFSQN Active
  • 8 posts
  • 0 thanks
0
Neutral

  • Greece
    Greece
  • Gender:Male
  • Interests:mountains, bicycles, capoeira, yoga and being positive!

Posted 22 April 2008 - 11:08 AM

Dear Charles.

Thanks for the idea. Yes the wife can be that person. The thing is, that accourding the laws in Greece, every person that works with food must be trained in special courses organised by the Greeck food agency (EFET) on food safety and have some relative permision (theoreticaly). Now the personel that employs is for two-three weeks time max and usualy they are not educated or do not know fluend greeck or they are not Greecks-members of EU. So they can not have permision or be trained. So the job is done by this one person (the owner)...........!



vecdika

    Grade - AIFSQN

  • IFSQN Associate
  • 26 posts
  • 0 thanks
0
Neutral

  • Turkey
    Turkey
  • Gender:Female
  • Location:Türkiye

Posted 10 July 2008 - 10:33 AM

Dear Duente,

I think, Internal Audit is done to measure the activity of persons on the behalf of boss if it is comply with the plans or not. If you have no workman to measure, you will not do for your own farm.

But the verification of your Plans must be validated before your plan implementation.
Best regards

Vecdi Karacaoğlu
www.nevgrup.com.tr





Share this

0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users