Internal Auditing of Food Safety Management Systems Training Course
Introduction
In the complex and critical domain of food safety, having a robust Food Safety Management System (FSMS) is essential for protecting consumers, complying with regulations, and maintaining brand reputation. However, the mere existence of an FSMS is not enough; its effectiveness must be regularly verified. This is where Internal Auditing of Food Safety Management Systems becomes indispensable. An internal audit is a systematic, independent, and documented process for obtaining audit evidence and evaluating it objectively to determine the extent to which audit criteria are fulfilled. For food safety, this means assessing whether the FSMS, encompassing elements like HACCP, prerequisite programs (PRPs), and operational controls, is functioning as intended, complying with established standards (e.g., ISO 22000, FSSC 22000, BRCGS, SQF), and effectively controlling food safety hazards. Regular and effective internal audits are crucial for identifying areas of non-compliance, pinpointing opportunities for improvement, ensuring continuous effectiveness of the FSMS, and preparing the organization for external certification audits. Without skilled internal auditors, organizations risk having dormant or ineffective food safety systems, leading to potential hazards, recalls, and regulatory penalties. Many food safety professionals understand the requirements of food safety standards but lack the specific auditing skills to objectively evaluate their organization's adherence and performance.
Conversely, mastering Internal Auditing of Food Safety Management Systems equips professionals with the essential knowledge and practical skills to plan, conduct, report, and follow up on internal audits that effectively assess the robustness and compliance of an organization's food safety management system. This critical skill set is crucial for ensuring continuous improvement, maintaining regulatory compliance, mitigating food safety risks, and preparing for successful external certifications. Our intensive 5-day "Internal Auditing of Food Safety Management Systems" training course is meticulously designed to equip food safety managers, quality assurance professionals, HACCP team members, production supervisors, and aspiring auditors with the comprehensive theoretical knowledge and extensive practical, hands-on skills required to confidently perform effective internal audits of their organization's Food Safety Management System against relevant standards.
Duration
5 Days
Target Audience
The "Internal Auditing of Food Safety Management Systems" training course is ideal for a broad range of professionals and individuals responsible for maintaining and improving food safety within their organizations. This includes:
- Food Safety Managers and Coordinators: To effectively oversee and participate in internal audits.
- Quality Assurance and Quality Control Personnel: Responsible for verifying system compliance.
- HACCP Team Members: To audit the effectiveness of the HACCP plan.
- Production and Operations Supervisors: Who need to understand audit requirements and participate in audits of their areas.
- Aspiring Internal Auditors: Individuals designated to conduct internal audits of the FSMS.
- Management Representatives: Overseeing the FSMS.
- Consultants: Providing auditing services or helping clients prepare for audits.
- Anyone involved in the implementation or maintenance of a food safety management system (e.g., ISO 22000, FSSC 22000, BRCGS, SQF).
- Personnel responsible for ensuring regulatory compliance and continuous improvement in food safety.
Course Objectives
Upon successful completion of the "Internal Auditing of Food Safety Management Systems" training course, participants will be able to:
- Understand the purpose and principles of auditing (based on ISO 19011 guidelines).
- Comprehend the role and responsibilities of an internal auditor for food safety.
- Plan and prepare for internal audits of a Food Safety Management System (FSMS).
- Conduct effective audit activities, including interviewing, observation, and document review.
- Identify and document non-conformities and opportunities for improvement.
- Prepare clear, concise, and objective audit reports.
- Understand the process of follow-up and corrective action verification.
- Contribute to the continuous improvement of their organization's FSMS through effective auditing.
Course Modules
Module 1: Introduction to Food Safety Management Systems and Auditing Principles
- Overview of Food Safety Management Systems (FSMS) and key standards (HACCP, ISO 22000, GFSI schemes).
- The purpose and benefits of internal auditing for an FSMS.
- Principles of auditing (integrity, fair presentation, due professional care, independence, evidence-based approach).
- Types of audits: First-party (internal), second-party (supplier), third-party (certification).
- The role of an internal auditor within an organization.
Module 2: Roles, Responsibilities, and Competencies of an Internal Auditor
- Essential personal attributes of an effective auditor.
- Knowledge and skills required for auditing an FSMS.
- Understanding the audit process cycle.
- Ethical considerations for internal auditors.
- Communication skills crucial for auditing (listening, questioning, body language).
Module 3: Planning the Internal Audit
- Establishing the audit program and audit schedule.
- Defining audit scope, objectives, and criteria (e.g., specific clauses of ISO 22000, BRCGS sections, company procedures).
- Selecting the audit team and assigning responsibilities.
- Conducting a document review prior to the audit.
- Developing audit plans and checklists.
Module 4: Conducting the Internal Audit – Opening Meeting and Evidence Collection
- Conducting the opening meeting: Objectives, agenda, roles, and responsibilities.
- Methods of collecting audit evidence: Interviews, observation, review of documented information (records, procedures).
- Effective questioning techniques: Open-ended, closed, probing questions.
- Taking effective audit notes.
- Maintaining objectivity and professional skepticism.
Module 5: Identifying and Documenting Non-conformities
- Understanding the definition of a non-conformity (minor, major, critical, depending on standard).
- Differentiating between non-conformities and observations/opportunities for improvement.
- Writing clear, concise, and objective non-conformity statements (WHAT, WHERE, EVIDENCE, REQUIREMENT).
- Linking non-conformities to specific clauses of the standard or internal procedures.
- Practical exercises in identifying and writing non-conformities.
Module 6: Conducting the Internal Audit – Closing Meeting
- Preparing for the closing meeting.
- Conducting the closing meeting: Presentation of findings, non-conformities, and recommendations.
- Maintaining a constructive and professional demeanor.
- Discussion of audit conclusions and next steps.
- Ensuring clear communication of audit results.
Module 7: Audit Reporting and Follow-up
- Structure and content of an effective internal audit report.
- Writing clear, factual, and unbiased audit reports.
- Distribution and communication of audit reports.
- Understanding root cause analysis for non-conformities.
- Verifying the implementation and effectiveness of corrective actions.
Module 8: Continual Improvement and Auditor Development
- The role of internal audits in the Plan-Do-Check-Act (PDCA) cycle for continual improvement.
- Relationship between internal audits and management review.
- Developing an internal auditor's skills and competence through ongoing training and practice.
- Latest trends and best practices in food safety auditing.
- Ethical responsibilities and maintaining auditor integrity.
CERTIFICATION
- Upon successful completion of this training, participants will be issued with Macskills Training and Development Institute Certificate
TRAINING VENUE
- Training will be held at Macskills Training Centre. We also tailor make the training upon request at different locations across the world.
AIRPORT PICK UP AND ACCOMMODATION
- Airport pick up and accommodation is arranged upon request
TERMS OF PAYMENT
Payment should be made to Macskills Development Institute bank account before the start of the training and receipts sent to info@macskillsdevelopment.com
Internal Auditing Of Food Safety Management Systems Training Course in Kenya
| Dates | Fees | Location | Action |
|---|---|---|---|
| 14/07/2025 - 18/07/2025 | $2,900 | Kigali |
|
| 21/07/2025 - 25/07/2025 | $1,250 | Nairobi |
|
| 04/08/2025 - 08/08/2025 | $4,950 | Dubai |
|
| 18/08/2025 - 22/08/2025 | $1,750 | Mombasa |
|
| 25/08/2025 - 29/08/2025 | $1,250 | Nairobi |
|
| 01/09/2025 - 05/09/2025 | $4,950 | Instanbul |
|
| 15/09/2025 - 19/09/2025 | $2,900 | Kigali |
|
| 22/09/2025 - 26/09/2025 | $1,250 | Nairobi |
|
| 06/10/2025 - 10/10/2025 | $4,000 | Johannesburg |
|
| 20/10/2025 - 24/10/2025 | $1,750 | Mombasa |
|
| 27/10/2025 - 31/10/2025 | $1,250 | Nairobi |
|
| 03/11/2025 - 07/11/2025 | $4,000 | Pretoria |
|
| 17/11/2025 - 21/11/2025 | $2,900 | Kigali |
|
| 24/11/2025 - 28/11/2025 | $1,250 | Nairobi |
|
| 01/12/2025 - 05/12/2025 | $1,750 | Mombasa |
|
| 08/12/2025 - 12/12/2025 | $1,250 | Nairobi |
|
| 05/01/2026 - 09/01/2026 | $4,950 | Dubai |
|
| 19/01/2026 - 23/01/2026 | $2,900 | Kigali |
|
| 26/01/2026 - 30/01/2026 | $1,250 | Nairobi |
|
| 02/02/2026 - 06/02/2026 | $4,000 | Johannesburg |
|
| 16/02/2026 - 20/02/2026 | $1,750 | Mombasa |
|
| 23/02/2026 - 27/02/2026 | $1,250 | Nairobi |
|
| 02/03/2026 - 06/03/2026 | $4,950 | Instanbul |
|
| 16/03/2026 - 20/03/2026 | $2,900 | Kigali |
|
| 23/03/2026 - 27/03/2026 | $1,250 | Nairobi |
|
| 06/04/2026 - 10/04/2026 | $4,000 | Pretoria |
|
| 13/04/2026 - 17/04/2026 | $1,750 | Mombasa |
|
| 20/04/2026 - 24/04/2026 | $1,250 | Nairobi |
|
| 04/05/2026 - 08/05/2026 | $4,950 | Dubai |
|
| 18/05/2026 - 22/05/2026 | $2,900 | Kigali |
|
| 25/05/2026 - 29/05/2026 | $1,250 | Nairobi |
|
| 01/06/2026 - 05/06/2026 | $4,000 | Johannesburg |
|
| 15/06/2026 - 19/06/2026 | $1,750 | Mombasa |
|
| 22/06/2026 - 26/06/2026 | $1,250 | Nairobi |
|
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