Quality Auditing in Food Production Facilities Training Course
Introduction
In the complex and highly regulated food industry, robust Quality Auditing is an indispensable tool for ensuring ongoing compliance, driving continuous improvement, and building stakeholder confidence. An audit is a systematic, independent, and documented process for obtaining objective evidence and evaluating it objectively to determine the extent to which audit criteria are fulfilled. In food production facilities, quality audits serve multiple critical purposes: they verify the effectiveness of Food Safety Management Systems (FSMS) and Quality Management Systems (QMS), identify non-conformities and opportunities for improvement, assess compliance with regulatory requirements and customer standards, and ultimately provide assurance that safe and quality products are consistently being manufactured. Audits can be internal (first-party), by customers (second-party), or by certification bodies (third-party). A poorly conducted audit may miss critical issues, provide misleading results, or fail to add value. Conversely, a well-executed audit, led by competent auditors, can be a powerful catalyst for enhancing food safety culture, improving operational efficiency, reducing risks, and strengthening overall business performance. Many food professionals understand their operational roles but may lack the structured methodology, critical thinking skills, and communication techniques required to effectively plan, conduct, report, and follow up on audits in a food production setting.
Conversely, mastering Quality Auditing in Food Production Facilities equips professionals with the essential knowledge and practical skills to plan, execute, report, and follow up on audits within the food industry effectively. This critical skill set is crucial for verifying the effectiveness of Food Safety Management Systems (FSMS) and Quality Management Systems (QMS), identifying areas for improvement, ensuring regulatory compliance, and driving continuous enhancement of food safety and quality. Our intensive 5-day "Quality Auditing in Food Production Facilities" training course is meticulously designed to equip quality assurance managers, food safety professionals, internal auditors, production supervisors, and management with the comprehensive theoretical understanding and extensive practical, hands-on insights required to confidently lead and participate in quality audits across diverse food manufacturing environments.
Duration
5 Days
Target Audience
The "Quality Auditing in Food Production Facilities" training course is ideal for a broad range of professionals and individuals who are involved in the implementation, maintenance, or assessment of quality and food safety systems within food production environments. This includes:
- Quality Assurance (QA) Managers and Supervisors: Those responsible for the overall QMS and audit programs.
- Food Safety Managers and Coordinators: Integrating food safety audits into their roles.
- Internal Auditors: Individuals tasked with conducting internal audits of food production facilities.
- Production Supervisors and Managers: To understand audit expectations and foster compliance.
- Management Representatives: Overseeing the QMS and preparing for external audits.
- Suppliers to the Food Industry: To understand customer audit expectations.
- Consultants: Providing audit services or assisting with audit preparation.
- Anyone seeking to develop professional auditing skills specific to food production environments.
Course Objectives
Upon successful completion of the "Quality Auditing in Food Production Facilities" training course, participants will be able to:
- Understand the principles, types, and benefits of quality auditing in food production.
- Comprehend relevant audit standards and guidelines (e.g., ISO 19011, GFSI scheme requirements).
- Plan and prepare for internal and external audits of food production facilities.
- Develop effective audit checklists and gather objective audit evidence.
- Conduct audit interviews, observations, and document reviews effectively.
- Identify, classify, and record non-conformities accurately.
- Prepare clear, concise, and value-adding audit reports.
- Understand the importance of follow-up activities and corrective action verification.
Course Modules
Module 1: Introduction to Quality Auditing in Food Production
- Definition of an audit: Purpose, scope, and objectives.
- Types of audits: First-party (internal), second-party (supplier/customer), third-party (certification).
- Benefits of effective auditing for food safety, quality, and business improvement.
- Key principles of auditing (e.g., ethical conduct, fair presentation, due professional care, independence).
- Overview of the audit process and its stages.
Module 2: Audit Standards, Criteria, and Regulatory Context
- Understanding ISO 19011: Guidelines for auditing management systems.
- Applying audit criteria: International standards (e.g., ISO 22000, FSSC 22000), GFSI benchmarked schemes (BRCGS, SQF), national regulations, customer requirements, company policies.
- Regulatory audit expectations in the food industry.
- The relationship between auditing and risk management.
- Developing and using audit protocols.
Module 3: Planning and Preparation for the Audit
- Defining audit scope, objectives, and criteria.
- Establishing audit frequency and schedules.
- Auditor selection and team formation: Competence and independence.
- Developing an audit plan and checklist.
- Reviewing documentation prior to the audit (e.g., FSMS manuals, procedures, records).
Module 4: Conducting the On-Site Audit
- Opening meeting objectives and procedures.
- Effective communication and interview techniques for auditors.
- Gathering objective evidence: Document review, observation of activities, interview of personnel.
- Sampling techniques during the audit (e.g., for records, physical areas).
- Maintaining audit trails and documenting findings.
Module 5: Identifying and Documenting Non-Conformities
- Understanding different categories of audit findings: Non-conformities (major, minor), observations, opportunities for improvement.
- Criteria for classifying non-conformities.
- Techniques for clear, concise, and objective documentation of non-conformities (what, where, why, evidence).
- Avoiding common pitfalls in non-conformity reporting.
- Conducting closing interviews with auditee for clarity and agreement on findings.
Module 6: Audit Reporting and Communication
- Purpose and structure of an effective audit report.
- Key elements of a comprehensive audit report: Executive summary, findings, conclusions, recommendations.
- Writing clear, factual, and impactful audit reports.
- Techniques for presenting audit findings to management.
- Confidentiality and ethical considerations in reporting.
Module 7: Corrective Action Management and Verification
- Understanding the auditee's responsibility for corrective actions.
- Principles of effective root cause analysis for identified non-conformities.
- Developing robust corrective action plans (CAPAs).
- Monitoring and verifying the effectiveness of implemented corrective actions.
- The role of follow-up audits.
Module 8: Auditor Competence, Ethics, and Continuous Improvement
- Attributes of an effective auditor: Professionalism, objectivity, tenacity.
- Ethical considerations for auditors: Confidentiality, impartiality, integrity.
- Auditor continuous professional development.
- Performance evaluation of audit programs.
- Leveraging audit findings for systemic continuous improvement in food production facilities.
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
Quality Auditing In Food Production Facilities 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 | $4,000 | Johannesburg |
|
| 15/09/2025 - 19/09/2025 | $2,900 | Kigali |
|
| 22/09/2025 - 26/09/2025 | $1,250 | Nairobi |
|
| 06/10/2025 - 10/10/2025 | $4,950 | Instanbul |
|
| 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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