Internal Auditor Workshop for Food Processors

Twin Falls, Idaho
Tuesday, May 15, 2012

Internal Auditor Workshop for Food Processors
Tuesday, May 15, 2012 8:00 AM - 5:00 PM (Mountain Time)

Twin Falls Hilton Garden Inn
1741 Harrison Street
Twin Falls, Idaho 83330
United States

Map and Directions
About the Workshop

A comprehensive audit system is essential to a company’s food safety and product quality. It provides confirmation that systems and procedures are operating effectively and identifies areas that require improvement. The Internal Auditor Workshop will teach you how to conduct internal audits in your facility against one of the GFSI Audit Schemes. Enhance your professional career development by learning more about becoming an internal auditor.

GFSI Audit Schemes are becoming a standard for the food industry as a tool for assuring food safety and regulatory compliance and has become a customer requirement for many processors. This one day course will provide attendees with a full understanding of audit requirements as well as personal professional development, to help the plant GFSI program facilitator do a better job managing food safety and HACCP. Participants will be trained through a combination of discussions, practical activities and PowerPoint presentations. Attendees will be given feedback on their performance during the case study and suggestions for improving their auditing techniques. Meet your job requirements and build on your ability to monitor the company's SQF, BRC and FSSC requirements.


  • Overview and Purpose of Auditing
  • Food Safety and HACCP audits
    • NACMCF HACCP Standard
    • Codex HACCP Standard
    • GFSI Guidelines
    • BRC, SQF, FSSC Guidelines

SQF, BRC, FSSC Audit Requirements

  • Audit process overview
  • Internal auditor requirements

Audit Professional Conduct

Audit Preparation

  • Team selection
  • Training
  • Scheduling
  • Format

Audit Performance

  • Conducting Audit
  • Findings

Audit Reporting


Audit Closure and Corrective Action

Audit Program Management

  • Follow-up to audits
  • Reviewing audit process

General Knowledge and Skills for Audits

  • Audit basics
  • Skills
  • Tools
  • Audit process

Suggested Prerequisites for Class

A working knowledge of food safety, HACCP, and food safety management systems within the attendee’s processing workplace, or participation in the following workshops offered by UI and TechHelp:
  • Practical Food Safety and HACCP Workshop
  • GFSI Audit Schemes GFSI Standards Workshop

Payment Information

Fee is $190 for two or more registering from the same company at the same time or $225 per individual. Fee includes Certificate of Completion, Continental Breakfast, Lunch and refreshments and Course Manual.

Registrants who cancel 7 or more business days prior to the workshop will receive a full refund. Registrants who cancel less than 7 business days prior to the workshop will be charged a minimum of 50% of the workshop fee. No show will be charged the full workshop fee.

Who Should Attend
  • Internal quality and food safety auditors
  • Personnel dealing with the development, implementation, and auditing of a Global Food Safety Initiative (GFSI) Standard (SQF, BRC,FSSC, PrimusGFS, etc.)
  • Facilitators responsible for a company’s GFSI certification program
  • Personnel responsible for understanding internal audits as required by GFSI Audit Schemes
  • HACCP Facilitators
  • Food Safety Managers
  • Corporate Food Safety Directors
  • Personnel responsible for understanding internal audits as required by GFSI standards
  • HACCP Facilitators
  • Food Safety Managers
  • Corporate Food Safety Directors


kronenbergformalJeff Kronenberg, Extension Food Processing Specialist, University of Idaho, School of Food Science & TechHelp.  

Over the past 28 years Jeff has held positions in operations and corporate quality, productivity, food safety, HACCP, and health & safety with Frito-Lay, the J.R. Simplot Company, PowerBar, AIB International, and University of Idaho. Jeff has worked with numerous company and supplier processing operations in developing, training, and implementing quality, food safety and HACCP systems. Through his industry affiliations, Jeff has worked with food manufacturing and distribution companies across the United States in the areas of product quality, food safety, and HACCP.

Over the past 12 years, he has spearheaded the introduction of Lean Manufacturing to the food industry in Idaho. This includes a leadership role in lean transformations at potato processing operations, cheese processors, a salad dressing operation, onion processing operations, and an appetizer operation. He works extensively with a wide range of food and dairy processing operations, providing technical assistance in food safety, HACCP, food defense, and in building GFSI-compliant food safety management systems. In 2011, Jeff provided food safety & HACCP workshops and technical assistance to food & dairy processing personnel and government regulators in Belarus.

Jeff holds a Master’s Degree in Food Science and Microbiology from Cornell University, and is a member of the Institute of Food Technologists, and the International Association for Food Protection. He holds HACCP certifications through the Association of Food and Drug Officials (Seafood HACCP Trainer), the American Society for Quality (HACCP Auditor), International HACCP Alliance, and Safe Quality Food Institute (SQF Consultant). Jeff also holds a Lean Knowledge Certificate from the Society of Manufacturing Engineers. MORE ABOUT JEFF

Presented by

University of Idaho Extension is a partnership between the University, USDA, and Idaho. Since 1912, it has provided high quality research-based education in

The University of Idaho/Washington State University School of Food Science offers undergraduate and graduate degrees in Food Science. Twenty five world-class faculty and extension specialists provide teaching, research, and outreach to serve students, the food industry, and consumers in Idaho and the Pacific Northwest.  

TechHelp manufacturing specialists provide technical and professional assistance, training and information to Idaho manufacturers, processors and inventors to help them strengthen their global competitiveness through product and process improvements. We offer advanced manufacturing services that help Idaho companies drive bottom line savings and top line 

Organized in 1914 as a canners association, the Northwest Food Processors Association (NWFPA) represents the interests of food processors in Idaho, Oregon and Washington. 

NWFPA is headquartered in Portland, Oregon and has more than 450 member companies including nearly 80 food processors with nearly 200 production facilities throughout the Northwest region. Membership is primarily fruit and vegetable processors but has expanded over the past several years to include seafood, dairy, bakeries, specialty and fresh-cut.


Contact Information

  • Paula Peterman, Administrative Assistant
    TechHelp & University of Idaho
    College of Engineering, Boise Center
    322 E. Front St. Suite 242
    Boise ID 83702
    Phone: 208-364-6188
    Fax: 208-364-3160

Payment Instructions

  • Registrants who cancel 7 or more business days prior to the workshop will receive a full refund. Registrants who cancel less than 7 business days prior to the workshop will be charged a minimum of 50% of the workshop fee. No show will be charged the full workshop fee.
© 2015
RegOnline® by Lanyon is the quick, easy and affordable online event registration and online event management software for all event sizes.