Principles of Internal Auditing

Orlando, Florida
Thursday, June 26, 2014
                           
Principles of Internal Auditing
Thursday, June 26, 2014 8:30 AM - 5:00 PM (Eastern Time)

Orlando, FL - Location TBD
US, FS, SC, PIA, CR
TBD
Orlando, Florida TBD
United States

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This course is accredited by the American National Standards Institute (ANSI).
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Cost: $400   

 

PRINCIPLES OF INTERNAL AUDITING

Course Description

This ANSI accredited NSF Food Safety Certificate Program course is designed to provide attendees with the knowledge and skills required to conduct an effective internal audit of their food safety management system. Participants will develop practical auditing techniques, improve communication and evaluation skills and refine reporting methods.  Attendees will leave the course with an understanding of the fundamental principles of internal auditing and their role as an internal auditor.  This course will assist companies in meeting the internal auditing requirements of the GFSI standards.  An optional two-day course structured to provide one classroom day and one day of in-plant application of internal auditing principles is available on-site at your facility.     
 

Key Session Topics

  • Introduction to auditing
  • Different types of audits
  • Characteristics of an effective auditor
  • Stages of the internal audit process
    • Purpose and  scope
    • Audit program/schedule
    • Planning and preparation
    • Performing an audit
    • Analyze data
    • Presenting audit findings
    • Follow-up activities
    • Mock internal audit

Who should attend this course?  

  • Safety & Quality professionals
  • Management representatives
  • New and experienced internal auditors
  • Individuals responsible for helping the company attain or retain GFSI Certification
  • Management personnel seeking to get more value out of their internal audit system
     

Training Methods: The training comprises presentations, group exercises and role-playing.  Structured to promote interaction among class members, the course schedule allows adequate time for questions and review.

Learning Assessment:  A 40-question multiple-choice exam follows the conclusion of the course.  Upon successful completion of the course requirements (attendance and passing score of 75% or greater) participants will receive an ANSI/NSF Certificate of Accomplishment. 

Learning Outcomes

Upon completion, attendees will be able to:

  • Describe the role of the internal audit in the maintenance and continuous improvement of food safety management systems
  • Develop an SOP for internal auditing
  • Plan, prepare for and conduct an internal audit, gather audit evidence through observation, interviews and sampling of documents and records
  • Write factual, SMART audit reports that help to improve system effectiveness.  
  • Suggest ways in which the effectiveness of corrective action could be verified.

 

Prerequisite:   Knowledge of HACCP-based Food Safety Management Systems is recommended.

Photo Identification

All attendees must have a valid form of photo-identification in order to sit for the examination.  Examples of identification include: 

  • Valid state driver’s license
  • Current passport
  • Current military identification
  • Valid state identification with photo
  • Valid Immigration and Naturalization Service Employment Authorization Document or Alien Registration Card


NSF INSTRUCTORS:
NSF courses are presented by knowledgeable subject matter experts who possess the scientific and academic background along with the hands-on industry experience necessary to communicate the relevant course information and the latest issues related to global food safety. Each instructor has 20+ years experience in various sectors of the food industry which include but are not limited to quality assurance, manufacturing, distribution, environmental health, and food safety inspection and auditing. All instructors are seasoned trainers with proven education and training skills in HACCP, HACCP-based Food Safety Management Systems including SQF and BRC

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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