PRINCIPLES OF INTERNAL AUDITING
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
Who should attend this course?
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.
Upon completion, attendees will be able to:
Prerequisite: Knowledge of HACCP-based Food Safety Management Systems is recommended.
All attendees must have a valid form of photo-identification in order to sit for the examination. Examples of identification include:
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