Certified HACCP Food Safety Auditor Course

Students are required to have a valid HACCP certification prior to enrollment.
Students are expected to have prior knowledge and or working experience in Food Industry or related industries

What is a HACCP/Food Safety System Audit? – History, relevance, definitions.
The Fundamentals of a HACCP Audit – Reviewing, evaluating, and testing.
Introduction to ISO 19001:2018 – Guidelines for auditing management systems
Managing an Audit Program – Develop a comprehensive audit schedule.
Aspects of the Auditor – Integrity, Independence, Objectivity, etc.
The Seven Steps of a HACCP Audit – Announcement, planning, opening meeting, review & testing, closing meeting, reporting, and follow-up.
Initiating the Audit – Development of an audit strategy geared to realizing the audit objectives.
Undertaking the Document Review – Records of the planning and performance of the work, the procedures performed, evidence obtained, and conclusions reached by the auditor.
Preparing for the Audit Review – Understanding the purpose and scope of the audit.
Conducting Audit Activities – Assigning, Conducting opening meeting, Communicating, etc.
Preparing the Audit Report – Introductory paragraph, a description of the scope and objectives of the audit, a summary of findings, and the auditor’s opinion.
Completing the Audit – Objective evidence to support the overall findings of the audit.
Conducting Follow Ups – Verify that the recommendations have been implemented effectively.

Conduct thorough reviews of food safety systems and processes.
Carry out both process and procedural or clause assessments.
Act as an efficient auditor.
Select an audit team and assess their effectiveness.
Prepare thoroughly for the audit.
Carry out the assigned process audits efficiently.
Assess the findings along with assessing compliance, non-compliance, and areas for improvement effectively.
Lead opening and closing meetings and document the audit results and non-compliance issues.
Efficiently track the results of the audits.
Examine HACCP and other food safety plans and systems to determine where and why non compliance issues are occuring.

Each of the 12 modules has a pool of questions related to the subject matter taught
The module questions are optional and the results do not count toward the final grade
There is a final exam consisting of 24 questions pulled randomly from the modules
Each exam is unique