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HACCP Internal Auditing

  • Overview
  • Course Outline
  • For Whom
  • Other Details
  • Related Trainings

Introduction
HACCP, an acronym for Hazard Analysis Critical Control Point, is incorporated into a management system to prevent the occurrence of food-borne hazards at all stages of the food chain; from production through manufacturing, storage and distribution of a food product.  It is derived from ‘Failure Mode and Effect Analysis’, an engineering system that questions what could go wrong within the whole system by looking at a product, all its components and the manufacturing stages.

Auditing is an integral activity for most organisations as it offers check-and-balance to the system and can be a valuable tool that drives improvements. 

This course aims to provide participants with the knowledge and practical skills necessary to participate as an effective member of their organisation’s HACCP internal audit team.


Objectives 

This course will provide participants with:

  • Knowledge of how to audit
  • Understanding of HACCP requirements
  • Reporting on the findings and post audit activities.


Benefits 
Upon completion of the training, participants will be able to:

  • Understand the importance of auditing in maintaining the effectiveness of the HACCP System.
  • Understand the complete audit process
  • Prepare for and carry out effective HACCP audits
  • Identify non-conformances and present clear audit findings.
  • Introduction to Internal Audit
  • Overview of HACCP
  • HACCP Requirements
  • Pre-audit Preparation
  • Conducting the Audit
  • Reporting the Audit
  • Audit follow-up.
This training is equally suitable for all functions and levels, including those who are new to auditing.

It is recommended that delegates have knowledge of the HACCP requirements prior to attendance.  Do attend FSM1 HACCP Food Safety System beforehand.

In line with the intention of process based auditing, it is recommended for organizations to send a team from various functions and levels to enable the development of an effective audit team.
Duration
This is a two-day course running from 9:00 am to 5:00 pm.

HRDF Scheme

This course is HRDF claimable under SBL Scheme.

Code Title Location
FSM01 HACCP Food Safety System Malaysia
FSM02 Good Manufacturing Practices (GMP) For the Food Industry Malaysia
FSM03 CQI & IRCA Certified FSSC 22000 Lead Auditor (Food Safety Management Systems based on ISO22000:2005 & ISO/TS22002-1:2009) Training Course (17512) Malaysia
FSM05 ISO 22000 Process Based Internal Auditing Malaysia
FSM06 Basic Food Safety And Hygiene Malaysia
FSM06M Kursus Asas Keselamatan Makanan Dan Kebersihan Malaysia
FSM08 Introduction to FSSC 22000 Food Safety System Malaysia
FSM09 Introduction to ISO/TS 22002-1:2009 PreRequisite Programmes on Food Safety- Part 1: Food Manufacturi Malaysia
FSM10 Introduction to ISO 22000 Food Safety Management Systems Malaysia
FSM13 Food Safety Management for Food Service Organisations Malaysia
FSM21 Basic Sanitation Malaysia
FSM22 Hygiene/GMP Inspections Malaysia
FSM23 FSSC 22000 Process Based Internal Auditing Malaysia
 

 

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