This course aims to train delegates in Internal Auditor requirements against the new Global Standard for Food Safety Issue 9. This course is aimed at quality and technical managers, personnel responsible for managing an internal auditing schedule, and personnel responsible for undertaking internal audits as required by BRC standards. The course covers topics including audit processes, auditing overview, auditing concepts, audit planning, auditor attributes, conducting the audit, and reporting the audit.

This two day course is delivered at the National Centre for Food Manufacturing, Holbeach.

A core element to the defence of food is a systematic evaluation of vulnerable elements of the supply chain carried out by an experienced and trusted team. Two of the tools for performing evaluation has been called Threat Assessment and Critical Control Point (TACCP) and Vulnerability Assessment and Critical Control Points (VACCP). This reflects established procedures for risk management and it is likely that organisations will increasingly incorporate it into crisis and / or business continuity management frameworks.

This one day course is delivered at the National Centre for Food Manufacturing, Holbeach.