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FOOD SAFETY
Global Standard for Food Safety Issue 9: Auditor Training-
Course Features:
This course enables participants to develop a full understanding of the general principles of the requirements of the Standard and gain competency to assess compliance to the requirements of the Standard, including fundamental clauses, statements of intent, how to undertake a BRCGS audit, planning of the audit and reporting of the audit.
Active learning will be used throughout the course utilising case study-based activities to encourage critical thinking and help explain how auditors will audit against the Standard. Participants must have a working knowledge of quality management systems and auditing within the relevant manufacturing sector, and have completed a hazard analysis and critical control points (HACCP) course of at least two days’ duration.
In preparation for the course, participants must read and review a copy of the Standard including the glossary, which is available as a free download from the BRCGS Store, in addition to the pre-course materials provided.
At the end of the course, participants will be assessed with an exam. This course is part of the BRCGS Professional recognition programme.
Course Objective
At the end of the course, you will:
- Explain the requirements of the Standard
- Assess compliance to the requirements of the Standard and explain how compliance can be demonstrated to maintain food safety, quality, legality, and authenticity
- Describe the scope of companies and products covered by the Standard
- Describe steps to conduct a BRCGS audit including the preparation, planning, and reporting of the audit
- Utilise and explain resource tools available for compliance and beneficial support from BRCGS
Who should attend?
- Consultants
- Technical Managers and personnel
- Quality Managers and personnel
- Auditors
- Importers and exporters of food products
- Foodservice staff
- Operations Managers
- Internal audit personnel
- Current BRCGS Auditors
- Those interested in becoming a BRCGS Auditor
- Certification Body scheme managers
- BRCGS Professionals
Course Contents
- Welcome and introduction
- Scope and format of the Standard
- Requirements of the Standard
- Audit protocol
- BRCGS compliance and support
- Auditor requirements
- Course exam
Global Standard for Food Safety Issue 9: Conversion for Auditors
Issuance Of Certificate
Certificate will be issued after passing exam – 50 Question Exam. Pass Mark 75%
Course Features:
This course enables participants to discuss the changes from Global Standard Food Safety Issue 8 to 9 and reinforce understanding of the general principles of the requirements of the Standard. Participants should also improve competence to assess compliance to the requirements of the Standard, including fundamental clauses, statements of intent, how to undertake a BRCGS audit, planning of the audit and reporting of the audit.
Active learning will be used throughout the course utilising case study based activities to encourage critical thinking and help explain how auditors will audit against the Standard.
In preparation for the course, participants must read and review a copy of the Standard including the glossary, which is available as a free download from the BRCGS Store, in addition to the pre-course materials provided. Participants must have working knowledge of the Global Standard Food Safety Issue 8 and it is assumed participants have already met the prerequisite criteria for auditor training.
At the end of the course, participants will be assessed with an exam. This course is part of the BRCGS Professional recognition programme.
- Industry recognized
- BRCGS professional recognition program
Global Standard for Food Safety Issue 9: Conversion for Sites-
Issue of Certificate
Certificate will be issued after passing exam – 50 Question Exam. Pass Mark 75%
Duration : 2 Days
Course Features:
This course will discuss the changes to the Global Standard Food Safety Issue 9 and reinforce understanding of the general principles of the requirements of the Standard for onsite application. Participants will discuss activities which develop a culture to maintain compliance and review what is expected during the process of certification, including actions needed prior to, during and after the audit.
Active learning will be used throughout the course utilising case study-based activities to encourage critical thinking and help explain how sites will implement the Standard.
In preparation for the course, participants must read and review a copy of the Standard including the glossary, which is available as a free download from the BRCGS Store, in addition to the pre-course materials provided. It is advised participants must have working knowledge of the Global Standard Food Safety Issue 8 and HACCP.
Global Standard for Food Safety Issue 9: Lead Auditor-
Issue of Certificate
Certificate will be issued after passing exam – 25 Question Exam. Pass Mark 60%
Duration :- 1 Day
Course Features:
This course enables participants with an in-depth understanding of the Standard in terms of the protocol, requirements and how to audit effectively. Participants will gain competency to assess compliance to the requirements of the Standard, including fundamental clauses, statements of intent, how to undertake a BRCGS audit, planning of the audit and reporting of the audit. Auditing fundamentals and techniques will be discussed including the auditor competency skills required of auditors auditing against Global Food Safety Initiative (GFSI) recognised certification programmes.
In preparation for the course, participants must read and review a copy of the Standard including the glossary, which is available as a free download from the BRCGS Store, in addition to the pre-course materials provided.
At the end of the course you will be assessed with an exam. Successful completion of this course, including the exam, forms part of the training necessary to become a BRCGS auditor. The steps necessary to complete your training must be arranged with a BRCGS-approved certification body.
This course is part of the BRCGS Professional recognition programme.
Course Objective
At the end of the course, you will:
- Explain the steps to managing an audit programme
- Describe auditing fundamentals and techniques
- Assess compliance to the requirements of the Standard and explain how compliance can be demonstrated to maintain food safety, quality, legality, and authenticity
- Describe the scope of companies and products covered by the Standard
- Describe steps to conduct a BRCGS audit including the preparation, planning, and reporting of the audit
- Utilise and explain resource tools available for compliance and beneficial support from BRCGS
Who should attend?
- Retailers
- Consultants
- Technical Managers and personnel
- Quality Managers and personnel
- Auditors
- Importers and exporters of food products
- Operations Managers
- Current BRCGS Auditors
- Those interested in becoming a BRCGS Auditor
Course Contents
- Welcome and introduction
- Auditing fundamentals modules
- Scope and format of the Standard
- Requirements of the Standard Audit protocol
- BRCGS compliance and support
- Auditor requirements
- Course exam
Global Standard for Food Safety Issue 9 Sites Training-
Issue of Certificate
Certificate will be issued after passing exam – 50 Question Exam. Pass Mark 75%
Duration
5 Days
Course Features:
This course enables participants to develop a full understanding of the general principles of the requirements of the Standard. It is designed to equip delegates with the knowledge of how to successfully implement the requirements of the Standard on site. Participants will discuss activities which develop a culture to maintain compliance and learn what to expect during the process of certification, including actions needed prior to, during and after the audit.
Active learning will be used throughout the course utilising case study-based activities to encourage critical thinking and help explain how sites will implement the Standard.
In preparation for the course, participants must read and review a copy of the Standard including the glossary, which is available as a free download from the BRCGS Store, in addition to the pre-course materials provided. It is advised participants must have working knowledge of HACCP.
At the end of the course, participants will be assessed with an exam. This course is part of the BRCGS Professional recognition programme.
Course Objective
At the end of the course, you will:
- Explain what is required to comply with the requirements of the Standard
- Describe the scope of companies and products covered by the Standard
- Describe what to expect from your BRCGS audit
- Prepare for an audit to the Standard
- Apply resource tools available for compliance and support from BRCGS
- Consultants
- Technical Managers and personnel
- Quality Managers and personnel
- Auditors
- Importers and exporters of food products
- Foodservice staff
- Operations Managers
- Internal audit personnel
Course Contents
- Welcome and introduction
- Scope and format of the Standard
- Requirements of the Standard
- Audit protocol
- BRCGS compliance and support
Hazard Analysis and Critical Control Points (HACCP)
Issue of Certificate
Certificate will be issued after Assessment – Course Assignment; Pass Mark 75%.
Duration :- 1 Day
HARPC
Course Features:
This two-day course addresses one of the key requirements of the Global Standard for Food Safety Issue 8; the adoption and implementation of a hazard analysis and critical control points (HACCP) system. The course programme reflects the requirements of the standard with regard to the implementation of a HACCP system, and will introduce delegates to the BRCGS requirements, quality systems, HACCP and the background of HACCP, BRCGS and Codex.
This course is part of the BRCGS Professional recognition programme.
Course Objective
At the end of the course, you will:
- Be able to explain the benefits of HACCP and the BRCGS requirements in relation to HACCP
- Be able to describe Codex Alimentarius principles of HACCP
- Be able to describe the reasons HACCP may fail, and the most common BRCGS non-conformities related to HACCP
- Be able to explain the importance of management commitment and prerequisite program
- Be able to complete the preparatory stages for developing the HACCP plan
- Be able to conduct a hazard analysis, determine critical control points, and develop a HACCP plan with monitoring, corrective action and verification activities
Who should attend?
- Consultants
- Technical Managers and personnel
- Quality Managers and personnel
- Foodservice staff
- Operations Managers
- HACCP team members
- Food Laboratory Managers and personnel
- Staff involved with HACCP/Food Safety Plans
Course Contents
- HACCP Benefits and GS Food Safety
- Why HACCP Fails and most common non-conformities
- Codex Alimentarius and Risk Analysis
- HACCP Programme – Management Commitment
- Step 1 and HACCP plan format (Scope)
- Prerequisite Programmes
- Steps 2-3 (Product Description)
- Steps 4-5 (Flow Diagrams)
- Step 6 (Hazard Analysis) Step 7 (CCP’s)
- Steps 8 (Critical Limits and Validation)
- Step 9 (Monitoring)
- Step 10 (Corrective Action)
- Step 11 (Verification)
- Step 12 and HACCP Plan Review
- Case Study – Implementing HACCP
- Exam
Internal Auditor – 2 day
Issue of Certificate
Certificate will be issued after passing exam – 25 Question Exam. Pass Mark 60%
Duration
2 Days
Course Features:
This two-day course will enable you to undertake internal audits and prepare companies for third party audits. It is delivered through a series of workshop-led discussions, presentations and an interactive case study. During the live case study, you will be given feedback and support to enable you to carry out an audit at your own workplace.
You will be assessed throughout the course (50%) and you will also need to undertake a workplace audit and submit an audit report for assessment (50%). You will need to gain a 75% pass for this assessment.
This course is part of the BRCGS Professional recognition programme.
- Industry recognised
- BRCGS professional recognition programme
Course Objective
At the end of the course, you will:
- Understand the roles and responsibilities of auditors
- Be able to plan and conduct an internal audit
- Know how to write concise, accurate and factual audit reports
- Be able to undertake audit follow-up activities
Who should attend?
- Technical Managers and personnel
- Quality Managers and personnel
- Operations Managers
- Internal audit personnel
Course Contents
- Pre-Reading/ Pre Course Activity
- Welcome, Communication & Housekeeping
- Introduction to Auditing and Terminology
- Audit Planning
- Auditor attributes and interpersonal skills
- Conducting the Audit
- Audit Report and Follow up Undertake case study
- Work-based Internal Auditor Course Assessment
Root Cause Analysis-
Issue of Certificate
Certificate will be issued after assessment – Course assignment. Pass mark 75%.
Duration
1 Day
Course Features:
This one-day course will provide delegates with a thorough understanding of root cause analysis (RCA) to know its importance and be able to perform it competently. This is especially helpful when implementing some of the requirements in the BRCGS Standards.
This course is part of the BRCGS Professional recognition programme.
Course Objective
At the end of the course, you will:
- Be able to define root cause analysis
- Understand the difference between symptoms and root cause analysis (RCA)
- Understand the role and importance of RCA in compliance with the BRCGS Standards
- Have explored some common methods for undertaking RCA
- Be able to perform RCA and document it effectively
Who should attend?
- Consultants
- Technical Managers and personnel
- Quality Managers and personnel
- Auditors
Course Contents
- Pre-Reading/ Pre-Course Activities
- Welcome, Communication & Housekeeping
- Introduction to RCA and Terminology
- RCA in the Standards
- Overview of RCA
- Team identification/analysis of data Question & Questioning techniques
- 5 Why’s Analysis
- Cause and Effect Analysis
- Pareto Principle
- Preventative Action Plan
- Work-based RCA Course Assessment
Vulnerability Assessment for Food Fraud
Issue of Certificate
Certificate will be issued after assessment – Course Assignment; Pass Mark 75%.
Duration
1 Day
Course Features:
This one-day course will provide you with a thorough understanding of vulnerability assessment for food fraud and enable you to use techniques to better identify and mitigate risks associated to raw materials in the supply chain. This is particularly useful when implementing product safety management systems and the requirements of the BRCGS Global Standards on site.
Course Objective
At the end of the course, you will:
- Understand vulnerability assessment requirements for BRCGS
- Understand what is meant by the term ‘food fraud’
- Be able to identify the difference between vulnerability assessment, threat analysis critical control point and food defence
- Be able to assess the raw materials most vulnerable to food fraud
Who should attend?
- Consultants
- Technical Managers and personnel
- Quality Managers and personnel
- Auditors
- Purchasing personnel
Course Contents
- Introduction to Course
- Definitions
- Global Standard Requirements
- Supplier Agents and Brokers
- Vulnerability Assessment
- Case Study
- Course Assessment
Course Objective :-
At the end of the course, you will:
- Explain the requirements of the Standard
- Identify and explain the changes to the Standard from Issue 8
- Assess compliance to the requirements of the Standard and explain how compliance can be demonstrated to maintain food safety, quality, legality, and authenticity
- Describe the scope of companies and products covered by the Standard
- Describe steps to conduct a BRCGS audit including the preparation, planning, and reporting of the audit
- Explain resource tools available for compliance and support from BRCGS
Who should attend?
- Consultants
- Technical Managers and personnel
- Quality Managers and personnel
- Auditors
- Importers and exporters of food products
- Foodservice staff
- Operations Managers
- Internal audit personnel
- Current BRCGS Auditors
- Those interested in becoming a BRCGS Auditor
Course Contents
- Welcome and introduction
- Scope and format of the Standard
- Requirements of the Standard
- Audit protocol
- BRCGS compliance and support
- Auditor requirements
- Course exam
Course Objective
At the end of the course, you will:
- Explain what is required to comply with the requirements of the Standard
- Identify and explain the changes to the Standard from Issue 8
- Describe the scope of companies and products covered by the Standard
- Describe what to expect from your BRCGS audit
- Prepare for an audit to the Standard
- Apply resource tools available for compliance and support from BRCGS
Who should attend?
- Consultants
- Technical Managers and personnel
- Quality Managers and personnel
- Auditors
- Importers and exporters of food products
- Foodservice staff
- Operations Managers
- Internal audit personnel
- Current BRCGS Auditors
- Those interested in becoming a BRCGS Auditor
Course Contents
- Welcome and introduction
- Scope and format of the Standard
- Requirements of the Standard
- Audit protocol
- BRCGS compliance and support
- Course exam
Global Standard for Packaging Materials Issue 6: Auditor Training
Issue of Certificate
Certificate will be issued after passing exam – 25 Question Exam. Pass Mark 60%
Duration
2 Days
PACKAGING
Course Features:
This course enables you to gain a full understanding of the general principles of the requirements of the Standard, including fundamental clauses and statements of intent, and how to undertake a BRCGS audit, including planning and reporting of the audit.
Delegates should download and read a copy of the standard before attending this course, which is available as a free download from the BRCGS Store.
- Industry recognized
- BRCGS professional recognition program
Course Objective
At the end of the course you will:
- Be able to describe the scope of companies and products covered by the standard
- Know what is required to comply with the requirements of the standard
- Be able to prepare for an audit to the standard
- Understand the protocol for audits to the standard
Who should attend?
- Consultants
- Technical Managers and personnel
- Quality Managers and personnel
- Auditors
- Current BRCGS Auditors
- Those interested in becoming a BRCGS Auditor
Course Contents
- Welcome & Introduction
- Scope & format of the Standard
- Requirements of the Standard Audit Protocol
- BRCGS Certification & Compliance Programme
- Course exam
Global Standard for Packaging Materials Issue 6: Sites Training
Issue of Certificate
Certificate will be issued after passing exam – 50 Question Exam. Pass Mark 75%
Duration
3 Days
Gain a full understanding of the general principles of the requirements of the Standard, including fundamental clauses and statements of intent, and how to undertake a BRCGS audit, including planning and reporting of the audit. To complete the course successfully, participants will need to write an exam with 50 questions and gain a pass mark of 75%.
Objective
After this training the participants will be able to:
- describe the scope of companies and products covered by the Standard;
- know what is required to comply with the requirements of the Standard;
- prepare for an audit to the Standard;
- understand the protocol for audits to the Standard.
Audience
The course is targeted at new BRCGS Standards auditors who already hold a Lead Assessor qualification, consultants, and technical and quality managers from sites who wish to gain a deeper understanding of the BRCGS Standards audit process.
PRODUCT SAFETY MANAGEMENT-An Approach to Product Safety Culture
-Environmental Monitoring-
This one-day course will provide you with an understanding of the key components of an environmental monitoring programme to identify potential microbiological risks in production and open product areas. It includes explanation of the different sampling methods and key elements of a corrective action procedure. This is particularly useful when implementing an environmental monitoring programme based on the BRCGS Global Standard for Food Safety Issue 8 requirements and industry best practices.
Course Objective
At the end of the course, you will:
- Understand Issue 8 requirements and key components of an environmental monitoring programme, including risk assessment, sampling location, target organisms, test methods, sample frequency, establishing control limits, appropriate corrective action, validation/verification of the programme
- Describe appropriate target organisms and identify suitable sampling locations
- Explain different sampling methods
- Explain appropriate corrective action for environmental monitoring failures
- Develop an environmental monitoring programme based on Issue 8 requirements and industry best practices
Who should attend?
- Consultants
- Technical Managers and personnel
- Quality Managers and personnel
- Auditors
Course Contents
- Environmental monitoring overview
- Designing the program
- Implementing the program
- Improving the program and the food safety management system
- Work-based Environmental Monitoring Course Assessment
Hazard and Risk Analysis (HARA)
Issue of Certificate
Certificate will be issued after passing exam – 25 Question Exam. Pass Mark 60%
Duration
2 Days
Course Features:
By attending this two-day course delegates will gain the essential knowledge of the hazard analysis and risk assessment principles using exercises and activities to demonstrate the preparatory stages to the development of a HARA plan. To successfully complete the course, delegates will need to complete an exam to assess their understanding and application of the learning outcomes.
Course Objective
At the end of the course, you will:
- Discuss the principles of Hazard Analysis and Risk Assessment (HARA)
- Explain the key stages in the development of a HARA plan
- Describe the role of Prerequisite programmes (PRPs)
- Verify and validate the critical control points
- Explain the benefits of a structured HARA plan
Who should attend?
- Technical Managers and personnel
- Quality Managers and personnel
- Auditors
- BRCGS Professionals
Course Contents
- What is HARA
- Principles of HARA
- Prerequisites
- HARA Implementation
- HARA Review
- The HARA System
- Course Exam
Risk Assessment-
Issue of Certificate
Certificate will be issued after assessment – Workplace Audit; Pass Mark 75%.
Duration
2 Days
Course Features:
This one-day course provides delegates with a thorough understanding of risk assessment and enables them to use different risk assessment models. This is particularly useful when implementing product safety management systems onsite, and when implementing the requirements of the BRCGS Standards.
This course is part of the BRCGS Professional recognition programme.
Course Objective
At the end of the course, you will:
- Understand risk assessment terminology
- Be able to choose and use different risk assessment models for processes onsite
- Understand what BRCGS expects from a thorough risk assessment
Who should attend?
- Consultants
- Technical Managers and personnel
- Quality Managers and personnel
- Auditors
Course Contents
- Pre Reading & Activities
- Welcome, Communication & Housekeeping
- Introduction to Risk Assessment (RA) and Terminology
- Hazard Identification
- Risk Assessment in the Global Standards Estimating the level of risk
- Risk Assessment models
- Control measures
- Documenting Risk Assessments and Review
- Work-based Course Assessment
Validation and Verification
Issue of Certificate
Certificate will be issued after assessment – Workplace Audit; Pass Mark 75%.
Duration
1 Day
Course Features:
This one-day course will provide you with a thorough understanding of validation and verification so you know the level of detail required for each process and are able to use validation and verification in practice. This is especially helpful when implementing some of the requirements in the BRCGS Standards.
This course is part of the BRCGS Professional recognition programme.
Course Objective
At the end of the course, you will:
- Be able to define and understand the terms validation and verification
- Understand the level of detail required for each process
- Be able to use validation and verification in practice
- Appreciate how validation and verification relate to conformance to the BRCGS Standards
Who should attend?
- Retailers
- Consultants
- Technical Managers and personnel
- Quality Managers and personnel
- Auditors
Course Contents
- Pre-Reading/ Pre Course Activity
- Welcome, Communication & Housekeeping
- Introduction to validation and verification
- The validation flow diagram
- Validation in the Standards
- Validation in cleaning
- Verification
- Work-based Validation and Verification Course Assessment
PCQI
Issue of Certificate
Certificate will be issued after assessment – Course Assignment; Pass Mark 75%.
Duration
1 Day
PCQI stands for Preventive Controls Qualified Individual. PCQI training is a specialized training program designed to educate individuals on the development and implementation of risk-based preventive controls in food facilities. It is a key requirement under the Food Safety Modernization Act (FSMA) regulations for certain food facilities in the United States.
A PCQI is an individual who has completed the FDA-approved PCQI training and is recognized by the FDA as being qualified to oversee the development and implementation of a facility’s food safety plan. This plan includes the identification and control of food safety hazards, implementation of preventive controls, monitoring, corrective actions, verification activities, and records maintenance.
The key elements covered in PCQI training typically include:
- Understanding the FSMA regulations related to preventive controls.
- Conducting hazard analysis and risk assessment.
- Determining and implementing preventive controls.
- Establishing monitoring procedures.
- Implementing corrective actions and corrections.
- Verifying and validating preventive controls.
- Record-keeping requirements.
Food facilities that are required to have a PCQI include those that must register with the FDA under the FSMA regulations, such as manufacturers, processors, packers, and certain storage facilities.
Unaccredited Training
HACCP Awareness
In today’s ever-evolving food industry, ensuring food safety is of utmost importance. The Hazard Analysis and Critical Control Points (HACCP) system is a globally recognized approach to identifying and controlling food safety hazards. This training is designed to equip participants with a thorough understanding of HACCP principles and practices, enabling them to contribute to safer and higher-quality food production.
Key Features: 
Introduction to HACCP and its role in ensuring food safety
Understanding the seven principles of HACCP implementation
Identifying and assessing potential hazards in the food production process
Establishing critical control points and implementing effective control measures
Developing HACCP plans and documentation
Conducting HACCP audits and inspections
Case studies and real-life examples to reinforce learning
Q&A session to address your specific challenges and concerns
The objective of this training is to provide participants with the necessary knowledge and skills to understand, implement, and manage HACCP systems within their organizations. Whether you are a food safety manager, quality assurance professional, production supervisor, or anyone involved in food production and safety, this course is tailored to meet your needs.
FSSC 22000 v6-
The FSSC 22000 v6 awareness training is a one-day program designed to provide participants with a comprehensive understanding of the FSSC 22000 version 6 standard. This training aims to create awareness about the requirements, principles, and implementation of the standard to ensure food safety management in organizations.
Objective: The main objective of the FSSC 22000 v6 awareness training is to familiarize participants with the key concepts, principles, and requirements of the FSSC 22000 standard. By the end of the training, participants should be able to:
- Understand the purpose and benefits of implementing the FSSC 22000 standard.
- Comprehend the structure and scope of the FSSC 22000 v6 standard.
- Identify the key requirements of the standard and their significance for food safety management.
- Recognize the roles and responsibilities of different stakeholders in implementing and maintaining the standard.
- Gain insights into the certification process and the steps involved in achieving and maintaining FSSC 22000 certification.
- Understand the key changes and updates introduced in version 6 of the FSSC 22000 standard.
- Learn about best practices and practical approaches for implementing and managing an effective food safety management system.
Target Audience: The FSSC 22000 v6 awareness training is suitable for a wide range of professionals and individuals involved in food production, processing, handling, and management. The target audience for this training may include:
- Food safety managers and coordinators.
- Quality assurance and quality control personnel.
- Production and operations managers.
- Food safety auditors and consultants.
- Regulatory compliance officers.
- HACCP team members.
- Laboratory personnel involved in food testing and analysis.
- Senior management and executives responsible for food safety decision-making.
- Suppliers and contractors working with food manufacturers.
- Individuals interested in gaining knowledge and understanding of the FSSC 22000 standard and its implementation.
- ISO 22000
- Food safety culture
- FSMSA
IMS (9k,14k,45k) Implementation
This comprehensive IMS Course covers the implementation of ISO 9001, ISO 14001, and ISO 45001 standards. The course is designed to provide participants with a deep understanding of integrated management systems and equip them with the necessary skills to conduct effective internal audits.
Course Objectives:
- Understand the key concepts, principles, and requirements of ISO 9001, ISO 14001, and ISO 45001 standards.
- Learn how to integrate these standards into an effective Integrated Management System (IMS).
- Develop the knowledge and skills required to plan, conduct, report, and follow up on internal audits.
- Gain insights into best practices for identifying non-conformities, areas for improvement, and risks within the IMS.
- Understand the importance of risk-based thinking and the process approach in auditing.
Target Audience:
- Quality Managers and Quality Assurance Professionals.
- Environmental Coordinators and Sustainability Professionals.
- Health and Safety Officers and Safety Managers.
- IMS Managers and System Coordinators.
- Individuals involved in implementing and maintaining IMS based on ISO 9001, ISO 14001, and ISO 45001.
Internal Auditor –
This one-day Internal Auditor Training is designed to provide participants with the necessary knowledge and skills to conduct effective internal audits within their organizations. The training covers the fundamentals of internal auditing, audit planning and preparation, audit execution, and reporting of audit findings.
Training Objectives:
- Understand the role and importance of internal auditing in maintaining quality, compliance, and continuous improvement.
- Learn the principles, concepts, and techniques of internal auditing.
- Gain insights into the audit planning process, including scope determination, audit criteria, and risk assessment.
- Develop skills in conducting audit activities, such as interviewing, evidence collection, and objective evaluation.
- Learn how to effectively communicate and report audit findings, including non-conformities and areas for improvement.
- Understand the follow-up process, including corrective actions and verification of their effectiveness.
- Gain practical tips and best practices for successful internal auditing.
Target Audience:
- Quality Managers and Quality Assurance Professionals.
- Compliance Officers and Regulatory Specialists.
- Process Owners and Department Managers.
- Individuals responsible for conducting internal audits.
- Professionals seeking to enhance their auditing skills and knowledge.
This training is suitable for both beginners and experienced professionals who are involved in internal auditing activities or aspire to become internal auditors. It provides a solid foundation in internal auditing principles and practices, equipping participants with the necessary tools to contribute effectively to the organization’s quality management and improvement processes.