Food Safety Auditing


A Two Day Course

Course Outline


Personnel who are required to perform and/or manage in-house food safety audits.


To enable course members to:

  • Schedule, plan and prepare food safety audits
  • Identify potential food safety and hygiene problems
  • Perform food safety audits effectively
  • Initiate suitable corrective actions
  • Report findings clearly and concisely


  • The importance of food safety audits
    • Legal requirements
    • Customer requirements
  • Food Safety audit objectives
  • Identifying potential food safety problems
    • Physical contamination
    • Chemical contamination
    • Bacterial contamination/growth
    • Allergens
  • Auditing HACCP systems
  • Audit planning and preparation
  • Performing audits
    • Auditor conduct
    • Auditing techniques
    • Recording the audit
  • Corrective actions
  • Audit reports
  • Preparation and performance of live audits


This course is designed to be held in-company on a food manufacturing site.  It is highly participative and is structured to enable course members to put food safety audit theory into practice during live audits.

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