This course is aimed at technical, quality managers, regulatory inspectors, and consultants working in the food sector.

"• Customer, internal and regulatory requirements for food standards auditing:
• General interpretation of requirements of international and national food safety and quality management standards e.g. BRC, ISO, Bord Bia.
• Developing audit procedures and checklists
• Conducting an audit
• Identification and evaluation of non-conformances
• Auditing as a continuous improvement tool"

"Upon successful completion of the Conducting Food Standards Auditing course participants will gain the skills and knowledge necessary to:

• Recognize the importance of auditing a food safety management/HACCP system
• Understand the roles and responsibilities of the auditor in conducting an effective audit
• Understand the differences between first, second, third, and, fourth party audits
• Be familiar with the requirements of the BRC Technical Standard, Issue 6, ISO 22000 Food Safety Management System, and other relevant Irish standards (IS 340:2007 & IS 341: 2007)
• Design an internal audit program, understand the importance of planning and learn the life cycle of an audit process"