Key Features
Suitable for anyone involved in the audit process at any level
On-site delivery at the National Centre for Food Manufacturing or at your own
Half-day short course
Regular start dates each year
Course Overview
This course is suitable for anyone involved in the audit process at any level. In order to guarantee and demonstrate that products offered for sale are safe to eat and of the specified quality, the modern food industry relies on a wide variety of systems, standards, and procedures. A common element demanded in the application of these is the requirement to audit and challenge them to ensure adequate application or proper corrective action. Auditing is therefore an important skill that needs to be trained and explained.
Course Dates
- 18 February 2025
- 27 May 2025
How You Study
This half-day course is delivered on site at the National Centre for Food Manufacturing in Holbeach and can also be delivered on business premises.
Course content includes:
- What is an audit?
- The purposes of factory auditing and types of audit
- Pre-audit preparation and the benefits of checklists
- The opening meeting
- The audit, results, and documentation review
- Post-audit review and summary and the audit report
- Reporting styles
- Auditee response
- Audit schedule
- Requirements for auditors and personal characteristics and abilities
- Conduct during the audit
Explore Flexible Learning
From short courses and microcredentials, to professional development modules and fully online Master’s degrees, we offer a range of flexible programmes to suit your individual needs. Our suite of programmes uses a variety of delivery methods, including online-only, face-to-face, blended, and distance-learning approaches.
