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Professional Leadership Development Food Safety and HACCP Management Systems Certificate in Internal Audit

COURSE OVERVIEW: This course caters for candidates with diverse industry backgrounds, wanting to implement positive outcomes for organisations as well as training them to be able to confidently and professionally conduct evaluations and or audits on an Organisations Business Processes.

The candidate will be involved in the following key tasks:

• Task 1 - Understand how to Develop a Food Safety HACCP Management System in compliance to AS/NZS 22000:2005 for an Organisation
• Task 2 - Understand how to Implement the developed Food Safety HACCP Management System in compliance to AS/NZS ISO 22000:2005 for an Organisation
• Task 3 - Carry out a number of Audits on either a newly established Food Safety HACCP Management System or within an established system thoroughly checking and auditing existing documentation plus all of the organisations Management Programmes.

By the completion of this course the candidate will have ensured that the business system in place has been implemented and audited correctly and the organisation is ready for preparation for a Third Party Audit (Certification Audit). Participants will also be able to undertake a full Skill Examination online to ready them for RABQSA Auditor Certification if they choose.

COURSE PRICE: $600.00 AUD

COURSE RECOGNITION: Certificate of Competence RABQSA-FS & RABQSA-AU.

COURSE LENGTH: Dependent on Candidates and or organisational time commitments and resources.

COURSE APPROVAL NUMBERS: RABQSA-FS and RABQSA-AU.

COURSE CODE: FSMSIA

COURSE FACILITATOR: RABQSA approved and appointed at course registration.

REFUND POLICY: - No refund upon completion of registration and enrollment process.

3 YEAR PROFESSIONAL DEVELOPMENT GUARANTEE: Each ACI Global Course or Programme is backed by a "3 Year Professional Leadership Development Guarantee" ensuring the Candidates Professional Leadership Development is maintained relevant to the training provided. This service is included in the Course or Programme Price and conditions apply.

The Key Learning Objectives covered in this course are:

• KEY LEARNING OBJECTIVE 1 - International Standards covered ISO 22000, 9004, 19011 and 17021.
• KEY LEARNING OBJECTIVE 2 - Relevant Legislation, Statutory Laws and the HACCP Principles.
• KEY LEARNING OBJECTIVE 3 - Key Food Safety Policies, Objectives, Hazards and Key Performance Indicators (KPI's).
• KEY LEARNING OBJECTIVE 4 - Evaluating to ensure compliance to ISO 22000:2005.
• KEY LEARNING OBJECTIVE 5 - Evaluating the developed FSMS, its documents and related records.
• KEY LEARNING OBJECTIVE 6 - Audit Definitions, Principles and Categories.
• KEY LEARNING OBJECTIVE 7 - Stages of an Audit and followup activities.

The Key Learning Outcomes achieved with this course are:

KEY LEARNING OUTCOME 1 - Perform an Audit.

KEY LEARNING OUTCOME 2 - Achieve Competence in Food Safety Management Systems in line with the following Key Evidence Criteria:

• Food Safety Hazards are understood.
• Accurately Identify Food Safety Hazards within the organisation.
• Environmental Principles and the applicable EMS is explained and understood.
• Prepare a HACCP Plan (Risks).
• Prepare a HACCP Plan (Hazards).
• Understand Control Measures and ensure they are effective and appropriate.
• Understand the application of CCP's.
• Desk Top Audit.
• Understand the Effectiveness of Control Measures and ensure they are appropriate.
• Understand the Ramifications of a Breakdown in a CCP.
• Understand the Appropriateness of Auditees Actions.
• Corrective Actions Accurately Accessed and Validated to Regulation or Industry Practice.
• Support schemes are explained and understood.
• The scope of the business has been identified explained and understood.
• Pre Requisite Programmes have been identified and understood.
• Omissions have been identified and explained where applicable.
• Verification procedures have been explained and understood.
• Methodology of The Risk Management System has been explained and understood.
• Compliance to Document Control explained and understood.
• Codex Alimentarius has been explained and Understood.
• Technical Experience has been explained and understood.
• Food Safety Chain Communication has been explained and understood.
• Types of Pre Requisite Programmes have been identified, explained and understood.
• The 12 Steps to Implementing HACCP have been explained and understood.
• Food Product Recall Procedure is in place and is effective.
• Emergency Preparedness is effective explained and understood.

KEY LEARNING OUTCOME 3 - Achieve Competence in Auditing in line with the following Key Evidence Criteria:

• Audit Principles understood and applied.
• Audit Definitions understood and applied.
• Audit Criteria understood and applied.
• Audit Planning understood and applied.
• Document Review understood and applied.
• Onsite Audit Activities understood and applied.
• Audit Reporting understood and applied.
• Audit Evidence understood and evaluated.
• Followup Activities understood and applied.
• The Management System is audited to Criteria, Plan and Reference Standard.
• Sampling understood and applied.
• Techniques to establish positive relationships.
• "Attitude" - Cultural, Language and Ethical Issues.
• Regulations, Legal Requirements and Codes of Practice.
• Effective Communications understood and practiced.
• Personal Attributes and Questioning Techniques understood and practiced.

COURSE OR PROGRAMME ENROLLMENT: Getting started is as easy as clicking on the e-learning Registration Tab below, Register and Pay for your course all online and you can be started in less than 6 Hrs (Dependant on International Time Zones and Clearance of Funds).

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