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Professional Leadership Development Food Safety and HACCP Management Systems Diploma - Internal Auditor

PROGRAMME PRICE: $650.00 AUD

PROGRAMME OVERVIEW: The Food Safety HACCP Management Systems Auditor Programme provides learning in Food Safety HACCP Management Systems and Auditing of Management Systems. The Candidate will be trained to confidently and professionally conduct a Stage 1 or Desk Top audit on either a newly established Business System or within an established system thoroughly checking and auditing existing documentation plus all of the organisations Management Programmes and Processes. By the completion of learning the candidate will have ensured that they have a comprehensive understanding of Food Safety HACCP Management Systems and Auditing of Management Systems.

The candidate will be involved in the following key tasks:

• Task 1 - Learn how a Food Safety & HACCP Management System in compliance to ISO 22000:2005 will add value to an Organisation
• Task 2 - Learn the principles and guidelines for auditing management systems to International (ISO) and National Standards for an Organisation.
• Task 3 - Demonstrate the application of "Knowledge, Attitude, Cultural Diversity and Personal Disciplines" necessary to perform audits during an "Observational Event" under visual observation (Video) on either a newly established Business Management System or within an established system thoroughly checking and auditing existing documentation plus all of the organisations Management Programmes.

CERTIFICATION OUTCOMES: Diploma in Food Safety HACCP Management Systems Auditing with Certificates of Competence in the following Skill Areas:

• Understanding Food Safety Management Systems to comply to ISO 22000:2005 - RABQSA-FS;
• Perform Management Systems Auditing to comply with ISO 17021:2011 and ISO 19011:2011 - RABQSA-AU;

CAREER BENEFITS

• Certified Business Professionals receive higher returns for services provided and greater chances of employment and or contracts
• Three (3) Year Continuous Professional Leadership Development Guarantee CPD.
• Entry into the ACI Global Professionals' Register.
• Full Auditor Skill Assessment to prepare you for the mandatory RABQSA Skill Examination.
• Assistance in securing both the RABQSA Skill Examiner and the Auditee for you to perform your Skill Examination.
• At the successful completion of the programme candidates are able to apply for Registration with RABQSA International Inc, before making application for their preferred scope of Auditor Registration. For full details and costs of auditor registration with RABQSA including details of their "Skill Examination" please refer to the RABQSA International Web site.

COURSE LENGTH: Minimum 40 hrs but is dependent on Candidates and or organisational time commitments and resources.

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

PROGRAMME CODE: FSMSIA

PROGRAMME FACILITATOR: Candidates receive their own Personal RABQSA approved Facilitator.

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

KEY COMPETENCY OUTCOMES

FOOD SAFETY HACCP MANAGEMENT SYSTEMS - RABQSA-FS.

• Competency Unit: Identify food safety hazards that are reasonably expected to occur for the food type/industry.
• Competency Unit: Assess the risk of identified hazards in the context of the organization's food safety management system.
• Competency Unit: Assess the effectiveness of methodologies to control food safety hazards.
• Competency Unit: Identify all integrated Schemes and procedures used by the organisation to achieve food safety objectives.
• Competency Unit: Determine the adequacy and effectiveness of a food safety scheme.
• Competency Unit: Understand the application of HACCP theory and principles to individual food businesses.
• Competency Unit: Understand the application of food safety management systems as it relates to ISO 22000.

AUDIT - RABQSA-AU.

• Competency Unit: Understand the application of the principles, procedures and techniques of auditing
• Competency Unit: Understand the conduct of an effective audit in the context of the auditee’s organisational situation
• Competency Unit: Understand the application of the regulations, and other considerations that are relevant to the audit management system, and the conduct of the audit.
• Competency Unit: Practice personal attributes necessary for the effective and efficient conduct of a management system audit.

KEY LEARNING OBJECTIVES:

• 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.

KEY LEARNING OUTCOMES:

KEY LEARNING OUTCOME 1 - 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 2 - 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.

ATTITUDE AND CULTURAL DIVERSITY - ACI-ACD

PERSONAL BEHAVIOUR - ACI-PB

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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