Course Overview

• An introduction to supplier audits
• Scheduling audits, planning & preparation
• Opening meetings
• Audit performance
• Questioning technique
• Audit trails
• Auditor qualities & behaviour
• Potential problems & audit pitfalls
• Recording the audit
• Audit scores
• Non conformance & corrective actions
• Closing meetings
• Audit reports
• The BRC Global Standard For Food Safety
• Identifying food safety hazards
• Preparation & performance of live audits
• Presentation & review of findings

Who should attend?

• All personnel required to perform supplier audits
• From 4 – 12 delegates per course

Benefits to your organisation

To enable course members to:
• Effectively schedule, plan, prepare & perform supplier audits
• Identify & put into effect corrective actions for potential food safety & hygiene problems
• Report findings clearly & concisely

Course Duration

• 1 – 3 days (7 – 21 hours)
• 2 – 4 hours classroom (dependant on number of delegates)
• 1 – 2 hours (per group of 3) live audits & feedback

This course is normally delivered on-site and ‘in-house’.