Member Training: Level 3 Award in Effective Auditing and Inspection Skills

Aim; The qualification provides skills in the auditing and inspection of food manufacturing processes, in order to effectively verify HACCP and general food safety and management systems. Especially valuable for BRC, SALSA, etc certificated manufacturers and multi-site catering operations where consistency is valuable.

Objectives

*Understanding auditing and inspection- what it is and appreciate the benefits and limitations

*Collecting & verifying of information

*Identify and plan the stages in Audit and Inspection

*Improve the ability to analyse & interpret data

*People Skills- improve your ability to get the right information

*Identify the competencies & characteristics of Auditors

*Understanding the implementation of on-site audits & inspections

*How to prepare written reports

Organisation

Duration; The course is delivered over one day- it is a classroom session- based on a number of syndicate exercises, activities & case studies- no chalk & talk here!

Exam/Assessment; 30 question multiple choice test: Pass mark 20, Merit mark 25

Cost; £135 plus VAT includes notes, refreshments & lunch and the assessment & certification fees (HABC)

Awarding Body; Highfield Awarding Body for Compliance (HABC)

Tutor; Richard Mills

Differentiation; Reasonable (Level 2 or equivalent) literacy, good communication skills, a broad understanding of food safety and its management systems, and experience of food manufacturing or large scale catering processes.

Audience; This qualification is for supervisors, team leaders & QA staff who are involved in the verification of Food Safety through Auditing & Inspection

Feedback; “thank you for your help, guidance and interest in putting on our courses…at such short notice. We all thought you were an exceptional presenterandmade it a mostenjoyable and productive experience. (Wow ! That’s got to be worth a “Brucie Bonus”)” Ernie Woodhouse, QA Team, Youngs Seafoods (Cromer Crab Company)

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