Course Description

This course provides practical training on planning, conducting, and reporting HACCP internal audits in alignment with the Codex HACCP System and ISO 19011 auditing guidelines. Participants learn how to assess prerequisite programs (PRPs), verify Critical Control Points (CCPs), evaluate monitoring records, and identify nonconformities related to food safety hazards. The course also includes root cause analysis, corrective action follow-up, and audit communication skills necessary for maintaining and improving an effective Food Safety Management System (FSMS). Through real case scenarios and auditing exercises, trainees gain the competence to perform internal audits that ensure compliance, prevent food safety risks, and support regulatory and customer requirements.

What You’ll Learn

• HACCP principles, regulatory alignment, and audit role
• Internal audit planning and preparation techniques
• Conducting audits of PRPs, CCPs, and monitoring systems
• Interviewing and evidence-gathering techniques
• Identifying and classifying nonconformities
• Writing professional audit reports and findings
• Root cause analysis and corrective action verification
• Building improvement culture in food safety systems

Who Should Attend

• Food Safety and HACCP Coordinators
• QA/QC Technicians and Managers
• Production and Operations Supervisors
• Internal Auditors in food industries
• Food safety consultants and auditors
• Regulatory compliance personnel

Recommended

• Basic understanding of HACCP concepts
• Familiarity with food safety operations is helpful
• Suitable for all food sector organizations