How to Prepare for an FDA or Third Party Plant Audit (Cancelled)

Apr 26, 2017 through Apr 27, 2017, 8:00am - 5:00pm

At this time the workshop is postponed. To be added to the wait list for the rescheduled course, please contact Heather Dean at

This course will provide attendees with a hands-on understanding of the necessary preparation steps, self-assessment, active auditing techniques and report writing skills required to become an effective internal auditor of food processing operations.  An overview of current FDA and private third party certification system requirements (GFSI & ISO) applicable to the food processing industry will provide the attendees with a benchmark to be used in assessment food processing plant operations.

Attendees will be exposed through hands-on examples of how to organize and summarize all of the information collected from an audit into a draft and final audit report.  Demonstrations on the use of hand-held devices will be provided to familiarize attendees on how to use modern electronic technology to reduce the cycle time from the point when the first information for an audit is gathered to the submission of a final audit report.

Learning Objectives

  • Fully understand internal auditing techniques and the current skill set and personality of the attendee
  • Provide an overview of current food processing standards (government and private) to build a benchmarking system of what are “normal” operations
  • Expose attendees to effective information gathering techniques for the purpose getting the best possible insight into the assigned plants day-to-day operations
  • Develop through practical exercises attendee skills related to planning and conduct effective internal audits.
  • How to manage the audit process, including opening meetings, auditing, closing meetings, and report writing

Who Should Attend?
New auditors, those preparing to be on an audit team, and people who will soon be audited and want to understand the auditing process, including plan supervisors, operation managers, and quality team members.

Course Fee
The cost to attend is $595 per person by the registration deadline of April 12. This fee covers instruction, manual, lunch, and certificate. After the deadline, the registration cost is $645. Optional parking passes are $7.50 per day. If parking on the OSU campus, a parking pass is required.

Please do not make travel arrangements until you receive a confirmation email from

Class sessions are held on The Ohio State University campus at the Ohio Farm Bureau 4-H Center (2201 Fred Taylor Dr, Columbus, OH 43221).

There are many nearby hotels on Olentangy River Rd. A few that include shuttle to OSU are Fairfield Inn & SuitesHoliday Inn Express & Suites, and Springhill Suites. Additional options can be found here:

Please do not make travel arrangements until you receive a confirmation email from


Cancellation Policy
Cancellations must be received before April 19 to receive a partial refund. There is a $50 cancellation fee. No refunds will be given for cancellations after April 19 or for no-shows.

In the event of a low attendee registration or weather emergency, the Food Industries Center will reschedule or cancel the course. If a course cancellation occurs, a refund will be given in the amount of the registration fee.

Substitution Policy
Substitutions are permitted, but please notify us as soon as possible so that materials can be properly identified.