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.
- 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
The Internal Auditing Workshop consists of a series of lessons, illustrations, diagrams, examples, supplemental handout information, interactive exercises, and quizzes. An Auditor Code of Conduct are included as part of the Workshop reference material.
Who Should Attend?
New 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 plant supervisors, operation managers, and quality team members.
The cost to attend is $595 per person by the registration deadline of January 13, 2015. This fee covers instruction, manual, lunch, and certificate. After the deadline, the registration cost is $645
Class sessions are held on The Ohio State University campus at the Nationwide and Ohio Farm Bureau 4-H Center.
There are many nearby hotels on Olentangy River Rd. A few that include shuttle to OSU are Hampton Inn & Suites, Hilton Garden Inn, and Springhill Suites. Additional options can be found here: go.osu.edu/hotels
Cancellations must be received seven days before the course date to receive a partial refund. There is a $50 cancelation fee.
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.
Substitutions are permitted, but please notify us as soon as possible so that materials can be properly identified.