Internal Auditing ISO22000:2005

Before we start I would like you to spend a few minutes discussing the purpose of Internal Audits with the person next to you

Internal Audits Procedure 8/5/2015www.ifsqn.com3 Internal Audits are reported using QMR 010 Internal Record

Internal Audits Procedure 8/5/2015www.ifsqn.com4 Internal Audits are reported using QMR 010 Internal Audit Record. The second part of the form is an opportunity for the auditor to make constructive comments on the area audited

Review So were you paying attention? Why are Internal audits of the food safety management system conducted? Click on your answer.   To confirm the FSMS conforms to the planned arrangements To confirm the FSMS conforms to the planned arrangements   To confirm the FSMS meets the requirements of ISO To confirm the FSMS meets the requirements of ISO   To confirm the FSMS meets and exceeds compliance with customer and food safety legislative requirements To confirm the FSMS meets and exceeds compliance with customer and food safety legislative requirements   To confirm the FSMS is effectively implemented, improved and updated To confirm the FSMS is effectively implemented, improved and updated   All of the above All of the above 8/5/2015www.ifsqn.com5

Final Tips for Internal Auditors When conducting an audit and you find something wrong, investigate further to see if it is a consistent problem or a one off. Remember the policies and objectives of the company when conducting your audit. It may be that there is insufficient or excessive documentation. If you believe there are gaps in the FSMS documentation then highlight it in your audit report. If you think something is unnecessary discuss this with the Department Manager and Technical Manager. Finally we would ask you to be positive and proactive in your approach to internal auditing. 8/5/2015www.ifsqn.com6

That’s the end of this training Thank you for attending

Incorrect Please try again Click here to continue

Correct Internal audits should be conducted at planned intervals to determine whether the food safety management system:   conforms to the planned arrangements   to the food safety management system requirements   to the requirements of ISO   meets and exceeds compliance with customer and food safety legislative requirements   is effectively implemented, improved and updated Okay that was an easy one to start with! We’ll try and make the next one a little more taxing. Click here to continue