INTERNAL AUDITOR TRAINING PROGRAM ON CAC/RCP 1-1969, Rev.4- 2003 THE CODEX GENERAL PRINCIPLES OF FOOD HYGIENE and application of HACCP Principles

LEARNING OBJECTIVES:

1) Understand the intent of FSMS based on CAC/RCP 1-1969, Rev.4- 2003 THE CODEX GENERAL PRINCIPLES OF FOOD HYGIENE and application of HACCP Principles
2) Understand the audit requirements of the Codex Food Hygiene (PRPs) and HACCP
3) Identify the roles of auditor in planning, conducting, reporting and following up of food safety Management System audit in accordance with ISO 19011:2018
4) Plan, conduct, report and follow up audit of food safety management system to establish conformity with THE CODEX GENERAL PRINCIPLES OF FOOD HYGIENE and application of HACCP Principles

PRE-REQUISITES:

Prior to the course, the participants must have:

1) Prior work experience in the food industry
2) Working knowledge of HACCP Principles and General Principles of Food Hygiene (cGMP/Prerequisite programs)
3) Have completed Awareness in Prerequisite Programs and undergone HACCP Development Course

COURSE OUTLINE/SCHEDULE:

Day 1:

• Overview of food safety concepts
• Different types of Food Safety Management Systems
• HACCP overview and its Origin
• ISO 19011:2018 Audit Principles
• Introduction to of CAC/RCP 1-1969, Rev 4 – 2003 (Food Hygiene and HACCP)
• Requirements of CAC/RCP 1-1969, Rev 4 – 2003 (Pre-Requisite Programs)

DAY 2

• Introduction to HACCP Principles according to Codex Alimentarius
• Preliminary Steps in HACCP Development
• Seven (7) Principles in HACCP
• Audit Role Playing
• Audit Reporting, Addressing Findings and Closure of Audits

EXAM DETAILS:

Participants will be assessed through a 60 marks objective type examination (open book) at the end of the course. Minimum passing percentage criteria: 60% (36 Marks). Workshops will be graded and added to the final score.