Food Safety and HACCP Internal Auditor

Programme Summary

Develop the ability to plan, conduct and report internal audits of food-safety controls and HACCP arrangements. Participants follow audit trails through process observations, interviews and records, evaluate evidence against defined criteria, and write clear findings. Practical exercises strengthen professional judgement, factual reporting and follow-up, helping organisations identify weaknesses and verify corrective action without confusing inspection with system auditing.

Training Objectives

1 Strengthen evidence based food safety auditing skills; 2 Improve planning around hazards and process controls; 3 Develop effective interviewing sampling and observation techniques; 4 Promote clear factual findings and reporting; 5 Support proportionate follow-up of corrective action effectiveness.

Learning Outcomes

1 Prepare a focused food safety audit plan; 2 Construct audit trails linking controls and evidence; 3 Evaluate sampled records against defined audit criteria; 4 Write supported findings with clear requirement references; 5 Assess corrective action evidence and closure suitability.

Target Audience

Internal auditors; Food safety officers; Quality assurance staff; HACCP team members; Production supervisors; Supplier quality coordinators.

Target Industries

Food manufacturing; Beverage production; Contract catering; Food distribution; Ingredient manufacturing; Food retail.

Course Contents

• Module 1 Audit Purpose and Principles: Audit criteria scope and objectives; Integrity impartiality confidentiality and evidence; Auditor competence and role boundaries.
• Module 2 Food Safety Audit Preparation: Product hazards and process understanding; HACCP and prerequisite programme interfaces; Selecting relevant records and reference requirements.
• Module 3 Audit Planning and Sampling: Risk based priorities and audit trails; Time allocation and sampling limitations; Preparing practical questions and working documents.
• Module 4 Conducting the Audit: Opening discussion and agreed arrangements; Interviewing observation and record review; Corroborating evidence and following process links.
• Module 5 Auditing HACCP Controls: Hazard analysis and control justification; Monitoring deviations and product disposition; Validation verification and reassessment evidence.
• Module 6 Evaluating and Recording Findings: Comparing evidence against defined criteria; Distinguishing facts inferences and missing information; Clear nonconformity statements and evidence references.
• Module 7 Reporting and Communication: Balanced conclusions and scope limitations; Closing discussion and disputed evidence; Clear reports and significant concern escalation.
• Module 8 Corrective Action and Follow-up: Correction root cause and corrective action; Evaluating implementation and effectiveness evidence; Closure decisions and audit programme learning.

Assessment

• 40 single best answer questions, including applied scenarios; one mark per question.
• 60 minute invigilated digital examination with identity verification. Approved accessibility adjustments preserve the assessed competence.
• Clean supplied audit guidance and case records allowed; internet, AI and annotated notes prohibited.
• Individual applied assessment (30 minutes): Conduct a short simulated audit interview using supplied HACCP records. Prepare an audit trail and two evidence-based findings, then evaluate a proposed corrective action and state what further evidence is needed for closure.
• Assessment criteria: Focused planning and effective evidence collection; Accurate findings linked to requirements; Reasoned follow-up and closure judgement.
• Pass each component separately: 30/40 written marks (75%) and at least 70% on the applied task.
• All mandatory criteria must pass: Do not invent evidence or conceal a significant food-safety concern.
• Individual results and feedback are provided. One reassessment may follow coaching under the published enrolment terms.

Certification

• Successful learners receive a TQCSI Arabia digital Certificate of Successful Completion.
• The certificate records the learner name, exact programme title, teaching hours, completion date and unique verification reference.
• Verified identity, full attendance and separate written and applied passes are required; all mandatory critical criteria must be met.
• Proposed issue target: within 30 calendar days of approved results and settlement of applicable fees.
• Records assessed internal-auditing learning and simulation performance; it does not grant auditor registration, third-party certification authority or external course approval.
• Attendance confirmation may record completed hours for unsuccessful learners; it does not certify successful completion.

Programme Profile

Number of daysNumber of daysNumber of days

222

Total teaching hoursTotal teaching hoursTotal teaching hours

12 hours; breaks, pre course work and formal final assessments excluded.12 hours; breaks, pre course work and formal final assessments excluded.12 hours; breaks, pre course work and formal final assessments excluded.

Delegates allowedDelegates allowedDelegates allowed

Maximum 20 delegates.Maximum 20 delegates.Maximum 20 delegates.

Training prerequisitesTraining prerequisitesTraining prerequisites

Working knowledge of food hygiene, prerequisite programmes and HACCP is required. Participants should understand their organisation’s food-safety procedures before attending.Working knowledge of food hygiene, prerequisite programmes and HACCP is required. Participants should understand their organisation’s food-safety procedures before attending.Working knowledge of food hygiene, prerequisite programmes and HACCP is required. Participants should understand their organisation’s food-safety procedures before attending.

Pre course assignment and assessmentPre course assignment and assessmentPre course assignment and assessment

Review a supplied HACCP plan and monitoring records for 30 minutes; identify potential audit questions and evidence gaps.Review a supplied HACCP plan and monitoring records for 30 minutes; identify potential audit questions and evidence gaps.Review a supplied HACCP plan and monitoring records for 30 minutes; identify potential audit questions and evidence gaps.

End of course assessmentEnd of course assessmentEnd of course assessment

40 question written exam (60 minutes) and individual applied task (30 minutes).40 question written exam (60 minutes) and individual applied task (30 minutes).40 question written exam (60 minutes) and individual applied task (30 minutes).

Passing criteriaPassing criteriaPassing criteria

75% written and 70% applied, passed separately; full attendance. All mandatory criteria must pass.75% written and 70% applied, passed separately; full attendance. All mandatory criteria must pass.75% written and 70% applied, passed separately; full attendance. All mandatory criteria must pass.