FOOD 374 Adv. Auditing of Food Plants*
Manufacturing facilities are continually audited for many purposes. For example, an internal audit for continuous improvement, a regulatory audit to be able to operate a business, a third party audit to gain a certification based on customer requirements, a customer could require an environmental compliance audit, or a personal safety audit conducted by OSHA or a state inspector. This class will prepare students to understand the definitions and mechanics of hosting or conducting several different types of audits and how they fit in an overall manufacturing system.
Prerequisite
Acceptance into the BAS program or instructor permission
FOOD 374Adv. Auditing of Food Plants*
Please note: This is not a course syllabus. A course syllabus is unique to a particular section of a course by instructor. This curriculum guide provides general information about a course.
I. General Information
Department
Agriculture Technical
II. Course Specification
Course Type
{D7A8FC71-978F-4003-9933-512C476323B2}
Credit Hours Narrative
4 credits
Semester Contact Hours Lecture
60
Semester Contact Hours Lab
0
Semester Contact Hours Clinical
0
Prerequisite Narrative
Acceptance into the BAS program or instructor permission
III. Catalog Course Description
Manufacturing facilities are continually audited for many purposes. For example, an internal audit for continuous improvement, a regulatory audit to be able to operate a business, a third party audit to gain a certification based on customer requirements, a customer could require an environmental compliance audit, or a personal safety audit conducted by OSHA or a state inspector. This class will prepare students to understand the definitions and mechanics of hosting or conducting several different types of audits and how they fit in an overall manufacturing system.
IV. Student Learning Outcomes
Upon completion of this course, a student will be able to:
- Defend the purpose of audits in an overall Quality and Manufacturing System.
- Develop and conduct internal audits of a manufacturing facility.
- Fully develop a CAPA plan for a food safety issue.
- Facilitate a third party audit of a manufacturing facility.
- Demonstrate knowledge of auditing schemes and their importance in a food processing facility.
- Demonstrate competence in a GFSI certification scheme in order to meet external audit requirements.
V. Topical Outline (Course Content)
A. Ethics
B. Profile of an Auditor
C. Documentation associated with Audits
D. Steps of an Audit
E. Roles and Requirements for all members of the audit team
F. Observation and Interviewing Skills – Audit Evidence
G. Difference between first party, second party, and third party audits and how relates to regulatory
H. Role of ISO
I. Role of GFSI (BRC and SQF)
J. SQF Quality Course
K. VACCP and TACCP
L. Audits not associated with In-Plant Quality (Safety, Animal Welfare, Environmental, Human Resource, etc.)
VI. Delivery Methodologies
Assessment Strategy Narrative
Successful completion of projects, assignments and assessments.
Specific Course Activity Assignment or Assessment Requirements
A. Mandatory Assignments
1. Develop and Conduct an internal audit from start to finish (create all materials, complete audit, present results and develop a CAPA program.)
2. Shadow and participate in an internal or external audit at a local processor.
3. Complete the SQF Quality Course
B. Mandatory Evaluations
1. Final Exam
2. Final Project