DFW: Supplier Auditing Principles

Course Overview:

Being an effective, efficient auditor is harder than it looks! This course is unique in that is covers both the technical (process) and personal (people) aspects of auditing a food processing facility- most courses focus on the process, but not the people. Attendees will leave the course with a better understanding of supplier auditing principles, knowledge of how to conduct supplier audits, and how supplier audits can be used as a tool for continuous improvement and to ensure the integrity of your brand. The course instructor will discuss real-life examples and attendees will come away from the course with a basic, supplier auditing template they can use in their own facility. Your instructor for this course is Adam Brock (ASQ - CQA) who has conducted hundreds of food safety and quality audits across many different food processing plants in both the United States and Canada. 

The course is strictly dairy based, with all exercise materials focusing on dairy products and/or ingredient utilized in dairy based products. This course will assist companies in meeting the internal auditing requirement included across all GFSI standards. 

Course topics covered include:

• Supplier Management Programs
• The “People” Side of Auditing 
• Conducting Supplier Audits
• Writing the Audit Report
• Nonconformances & Corrective Actions
• Review of FDA Supply Chain Requirements
• Review of GFSI Audit Requirements
• Review of Audit Certifications – What is a “Qualified” Internal Auditor?

Required Course Prerequisites:

• Employment at a food manufacturing facility
• A basic understanding of Prerequisite Programs and Good Manufacturing Practices
• Completion of the Internal Auditing Principles Course

Recommended Course Prerequisites:

• Exposure to internal audits at a food manufacturing facility
• Either HACCP or PCQI training within the past 5 years

Dairy Food Safety & Quality Certificate Requirement:

This course is required for all Dairy Food Safety & Quality Certificate – Level 1 Technicians.

Course Technology Requirements:

A computer is highly recommended for this course. 

Course Attendance:

Course attendees must be present and engaged for at least 95% of the course to obtain a certificate of completion. 

Course Assessment: 

Learning will be assessed throughout the course, so it is imperative that you actively participate. A 20-question assessment will be administered at the end of the training. You must obtain a score of 80% of higher in order to receive credit towards the Dairy Food Safety & Quality Certificate.

Continuing Education Credits:

Contact hours for this course can be applied toward a number of professional certifications including those offered by the American Society for Quality (ASQ), Institute of Food Technologists (IFT), National Environmental Health Association (NEHA) and many other organizations. If you are looking to utilize these credit hours for a professional certification, please let me know and we will provide a formal letter of contact hours and a course agenda.

If you achieve a 80% or greater on the final assessment and meet the attendance requirements, this course will count toward the Dairy Food Safety & Quality Certificate Program. 

Course Details:

This in-person course will be held on June 27th, 2023 at the Dairy Farmers of Wisconsin Office. This 1 (1.0) day course is open to all Wisconsin dairy industry employees. Attendance will be limited to the first 20 registrants, so please register early. The course will begin at 8:00 AM and will end no later than 3:00 PM. 

Cost:

Cost to attend the short course is $195.00 per student. The cost includes registration, materials, breakfast, lunch and breaks for each day.