Highfield Level 3 Award in Effective Auditing and Inspection
This qualification will provide learners with theoretical knowledge on how to effectively carry out audits/inspections.
The Course
This course is an ideal introduction to allergens, whether for experienced food handlers and supervisors or people new to working in an environment where food is stored, prepared, cooked or handled.
Areas Covered
• The purpose of audits/inspections and the role of the auditor/inspector
• How to methodically approach the planning of audits/inspections
• How to collect and analyse data
• The purpose and content of an audit/inspection report
Who Is It Aimed At?
Supervisors, team leaders, chefs, QA staff and managers working in a variety of industries where verification, auditing (including internal auditing and supplier auditing) or inspection is undertaken. Industries may include all sectors of the food industry, consumer products, hospitals, laboratories, pharmaceuticals, warehousing and retail. The qualification is also suitable for student environmental health officers.
Prerequisites
No prior knowledge needed
How long will it take?
The total qualification time for this qualification is 9 hours, and of this, 7 are recommended as guided learning hours.
Topics covered
This qualification will provide learners with theoretical knowledge on how to effectively carry out audits/inspections, including: the purpose of audits/inspections and the role of the auditor/inspector, how to methodically approach the planning of audits/inspections, how to collect and analyse data and the purpose and content of an audit/inspection report.
Assessment method
This qualification is assessed by multiple-choice examination.
