2. AUDIT AGENT EVALUATION AND MONITORING
A third party certification body's certification program should
define requirements to qualify auditors and managers involved in
food safety audit related functions. The requirements should
include the following elements :
A) EDUCATION AND/OR EXPRIENCE
I) ENTRY LEVEL AUDITOR
A full course of study at an accredited college or university leading
to a bachelor's degree in a food-related or scientific discipline.
Demonstration of sufficient knowledge and experience to
successfully perform the function required and designated tasks.
3. II) LEAD AUDITOR
At least 5 years full-time experience in food or associated
industry including 2 years work in quality assurance or food
safety functions in food production or manufacturing, retail,
inspection, or enforcement, or the equivalent ;
other formal qualifications (e.g., an advanced degree) as a
substitute for a maximum of 3 years of working experience
towards 5 years of experience.
4. B) PERSONAL ATTRIBUTES AND CODE OF CONDUCT
skills, personal attributes, and behaviour of auditors and management
should include :
-High ethical standards -Tenacity
-Objectivity
-Intuition
-Observational skills -
Reasoning skills
-Interpersonal skills
-Analytical skills.
-Communication skills
-Diligence.
-Adaptability.
5. QUALITY ASSURANCE
The certification body must have a written quality assurance
program to monitor and evaluate the performance of all personnel
involved in auditing and certification activities.
The certification body must have the ability to perform self
assessment, quickly implement effective corrective actions,
establish and maintain corrective actions and prepare reports of the
assessment.
Annual reviews of the system must include areas for improvement,
implementation of appropriate corrective actions, effectiveness of
corrective actions, as well as the evaluation of personnel in regards
to conflict of interest and resources that may be needed.
