Internal Auditing in a Food Plant

Central Time
10 Jul 2020

Cancellation Policy
• 15+ business days before course date: 100% refund minus $100 registration fee
• 14-7 business days before the course date: 75% refund minus $100 registration fee
• 7 or less business days before the course date: 50% refund minus $100 registration fee
Course transfers are not allowed. If you are unable to send a substitute, please cancel your registration in accordance with the above guidelines to receive a refund.

Day 1 – 8:00 am – 5:00 pm
Registration/Administration/Course Introduction Note: registration begins at 7:30 am
Auditing Process – and Definitions ·         The Need for Auditing (The Drivers)

·         The Auditing Process

·         Definitions

Internal Auditing Criteria ·         Regulatory

·         Certifications (such as GFSI)

·         Customer

·         Identity Preserved

·         Internal Requirements

·         Student Exercise

Building Internal Auditing Teams ·         Team Composition, Responsibilities and Structure

·         Auditor Skills

·         Data Gathering

·         Questioning and Interviewing

·         Student Exercises in Interviewing

·         Identifying Discrepancies

·         Student Exercises in Identifying Discrepancies

The Internal Audit ·         Preparation for the Audit

·         Conducting the Audit

·         Descriptive Writing (Notes and Discrepancies)

·         Student Exercise in Writing Discrepancies

·         Identifying the Real Causes (not just symptoms)

·         Steps of Performing a Root Cause Analysis


Day 2 8:00 am – 5:00 pm
Corrective Actions and Follow-Up ·         Finding the Right Corrective Actions

·         Short Term versus Long Term

·         Who Owns the Corrective Action

·         Follow-Up (Tracking) Strategies and Tactics

Student Group Audit Exercise (Scenarios) ·         Students will Have a Few Previous Reports to Review

·         New Scenario with Issues

·         Students Write a Report and Identify Corrective Actions

Exercise Group Presentations
Internal Auditing Program Management and Integration ·         Maintaining the Program

·         Frequency Strategies

·         Documentation

·         Training Team Members

·         Integration

o    Regulatory

o    Certified Systems

o    Identity Preserved Status

o    Customers

  • March 10, 2020 - March 11, 2020
    8:00 am - 5:00 pm

Attendees will learn how to establish a robust internal auditing process to evaluate their food safety management practices and programs. Participants will also learn how to avoid common internal auditing mistakes and strengthen their programs.

Learning Objectives:

  • Learn how to determine the criteria that is part of the internal audit system for your organization
  • Discover the internal audit protocols utilized for an effective internal audit system to meet regulatory, customer and GFSI expectations
  • Explore the auditor skills needed to effectively conduct an internal audit
  • Determine the more effective ways of managing your internal audit program to assist with a continuous improvement system of your operation

*Space is limited. Registration will close once the maximum number of participants is reached.



7101 Chestnut Street, Rosemont, Illinois, 60018

Registration Item

Registration is no longer open.

Cancellation Policy

Course Schedule


Jeffrey Strout
Jeffrey Strout, MPH, RS/REHS, CQA, CHA, CP-FS

Mr. Jeffrey Strout is a former auditor, professional educator and consultant and assists in the development and presentation of public, private and customized short courses for clients throughout the world. He has been training and auditing food safety and quality for over 36 years. He has performed over 7,000 food safety and quality audits covering almost all types of food industries beginning with the farm, through manufacturing and distribution all the way to the store or restaurant. For 26 years, (from 1978 to 2005), Mr. Strout served in the United States Air Force (USAF) as a public health professional who developed a wide range of people management training and staff development programs for Air Force personnel. He co-authored critical food defense guidance for the USAF, which after September 11, 2001, was adopted by the Food and Drug Administration and the US Department of Agriculture as well as most of the food industry. He has taught numerous facilities on how to perform a food vulnerability assessment to protect against intentional contamination.

His strengths in Food Safety and Food Defense led to his selection while at Andrews AFB, to being responsible for Food Safety for Air Force One and the Executive USAF Fleet Service. His stellar performance throughout his career, led to his selection as the Career Field Manager Consultant for the USAF Public Health field where he was responsible for the professional development of over 1,400 food safety active duty, Air National Guard and Reserve professionals around the globe. He helped bring seafood HACCP to the Air Force Commissary system with the development of the seafood departments in the commissary stores worldwide. This system was later developed into the Defense Commissary Agency program.

Upon retiring from the military, he founded and serves as president of Public Health Solutions, Inc. He was a facilitator (2006 – 2013) for the Federal Food Safety Coalition where 17 Federal agencies come together to talk food safety and Food Defense.

Mr. Strout is an accomplished professional educator. He has been training HACCP since 1987. He has been an auditor for Good Manufacturing Practices (GMP), HACCP and Safe Quality Foods (SQF) audits. Mr. Strout also is an Approved Training Provider (ATP) and consultant for the British etail Consortium (BRC) Standard. He brings a unique auditor perspective to all training programs. Mr. Strout has been performing audits, training sessions and consulting sessions since 2005 as a contractor for a global leader in food laboratory testing, food safety auditing, education and consulting services, Silliker Inc. (a Division of Merieux NutriSciences). He has assisted food manufacturing, distribution, pet food, seafood, and food packaging companies in building their HACCP based systems and to achieve a fully accredited HACCP certification through the Global Food Safety Initiative (GFSI) benchmarked audit systems. His work often leads to repeated requests for his talents and assistance with many companies recommending his services to their suppliers. His vast experience and talented storytelling abilities have led to the development of a devout following of over 150 people who will take any course he teaches.

Mr. Strout possesses an extensive background in food safety, food defense, employee problem solving, instructional system development, and distance learning. A graduate of William Carey College he holds a Bachelor’ Degree in Science in general studies, as well as a Master’s Degree in Public Health (focus on epidemiology of foodborne illness) from Walden University. In addition, Mr. Strout possesses USAF associate degrees in Environmental Health Technology and Instructional Systems Technology and Military Science.

Mr. Strout is a member of and holds credentials through the National Environmental Health Association (Certified Professional in Food Safety and Registered Sanitarian/Registered Environmental Health Specialist); the American Society for Quality (Certified HACCP Auditor and Certified Quality Auditor); member of the Institute of Food Technologists (IFT); and a member of the Association for Talent Development (ATD) which he is currently working on a credential of Certified Professional in Learning and Performance (CPLP). Mr. Strout also is a Certified Test Proctor for Certified Professional Food Manager tests through Prometric, a world leader in testing and evaluation services and a Certified Test Proctor for Food Safety Exams through the National Registry of Food Safety Professionals.


Residence Inn by Marriott Chicago O'Hare
7101 Chestnut Street
Rosemont, IL 60018
Mérieux NutriSciences Room Rate: $139.00 per night

Event Contact

  • Tuesday March 10th, 2020 - Wednesday March 11th, 2020
    8:00 am - 5:00 pm

Margaret Ciaccio

Instructional Designer

Merieux NutriSciences