Course in Preparing Internal Auditor for Food Safety Systems in Hospitals

Food safety in hospitals is one of the fundamental pillars that ensures the protection of patients, staff, and visitors from health risks associated with nutrition, and it is also considered a vital indicator of the quality and efficiency of healthcare services. Since food management in hospitals targets highly vulnerable groups, it is subject to strict control and must comply with internationally recognized standards such as Hazard Analysis and Critical Control Points (HACCP) and ISO 22000. This specialized training program, presented by Geneva Institute of Business Administration under the title “Preparing Internal Auditor for Food Safety Systems in Hospitals”, is designed to provide participants with the knowledge and practical skills needed to perform effective internal audits, identify gaps, and ensure compliance with food safety standards in all hospital food-related operations.

Target Audience

• Quality and food safety officers working in hospitals and healthcare facilities who need to enhance their auditing skills and knowledge of international standards.

• Staff members working in hospital nutrition and catering departments responsible for implementing and monitoring food safety systems.

• Internal auditing team members and quality system supervisors who require a deeper understanding of compliance mechanisms for food safety standards.

• Healthcare administrators and professionals involved in developing policies and procedures related to food quality and safety.

• Public health and nutrition specialists who seek to expand their expertise in auditing methods and compliance with food safety requirements.

Objectives

• Provide participants with comprehensive knowledge of internationally recognized food safety systems and how to implement them effectively in the hospital environment.

• Equip participants with the ability to understand and apply the full cycle of internal audits, from planning and data collection to final reporting.

• Strengthen participants’ capacity to identify weaknesses, detect potential risks in hospital food systems, and recommend corrective measures.

• Raise participants’ awareness of the critical role of the internal auditor in supporting hospital management and ensuring high-quality food services.

• Develop participants’ competence in aligning with international standards such as HACCP and ISO 22000 and ensuring compliance at all stages of the food chain.

Course Outline 

• Introduction to Food Safety Systems in Hospitals

  • Definition and importance of food safety in healthcare facilities.

  • Common health risks linked to food in hospitals.

  • Core principles of food safety management systems.

  • The role of hospitals in ensuring food quality and safety.

• International Food Safety Standards

  • Overview of ISO 22000 requirements.

  • Fundamentals of the HACCP system.

  • Relationship between international and national requirements.

  • Benefits of implementing these systems in hospitals.

• Principles of Internal Auditing

  • Definition and purpose of internal auditing in food safety.

  • Characteristics of an effective internal auditor.

  • Objectives of auditing in food safety systems.

  • Challenges faced by auditors in hospital settings.

• Planning the Internal Audit

  • Steps for preparing an internal audit plan.

  • Defining audit scope and objectives.

  • Tools and methods used during planning.

  • Importance of coordination with relevant departments.

• Audit Procedures and Data Collection

  • Methods for collecting information related to food safety.

  • Conducting interviews with staff members.

  • Reviewing records and food safety documentation.

  • Observing on-site food handling and processes.

• Evaluation of Food Safety Systems

  • Criteria and performance indicators for evaluation.

  • Analyzing and interpreting audit results.

  • Identifying deficiencies and high-risk areas.

  • Preparing a list of initial observations.

• Preparing Internal Audit Reports

  • Key components of a clear and effective audit report.

  • Writing audit findings in an objective manner.

  • Developing recommendations and corrective actions.

  • Presenting the report to management.

• Corrective and Preventive Actions

  • The role of corrective actions in food safety improvement.

  • Developing action plans for implementation.

  • Monitoring progress and measuring effectiveness.

  • Preventive actions to ensure long-term compliance.

• Essential Skills for Internal Auditors

  • Communication skills for interacting with departments.

  • Time management during the audit process.

  • Critical analysis and problem-solving skills.

  • Importance of neutrality and objectivity in auditing.

• Improving the Effectiveness of Food Safety Systems

  • Strategies for continuous system improvement.

  • Linking internal auditing with ongoing improvement cycles.

  • Building a culture of food quality and safety in hospitals.

  • The role of leadership in supporting food safety initiatives.