Download Requirements for auditor training and qualifications (pdf)
The following defines the minimum requirements for auditors conducting Global Red Meat Standard audits.
All auditors performing audits against the Global Red Meat Standard must have a degree in a food re-lated or bio-science discipline or, as a minimum, have successfully completed a higher education course in a food or bio-science related discipline or equivalent.
2. Work experience
The auditor shall have a minimum of five years knowledge and working experience of the slaughtering business. This shall involve work with food safety functions within red meat processing and meat product processing and animal welfare. Auditors must have knowledge of relevant legislative requirements and an understanding of quality assurance, quality management and HACCP principles.
3. Auditor Qualifications
All auditors must be approved by the scheme owner and the auditor must have:
- Successfully completed a recognised training in auditing techniques based on QMS or FSMS. Duration one week / 40 hours or equivalent.
- Succesfully completed a training course in HACCP, based on the principles of Codex Alimentarius and be able to demonstrate competence in the understanding and application of HACCP principles. Minimum duration two days or equivalent.
4. Auditor Training
Certification Bodies must establish training programmes for each auditor that incorporate:
- An initial assessment of auditor’s knowledge and skills within the fields of pig and cattle slaugh-tering business, food safety, animal welfare and the HACCP principles.
- A period of supervised training in practical assessment through 10 audit days and 5 audits in accordance with the Certification Body’s written programme and as a pre-requisite to meeting appli-cable requirements of the Global Red Meat Standard. The third-party food safety audits may be against Global Food Safety Initiative (GFSI) approved standards, ISO 22000 or ISO 9000 series (at a food company). However, at least 1 of the 5 audits must be against the Global Red Meat Standard to ensure assessment of specific knowledge regarding slaughtering processes, product safety and animal welfare. The adequate number of training audits against the Global Red Meat Standard must be based on auditor experience and performance during training. The supervised training must be successfully completed.
- Successfully completion of a Global Red Meat Standard training course delivered by the scheme owner.
- A documented sign off audit by a competent witness auditor appointed by the Certification Body.
4.1 Continued Training
The Certification Body shall have an annual programme in place, which shall include at least five on-site audits at different locations against the Global Red Meat Standard to maintain category and scheme knowledge.
Auditors shall remain updated on category best practice, food safety and technological developments and have access to and be able to apply relevant laws and regulations and shall maintain written records of all relevant training undertaken.
Auditors shall remain updated on changes to the Global Red Meat Standard and participate in Global Red Meat Standard auditor calibration courses when requested by the scheme owner.
Where a Certification Body employs an auditor who does not fully meet the specific criteria for education but has been assessed as competent, there shall be a fully documented justification in place to support the employment of the auditor.
5. Auditor communication skills
The Certification Body shall have a system in place to ensure that auditors conduct themselves in a professional manner at all times.
- Auditors should preferably be native speaking in the countries where sites are to be audited.
- Exceptions to this rule must be consulted beforehand with the scheme owner.
- Auditors must conduct themselves in a professional manner and observe professional code of conduct.
- Based on their experience auditors must be able to act independently. Conclusions must be based on common sense in combination with a logical and technical/professional approach.
6. Independence and Confidentiality
Auditors are not permitted to carry out any activities which may affect their independence or impartiality, and specifically shall not carry out consultancy or training customised activities for companies on whom they perform inspections.
Auditors must strictly observe the auditee’s and the CB’s procedures to maintain the confidentiality of information and records.
7. Responsibility of the Certification Body
It is the responsibility of the Certification Body to ensure processes are in place to monitor and maintain the competence of the auditor to the level required by the Global Red Meat Standard.