Audit – Training and Competency
The training audit looks past the attendance sheets to the real question: can people actually do what they’ve been trained to do? Records prove the session happened; observation proves it worked.
Audit against what you see, not what you hope. Mark each clause C, NC or N/A on evidence – and write the evidence down; ‘looked fine’ isn’t evidence. Every NC gets a corrective action.
1. Audit details
| Field | Details |
|---|---|
| Audit title | Audit – Training and Competency |
| Audit no. | [AUD-YYYY-###] |
| Date(s) | [YYYY-MM-DD] |
| Auditor(s) | [Name(s)] |
| Area / process audited | [Area] |
| Auditee(s) | [Name(s) / Title(s)] |
2. Audit criteria
Reword the clauses to match your standard if you need to – but keep the numbering stable so you can trend findings over time.
| Ref | Requirement | C / NC / N/A | Evidence seen | Corrective action ref |
|---|---|---|---|---|
| 1.1 | Training needs are identified by role, including food safety requirements. | |||
| 1.2 | Induction training covers hygiene, HACCP awareness, and allergens before unsupervised work. | |||
| 1.3 | Refresher training is scheduled and completed on time. | |||
| 2.1 | Training records are complete: who, what, when, trainer, and assessment. | |||
| 2.2 | CCP monitors and other critical-role holders are demonstrably competent. | |||
| 2.3 | Training materials are current and technically accurate. | |||
| 3.1 | Effectiveness is evaluated (observation, tests, audits) – not just attendance. | |||
| 3.2 | Nonconformances linked to human error trigger retraining. | |||
| 3.3 | Temporary and agency staff receive equivalent training before starting. | |||
| 4.1 | Language and literacy needs are accommodated in training delivery. | |||
| 4.2 | Management and supervisors are trained in their food safety responsibilities. |
3. Summary
- Total clauses checked:
- Compliant: Non-compliant: N/A:
- Overall result: [Pass / Conditional pass / Fail – define your scoring rule here]
- Key strengths:
- Priority corrective actions: [list CAR references]
Approval and control
| Role | Name | Signature | Date |
|---|---|---|---|
| Prepared by | [Name] | [Signature] | [Date] |
| Reviewed by (QA) | [Name] | [Signature] | [Date] |
| Approved by | [Name] | [Signature] | [Date] |
Keep completed forms for [Define retention period, e.g., 2 years beyond shelf life] at [defined location] – and make sure someone besides you knows where that is.
General use: This template contains no country-specific laws or regulator names and suits any food business — restaurant, catering, food manufacturing, retail, or food service. Adapt temperature limits, legal references, and record-retention periods to your local regulations. Provided by GIFSQ · v1.0 · September 2026