Knowledge of: audit management to develop and implement an audit against an agreed plan, including an understanding of the scope/level of authority to revise the resource and allocate time allocations to take account of variation to plan audit processes legislation, regulations, orders, codes and standards applicable to the areas being audited communication methods relevant to different groups and audience evidence appropriate for use in audit processes, including an understanding of the difference between objective and hearsay evidence and methods for recording and managing evidence to provide reliable reference information in the event that evidence is challenged evidence collection methods including record sampling and sample analysis, including an understanding of the evidence collection options relevant to a given audit situation, the reliability of each collection method and the range/extent of evidence collection methods required to ensure that audit outcomes are objective, consistent, fair and reliable legislation that impacts on acceptable communication methods and conduct including anti-discrimination, anti-harassment and privacy legislation methods used to identify Critical Control Points and establish critical limits, suited to the nature of the hazard, the requirements of the audit and the industry sector personal attributes required of an auditor strategies to communicate in culturally diverse environments the internal auditing policies and procedures of the workplace the structure, authority levels and lines of reporting within the organisation the underlying principles of risk-based approaches to controlling food safety hazards including HACCP as described in the Codex Alimentarius Guidelines vocabulary and terms relating to food safety, including terms and jargon to describe technical processes, industry standards and common biological and chemical terms |