Principles of Internal Auditing (PIA) Training


Dairy Farmers of Wisconsin announces a regional course entitled "Principles of Internal Auditing”. Kim Onett from NSF Center for Public Health Education will provide the technical training for the course.


This one-day course provides a full description of a comprehensive design for a plant internal audit program. It will provide not only the details of the design and operation of the full audit program for the facility, but also fundamental audit techniques for the auditor. Trainees will leave the course with an understanding of the fundamental principles of internal auditing and their role as the standard experts. This course will assist companies in meeting the internal auditing requirements of the GFSI standards.

In this course you will:

  • Determine the purpose and write the scope of an internal audit based on industry cases studies
  • Create an internal audit checklist for an assigned program
  • Complete and internal audit nonconformance/corrective action report for an assigned industry scenario
  • Write objective audit report statements

Learning Objectives

  • Reasons to Audit
      » Benefits
  • Managing an Audit Program
      » Audit formats
               - Self
               - Second Party
               - Third Party
               - Certified Auditor Programs
  • Auditing Principles
  • Conducting the Audit
      » Schedule
      » Demeanor and Conduct of Audit
      » Techniques
               - Vertical vs. Horizontal
               - Direct Observations
               - Indirect Observations
               - Focus Area Auditing
               - Audit Leads
  • Checklist Against the Standard
  • Top Audit Failings
  • Report
  • Corrective Action Resolution
  • Practicing with Mock Audits

Course Prerequisites

A solid understanding of food plant operations is required for this course. Completion of a HACCP training course is required prior to enrolling in this course. Completion of an FSPCA Preventive Controls for Human Food PCQI course is highly recommended.

Learning Assessment

This course concludes with an online examination, which may be written at the end of the training day or from another location upon conclusion of the course. The link to access the exam will be mailed to the email address used for course registration. The online examination must be completed within ten (10) business days of having completed the course.

Continuing Education Credits

As an IACET Accredited Provider, NSF Training and Education Services offers CEUs for its programs that qualify under the ANSI/IACET Standard. NSF Training and Education Services is authorized by IACET to offer 0.70 CEUs for this program.

Attendance and successful completion of the course could be applied to numerous professional certifications from organizations such as the American Society for Quality, American Cheese Society, Institute of Food Technologists, and Research Chefs Association

Course Details

This one (1) day course, sponsored by Dairy Farmers of Wisconsin, is open to all Wisconsin cheese and dairy companies. Attendance will be limited to the first 20 registrants, so please register early. Cost of the course will be $125.00 and will cover registration, all materials, lunch and breaks each day. Due to popular demand, DFW reserves the right to limit the number of attendees to 2 per company per location.

Friday, November 15, 2019
Aloft Hotel
465 Pilgrim Way
Green Bay, WI 54304
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Dinner is not included in the registration fee. A few recommendations are below:

    • Nakashima of Japan – (Sushi) – 2200 Holmgren Way, Green Bay, WI 54304 – 920.494.4103
    • T Bacon’s BBQ – (American Fare) – 3120 Packerland Dr, Ashwaubenon, WI 54115 – 920.632.4005
    • Sammy’s Pizza & Italian – (Italian) – 2161 S Oneida St, Green Bay, WI 54304 –920.499.6644
    • Los Magueyes – (Mexican) – 2648 Packerland Dr, Green Bay, WI 54313 – 920.489.8921
    • Green Bay Distillery – (American Fare) – 835 Mike McCarthy Way, Ashwaubenon, WI 54304 – 920.393.4403


For questions regarding this or any other course, contact Adam Brock at or 608.575.9585.

We look forward to your attendance and participation as we work to ensure Wisconsin continues to be a leader in dairy food safety!

(Please submit a new registration form for each attendee)
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I plan to attend the following:
 (Registrations remaining: 15)

Please mail a check payable to Dairy Farmers of Wisconsin for $125.00 along with a printed copy of your registration confirmation (will be emailed after registration is completed) to:

Dairy Farmers of Wisconsin
PO Box 8717
Carol Stream, IL 60197-8717



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