CLICK HERE for registration.
Session Topic: "eAuditing Fundamentals: Introduction to virtual audits” by Tatiana MirandaPresentation Synopsis:
When you talk with a group of remote auditing—or eAudits—, you can hear two opposite, strong sides. Some auditors are vehemently opposed to the practice, while others are open to the idea. (JP Russell. Auditing in Virtual Environments, Quality Progress, January 2011.) What has always been the obvious benefit of eAuditing is more efficient use of resources, and the biggest enemy has been the lack of face-to-face interaction with the auditee and the environment. During the current COVID pandemic, these kind of eAudits are now being looked at as a “must” since not only companies are not authorizing travel, but regulations in different countries all over the world impede travel as well. To help clarify, we will be presenting basic information on eAudits, resources collected from ASQ resources, and tips on how to get the basic pre work and performance of eAudits. By attending this clinic presentation, you will acquire tools to… Learn what is an eAudit Learn 5 steps to prepare for an eAudit Learn 2 methods for operational view during an eAudit Take with you a checklist as guidance for the implementation of eAudits in your organization
Tatiana Miranda is a Principal Supplier Quality Development Engineer at Nutrilite, located in Buena Park, CA. She currently supports the Functional Foods & Beverage categories, as well as specialty dietary supplement suppliers. She has held numerous positions in different industries including Fresh and Frozen Seafood, Bottled Water, Beer, Soft Drinks & RTE Refrigerated Products; she has also had experience in supporting and implementing FSMA, FSVP ISO 9000, 14000, 22000, BRC and NSF standards. Before Nutrilite, she has been the Quality Manager with Sabra Dipping Co. and a Packaging Quality Engineer for SAB-Miller Breweries. Tatiana has a B.S. in Food Engineering, Specialized in Biomaterials & Food Processing and a Master’s Degree in Food Science. She is an ASQ’ CFSQA, also a PCQI Lead Instructor, is a HACCP Trainer by the International HACCP Alliance, and an adjunct faculty member at Chapman University where she teaches “FSN 505 Food Safety and Quality Assurance” for graduate students. She also consults for a few local food and beverage business in SoCal and Arizona.
Note: Topic and Speakers are subject to change based on availability