COC & CFO AUDITOR QUALIFICATION

Section 1 general Qualification

Name

work experience

Degree

Demonstrate knowledge

yes
No

Description

understanding of Fish and Fish products

ability to manage relations with colleagues and clients

Verification mechanism

CV
Previous employers reference letter
cab appraisal
diploma or certificate
conformation of previous work experience

section 2

the ability to apply appropriate principles procedures and techniques to the planning and execution of different audits so that audits are conducted in a consistent and systematic manner

be able to verify the accuracy of collected information and be aware of the significance and appropriateness of audit evidence to support audit finding and conclusions

understand and assess those factors that can affect the reliability of the audit findings and conclusions.

Section 3

.prior to conducting MSC coc audits pass MSC s Coc online training and re take this course at least once every 3 years CFO audit also Pass CFO online traing module and retake every three years

pass the MSc auditor training on update to coc program documents prior to audits against new requirements

c Review any updates to the Coc requirements at least annually competencies The ability to

Describe the eligibility intent and requirements of the different versions of the Coc standard

describes the main steps in an Msc coc audit

determine who needs chain of custody and demonstrate this practically

demonstrates an understanding of how the scheme s database can be used to extract relevant information and the information required for entry into this database

identifies and assess potential risks to traceability during food production distribution preparation storage trading and transportation throughout the chain.

Demonstrate an understanding Haccp ot other

assesses the effectiveness of traceability systems employed by organizations

assesses the adequacy of records verified part of the audit

recognizes the risks of compromising traceability associated with different seafood species and activates

describe how to

. conduct an audit when certified products is not on site
conduct a remote audit

demonstrate an understanding of how to grade non conformities and the causes of a certificate suspension and withdrawal

describe

. the main steps in the fisheries assessment process
where to find sources of information about which fish can enter chains of custody fishery agreements and how this impacts eligibility of certified products and which parties are eligible to handle under-

for CFO auditors

demonstrate an understanding of the coc cfo standard
describe the key steps in a MSC CoC CFO audit
determ ine the appropriate sample size for consumer-facing site audits at initial and surveillance audit

section 4

a. Have undertaken 4 initial or surveillance on site MSC CoC audits or audits for equivalent standards

For new CoC auditors

witness or participate in 2 on site MSC CoC audits or audits for equivalent standrads9GFSI-approved golobal Gap aquaculture standard and Iso 22000) and
conduct at least 2 satisfactory on site MS coc audits or audits for auditors prior to undertaking solo audits

Section 5

Qualifications a. Should participate in 3 msc coc audits every 18 months which can include the audits listed in section 4 above

Competencies ability to

Identify the information required for undertaking and completing each audit Reconcile document discrepancies and investigate the causes of these Detect commonly used methods of document manipulation fraudulent actions and fraudulent practices

Section 6

A has been peer witnessed by a qualified CoC lead auditor during by a qualified CoC lead auditor during an MSC COC audit or an audit for equivalent standards that include a significant component of traceability

This must be done at least once 3 year period where peer witness may be part of the audit team

Section 7

communication and sakeholder facilitation Experience in applying different types of interviewing and facilitation techniques Ability to effectively communicate with client and other sakeholders

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