This training course focuses on how organizations can conduct food safety management system verification activity base on auditing the Codex HACCP, the HACCP principles within an organization and understand how organization can use its internal auditing tools to strengthen their food safety risk management system, utilize its resources for continuous improvement.
This two-day course will advise participants the various requirements contained in Food GMP and HACCP principles base on Codex HACCP as well as important local legislation. Tutor will demonstrate to participants on how to conduct an internal audit through understanding theory of auditing and practice on exercises so that you can verified your existing HACCP independently. Our experienced tutors will again go through the requirement of Codex HACCP and Annex and workshop assisting you to understand the practice of auditing so as to improve your management system to reduce food safety risks.
This comprehensive overview will assist your organization in producing safe, quality food products that meet specifications and customer requirements.
This course is divided into fifteen accessible, interactive modules and includes an assessment at the end.
- An Introduction to HACCP – what is food safety management, key terms, what is HACCP, benefits of HACCP and why HACCP is important.
- HACCP and The Law – food safety legislation, training requirements, enforcing the law and due diligence.
- HACCP Alternatives – should I use HACCP? Safer Food Better Business, CookSafe, Safe Catering, ISO 9001:2015, ISO 22000:2005, other national guides and certification schemes.
- Planning a HACCP System – preparing for HACCP, creating a HACCP plan and HACCP success vs failure.
- Microbial Hazards – Microbial contamination and prevention, Pathogenic bacteria, Toxins & bacterial spores, Food-borne diseases, Food spoilage, Viral contamination, The top 10 causes of food poisoning, Low and high-risk foods, Food preservation, Bacteria growth – atmosphere
- Food Safety Hazards – how contamination applies to HACCP, types of contamination, physical, chemical, microbial and allergenic contamination, top 10 causes of food poisoning and controlling the hazards.
- Prerequisite Programmes – what are prerequisites? Examples of prerequisites, effective prerequisites and assessing prerequisites.
- Creating the HACCP System – the 7 principles, creating the HACCP team, HACCP team responsibilities, HACCP team skills, describing the products and ingredients, identifying the products’ uses and consumers, constructing a flow diagram and confirming the flow diagram in the premises.
- Principle 1: Hazard Analysis – what is hazard analysis? The 3-stage approach, hazard analysis documentation, prerequisites/HACCP and useful contacts.
- Principle 2: Critical Control Points – what is a control measure? What is a critical control point? Overusing CCPs, decision trees and the Codex Alimentarius Commission decision tree.
- Principle 3: Critical Limits – what is a critical limit? Critical limit criteria, examples of critical limits and setting critical limits.
- Principle 4: Monitoring Critical Control Points – what is monitoring? Effective monitoring, types of monitoring, frequency of monitoring and the monitoring plan.
- Principle 5: Corrective Action – what is corrective action? Levels of corrective action, corrective action procedures, examples of corrective action and product recalls.
- Principle 6: Verification of the HACCP System – why is verification important? Validation, verification, reviewing the HACCP plan, benefits of reviewing HACCP, HACCP auditing and auditing essentials: data analysis, sampling and testing.
- Principle 7: Documentation – record keeping, maintaining the HACCP team, maintaining sources of information, maintaining HACCP documentation.
- Implementing the HACCP System – implementing HACCP, implementation methods, HACCP training, making HACCP visible and confirming completion.
- Audit practice exercises
- Exam
Who should attend:
- Business owners and leaders
- Operations Managers, Supervisors, etc.
- QA/QC managers & supervisors
- Production managers & supervisors
- HACCP team, Auditors
- All food handlers
- Anyone working in food-related organizations.
- Students or Anyone desiring to learn and improve on their knowledge of Food Safety Management Systems.
This course will help you:
- Prepare, conduct, and follow up on audit activities
- Identify and apply the benefits and requirements of an audit
- Gain the skills to assess an organization’s capability to manage
- Write factual audit reports and suggest corrective actions.
Trainer Profile
- Trainer – N M Bhat
- Having 20+ years working experience in food industry
- Fostac, BRC, Highfield approved Tutor & Lead auditor
- Conducted 50+ Food safety training & certification programs.
Training Details
- Date – 03 & 04 FEB, 2024 (Saturday & Sunday)
- Time – 10:00 – 17:00
- Fee = ₹ 3000/-
- Study Material & Class recording will be shared to all registered participants.
- Seats – 40
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