Shop floor food handlers – These include line operatives, receiving clerks, tea girls, cooks, stewards, waiters, cleaners, drivers, loaders, etc It is critical for this group to be aware of food safety hazards and their implication to human health, business reputation and business growth.
To create awareness of hood safety hazards and the controls applied in food safety management.
To promote the importance of proper hygiene and in food safety management.
i. Importance of food safety
ii. Food safety laws and regulations
iii. Food safety hazards specific to operation
iv. Sources and Modes of transmission of food safety hazards
v. The role of food handlers in management of food safety
The course is a 2-day training.
This course is suitable for personnel who have had basic foodsafety training and/or have background technical training in relevant subject areas or is taking a refresh training. Eg low level management including line managers, supervisors, procurement officers, sanitation supervisors, chefs, waiters, superintendents, QCs, lab technicians etc
To impart an understanding of management of food safety hazards and specific controls of specific hazards in theoperation.
i. Introduction to food safety hazards
ii. Food safety laws and regulations
iii. Generic and specific controls on food safety hazards
iv. HACCP study and Hazard Control Plan management
The course is a 3-day training.
Middle and high-level managers in food production. This group has technical education and/or experience in food handling and are charged with responsibility of running eg production managers, chief chefs, food safety team, head of establishment, factory manager, HACCP team, and other defined managers.
To impart skills to develop, implement, manage and continually improve food safety management systems.
i. Introduction to food safety management systems
ii. Food safety laws and regulations
iii. Roles of senior management
iv. Documentation of food safety management system
v. Facility management through pre-requisite programs
vi. Selection and management of suppliers
vii. Product controls
viii. Process controls
ix. Incident management
x.Food defense and fraud prevention
xi. Food safety culture development
xii. Training
xiii. FSMS verification
The course is a 4-day training.
Supervisors, junior managers and food safety management teams, quality control officers, hygiene officers and lab technicians
A supervisor should be able to implement and manage basic systems like PRP’s and maintain other higher food management systems in the company. This training offers the target group skills to implement and manage these systems. Refresher training focuses on challenges of continual improvement and is done yearly.
i. Responsibilities and authorities
ii. Leadership styles
iii. Effective communication and reporting
iv. Creating effective teams
v. Problem solving and decision making
vi. Management of food safety and quality requirements
vii. Application of PDCA cycle
viii. Record management and data analysis
ix. Handling food safety and quality issues
x. Handling system audits
The course is a 2-day program.
Practicing professionals in the industry charged with the responsibility of regular system verification.
To equip trainees with skills to carry out effective system audits; to identify conformances and non-conformances and prepare comprehensive reports.
i. Auditor’s perspective of respective standard
ii. Introduction to auditing
iii. Principles of auditing
iv. Audit Planning and Scheduling
v. Audit process
vi. Audit Cycle, Management and Review
vii.Audit reporting and analysis
There is a written examination at the end of the training
Internal auditing is a 3-day course.
Professionals in (senior, middle, lower) management levels in all disciplines in the organization
Introduction
i. People (&leader) development (RACI)
ii. Process improvement mapping
iii. KPIs and daily management implementation
iv. Setting department goals
v. Creating Continuous improvement culture
2-day course
Professionals aspiring to be trainers in food safety management
i. Introduction
ii. Generic food safety management
iii. Profile of a good Trainer
iv. Adult Learning
v. Organizing Training Material
vi. Effective Presentation
vii. Interpersonal Communication
viii. Methods and media
ix. PowerPoint Presentation
x. Managing Feedback
A highly practical workshop with assessment and evaluations
5-day course
Middle management staff and food safety team members. The team is multi-disciplinary and charged with the responsibility of establishing, implementing and managing food safety systems in the organization.
The course covers the standard requirements and gives guidelines towards the development and implementation of the system.
i. Introduction to food laws and food trade
ii. FSSC requirements
iii. Developing FSSC22000 system
iv. Developing FSSC22000 system
v. Demonstrating compliance
Middle management staff and food safety team members. The team is multi-disciplinary and charged with the responsibility of establishing, implementing and managing food safety system in the organization.
The course covers the standard requirements and gives guidelines towards the development and implementation of the system.
i. Introduction to food laws and food trade
ii. Introduction to ISO
iii. Documentation skills
iv. Requirements of ISO 22000
v. Pre-requisite programs
vi. The HACCP Principles
vii. System validation and verification
viii. Continual improvement
ix. Demonstrating compliance
Middle management staff and food safety team members. The team is multi-disciplinary and charged with the responsibility of establishing, implementing and managing food safety systems in the organization.
The course covers the standard requirements and gives guidelines towards the development and implementation of the system.
i. Introduction to food laws and food trade
ii. Introduction to ISO
iii. Documentation skills
iv. Pre-requisite programs
v. Verification plans
vi. Continual improvement
This requires 2 daysÂ
Practicing professionals’ team is multidisciplinary and charged with the responsibility of quality management in the organization.
The course covers the standard requirements and gives guidelines towards the development and implementation of the system.
i. Basic Concepts of Quality
ii. Introduction to ISO 9000 standards
iii. Quality Management Principles
iv. Documentation skills
v. Requirements of ISO 9001:2008
vi. System validation and verification
vii. Continual improvement
viii. Demonstrating compliance to ISO 9001:2008
HACCP Team; comprising of individuals charged with implementation and management of food safety program based on HACCP principles.
The target group is equipped with skills to carry out an effective HACCP study and implement preventive measures, a monitoring system for critical control points, corrective actions and continual improvements.
i. Introduction to HACCP system
ii. Understanding HACCP principles
iii. Conducting a HACCP study
iv. Managing a HACCP plan
v. Continual Improvement
Implementers 2 days
Professionals in food production, quality control and assurance staff, security managers and officials, system control board operators, information technology handlers, plant managers.
i. Introduction
ii. Terms and definitions
iii. Types of threats
iv. Understanding the attacker
v. Threat Assessment Critical Control Point (TACCP)
vi. Assessment
vii. Critical controls
viii. Response to incidents
ix. Review of food protection arrangements
2-day course
Food processors and manufacturers, FBO owners/partners, food safety management team members, hygiene managers, local authority personnel
i. Introduction
ii. Major sources of foreign bodies in foods
iii. Due diligence plan
iv. How to manage foreign bodies incidents
v. The role of HACCP system
vi. Methods for detection and removal of foreign bodies
vii. Selection of the detection and rejection systems
2-day course
Professionals involved in sensory evaluation of foods, food-related product developers, quality control and assurance staff, key production personnel, lab technicians and managers, marketing and sales staff, industry professionals who conduct consumer preference/acceptance tests.
To impart the importance of sensory evaluation of foods, equip target group with skills to carry out product profiling, learn different sensory test, set up a sensory test and effectively evaluate results.
i. Introduction
ii. Sensory attributes of foods
iii. Sensory analysis requirements
iv. Selecting sensory evaluators
v. Preparing for a sensory test
vi. Sensory evaluation program
vii. Designing a sensory evaluation lab
viii. Sensory tests, scales errors
ix. Data analysis and interpretation
x. Product profiling
Quality control and quality assurance staff, food microbiologist, food safety team members, lab technicians and managers, key production personnel, new food product developers.Â
Microorganisms are notorious food safety hazards and success in their control depends on how well they are understood. The course helps the participants to understand the growth, survival and inactivation of micro-organisms of concern. The participants also learn the application of software in prediction and control of microorganisms.
i. Introduction
ii. Quantitative microbiology
iii. Fundamentals of
iv. Predictive Microbiology
v. Regulatory perspective on use of predictive microbiology
vi. Case studies demonstrating their applications
vii. Overview and demonstration of software tools
Participants are required to bring their own laptops
It is available in a 2-day detailed program.
Quality control and assurance staff, food microbiologist, food safety team members, lab technicians and managers, key production personnel, new food product developers.
From this training program, the participants learn about allergenic foods, how to carry out allergenic risk assessment and to document an allergen control plan.
i. Allergies & intolerances
ii. Allergen risk assessment
iii. Supply chain operatives/manufacturers
iv. Cleaning and validation
v. Allergen labelling
vi. Allergen risk communication
vii. 12-p0int allergen control plan
It is available in a 2-day detailed program.
Middle management staff and food safety team members. The team is multi-disciplinary and charged with the responsibility of establishing, implementing and managing food safety systems in the organization.
The course covers the standards requirements and gives guidelines towards the development and implementation of the system.
i. Introduction to food laws and food trade
ii. Introduction to ISO
iii. Documentation skills
iv. Pre-requisite programs
v. Verification plans
vi. Continual improvement
This requires 2 days
Personnel working in farms, owners of farms, regulating personnel, farming groups, commercial farmers
The course covers the standard requirements and gives guidelines towards development and implementation of the PRP programs.
i. Introduction to food laws and food trade
ii. Introduction to ISO
iii. Documentation skills
iv. Pre-requisite programs
v. Verification plans
vi. Continual improvement
This requires 2 days
Personnel working in feed factories, owners of animal feed production businesses, regulating personnel
The course covers the standards requirements, and gives guidelines towards development and implementation of technical requirements
i. Introduction to food laws and food trade
ii. Introduction to ISO
iii. Documentation skills
iv. Pre-requisite programs
v. Verification plans
vi. Continual improvement
This requires 2 days
Middle management staff and food safety team members. The team is multi-disciplinary and charged with the responsibility of establishing, implementing and managing food safety system in the organization.
To provide interpretation for the standard and offer trainees with skill to develop and implement the standard
i. Understanding requirements
ii. Developing documentation
iii. Implementing the system
iv. Identifying control areas
v. Continual improvement
BRC is a 3-day course.
Middle management staff and food safety team members. The team is multi-disciplinary and charged with the responsibility of establishing, implementing and managing food safety system in the organization.
To provide interpretation for the standard and offer trainees with skill to develop and implement the standard
i. Understanding requirements
ii. Developing documentation
iii. Implementing the system
iv. Identifying control areas
v. Continual improvement
GlobaGAP is a 3-day course.
Personnel working in hotels, restaurants and catering services, owners of the same, regulating personnel
The course covers the standard requirements and gives guidelines towards development and implementation of the PRP programs.
i. Introduction to food laws and food trade
ii. Pre-requisite programs
iii. Verification plans
iv. Continual improvement
This requires 2 daysÂ
Management staff and owners of food retail businesses like shops, supermarkets, open markets, exporters, secondary packers
The course covers the standard requirements and gives guidelines towards development and implementation of the PRP programs.
i. Introduction to food laws and food trade
ii. Introduction to ISO
iii. Documentation skills
iv. Pre-requisite programs
v. Verification plans
vi. Continual improvement
This requires 2 days