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