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 days
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.
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