Food Safety Management Course


Introduction

This training course will provide deeper insights on how to implement an effective and robust Food Safety Policy in any organisation in the food production, supply and consumption chain. This training course will enable an organisation to minimize the risk of exposing itself to legal and financial risks as a result of failing to deliver safe and healthy food to its customers and/or end consumers.

This shall be accomplished through a detailed reference to the principles of Food Safety Management, as these are defined in ISO 22000:2005. This international standard has basically combined into a single document the principles of Hazard Analysis and Critical Control Point (HACCP) and those of the Codex Alimentarius Commission.

Who Should Attend?

This suitable for all organisations (private and public) of all sizes that are engaged in the production, processing, packaging, storage, transport and sale/distribution of food products. It will benefit particularly:

  • Quality Control personnel in food premises and food processing facilities
  • Hygiene inspectors acting on behalf of official Public Health Authorities, involved in the inspection of food premises and in the implementation and monitoring of food safety legislation
  • Food Safety Consultants
  • Food technologists and scientists who want to enrich their scientific knowledge
  • Potential food professionals and scientists who want to gain knowledge that will bring new job opportunities

Duration

5 Days

Course Objectives

  • Participants will learn about the significance of food safety in protecting public health, preventing foodborne illnesses, and ensuring the quality and integrity of food products.
  • Participants will be able to recognize and understand the various types of food safety hazards, including biological, chemical, and physical hazards, and their potential risks to consumers.
  • Participants will learn how to implement preventive measures to control and minimize food safety hazards. This includes proper food handling and storage practices, temperature control, personal hygiene, sanitation procedures, and pest control.
  • Participants will understand the importance of proper labeling and packaging of food products to provide accurate information to consumers and prevent cross-contamination or adulteration.
  • Participants will be encouraged to foster a culture of food safety within their organizations or establishments. This includes promoting awareness, training employees, and establishing protocols for continuous improvement in food safety practices.

Course Outline

Module 1: Introduction to and Basic Definitions of Food Safety Management Systems

  • Introduction to the ISO 22000:2005 Food Safety management system
  • The evolution of ISO 22000:2005 through the HACCP and Codex alimentarius correlation and principles
  • Guidelines and Regulations regarding food safety
  • Glossary used in Food Safety
  • Identification of CCPs (Critical Control Points) and CLs (Control Limits)

Module 2: Review of ISO 22000 Main Chapters

  • Food safety management system
  • Management responsibility
  • Resource management
  • Planning and realization of safe products
  • Validation, verification and improvement of the food safety management system

 Module 3: Documentation Requirements for ISO 22000, Management Review, Human Resources

  • Detailed reference to documents with specific examples on the design and use of forms
  • The purpose of management reviews
  • Detailed reference to management review inputs and outputs
  • Human resources: Competence, awareness and training
  • Work environment

Module 4: Planning and Realization of Safe Products

  • PRPs (prerequisite programmes)
  • Preliminary steps to enable hazard analysis: Food safety team, Flow diagrams, process steps and control measures
  • Hazard analysis
  • Establishing the operational PRPs and the HACCP plan (CCPs and CLs) – Group exercise on the development of a HACCP plan in the context of attendees’ own organisations
  • Verification planning / Traceability system
  • Control of nonconformity: Corrective actions, Withdrawals

Module 5: Validation, Verification and Improvement of the Food Safety Management System

  • Validation of control measures
  • Control of monitoring and measuring
  • Food safety management system verification
  • Internal audits in the context of ISO 22000 – team exercise on an internal audit
  • Improvement: The need for Continual improvement, Updating the food safety management system
  • Review all points of seminar and notes for ISO 22000 - HACCP
  • Q&A and wrap-up session

Enroll for this Course

We are proud to offer this course in a variety of training formats to suit your needs.

IRES

Enroll to In-Person (Face to Face)

We use the highest quality learning facilities to make sure your experience is as comfortable as possible.

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IRES

Enroll for a Virtual Zoom Class

Join a scheduled class with a live instructor and other delegates.

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IRES

Enroll for Online Self-paced Class

Keep track of your own progression throughout your course and ensure continuous improvement.

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Benefits of Taking a Course at IRES

LEARN

Our courses are carefully curated to keep you abreast of latest industry trends, technological advancements, and best practices. We employ a variety of teaching methodologies, including hands-on workshops, case studies, and interactive sessions, all aimed at fostering an engaging and effective learning environment. Our expert instructors bring a wealth of knowledge and real-world experience, providing our clients with insights that can be immediately applied in their professional lives.

NETWORK

Our courses serve as a vibrant platform for professionals to connect and engage with a diverse community of peers, industry leaders, and experts. By participating in our programs, you gain access to an invaluable network that spans across various sectors and geographical boundaries. This networking aspect is not just about forming professional relationships; it's about creating a supportive ecosystem where ideas, opportunities, and collaborations can flourish.

GROW

Our courses are designed to challenge and inspire professionals to step out of their comfort zones and explore new horizons. Through a combination of theoretical knowledge and practical application, our programs help professionals refine their existing skills and acquire new ones, making them more versatile and competitive.

FAQs & Course Administration Details:

This training can also be customized to suit the needs of your institution upon request. You can have it delivered in our IRES Training Centre or at a convenient location. For further inquiries, please contact us on Phone: +254 715 077 817 or Email: [email protected].
The instructor led trainings are delivered using a blended learning approach and comprise of presentations, guided sessions of practical exercise, web-based tutorials and group work. Our facilitators are seasoned industry experts with years of experience, working as professional and trainers in these fields. All facilitation and course materials will be offered in English. The participants should be reasonably proficient in English.
Upon successful completion of this training, participants will be issued with an Indepth Research Institute (IRES) certificate certified by the National Industrial Training Authority (NITA).
Payment should be transferred to IRES account through bank on or before start of the course. Send proof of payment to [email protected].
Accommodation and airport pickup are arranged upon request. For reservations contact the Training Officer. Email: [email protected] Phone: +254 715 077 817.

Who else has taken this course?


# Job Title Organisation Country
1 QUALITY ASSURANCE OFFICER Kenya Bureau of Standards (KEBS) Kenya
2 Inspection Officer Kenya Bureau of standards Kenya
3 Senior Livestock Production Officer Narok County Kenya
4 QUALITY ASSURANCE OFFICER Kenya Bureau of Standards (KEBS) Kenya
5 Quality Assurance Kenya Bureau of standards Kenya