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 Level:
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
Related Courses
Course Administration Details:
METHODOLOGY
The instructor-led trainings are delivered using a blended learning approach and comprise presentations, guided sessions of practical exercise, web-based tutorials, and group work. Our facilitators are seasoned industry experts with years of experience, working as professionals and trainers in these fields. All facilitation and course materials will be offered in English. The participants should be reasonably proficient in English.
ACCREDITATION
Upon successful completion of this training, participants will be issued an Indepth Research Institute (IRES) certificate certified by the National Industrial Training Authority (NITA).
TRAINING VENUE
The training will be held at IRES Training Centre. The course fee covers the course tuition, training materials, two break refreshments, and lunch. All participants will additionally cater to their travel expenses, visa application, insurance, and other personal expenses.
ACCOMMODATION AND AIRPORT PICKUP
Accommodation and airport pickup are arranged upon request. For reservations contact the Training Officer.
- Email: [email protected]
- Phone: +254715 077 817
TAILOR-MADE
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:
- Email: [email protected]
- Phone: +254715 077 817
PAYMENT
Payment should be transferred to the IRES account through a bank on or before the start of the course. Send proof of payment to [email protected]
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