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: Intermediate

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

Course Administration Details:

ACCREDITATION

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).

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 for 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].  

Mob: +254 715 077 817

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 Tel: +254 715 077 817/ +250 789 621 067

Mob: +254 792516000, +254 792516010 or mail [email protected]/ [email protected]

PAYMENT

Payment should be transferred to IRES account through bank on or before the start of the course.

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