Course Objectives:
By the time you finish this course you will be able to:
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Identify the causes of food borne illness
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Identify the key points of HACCP
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Explain the 7 HACCP principles
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Follow prerequisite programs for food safety
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Apply standard operating procedures for food safety and food defense in your operation
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Identify the three classifications of recipes
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Determine critical control points
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Apply critical control limits
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Complete monitoring forms
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Determine effective corrective actions
Who Should Attend?
Anyone working in a food manufacturing setting where food is being prepared, cooked and handled.
Course Outline:
Day One: Introduction to and Basic Definitions of Food Safety Management Systems
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Introduction to the ISO 22000:2005 Food Safety management system
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The evolution of ISO 22000:2005 through the HACCP and Codex alimentarius correlation and principles
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Guidelines and Regulations regarding food safety
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Glossary used in Food Safety
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Identification of CCPs (Critical Control Points) and CLs (Control Limits)
Day Two: Review of ISO 22000 Main Chapters
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Food safety management system
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Management responsibility
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Resource management
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Planning and realization of safe products
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Validation, verification and improvement of the food safety management system
Day Three: Documentation Requirements for ISO 22000, Management Review, Human Resources
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Detailed reference to documents with specific examples on the design and use of forms
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The purpose of management reviews
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Detailed reference to management review inputs and outputs
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Human resources: Competence, awareness and training
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Work environment
Day Four: Planning and Realization of Safe Products
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PRPs (prerequisite programmes)
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Preliminary steps to enable hazard analysis: Food safety team, Flow diagrams, process steps and control measures
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Hazard analysis
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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
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Verification planning / Traceability system
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Control of nonconformity: Corrective actions, Withdrawals
Day Five: Validation, Verification and Improvement of the Food Safety Management System
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Validation of control measures
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Control of monitoring and measuring
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Food safety management system verification
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Internal audits in the context of ISO 22000 – team exercise on an internal audit
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Improvement: The need for Continual improvement, Updating the food safety management system
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Review all points of seminar and notes for ISO 22000 - HACCP
Course Fees:
this rate includes participant’s manual, Hands-Outs, buffet lunch, coffee/tea on arrival, morning & afternoon of each day.
Course Methodology:
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Based on case studies (30%); Techniques (30%); Concepts (10%) and Role Play (30%)
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Pre-test and Pro-test
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Variety of Learning Methods
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Lectures
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Case Studies and Self Questionaires
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Small Group Work
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Discussion
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Presentation
Course Timings:
Daily Course Timings:
08:30 - 08:50 Morning Coffee / Tea
08:50 - 10:20 First Session
10:20 –10:40 Coffee / Tea / Snacks
10:40 - 12:20 Second Session
12:20 - 12:40 Coffee / Tea / Snacks
12:40 - 14:30 Last Session