The purpose of this course is To introduce the principles of Environment and supporting practices specifically for the food industry.Define the scope and structure of an EMS in context with the organisational context with environmental factors
Description:
The purpose of this course is to:
To introduce the principles of Environment and supporting practices specifically for the food industry
Define the scope and structure of an EMS in context with the organisational context with environmental factors
Explain the purpose of an environmental management system and the requirements and business benefits of enhanced environmental performance
Outline the core elements and clauses of ISO 14001:2015 and how these interact with the overall EMS
Course Summary:
Learn About:
The benefits of an EMS
Sustainable Development
Lifecycle Analysis
Environmental aspects -impacts and issues for the food industry
Understanding context & interested parties
Determine the Scope of the EMS
Leadership and Commitment
Environmental Policy and Objectives
Planning
Resources Required
Operational and Planning Control
Performance Evaluation
Internal Auditor and Continuous Improvement
Learning Outcomes Collapse
Upon completion of this course, participants should be able to:
Describe the purpose of an EMS as well as the benefits to an organisation
Have an understanding of terminology used in environmental management
Understand community perceptions in relation to environmental management
Have a basic understanding of local, regional and global and environmental issues
Have a basic understanding of current environmental regulatory and legislative requirements
Understand and interpret the framework of ISO14001 and understand its applications
Determine the potential benefits and costs of implementing an environmental management system
Understand the organisational context and Environmental Scope
Understand Environmental commitment, leadership and policy
Identify environmental aspects of an organisation and to access their environment impacts
Identify factors that will enable the significance of environmental impacts to be determined
Select performance indicators for Environmental Performance
Assess, analyse and evaluate environmental performance data
Communicate Environmental Performance results internal and externally
Implement actions to improve overall Environmental Performances
Ensure Continual Improvement is demonstrated with Environmental Performance
We are the experts in food safety (HACCP), operational risk, food fraud (VACCP), site security and threat management (TACCP)
We understand all organisations operate differently. Our private training is designed to support your unique requirements and industry challenges.
Or we can design a unique bespoke training course just for your needs.
Talk to us about delivering your training needs through our App. The Food Safety Trainer APP is accessible anytime, anywhere on the phone and other devices for all employees.
When you enrol in the official AIFS Food Safety Supervisor course, you have access to everything you need to be recognised as a qualified Food Safety Supervisor in Australia
The course is accredited, nationally recognised and on successfully completing the course the student with achieve a Statement of Attainment in HLTFSE001 Follow basic food safety practices.
This nationally accredited unit is for people who directly handle food or food contact surfaces such as cutlery, plates and bowls during the course of their daily work activities.
You will gain the skills and knowledge required to understand the importance of food safety, how to prevent contamination and control food safety risks and how to safely provide quality food to customers. The course will provide you with the knowledge and ability to follow predetermined organisatio...
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