This course aims to equip learners to familiarize with HACCP terms and importance of food hygiene. At the end of the course, learners are able to develop and implement a HACCP plan based on preliminary tasks and HACCP principles to ensure effective control the food safety hazards.
DurationThis course aims to equip learners to familiarize with HACCP terms and importance of food hygiene. At the end of the course, learners are able to develop and implement a HACCP plan based on preliminary tasks and HACCP principles to ensure effective control the food safety hazards.
Day 1
Overview of Food Safety
Introduction to food safety and hygiene
Principles of HACCP System
Management Responsibility
HACCP Application
Legal and other requirements
Pre-requisite Programme (PRP)
Accuracy of measuring equipment
Validation and verification
Documentation Framework
Competency and Training
Day 2
Introduction to Auditing
Audit Objectives
Internal Audit Process
Stage 1: Audit Preparation
Stage 2: Conduct of Audit
Stage 3: Report Findings and Follow Up
Who Should Attend
Appointed Internal Auditor for HACCP, Appointed Internal Auditor for Food Safety Management System, Quality Managers, Management Representative, Department Manager/ Key Personnel Involved In food safety operational and process
Mode of Training
Synchronous Online Training and Online Assessment OR Face to Face Training and Assessment
Method of Study
Our participant benefits from a learner-centered approach based on active-learning and problem-centric principles.
This is conducted through active participation methods such as role-playing and group discussion., Problembased leaning enables participants to find solutions to Issues through case studies, group discussion and industrial examples.
Beginnings
In 2010, a small group of like-minded petrochemical experts from ExxonMobil gathered together. Having observed the benefits of uncompromising safety and quality control practices in their industry, they envisioned sharing that level of assurance with all other enterprises.
To do so, they decided to start an online repository called the International Safety Resource Centre (ISRC). In addition to this digital platform, the team also began conducting face-to-face consultancy and training. This allowed them to understand the unique needs of each organization on a more individual level.
Development
Realizing that each client’s unique requirements were unique, ISRC began developing customized training based on their wealth of knowledge in highly-technical applications. This allowed them to develop specialized solutions which fulfilled niche and high-grade applications for engineering and laboratory environments.
Over time, word began to spread not only of ISRC’s know-how, but also of the pride they took in getting things right. Companies undergoing audits spoke up about ISRC so often that even certifying bodies like TÜV SÜD started getting curious.
Since then, ISRC’s tireless go-getter attitude has won over the hearts of giants such as Sony, Singapore Power, A*STAR, and Changi Airport Group to name a few. This has resulted not only in one-off projects but long-term business relationships that continue to ensure improved performance and safety at all levels of enterprise.
Future
Improving each step of the way, ISRC now stands ready to cover new ground in the next age of quality and safety assurance. Ever prepared, ISRC has pre-emptively tested and refined remote monitoring sensor systems, digital training methods, and even a proprietary site-monitoring mobile app—all to ensure and evenenhance both safety and quality in the pandemic-affected business landscape.
This course includes a detailed review of ISO 22000:2005 standard, process mapping, auditing techniques, corrective action analysis and evaluation, reporting, and much more. It is the perfect class for beginners to auditing and the ISO standard or those seeking a refresher course.
ISO 22000:2018 is known as Food Safety Management Systems-Requirements for any organisation in the food chain. The adoption of a food safety management system (FSMS) is a strategic decision for an organisation that can help to improve its overall performance in food safety.
For those who have responsibilities for, or contribute to the management of food safety issues in a food business. The focus is from a management perspective. Potential candidates are expected to have a more than basic understanding of a range of food safety issues before attending.
Besides giving utmost importance to the quality of product and services offered, it is mandatory for organizations to look at the Good Manufacturing practices, Good storage practices, Good Distribution practices.
Course aim to equip food handlers of both retail and non-retail food establishments with the knowledge and skills to follow food safety and hygiene policies and procedures as well as inculcate the rationale of some of the practices into food handlers.
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