HACCP and Food Safety

HACCP and Food Safety

 

Date & Location: (14-08/May) Kuala Lumpur – ( 16-20/July) Istanbul

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Course Overview

Introduction:

This course provides the skills required to be an effective Quality Assurance Manager in the food industry. The course focuses on the core compliance, leadership, risk management and management knowledge and skill requirements for quality assurance professionals to assist with implementing the Food Safety or HACCP program.

 

Program Objectives:

  • Have a sound understanding of the effective management of Food Safety and Quality Assurance Management systems

 

  • Identify and understand the roles and responsibilities of Quality Assurance staff within a food business and their role in the food safety management system.

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Who Should Attend?

  • Any individual requiring knowledge of ISO 22000 and food safety systems
  • Any individual who is looking to understand the benefits of a food safety management system in their organization
  • Those who are looking to implement a food safety management system in their organization

 

Program Outline:

 

Day 1 –

  • Introduction to Food Safety
  • Introduction to Food Safety Audits

 

Day 2 –

  • Describe how internal food safety audits contribute to the maintenance and improvement of Food Safety Management Systems
  • Describe the purpose of a Food Safety management system, of Food Safety Management Systems standards, of management system audit and of third-party certification

 

Day 3 –

  • Food legislation
  • HACCP support programs
  • Customer requirements

 

Day 4 –

  • Quality assurance
  • Principles of auditing
  • Food Safety Programs

 

Day 5 –

  • Managing Food Safety and Quality systems
  • Making Food Safety and Quality systems work
  • Setting up Verification activities
  • Planning resources and budgets
  • Management reporting and effective communication