Training Courses
1. Internal Systems Auditing (Food Safety)
Attendees: Middle management staffs with responsibility to implement and maintain food safety systems.
Main Objective: At the end of the course, participants will be able to audit own internal (food safety) management systems to ensure that the said systems are sustained.
Course Resources:
- Overview of the relevant food safety standard being implemented by the company
- Introduction to internal systems auditing
- Requirements for internal auditing
- Qualities of an auditor
- Planning, preparation (coming up with audit schedules, audit checklist, non-conformity forms etc., and communicating with the auditees prior to the audit)
- Conducting an audit
- Gathering objective evidence
- Analysis of audit results
- Reporting the audit findings
- Audit follow up and record keeping
One full day will be dedicated to practical mock audit with the participants.
2. Hazard Analysis Critical Control Points (HACCP)
Target Group: Management staffs with responsibility to implement and maintain food safety systems in a food processing/preparation company.
Course Objective: At the end of the course, participants will be able to develop HACCP plans and maintain the system in their company to ensure food safety.
Course Content:
- Introduction to HACCP (the background of HACCP)
- Importance of HACCP
- Principles of HACCP based on Codex Alimentarius
- Product description and its intended use
- Product process flow and the onsite verification of the flow
- Identification of the hazards associated with the product
- Hazard analysis of the identified hazards
- Establishment of critical control points or prerequisite programs to control the identified hazards
- Establishment of monitoring procedures for the effective management of the identified prerequisite programs
- Identification of preventive and corrective action and root cause analysis in the event of deviation of the prerequisite programs to control the identified hazards
- Documentation of HACCP related documents for effective due diligence support
3. Hygiene & Food Safety
Target Group: Middle management staffs with responsibility to implement and maintain food safety systems in a food processing/preparation company.
Course Objective: At the end of the course, participants will be able to implement hygiene systems in food processing/preparation areas to ensure food safety.
Course Content:
- Overview of food safety
- Pathogenic micro-organisms, source, and control
- Personal hygiene, Dos and Don’ts
- Personal protective equipment
- Cleaning and sanitation
- Control of chemicals
- Equipment hygiene
- Environmental hygiene
- Waste and waste control
- Pest and rodent control
- Product transportation
- Glass and blood policy
- Site security
- Allergens and medicines
4. Safe Use of Pesticides
Spray operators and pesticide store keepers.
Course Objective: At the end of the course, participants will be able to handle/use pesticides in a safe manner to protect themselves, others, and the environment.
Course Content:
- Background on pesticides
- Pesticide purchase, transport, and storage
- Avoiding operator contamination
- Using gloves for protection
- Recommended use of a mask
- Importance of personal protective equipment (PPE)
- Reading labels and selecting the right PPE
- Cleaning and rinsing spray equipment
- First aid in case of poisoning
- Safe work practices
5. Global Standard Food Safety (BRC Global Standards)
Management staffs with responsibility to implement and maintain BRC standards in the pack house.
Course Objective: At the end of the course, participants will be able to understand what is needed for successful implementation of the BRC standard in the pack house.
Course Content:
- Overview of key EU regulations relating to food safety
- Overview of private voluntary standards
- Genesis of the BRC standard
- Senior management commitment and continual improvement
- Administrative points of the BRC standard
- Food safety plan
- Food safety and quality management system
- Site standards
- Product control
- Process control
- Personnel (training, medical screening, and use of PPE)
6. GLOBALGAP
Middle management staffs with responsibility to implement and maintain the GLOBALGAP standard at the farm level.
Course Objective: At the end of the course, participants will be able to understand what is needed for successful implementation of the GLOBALGAP standard on farms.
Course Content:
- Overview of key EU regulations relating to food safety
- Overview of private voluntary standards needed for market access
- Genesis of GLOBALGAP
- Administrative points of GLOBALGAP
- Certification options in GLOBALGAP
- Overview of control points and compliance criteria
- GLOBALGAP certification process