Description
The Food Safety and Management System programme by FFSQ offers a comprehensive overview of the key elements under ISO 22000, i.e. Good Manufacturing Practices (GMPs), Prerequisite Programmes (PRPs), Hazard Analysis and Critical Points (HACCP), Management requirements, Statutory conditions etc. and how to implement these in an organization effectively. The programme is designed with a purpose to make the participants understand the basic purpose of FSMS “ to ensure the manufacture, storage, distribution and sale of safe food.
The programme encompasses a global perspective towards industry-based case studies, highlighting the issues and failures currently facing the industry followed by detailed discussions about how to troubleshoot the respective issues. The comprehensive overview will assist an individual understand the requirements of ISO 22000 within the context of a company; learn about the specific clauses within the standards; establish the importance of ISO documentation. Also, the individual will be proficient to undertake performance improvement of the food safety system and gain an overview of risk assessment and certification procedures.
Who should attend?
- Supervisors and managers working in retail and non-retail food establishments.
- Senior food retailers
- Restaurant and Café owners
- Head Chefs & Kitchen Managers
- Supervisory food handlers
- Landlords and pub owners
- Supervisors or Managers of fast-food outlets and takeaways
- Hygiene Supervisors
- Restaurant Managers
- Head Chefs
- Food Safety Officers
Learning Outcomes
- Conduct food safety and hygiene checks on personal hygiene practices, usage of safe ingredients, safe handling of food, food storage, equipment and cleanliness of entire premises to identify hygiene lapses and manage non-conformance
- Understand concepts and principles of Pre-Requisite Programs and Hazard Analysis and Critical Control Point (HACCP) system
- Implement food safety and hygiene inspection policies and procedures, manageand address nonconformance issues through effective implementation of pre-requisite programmes and HACCP-based Food Safety Management System (FSMS)
