Author: sachin@efos.in

Description The Hazard Analysis and Critical Control Point (HACCP) system is a logical, scientific approach to control food safety hazards in food production. HACCP is a preventive system assuring the safe production of food products. The HACCP system can be applied to food manufacturing, shipping, distribution, food service, catering, hotel industry including home preparation as READ MORE

Description Learn the audit process from start to finish: plan your audit, conduct your audit, document your findings, hold your opening and closing meetings. You will have an opportunity to conduct an online practice audit. Upon successful completion of the final test, you will be able to print your certificate. This FSSC 22000 Version 5.1 READ MORE

Description The Food Allergy, Allergens and Intolerance Management Training course is designed to educate all interested people  – from the server and hostess in the front of the house, to the manager and executive chef, to the line cook in the back of the house, food processors, packer, packagers… – about the severity of food READ MORE

Description By attending the BRC Internal Auditor Course, attendees will obtain the knowledge and the skills necessary to effectively perform a BRC Internal Audit within their organization. This is a fast-paced, hands-on, interactive course?packed with information?delivered by Expert Food Safety Instructors through a combination of instructive presentations, current discussions, and practical activities. On day two, READ MORE

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 READ MORE

Description This course will make you understand about different aspects of good laboratory practices. The first aspect will include data integrity in analytical laboratory and Microbiolgy laboratory. This will mainly focus on FDA/EU Citations, Non IT – Focus area for data integrity, IT- Focus area for data integrity, Some examples of data integrity, Current trends READ MORE

Requirements The attendees should learn in focussed way and while learning, care should be taken not get disturbed and if required, while learning, the attendee can take notes. Description Public and private standards for pesticide residues have become stricter than ever before. Implementation of Integrated Pest Management (IPM) is necessary to minimize pesticide applications. But READ MORE

Requirement Why is Laboratory Management System important for you? The attendees should learn in focussed way and while learning, care should be taken not get disturbed and if required, while learning, the attendee can take notes. Becoming certified against ISO/IEC 17025 demonstrates your commitment to implement the requirements of this standard. As a certified professional, you READ MORE

Description This course aims to give you a good level of knowledge and understanding relating to TACCP (Threat Assessment and Critical Control Point) and VACCP (Vulnerability Assessment and Critical Control Point) in a food environment. This course covers procedures that can be adopted by food businesses to assure the security of food and drink and their supply chains from READ MORE

Description  The growing industry requirement for organizations to prioritize food safety, FSSC 22000 v5 was created to provide a holistic solution for food safety audits and certification, while also being easy to integrate with other existing management systems. This coupled with Hazard Analysis & Critical Control Points (HACCP) helps organizations to manage food safety hazards using READ MORE