|
Foodsafe
Risk Management
is committed to providing training in food safety and quality
that is based on current best practice and scientific principles.
All Foodsafe
Risk Management personnel are experts in food safety
and quality. We can provide training concerning the safety
and quality of any food product or production process. Feel
free to contact us to discuss your specific training requirements.
All training is delivered taking into account the
cultural and social background of your workforce. We understand
that technical issues need to be presented in simple, easy-to-understand
language, in order to obtain the best possible learning outcomes.
Foodsafe
Risk Management personnel are familiar with the
challenges of imparting knowledge to socially and culturally
diverse groups. Courses are designed to encourage the full
participation of all that attend.
Comprehensive notes, workbooks and Certificates
of Attendance are provided for all training courses delivered
by Foodsafe
Risk Management. Lunch, morning and afternoon refreshments
are also included, unless training is presented within your
establishment.
Courses
offered to the food industry include:
Food
Handling and Hygiene
This one day course is aimed at those in food service
and retailing. Course content addresses matters specific to
this sector of the industry. Emphasis is placed on basic food
safety and spoilage issues, including the importance of personal
hygiene, the fundamentals of effective cleaning programs,
and the sources of physical, chemical and microbiological
contamination. Why and how foodborne disease occurs is discussed,
with reference to issues of cross contamination and the significance
of time-temperature relationships to the growth of microorganisms.
The course concludes with an overview of current and impending
legislation and regulations.
Good
Manufacturing Practice (GMP)
GMPs establish the basic environmental and operating
conditions necessary to facilitate the effective implementation
of Food Safety Plans such as HACCP. Adherence to GMPs has
long been recognised as being critical to ensuring the production
of foods of a consistently high level of safety and quality.
GMPs address such issues as cleaning and sanitation, personal
hygiene, chemical and pest control, training, traceability
and recall protocols, and the design and maintenance of production
facilities. Foodsafe
Risk Management design and deliver GMP training
that is specific to the products and processes of your business.
The course can be delivered over one to two days depending
on the nature and complexity of your operation.
Understanding
HACCP
The success of HACCP in your business ultimately
depends on how well the concept is understood by those most
closely associated with the production process. The failure
of these individuals to gain a proper understanding of HACCP
may have serious consequences. This course runs over one day,
and is aimed at non-technical personnel engaged in all facets
of the production process. The course is presented in clear
and easily understood language, with the aim of making non-supervisory
personnel aware of how and why HACCP functions to achieve
its objectives. Subjects covered include basic food safety,
the concept of quality assurance, the principles and objectives
of HACCP plans and how HACCP is built on a foundation of well
designed support programs such as GMPs.
HACCP:
Principles and Practice
This three day course is a comprehensive introduction
to the Hazard Analysis Critical Control Point (HACCP) system.
The aim is to develop a sound understanding of the seven principles
of HACCP, as well as an appreciation of the preliminary steps
and support programs required to successfully set up and implement
a HACCP program.
While the seven principles of HACCP are dealt with
in detail, particular emphasis is given to:
- why
effective GMP programs are essential in supporting HACCP
- the
importance of technically sound hazard identification and
risk assessment
- the
importance of setting scientifically and technically sound
Critical Control Points and Critical Limits
- the
fundamental importance of verification to successful HACCP
implementation
- the
means by which HACCP may be integrated into quality management
systems, such as ISO 9000
The course is highly interactive with a workshop
session and activities designed to give a practical insight
into what is required to use HACCP to obtain the optimum safety
and quality outcomes for your food products. The course is
aimed at those in the food industry with a committment to
the continuous improvement of their operations.
|
