Course Description
The following will be discussed:
- An overview of food safety system standards
- Certification options and the certification process
- Food safety culture: the need for teamwork and co-operation in implementing a food safety system and how to develop a food safety culture
- Considering organisational context when developing a food safety system
- The role of leadership in a food safety system, covering policy, objectives and demonstration of commitment
- Planning processes to establish and implement a food safety system
- Processes supporting food safety, including:
- Document control
- Understanding the documentation hierarchy and record control
- A review of importance of completion of records so that is accurately reflects activities
- An overview of documents and records required to meet food standards
- Prerequisite programmes - the foundation of a HACCP system
- HACCP - the 12 Codex Alimentarius steps, covering:
- Control measures used in food safety
- PRPs illustrated with photographs
- Operational PRPs
- CCPs
- Evaluating the performance of the FSMS
- How a food handling organisation can demonstrate that the FSMS improves
- Intentional contamination of food - the role of a food fraud prevention plan and a food defence plan
Prerequisites
No prior learning is required
Who should attend
The course is suitable for managers and supervisors and gives an overview of food safety requirements.
A certificate of attendance will be issued.
