Food Safety Training

FSSC 22000 Version 7 Training

The ISO 22000 management system, ISO 22002-100 common prerequisites, the relevant sector-specific part and FSSC additional requirements are considered together. Training maps controls and implementation records to the organisation’s scope. Consultancy examines gaps against Version 7 and develops a preparation plan with defined responsibilities and supporting evidence.

BRCGS V.9 Awareness Training

What Will You Learn?
The GFSI recognition approach and the scope of the relevant certification programme
The scope of BRCGS
The history of BRCGS
All clauses of the standard and clear examples
Expectations of top management
Food safety management systems and HACCP
Quality management systems
Prerequisite programmes
Product descriptions
Input management (raw materials and packaging materials)
Traceability
Storage and logistics
Nonconforming product management
Corrective action management
Incident and crisis management
New product management
Withdrawal / recall
Environmental monitoring
High-care product areas and their management
Management of traded products
Audit application stages
Audit stages
Certification process
Certificate maintenance process
How to prepare for an audit
Evaluating audit findings against objective evidence

Practical HACCP Training

TRAINING OBJECTIVE:

To provide knowledge and practical exercises on HACCP work required in food businesses

TRAINING CONTENT:

This training defines HACCP work and explains its purpose, steps and the basic activities required at each step.

The main training topics are as follows:

What is a hazard?

What are the definitions of food hazards?

How is hazard analysis conducted?

At which stage should hazard analysis be conducted?

How are critical control points, control points and prerequisite programmes determined?

What is verification and how is it performed?

What is validation and how is it performed?

What are the reporting and recordkeeping requirements?

Sample HACCP exercise

Group exercises

By the end of this training, participants will have learned all HACCP requirements and will have the opportunity to carry out a sample HACCP exercise for production lines under their responsibility.

PARTICIPANT PROFILE:

Quality, production and maintenance managers and supervisors, and office staff

Food Defence Training

Pest Control Management Training

Environmental Pathogen Monitoring Training

Hygienic Engineering Training

Cleaning / CIP Validation Training

TRAINING OBJECTIVE:

To provide information on the purpose and verification of cleaning processes required in food businesses

TRAINING CONTENT:

This training defines cleaning required in food businesses and identifies types of cleaning. It shares criteria for correct cleaning practices and validation rules for valid and effective cleaning.

By the end of the training, participants will understand cleaning principles and validation requirements. Visual examples will help them recognise possible causes of cleaning problems.

The main training topics will be as follows:

What is cleaning?

Why is cleaning important?

Cleaning Objectives & Principles

Cleaning Acceptance Criteria

What is cleaning validation?

Validation Requirements

Performance Validation

Operational Requirements

Design Requirements

Equipment Requirements

CIP

COP

Dry Cleaning

Wet Cleaning

Cleaning Risk Points

PARTICIPANT PROFILE:

Quality, production and maintenance managers and supervisors, and office staff

Allergen Training

TRAINING OBJECTIVE:

To provide knowledge and practical exercises on allergen work required in food businesses

TRAINING CONTENT:

This training defines HACCP work and explains its purpose, steps and the basic activities required at each step.

The main training topics are as follows:

What is an allergen?
What is the relationship between allergens and food hazards?
What allergens and limits are identified by WHO?
Allergen Requirements in FSSC 22000, ISO 22000 and BRC Quality Management System Standards
Allergen Management System
Allergen Management in Production, Storage and Transfer Points
How Should Allergen Validation Be Performed?
How Should Allergens Be Declared on Labels?
What Is Cross-Contamination?
What Are the Methods of Preventing Cross-Contamination?
How Should Personnel Training Be Conducted?
Allergen Management in Canteens & Production
By the end of this training, participants will have learned all allergen management requirements and will have the knowledge needed to establish and manage an Allergen Management System in their business.

PARTICIPANT PROFILE:

Quality, production and maintenance managers and supervisors, office staff, site staff and warehouse personnel

Foreign Material Prevention Methods Training

TRAINING OBJECTIVE:

To provide knowledge and practical exercises on foreign material prevention methods and systems required in food businesses

TRAINING CONTENT:

This training defines foreign material and explains the prevention system and the basic activities required at each step. The main training topics are as follows:

What Is Foreign Material?

What Is a Foreign Material Prevention System?

What Are the Foreign Material Defence Steps?

What Are Primary, Secondary and Tertiary Defence Systems?

What Are the Types of Foreign Material and High-Risk Equipment?

How Should Foreign Material Analysis Be Conducted?

What Equipment Is Used to Prevent Foreign Material?

What Are the Equipment Types and Operating Principles?

Which Equipment Is Used on Which Lines and Products?

How Should Equipment Verification and Follow-up Be Conducted?

What Are the Reporting and Recordkeeping Requirements?

Group exercises

By the end of this training, participants will have learned all requirements of a foreign material prevention system and will have the opportunity to carry out a sample foreign material exercise for production lines under their responsibility.

PARTICIPANT PROFILE:

Quality, production and maintenance managers and supervisors, and site staff

IFS Food Version 8 Training

Food Contaminants Technical Training

Food Fraud Training

Practical Tasting Training

Pest Control Management Training

BRCGS Lead Auditor Training

Food Packaging Technical Training

1. Packaging material quality, safety and legal compliance
2. Packaging material specifications (material structure, production
technologies, permeability, barrier properties, mechanical and physical
strength, inks and printing techniques)
3. Packaging material sensory tests, product shelf-life tests, pallet
design and carton strength tests
4. Packaging material cost reduction
5. Awareness of food imitation and adulteration

Sensory Analysis (Tasting Training)

TRAINING OBJECTIVE:

To provide knowledge about the sensory analysis system needed to maintain consistent quality in food businesses, select panellists and help the company establish taste quality standards.

TRAINING CONTENT:
This training introduces the basic concepts of sensory analysis (tasting) and uses the 5 senses in practical exercises to explain how to distinguish basic food tastes and detect differences. Tasting exercises stimulate the brain's sensory analysis functions.
The main training topics are as follows:

What is taste?
What is sensory analysis?
What are the 5 basic tastes and 5 basic senses?
Tasting Exercises to Recognise the 5 Basic Tastes
Introduction to the Tongue and Sensory Receptors
History of Sensory Analysis
Sensory Analysis Methods and Their Purpose
Basic Tasting Tests Such as Blind and Triangle Tests
How is a taste profile developed?
What are the taste profile criteria?
Basic Taste Group Exercises
Panellist Selection Exercises

By the end of this training, participants will understand sensory analysis methods and be able to participate in sensory analysis and make accurate assessments. Selected panellists will be able to join tastings under company standards and contribute to consistent product manufacture.

PARTICIPANT PROFILE:
All Employees
Duration: 1 day of theoretical training + 1 day of practical training and intermediate activities

TPM General and Quality Phase Training