Course Info
Code IND10-102
Duration 5 Days
Format Classroom
Course Summary
The food industry is incredibly vast and expands globally. However, because of its reach and necessity within society, there are extensive laws and regulations that organisations must adhere to. These regulations help ensure food safety standards are maintained to the highest level to protect the health of consumers.
Food safety management applies to the entirety of the food chain, from the farms themselves all the way to consumers. Managing food safety throughout this process can help protect organisations from encountering major risks that could be detrimental to them or the consumers. To meet the high expectations of food safety, the organisation must have a detailed policy relating to food safety in full compliance with international regulations. These policies should be regularly monitored and adjusted in accordance to identified risks and customer feedback.
A vital aspect of food safety management is risk management. Strong risk management involved assessing all risks and hazards surrounding food processes and systems. The data gathered from assessments allows the organisation to gain a thorough understanding of potential risks, and enables those involved within risk management to implement effective preventative measures and plan for corrective actions.
During this course, you’ll learn:
To understand the importance of managing food safety within an organisation.
To assess the concepts, principles, and industry standards of food safety management.
To review national and international laws and regulations relating to food safety and ensuring full compliance with them.
To conduct regular risk assessments and hazard analysis to determine potential issues and implement preventative measures.
To utilise various technological systems to help efficiently manage food processing systems.
To explore the purpose, skills, and competencies of a HACCP professional and team.
To ensure all food safety measures meet stakeholder wants and needs.
This course is designed for anyone within the food production industry who wishes to develop their knowledge surrounding food safety management. It would be most beneficial for:
Quality Control Directors
Operations Managers
Hygiene Inspectors
Risk Managers
Risk Auditors
Food Safety Consultants
HR Personnel
Compliance Officers
This course uses a variety of adult learning styles to aid full understanding and comprehension. Participants will review real-world examples of food safety systems to highlight key safety aspects aligning with international regulations.
They will be provided with all the necessary tools and equipment required to successfully partake in the arranged learning exercises. Participants will have the opportunity to get involved in various seminars, video materials, group discussions and practical activities. This will help them to develop a full and comprehensive understanding of the taught content and practise all relevant practical skills.
Course Content & Outline
Section 1
Introduction to Food Safety
Defining what food safety is, its importance and necessity within an organisation and society overall.
Acknowledging the history of food safety and how it has evolved into what we know today.
Predicting future changes to food safety standards.
Identifying various food safety systems and guidelines to understand their role within the industry –
ISO 22000:2018
and ISO 22000:2005.
Section 2
Integrating Risk Management into Food Safety
Creating and establishing the Food Safety Policy in alignment with international food safety regulations.
Making organisational changes through risk-based thinking.
Conducting risk and hazard identification assessments to recognise where key risks are.
Analysing risk and hazard data to create a risk management plan, detailing all preventative measures, corrective actions, and crisis management plans.
Incorporating risk data into the food management systems and adjusting food safety policies.
Section 3
Managing Resources
Exploring the resources required to maintain high standards of food safety – people, infrastructure, and work environment.
Ensuring competence on a personal and organisation-wide level and encouraging awareness surrounding food safety.
Maintaining high levels of internal and external communication with all relevant individuals.
Managing the correct documents including storing them and updating them when necessary in alignment with ISO 22000.
Section 4
Operational Planning and Control
Implementing the required PRPs to ensure maximum productivity.
Developing intelligent systems to manage all food processes from incoming resources to outgoing products.
Acknowledging the organisation’s role within the industry, and the consequences of poor food safety management.
Merging all organisational goals and objectives with food safety regulations.
Controlling the product within the organisation and as it’s with consumers – community engagement and product recalls.
Section 5
Measuring Performance
Understanding the process of performance monitoring – monitoring, measurement, analysis, and evaluation.
Conducting internal audits as described within ISO 22000.
Providing training and coaching to employees not meeting standards.
Addressing abnormalities as they occur to prevent a major risk.
10 Principles to Enhanced Health and Safety Management in 2024
Dive into the world of Health and Safety Management, a dynamic approach to safeguard well-being. Explore its significance across individuals, organisations, and society. Discover ten essential principles that guide effective practices, from leadership commitment to data-driven decisions.
Dive into the world of Health and Safety Management, a dynamic approach to safeguard well-being. Explore its significance across individuals, organisations, and society. Discover ten essential principles that guide effective practices, from leadership commitment to data-driven decisions.
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