Training Target: To increase the competence of specialists and managers responsible for the implementation and improvement of food safety management systems. To help participants acquire practical skills in the use of technologies used for development of food safety management system.

Аудитория тренинга: Specialists of companies, involved in the food chain on the issues of development and implementation of food safety management system, heads of laboratories, manager of food safety system.

TRAINING PROGRAM

Training duration: 7 days

First day (10.00-17.00)

• Introduction of participants.
  The concept of vocational training of EOQ in food safety.
  Modern food safety management.
  The international legislation in food industry. ISO 22000: 2005 standard requirements.
  Main components, ensuring the effectiveness of food safety system: Goods Manufacturing Practice GMP. Terms and definitions (ISO 22000: 2005 p. 5.3, 6.2, 6.3).
• Requirements for equipment on food safety and hygiene.
  (ISO 22000: 2005 p. 6.3, 6.4).
  
  Case study №1. «Preparation of plant equipment register. Development of PCP implementation»
  
  Good hygienic practice GHP. The requirements of sanitary rules, microbiological indicators of food products. (ISO 22000: 2005 p. 7.3,75).
  Personal hygiene and facilities for the staff. (ISO 22000: 2005, p. 7.2).
  
  Case study № 2. «Preparation of the staff training plan on health and hygiene requirements»

Второй день (09.00-17.00)

• Second day (09.00 – 17.00).
  Terms and definitions (ISO 22000: 2005 p. 7.2).
  Review of basic PCPs with examples.
  (based on GMP and GHP): (ISO 22000: 2005 p. 7.4, 7.5).
  Construction and design of buildings. Planning of facilities and clean zones. (ISO 22000: 2005 p. 7.4, 7.5).
  The standards for environment and waste disposal.
  
  Case study № 3. «Plant (shop) diagram development»
• The procedure for the development of food safety management system. HACCP concepts. HACCP principles. (ISO 22000: 2005 p. 7.6).
  Planning of food safety. Stages of HACCP plan development. (ISO 22000: 2005 p. 7.6, 7.7).
  
  Case study № 4:
  • Identification of hazards, (ISO 22000:2005 p. 7.4).
  • Identification of critical control points (ISO 22000:2005 p. 7.6.2).
  • Identification of critical limits (ISO 22000:2005 p. 7.6.3).

Third day (09.00 – 17.00)

• Documentation of FSMS (ISO 22000: 2005 p. 4.2)
  Validation, verification and implementation of food safety management system (ISO 22000: 2005 p. 8.2, 8.4)
  Consideration of a set of basic documents examples: validation programs, validation protocols, verification programs, verification protocols.
  The implementation of traceability in the food production chain. Evaluation of monitoring data.
  Audit of the supplier and the consumer (ISO 22000: 2005 p. 8.4.1)
  Main structural forms of organization, management model, decision-making processes.
• The process approach in management system.
  The essence of the process approach.
  Modelling of processes (development / identification, the interaction and relationship between processes, coordination of processes).
  Management of processes correlation within an organization, measurement of processes implementation level..
  
  Case study № 5. «Development of management system process»

Fourth day (09.00 – 17.00)

• The basis of organizational governance and management.
  Management personnel.
  Principles of quality management.
• Communicability and internal interactions among the personnel of organization.
  Technology of moderation. Understanding of processes controlling the dynamics of group work. Presentations and reporting on the results of various target groups (results of moderation). Registration of employees’ motivation during internal communication.
  
  Case study № 6. «Provision of a technical meeting in the service of Chief Technologist»

Fifth day (09.00 – 17.00)

• Understanding of food standard FSSC 22000.
  Main components of FSSC 22000.
  Scope of FSSC 22000.
  Issues of certification for FSSC 22000.
• Internal audits of food safety management system (preparation and provision of internal audit program, plan, non-conformances, corrective and preventive actions).
  
  Case study № 7. «ISO 19011:2011 standard requirements»

Sixth, seventh day

Final Exam

"HACCP & food safety systems manager / food safety system manager of EOQ (European Organization for Quality)" training course is carried out in a discussion with the participants with the usage of practical exercises & business games.

For the participants:

• Issue of the certificate upon the course completion;
• Set of relevant background materials/hand-outs;
• Daily lunch and coffee breaks.

PREPARE QUOTATION