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Food safety

Course Overview

The design of this program recognises the nature of risks inherent in the food industry and the potential liability of food safety auditors. The management systems of organisations producing or dealing with food production, handling, distribution or supply needs to be maintained and audited to provide confidence of effective control. The course makes extensive use of case studies, video presentations, team activities and group discussion, as well as a solid teaching program. "The Influence of Food Packaging in the Shelf  life of Food"is a BSI’s Food Safety Management Systems Auditor/Lead Auditor course teaches students toassess the adequacy of the design, implementation and improvement of a food industry organization’s food safety management system against ISO 22000:2005 in accordance with ISO 19011:2002.  Students who successfully complete this course will satisfy the training requirements for initial certification as an IRCA Food Safety Auditor.

What you will learn

Upon completion of this training, participants will be able to:

  • Describe the purpose of a food safety management system (FSMS), the principles, processes, and techniques used to assess and manage food safety hazards, and how these impact FSMS auditors.
  • Explain the purpose, content, and interrelationship of management system standards, ISO 22000:2005 and the ISO 9000:2000 series, ISO 15161:2002, industry practice, standard operating procedures, the legislative framework relevant to a FSMS
  • Explain the role of an auditor in accordance with 19011
  • Interpret the requirements of ISO 22000:2005 in the context of an audit of an organization’s FSMS, with particular reference to:
  • The effectiveness of the organization’s management of risk through its food safety risk assessment and control planning
  • The capability of an organization to maintain and exceed compliance with legislative requirements.
  • The adequacy of the organization’s emergency preparedness and response.
  • The implementation of operational risk control, monitoring and measurement.
  • The continuous improvement of food safety management system performance.
  • Plan, conduct, report and follow up a FSMS audit in accordance with ISO 19011

Who should attend

  • Individuals interested in conducting first-party, second-party, and/or third-party audits
  • Management Representatives
  • Managers
  • Consultants
  • Food Safety Directors

  

Course outline

Day 1, 2 and 3

 ISO 19011 Overview

 Managing an Audit Program

 Audit Activities

 Conducting On-Site Audit Activities

Day 4, 5 and 6

 Reporting on the Audit.

 Types of Food Safety Management Systems

 Food Safety Management System Audit Criteria

Day 7

 FSANZ Food Safety Standards

 AS/NZS ISO 22000:2005.

Day Day 8

 Codex Alimentarius General Principles of Food Hygiene

 Codex Principles of HACCP

              

 Day 9 and 10

 ISO 9001:2000 Requirements Overview

 Guidelines on the Application of ISO 9001:2000 for the Food & Drink Industry

Course Date/Location:

Amsterdam, 11-22 September 2017

Course also available at:

London, Madrid, Paris, Istanbul. 

 

Other Dates: July, Auust, November and December 

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