Food Safety Management

Description

By the end of this course learners will:

• Understand why a food safety management system is important and beneficial.
• Understand food hygiene law and the different food safety management systems that can be chosen.
• Know how to plan and implement a successful Food SafetyManagement System and avoid the common pitfalls.
• Understand the importance of having effective prerequisite programs in place.
• Know how to conduct a food safety hazard analysis and identify critical control points.
• Understand the significance of critical limits and corrective action and know why these need to be carefully monitored.
• Know how to validate and verify the ISO: 22000 &HACCP plan and understand the importance of keeping documentation.

Key Points Addressed by this course are:

1. The History of ISO: 22000 and HACCP as Food Safety Management Tools
2. Basic Components of FOOD SAFETY
3. Pre-Requisite Programs
4. Sanitation Standard Operating Procedures
5. Preliminary Tasks
6. Food Safety Hazards
7. FOOD SAFETY Principle #1: Hazard Analysis, Hazards
8. FOOD SAFETY Principle #2: Determine Critical Control Points
9. FOOD SAFETY Principle #3: Establish Critical Limits
10. FOOD SAFETY Principle #4: Establish Monitoring Procedures
11. FOOD SAFETY Principle #5: Establish Corrective Actions
12. FOOD SAFETY Principle #6: Establish Verification Procedures
13. FOOD SAFETY Principle #7: Establish Record-Keeping Procedures
14. Enforcement of FOOD SAFETY
15. Final Exam