Advanced Food Safety and Quality Management Training Program

• Food safety, Quality ,Hygiene and the Prevention of contamination are key factors in the manufacture and production of food and in food service. (Those responsible for these areas are required to be trained to manage the situation.) Those responsible for the management of food operation need to be trained to a level that enables them to demonstrate their competency.
• Candidates will understand the food laws and food safety enforcement, understand the main food safety legislation from SFDA, SASO, GSO, Codex and understand the purpose of codes of practice and industry guides.

• Understand : Food Safety Management System (FSMS) & why HACCP (Hazard Analysis & Critical Control Points) not stand-alone food safety system.
• Understand : Food Supply Chain
• Knowledge : Food Safety Basic 9 Skills
• Understand : difference between : PRPs & CCPs of HACCP
• Knowledge : difference between 1^st edition 2005 & current new edition 2018
• Knowledge : ISO 22000 :2018 Standard map 10 clauses & 7 auditable clauses
• Understand : role of ISO 22000:2018 to pass inspection of EFSA

• SFDA Inspectors , Officials and Executives
• SASO Officials and Executives
• General Managers and Plant Managers
• Production Managers and Executives
• Technical Managers & Advisors
• Quality Control Managers & Executives
• Quality Assurance Manager & Executives
• Regulatory & Compliance Managers & Executives
• Food / Quality Engineers and Executives
• System Analyst and System Managers
• Food Safety Managers, Hygiene Managers & Executives
• Audit & Compliance Managers
• Organizational Performance Managers
• Organizational Development Managers
• Project Risk Engineers and Safety Managers
• Executive Chef and Assistant Chef
• Stewarding Manager or Chief Steward or Supervisor
• Chief Engineer and Engineering Managers
• Municipality, Public Health Inspectors & Officials
• Doctors, Dieticians and Nutritionist
• Academia and Students
• Food Safety Professional and Trainers
• Food Safety Auditors

1. FAT TOM : 6 Factors of Micro-Organisms Growth in food stuffs & materials
   • Food
   • Acidity
   • Temperature
   • Time
   • Oxygen
   • Moisture (Humidity / Water content)
2. Highfield – HABC (Highfield Awarding Body for Compliance) : Level 4 HACCP.
   • Introduction
   • Background to HACCP
   • International Trade & Legislation
   • Pre-requisite programmes : PRPs
   • Preparing for the HACCP
   • HACCP Team
   • The 7 HACCP Codex principles
   • A.: Hazard Analysis
   • CCP: critical control points
   • L. : critical limits
   • Monitoring
   • A./ CAPA : immediate correction / corrective actions / corrective & preventive action
   • Validation during design
   • Implementation
   • Verification
   • HACCP review & maintenance
3. Highfield– HABC : Level 4 food safety training course
   • Introduction to Food Safety and Contamination:
   • Microbiology (Multiplication & Survival Hazards)
   • Food Borne Illness:
   • Food Handlers and Personal Hygiene:
   • Training and Education:
   • Food Hazards and Controls from Purchase to Consumption:
   • The Design and Construction of Food Premises and Equipment:
   • Cleaning and Disinfection:
   • Pest Management- IPM (integrated pest management):
   • Food Safety Management and HACCP:
   • The Role of the Manager:
   • Food Safety Legislation and Enforcement:
4. FSSC-Q – 22000 – Version 4.1 : Effective 2018 (issued 7.2017)
   • ISO 22000:2018 Food Safety Management system requirements.
   • ISO 9001:2015 / Q. module :2015 : quality management systems  requirements – when selected (FSSC Quality).
   • ISO / TS 22002-1:2009 – Prerequisite programmes on food safety — Part 1:
   • Food manufacturing- Sector specific pre-requisite programs (PRPs) Additional Scheme 11requirements : (Management of services – Supervision of personnel – Management of supplied materials – Management of natural resources (for animal production only) – Food defense – Food fraud prevention – Formulation of products (only for pet food for dogs and cats) – Management of allergens – Product labeling – Environmental monitoring – Logo use)
5. S. FSMA (United States Food Safety Modernization Act 2011) : 7 final rules 2016:
   • Accredited Third-Party Certification Final Rule
   • Foreign Supplier Verification Programs (FSVP) for Importers of Food for Humans and Animals Final Rule
   • Mitigation Strategies to Protect Food Against Intentional Adulteration Final Rule.
   • C.: Preventive Controls for Food for Animals Final Rule
   • C.: Preventive Controls for Human Food Final Rule
   • Sanitary Transportation of Human and Animal Food Final Rule
   • Sanitary Transportation of Human and Animal Food Final Rule
6. ISO/TS 22003:2013: Food safety management systems — Requirements for bodies providing audit and certification of food safety management systems

• • Food chain categories :
  • Resource requirements: (Competence of management and personnel – Personnel involved in the certification activities – Use of individual external auditors and external technical advisors – Personnel records – Outsourcing)

7. EC (European Commission) / Pathogen Combat for safe food :How to assess Your FSMS

• • Introduction
  • Food Safety Management System (FSMS) diagnostic instrument
  • Food Safety Performance Indicators (SPI) diagnose
  • Example of case company X- Case Study
  • Example of case study – Hotel-XYZ.

• Material language is English
• Detailing , tutoring / training : bi-lingual i.e. English & Arabic Languages.

• 10 Days, 60 Hours

• All updated recent global food safety & quality standards
• Food Safety Posters
• Food Safety Videos
• Food Safety & Quality checklists for audits
• Food safety e-books
• Trainer support via email after course

1. FAT TOM : 6 Factors of Micro-Organisms Growth in food stuffs & materials.
2. Highfield – HABC (Highfield Awarding Body for Compliance) : Level 4 HACCP
3. Highfield– HABC : Level 4 food safety training course
4. FSSC-Q – 22000 – Version 4.1 : Effective 2018 (issued 7.2017)
5. S. FSMA (United States Food Safety Modernization Act 2011) : 7 final rules 2016
6. ISO/TS 22003:2013: Food safety management systems — Requirements for bodies providing audit and certification of food safety management systems
7. EC (European Commission) / Pathogen Combat for safe food :How to assess your FSMS.

دورات اخري متعلقة بسلامة الاغذية