Ultimate Risk Insight

A food safety management system (FSMS) training course typically covers the principles of food safety, hazard analysis (HACCP), prerequisite programs, and the implementation and maintenance of an FSMS. The training aims to equip participants with the knowledge and skills to identify, assess, and control food safety hazards, ensuring safe food production and consumption.

Course Content

1. Introduction to Food Safety: This includes understanding the importance of food safety, key food safety issues, and the impact of unsafe food.
2. Food Safety Management Principles: Participants learn about the core concepts of FSMS, including hazard analysis, risk assessment, and control measures.
3. Relevant Legislation and Standards: Understanding the legal framework and standards governing food safety, such as ISO 22000.
4. Hazard Analysis and Critical Control Points (HACCP): Detailed explanation of the seven HACCP principles, including hazard identification, critical control points, critical limits, monitoring procedures, corrective actions, verification, and documentation.
5. Hazard Analysis: Methods for identifying potential hazards in the food production process.
6. Risk Assessment: Evaluating the likelihood and severity of hazards.
7. Developing a HACCP Plan: Guidance on creating a comprehensive HACCP plan for specific food products or processes.
8. Prerequisite Programs: Understanding and implementing key program essential for food safety, such as; Good Manufacturing Practices (GMP), Sanitation and Hygiene, Pest Control, Supplier Control and Traceability
9. Implementation and Management: Establishing an FSMS steps, including policy development, resource allocation, documenting, record keeping, monitoring and Verification.
10. Auditing: Understanding the process of auditing an FSMS, including planning, execution, and reporting. Implementing procedures for addressing non-conformities and preventing future occurrences.

Course Objectives

1. To equip individuals with the knowledge and skills to handle, prepare, and store food safely
2. Prevention foodborne illnesses
3. Ensuring food safety standards are met.
4. Understanding food safety hazards
5. Implementing food safety control measures.
6. Promoting good hygiene practice

Course Duration

5 Days