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Lifetime Premium Membership
Upgrade your IFSQN membership and gain instant access to the exclusive areas and premium features of the website.
Membership upgrades can be purchased as a 3-month, annual or lifetime option and will enable you to:
- Access the Files Library
- Download the Presentation Slides and obtain a Certificate of Attendance for all Food Safety Fridays webinars
- Contact other members via the personal messaging system
- Edit your profile
- Edit your signature, including business information, contact details and link to your website
- Display the IFSQN Contributor Rosette in your forum profile
Practical Internal Auditor Training for Food Operations
The next Live training course is scheduled for Friday, September 25 (2 PM to 6 PM UK, 9 AM to 1 PM Eastern USA).
If you want to take the training course sooner, purchase the previous webinar recording from March 20, 2020 and experience the full 4-hour training session along with the presentation slides, exam and certificate.
This interactive online training webinar will enable participants to develop practical knowledge of the principles of internal auditing enabling them to participate as part of your internal audit team. The webinar provides instruction on how to implement an Internal Audit system and how to prepare, conduct and report on an internal audit.
Instructor: Tony Connor, Chief Technical Advisor, IFSQN
Facilitator: Simon Timperley, Administrator, IFSQN
Cost per attendee: $97.00 USD
Training Course Outline:
Internal auditing is included in Food Safety Management Requirements of the GFSI Guidance Document and as such is a compulsory element of GFSI benchmarked standards including BRC, SQF, IFS and FSSC 22000.
Internal auditing is a tool to verify the effectiveness of the food safety management system, identify and correct non-conformity and demonstrate continuous improvement.
This interactive IFSQN online webinar will enable participants to develop practical knowledge of the principles of internal auditing enabling them to participate as part of your internal audit team.
The webinar provides instruction on how to implement an Internal Audit system and how to prepare, conduct and report on an internal audit.
The course is suitable for all personnel working in food manufacturing, food handling, food storage or food distribution operations.
All attendees receive:
• Copy of the training material (PDF)
• Personalized IFSQN Training Academy Certificate awarded on successful completion of the course and end test
• 30 day access to the webinar recording
The course is delivered in 8 sections:
1. Introduction to Internal Auditing
2. Auditing Documentation
3. Audit Scheduling and Risk Assessment
4. Internal Audit Procedure including preparation, reporting and practical audit examples
5. Guidelines for Auditing Management Systems based on ISO 19011
6. GFSI and GFSI Benchmarked Standards Internal Audit Requirements
7. Internal Audit Exercise
8. Online test consisting of 30 multiple choice questions covering the topics taught in the course.
List of topics covered:
• Introduction to Internal Auditing
• Auditing Document Control
• Auditing Record Control
• The Role of the Internal Auditor
• Setting up an Internal Audit Programme
• Audit Risk Assessment
• Internal Auditor Attributes
• How to create an Audit Checklist
• Categorizing Non-conformities
• Audit Preparation
• Typical Internal Audit Procedure
• Internal Audit Reporting
• Sample Internal Audit Reports
• Sample Non-conformance Reports
• Guidelines for Auditing Management Systems based on ISO 19011
• Purpose of Internal Audits
• GFSI and GFSI Benchmarked Standards Internal Audit Requirements
• Internal Audit Examples
• Good Manufacturing Practice Audit Example
• Sample Audit Plans
• Sample Internal Audit Risk Assessments
• Internal Auditor Tips
• Internal Auditor Do’s and Don’ts
• Sample Audit Checklists
• Practical Exercises – Internal Audit Scenarios
Practical HACCP Training for Food Safety Teams
The next Live training course is scheduled for Friday, November 20, 2020 (2 PM to 6 PM UK, 9 AM to 1 PM Eastern USA).
If you want to take the training course sooner, purchase the previous webinar recording from May 15, 2020 and experience the full 4-hour training session along with the presentation slides, exam and certificate.
The Practical HACCP for Food Safety Teams Training webinar is suitable for training your food safety team in HACCP implementation and GMP best practices. This 4-hour interactive IFSQN online webinar will enable participants to develop practical knowledge of the principles of food safety and HACCP systems.
Instructor: Tony Connor, Chief Technical Advisor, IFSQN
Facilitator: Simon Timperley, Administrator, IFSQN
Cost per attendee: $97.00 USD
Training Course Outline:
At the IFSQN we pride ourselves on providing practical training rather than theoretical. We are pleased to announce an online webinar that you can attend and use to train your food safety team in HACCP implementation and GMP best practices. This interactive IFSQN online webinar will enable participants to develop practical knowledge of the principles of food safety and HACCP systems.
The webinar provides instruction on how to implement a HACCP system from preliminary steps to documenting a Food Safety Plan with CCPs and Preventive Controls. Due to popular demand a section on How the FSMA affects HACCP - Hazard Identification, Evaluation and Preventive Controls is now included.
The course is suitable for food handlers, supervisors, managers and HACCP team members working in food manufacturing, food packaging, food handling, food storage or food distribution operations.
All attendees receive:
• Copy of the training material (PDF)
• Personalized IFSQN Training Academy Certificate awarded on successful completion of the course and end test
• 30 day access to the webinar recording
The course is delivered in 8 sections:
1. Introduction to HACCP
2. Contamination
3. Terms and Definitions
4. Preliminary Steps
5. Prerequisite Programs
6. HACCP Principles and Developing a HACCP/Food Safety Plan
7. How the FSMA affects HACCP - Hazard Identification, Evaluation and Preventive Controls
8. Online test consisting of 30 multiple choice questions covering the topics taught in the course.
List of topics covered:
• Introduction to HACCP
• Why Food Safety is important
• CODEX General Principles of Food Hygiene
• Types of contamination
• Where contamination comes from
• Types of Hazard
• Biological Hazards
• Common food poisoning bacteria
• Chemical Hazards
• Physical Hazards
• HACCP Terms and Definitions
• The HACCP team
• Product Description
• Intended Use
• Consumers
• HACCP Scope
• Process Flow Diagram
• Flow Diagram Verification
• Prerequisite Programs
• Conducting a hazard analysis
• Hazard Assessment
• Identifying the Critical Control Points
• HACCP Decision Tree
• Establishing Critical Limits
• Preventive Controls
• Validation
• Establishing a Monitoring System
• Establishing Corrective Actions
• Establishing HACCP Documentation
• Verification
Annual Premium Membership
Upgrade your IFSQN membership and gain instant access to the exclusive areas and premium features of the website.
Membership upgrades can be purchased as a 3-month, annual or lifetime option and will enable you to:
- Access the Files Library
- Download the Presentation Slides and obtain a Certificate of Attendance for all Food Safety Fridays webinars
- Contact other members via the personal messaging system
- Edit your profile
- Edit your signature, including business information, contact details and link to your website
- Display the IFSQN Contributor Rosette in your forum profile
Practical Supplier Auditor Training
The next Live training course is scheduled for Friday, August 28, 2020 (2 PM to 6 PM UK, 9 AM to 1 PM Eastern USA).
If you want to take the training course sooner, purchase the previous webinar recording from February 14, 2020 and experience the full 4-hour training session along with the presentation slides, exam and certificate.
Instructor: Vladimir Surčinski, Auditor and Trainer
Facilitator: Simon Timperley, Administrator, IFSQN
Cost per attendee: $97.00 USD
Training Course Outline:
The Practical Supplier Auditor Online 4-hour training webinar is suitable for those wishing to conduct audits of suppliers either to evaluate a new supplier’s ability to meet your contractual/food safety & quality requirements or to re-evaluate an existing supplier’s performance.
At the IFSQN we pride ourselves on providing practical training rather than theoretical. We are pleased to announce an online training webinar that will show you the main steps in the process of supplier evaluation and audit through clear and simple examples.
In the first part of the training participants will receive instruction on the implementation of different models for effective supplier evaluation; including evaluation of service providers with complete categorization of all suppliers.
In the second part of the training participants will receive instruction on developing an audit program, auditors, audit checklists and an audit plan.
All attendees receive:
• Copy of the training materials (Slides and Templates)
• Personalized IFSQN Training Academy Certificate
• 30 day access to the webinar recording
List of topics covered:
• Introduction to GFSI food standards demands (general and specific)
• Types of suppliers and supply chain demands
• Models of supplier evaluation – general
• Supplier evaluation for deferent types of industries in the food chain
• Defining criteria for evaluation of suppliers
• Evaluation process for suppliers of raw materials (primary production)
• Evaluation process for suppliers of raw materials (food production)
• Evaluation process for suppliers of packaging materials
• Evaluation process for suppliers of services
• Management of results after evaluation
• Categorization of suppliers according to results – definition of list of suppliers
• Definition of action plans for supply chain emergencies
• Communication of evaluation results and defining of specific food safety goals
• Models of audits (first party, second party, third party audit)
• Supplier audits – general
• Announced audits
• Unannounced audits
• Development of the audit program
• Supplier audit – primary production
• Supplier audit – food production
• Supplier audit – packaging materials
• Supplier audit - services
• Training and selection of auditors (internal / external)
• Development of audit checklists
• Development of the audit plan and communication with the supplier
• Performing the supplier audit
• Methods of auditing
• Auditor behavior
• Collection of useful data during the audit
• Recording of data
• Type of reports and communication of audit results
• Management of audit results and definition of specific food safety goals
Food Packaging Hygiene - Raising the Standard
This fantastically illustrated and easy to understand 12 page, A5 full colour booklet conveys the essentials of Food Packaging Hygiene in a simple and effective style. The booklets are suitable as a handout for new employees and can also be used as a handy refresher for existing employees.
Booklet Contents:
- Hygiene Introduction
- Foreign Body Contamination
- Chemical Contamination
- Bacterial Contamination
- Personal Hygiene
- Cleaning
- Spot the Food Packaging Safety Hazards
- Quick Hygiene Quiz
Download Sample Pages >>
3 Month Premium Membership
Upgrade your IFSQN membership and gain instant access to the exclusive areas and premium features of the website.
Membership upgrades can be purchased as a 3-month, annual or lifetime option and will enable you to:
- Access the Files Library
- Download the Presentation Slides and obtain a Certificate of Attendance for all Food Safety Fridays webinars
- Contact other members via the personal messaging system
- Edit your profile
- Edit your signature, including business information, contact details and link to your website
- Display the IFSQN Contributor Rosette in your forum profile
Lebensmittel Verpackungs Hygiene – Wir Heben Den Standard
This fantastically illustrated and easy to understand 12 page, A5 full colour booklet conveys the essentials of Lebensmittel Verpackungs Hygiene in a light hearted and effective style. The booklets are suitable as a handout for new employees and can also be used as a handy refresher for existing employees.
Booklet Contents:
- Warum ist hygienische Lebensmittelverpackung wichtig?
- Fremdkörper
- Chemikalien
- Bakterien
- Persönliche Hygiene
- Saubermachen
- Finden Sie die Sicherheitsrisiken für die Lebensmittelverpackung
- Hygiene-Schnellquiz
Download Sample Pages >>
Practical Food Defense (TACCP) and Food Fraud (VACCP) Training
The next Live training course is scheduled for Friday, October 23 (2 PM to 6 PM UK, 9 AM to 1 PM Eastern USA).
If you want to take the training course sooner, purchase the previous webinar recording from May 29, 2020 and experience the full 4-hour training session along with the presentation slides, exam and certificate.
This interactive IFSQN 4-hour online training webinar will enable your food safety team to develop practical knowledge on how to implement a fully developed food defense and food fraud plan.
Instructor: Vladimir Surčinski, Auditor and Trainer
Facilitator: Simon Timperley, Administrator, IFSQN
Cost per attendee: $97.00 USD
Training Course Outline:
In recent decades the global food supply chain has worked tirelessly to improve food safety standards and consumers have come to expect safe food products as standard. However, safe food is not a destination and emerging threats bring new challenges such as acts of terrorism on food and intentional contamination with the purpose of harming consumers, and acts of food fraud with the purpose of economical gain.
In this training course we consider the requirements of GFSI recognized certification schemes (FSSC 22000, IFS, BRC, SQF, and Global GAP) and provide guidance on how to comply with their demands.
This specially designed four hour webinar is presented in two parts.
Part one covers all that is needed to implement an effective food defense plan in your company.
- Explanation of incidents
- Discussion of available food defense guidelines
- Assessing threats to the system
- Defining of mitigation plans with two practical case studies using available assessment tools for food defense
- Explanation of incidents
- Discussion of available food fraud guidelines
- Assessment of vulnerabilities of the system with two practical case studies using available assessment tools for food fraud.
- Copy of the training material (PDF)
- Personalized IFSQN Training Academy Certificate awarded on successful completion of the course and end test
- 30 day access to the webinar recording
- World trends that affect food industry changes
- Changes that follows in certification schemes – GFSI
- Demands in certification schemes for Food Defense
- Defining the Food Defense
- Food Defense incidents
- Types of threats for food and food production
- Types of contaminants in attacks on food or food production
- Types of attacker
- Preparation steps for threat assessment
- Food Defense guidelines for implementation
- Food Defense Methods and Tools (FDA – FDPB, CARVER Shock, FMEA)
- CASE STUDY – Implementation of a food defense plan in the meat industry
- CASE STUDY – implementation of a food defense plan in the dairy industry
- Case study conclusions and discussion
- Demands in certification schemes for Food Fraud
- Defining the Food Fraud
- Food Fraud incidents
- Types of food frauds
- EMA – Economically Motivated Adulteration
- Counterfeiting, Fraudulent labelling, Gray market
- Raw Material and Supply chain Food Fraud
- Food Fraud guidelines for implementation
- Food Fraud Methods and Tools
- CASE STUDY – process flow driven
- CASE STUDY – raw material driven
- Case study conclusions and discussion
Root Cause Identification and Problem Solving Tools in Food Safety
Previous Training Recording:
This 4 hour training webinar will demonstrate the practical use of tools for risk analyzing, root cause identification and problem solving in every day food safety. Purchase the recording from May 31, 2019 to experience the full 4-hour training session along with the presentation slides, exam and certificate.
Training Instructor:
Vladimir Surčinski, Auditor and Trainer for Food Standards, IFSQN
Food Safety expert with more than 10 years in food safety topics and implementation, training and auditing business. Food safety standards are my focus, still strongly included in standards for quality, environmental protection and health and safety. Currently on position of project manager for certification body of Quality Austria where I am also accredited auditor and trainer with more than 500 audits performed in different industries and more than 1,000 persons trained. I have a vision of finding new ways to analyse risks in food safety and defining of methods that will be used in industries across the world. My strategy is to develop and research new topics in food safety, presenting them through the webinars, training's, forums, blogging and publications.
Through the webinar four practical tools are presented:
- PARETO Analysis - The basic underlying rule behind the Pareto principle is that in almost every case, 80% of the total problems incurred are caused by 20% of the problem causes. Therefore, by concentrating on the major problems first, you can eliminate the majority of your problems. The few problems that occur most often result in the majority of your defects.
- FMEA - Failure Modes and Effects Analysis (FMEA) is a systematic, proactive method for evaluating a process to identify where and how it might fail and to assess the relative impact of different failures, in order to identify the parts of the process that are most in need of change.
- ISHIKAWA diagram - A fishbone diagram, also called a cause and effect diagram, is a visualization tool for categorizing the potential causes of a problem in order to identify its root causes.
- 8-D - The eight disciplines (8D) model is a problem solving approach typically employed by quality engineers or other professionals and commonly used by the production industry. Its purpose is to identify, correct, and eliminate recurring problems, and it is useful in product and process improvement.
Training course outline:
This training is specially developed for the webinar system of learning on IFSQN. The main goal of the webinar is to give participants more practical than theoretical knowledge through clear and simple examples and also through engaging the participants in discussion.
The webinar provides instructions on how to implement simple tools in everyday activities, how to use the tools in risk analyzing, root cause identification and problem solving.
The webinar is suitable for employees responsible for production management, supervisors, managers in food safety, food safety team members, consultants for management systems, and other interested persons that work in food chain and that are responsible for analyzing and problem solving in a food safety context..
The course is delivered in 4 sections:
1. Introduction to the food standards demands about collection of nonconformities and corrective actions with root cause identification (practical use of PARETO analyzing)
2. Practical use of Failure Mode and Effect Analysis (definition, benefits and targets, procedure, key figures, form sheets)
3. Practical use of ISHIKAWA diagram (definition, procedure, form sheets, root cause analyzing)
4. Practical use of 8-D problem solving (definition, approach to problems, problem solving, worksheets)
Online test - finalization and evaluation of webinar
All attendees receive:
• Copy of the training materials (Slides and Templates)
• Personalized IFSQN Training Academy Certificate
• 30 day access to the webinar recording
List of topics covered:
- Introduction to the food standards demands (general and specific)
- Food standards that will be covered during the presentation
- Definition in each standard and specific requirements regarding internal and external risk and opportunities
- Practical use of PARETO analyzing
- Definition of PARETO
- Use of PARETO analyzing
- Use of worksheets and examples
- Practical examples
- Practical use of FMEA
- Basic concept
- Definition – what is FMEA?
- Why FMEA?
- Benefits and targets of FMEA
- Types of FMEA (use in food safety)
- Procedure
- Key figures
- Launch and training of FMEA
- Phase model DAMUK
- FMEA Form sheet
- Practical use of ISHIKAWA diagram
- Definition and use
- Why ISHIKAWA?
- Procedure for nonconforming products
- Benefits and targets (use in food safety root cause)
- ISHIKAWA diagram and model
- Practical use of 8-D problem solving
- Definition and use
- 8-D model in food safety
- Procedure of customer complaint and withdrawals
- Worksheets
SQF Implementation Package for Food Manufacturers - Edition 8.1
This comprehensive documentation package is available for immediate download and is perfect for Food Manufacturers looking to meet SQF Food Safety Code for Manufacturing - Edition 8.1. Everything you need to achieve SQF Certification!
Watch this product demonstration video for an overview of the extensive documentation, records templates, training, checklists and project implementation tools contained in our packages.
The IFSQN SQF Food Safety Management System Package is our most comprehensive SQF Implementation Package and is ideal for organisations looking to meet the requirements of the SQF Food Safety Code for Manufacturing - Edition 8.1.
The main documents are provided in Microsoft Word English (US) format and can be easily edited to suit your operation.
Included in the package:
- A comprehensive set of editable Food Safety Management System Procedures
- A range of 60 easy to use Record Templates
- Additional HACCP Manual including the HACCP Calculator
- Introduction to the SQF Food Safety Management System Training Modules
- Allergen Risk Management Tools
- Food Fraud Risk Assessment Tool
- Supplier Risk Assessment Tool
- Internal Auditor Training
- HACCP Training
- Verification and Validation Record Templates
- Supplementary Documents and Management Tools
- Implementation Workbook
- Start Up Guide
- Free Technical Support until you achieve certification
- IFSQN SQF 8.1 Food Safety Management System Implementation Workbook Sample
- IFSQN SQF 8.1 Food Safety Management System Start Up Guide Sample
Nurturing a Behavioral Based Food Safety Culture
Previous Training Recording:
Purchase the recording from July 26, 2019 to experience the full 3-hour training session along with the presentation slides and certificate of attendance.
Instructor: Dr. David Rosenblatt, Training Specialist, Sher Consulting and Training
Facilitator: Simon Timperley, Administrator, IFSQN
Cost per attendee: $97.00 USD
Training Course Outline:
The "Nurturing a Behavioral Based Food Safety Culture" Webinar is suitable for all decision makers anywhere along the food and feed supply chain from farm to fork.
This Webinar will be especially beneficial for high level managers, HR personnel, food safety managers, trainers and consultants.
The training program consists of a 3-hour webinar with polls and question and answer sessions. After the Webinar there is an online test covering the topics taught in the course. An IFSQN Academy certificate is awarded to all candidates that pass the exam.
Over and over again out industry faces food safety incidents that, in hindsight, were 100% preventable. This occurs in organizations certified to high level standards which include an in-depth HACCP program.
Root cause analysis most often uncovers human behavior as the source of failure; however, we now understand that the roots go much deeper. How is it possible that the same person, with the same knowledge and the same background, faced with the same set of rules and regulations, will behave differently in two different organizations?
Neuroscience is now providing learning specialists a new understanding of what makes people do what they do and how it is connected to organizational culture.
All attendees receive:
- Copy of the training material (PDF)
- Personalized IFSQN Training Academy Certificate awarded on successful completion of the course and end test
- 30 day access to the webinar recording
- Case studies
- Fundamentals of employee behavior: human error and forgetfulness, competence and motivation
- Characteristics of a food safety culture and how they affect behavior
- The building blocks of culture: leadership, symbols of uniformity (icons, uniforms, language, ritual), behavioral procedures, employee involvement
Essential 22000 HACCP Training Course
The Essential 22000 HACCP Training Course is an INTERMEDIATE LEVEL program covering all the elements of best practices in implementing a HACCP system and is suitable for anyone involved in food manufacturing, storage and/or food distribution operations wishing to comply with ISO 22000 or FSSC 22000 HACCP requirements.
HACCP training needs to ensure that food safety team members have the skills and knowledge to assist in implementing a HACCP system. Training your food safety team in HACCP implementation and best practices is an important step to developing a sound HACCP system. Failing to train your staff properly increases the risk of poor food safety; this can lead to customer dissatisfaction, potentially huge legal costs and the loss of reputation and market share.
This training course can be taken individually and at any time and so you can train staff at a time convenient to both employers and employees. It is in a format that can be taken on a PC and/or a variety of smart devices.
Most businesses need to train staff quickly and do not have the resources to run training courses. As our HACCP course and exam are web based and delivered online, these problems are easily overcome.
For a flavor of the training course watch this short demonstration video.
What is the Object of the Course?
The object of the course is to develop knowledge of the principles of HACCP, and train food safety team members in industry best practices in implementing a HACCP system from preliminary steps to documenting a HACCP plan. The course also covers the selection and assessment of control measures as per ISO 22000 requirements and how control measures are categorized as being managed through operational PRP(s) or by the HACCP plan. Competency and understanding is verified by online exam upon completion of the course.
Course outline:
- Online training module consisting of 1 hour 45 minute instructional video followed by a 30 minute exam
- Suitable for all food handlers providing the fundamental knowledge on food safety and HACCP
- Can be used for new HACCP team member training or as refresher training for all staff as part of an ongoing food safety training program
- An IFSQN Training Academy Certificate is awarded to all participants on successful completion of the course
Personnel working in food manufacturing, food handling, food storage or food distribution operations.
How is the course delivered?
The course is delivered by 1 hour 45 minutes of video in 7 parts:
1. Introduction to HACCP
2. Contamination
3. Terms and Definitions
4. Preliminary Steps
5. Prerequisite Programs
6. HACCP Principles
7. Operational Prerequisite Programs
What is the Assessment Criteria?
Each candidate is assessed by a 30 minute online exam. An individual login is provided for each candidate and the questions are varied and randomized. The exam consists of 30 multiple choice questions covering the topics taught in the course. A mark of 70% or more is required to receive a certificate.
What are the Topics Covered?
Part 1 - Introduction to HACCP:
- Introduction
- Why Food Safety is important
- Introduction to CODEX General Principles of Food Hygiene
- Types of contamination
- Where contamination comes from
- Types of Hazard
- Biological Hazards
- Common food poisoning bacteria
- Chemical Hazards
- Physical Hazards
- HACCP Terms
- HACCP Definitions
- HACCP Terms and Definitions Examples
- The HACCP team
- Product Description
- Intended Use
- Consumers
- HACCP Scope
- Process Flow Diagram
- Flow Diagram Verification
- Prevention of contamination
- Hygiene policy
- Physical and chemical controls
- Food premises and equipment
- Maintenance
- Operational controls
- Storage and temperature controls
- Pest control
- Cleaning
- Waste control
- Conducting a hazard analysis
- Hazard Assessment
- Identifying the Critical Control Points
- HACCP Decision Tree
- Establishing Critical Limits
- HACCP Validation
- Establishing a Monitoring System
- Establishing Corrective Actions
- Establishing HACCP Documentation
- HACCP Verification
How to implement HACCP as per the requirements of ISO 22000 including how to categorize controls measures as either CCPs, OPRPs or PRPs.
How do I enroll?
Simply purchase the desired number of courses by adding to the cart. If you want to enroll multiple candidates you will need to add their details to the enrollment form and email it to support@ifsqn.com.
Once we receive payment you will be forwarded an email with detailed instructions on how to take the course.
Download enrollment form >>
Food Safety & Hygiene Training for Food Handlers
Webinar Recording:
This online training course was held live on 22 January 2016. Purchase the recording to experience the full 2 hour training session along with the presentation slides, exam and certificate.
Instructor: Tony Connor, Chief Technical Advisor, IFSQN
Facilitator: Simon Timperley, Administrator, IFSQN
Cost per attendee: $57.00 USD
Training Course Outline:
The Food Safety and Hygiene Training Webinar for Food Handlers is a BASIC LEVEL program and is suitable for all personnel working in food manufacturing, food handling, food storage or food distribution operations providing the fundamental knowledge on food safety and hygiene.
The training webinar may be used as part of new starter induction or as a refresher for all staff as part of an ongoing food safety training program.
The training program consists of a 2 hour webinar with four presentations, polls and question and answer sessions. After the webinar there is an online exam and an IFSQN Academy certificate is awarded to all candidates that pass the exam.
All attendees receive:
- Copy of the training material
- Personalized IFSQN Training Academy Certificate awarded on successful completion of the course and end test
- 7 day access to the webinar recording
1. Introduction to Food Safety and Hygiene
2. Food Contamination
3. Prevention of Contamination
4. Summary and Rules
5. Online Exam
1. Introduction to Food Safety and Hygiene
- What is food safety?
- What is food hygiene?
- What happens when things go wrong?
- Principles of food hygiene
2. Food Contamination
- Causes of food poisoning
- Types of contamination
- Common food poisoning bacteria
- Where contamination comes from
- Vehicles of cross-contamination
3. Prevention of Contamination
- Hygiene policy
- Hand washing
- Physical and chemical controls
- Food premises and equipment
- Maintenance
- Operational controls
- HACCP
- Critical control points
- Storage and temperature controls
- Pest control
- Cleaning
- Waste control
- Employee’s responsibilities
4. Summary and Rules
- Conclusion
- Ten rules of food safety and hygiene
5. Online Exam
Competency and understanding is verified by a 25 minute online exam consisting of 25 multiple choice questions covering the topics taught in the course.
FSSC 22000 Food Safety Management System for Food Manufacturers - Version 5
This is our premiere package for Food Manufacturers looking to achieve certification to FSSC 22000. Food Safety System Certification (FSSC) 22000 is a Global Food Safety Initiative (GFSI) approved certification scheme for food manufacturers based on the integration of the ISO 22000 food safety management standard and Technical Specification TS ISO 22002 part 1 Prerequisite Programmes for Food Manufacturers.
This version complies with Food Safety System Certification (FSSC) 22000 requirements for certification version 5 May 2019 and the new requirements of ISO 22000:2018 Food safety management systems - Requirements for any organization in the food chain.
Watch this product demonstration video for an overview of the extensive documentation, records templates, training, checklists and project implementation tools contained in our packages.
The IFSQN FSSC 22000 Food Implementation Package 2018 includes:
- Food Safety Management System Procedures compliant with ISO 22000:2018 Food safety management systems - Requirements for any organization in the food chain
- Food Safety Management System Records
- Prerequisite Programmes Manual compliant with Technical Specification TS ISO 22002 part 1 Prerequisite Programmes for Food Manufacturers
- Operational Prerequisite Programmes Manual
- HACCP Manual including the ISO 22000 HACCP Calculator
- A Start Up Guide
- Training Presentations covering ISO 22000, HACCP and Internal Audits
- ISO 22000/TS ISO 22002/CODEX Gap Analysis Checklists
- Project 22000 Support Package containing all the project tools you will need to achieve ISO 22000 or FSSC 22000 certification and a new 2018 FSSC 22000 Implementation Workbook
- Allergen Management Module & Risk Assessment Tool
- Supplier Risk Assessment Tool
- Product Development Module
- Unannounced Audit Guidance
- Complaint Management Guidelines & Analyser
- Hygiene Inspection Training
- Verification Schedule Risk Assessment Tool and Template
- Food Fraud Prevention Procedures and Raw Material Food Fraud Assessment Tool
- Free online support via e-mail
- IFSQN FSSC 22000 Food Implementation Workbook 2018 Sample
- IFSQN FSSC 22000 Food Implementation Package 2018 Start Up Guide Sample
Complaint Management & Performance Improvement Training
Previous Training Recording:
Purchase the recording from April 03, 2020 to experience the full 3-hour training session along with the presentation slides, templates and certificate of attendance.
This webinar will enable participants to develop practical knowledge of complaint management. The webinar provides instruction on how to implement a complaint management system, how to investigate complaints, how to collate complaint data and how to analyze complaint data using the complaint trend analysis tools provided to identify areas of concern that need to be addressed and opportunities for improvement.
Instructor: Tony Connor, Chief Technical Advisor, IFSQN
Facilitator: Simon Timperley, Administrator, IFSQN
Cost per attendee: $97.00 USD
Training Course Outline:
Complaint handling is included in Food Safety Management Requirements of the GFSI Guidance Document and as such is a compulsory element of GFSI benchmarked standards including BRC, SQF, IFS and FSSC 22000.
The capture and analysis of complaints is a tool for identifying deficiencies in the effectiveness of your food safety management system. Complaint levels are a key performance indicator and reflect the effectiveness of the food safety management system. Customer complaints can provide an insight into site performance and any areas that may require greater focus.
Effective complaint management requires procedures to ensure that customer complaints are captured, recorded, investigated, responded to, complaint trends are investigated and corrective and/or preventive actions. Actions should be proportionate to the seriousness and frequency of the problems identified and carried out promptly by appropriately trained staff.
In this webinar, we will cover the elements of a complaint management system and show how analysis of complaints can provide useful information to identify and correct non-conformity and demonstrate continuous improvement.
We will show you tried and trusted systems, that have been developed over 25 years, to analyze complaint data to identify food safety issues and adverse trends in complaints. The training includes an Annual Complaint Analyzer which will assist participants in future Complaint Analysis and Complaint Performance Improvement.
There will be practical examples demonstrated and a question and answer session to discuss any difficulties that you may have with complaint management and performance improvement.
The course is suitable for all personnel working in food manufacturing, food handling, food storage or food distribution operations.
All attendees receive:
- A copy of the training material (PDF)
- Personalized IFSQN Training Academy Certificate
- Complaint Procedure and Investigation Form Templates
- Complaint Analysis Templates
- Annual Complaint Trend Analyzer
- 30-day access to the webinar recording
- Introduction - Importance of Complaint Management
- GFSI & GFSI Benchmarked Standards Complaint Management Requirements
- Establishing an Effective Complaint Management System
- How effective Good Manufacturing Practices and Factory Inspections reduce complaint numbers
- Analysis of Complaints
- Complaint Performance Improvement
- Attitude
- The Process
- Communication Channels
- On Pack Information
- Capture/Receipt
- Complaint Form
- Initial Response
- Investigation
- Corrective Action
- Response
- Summarizing complaints by product and type
- Complaint analysis (week, month, year)
- Complaint trend analysis
- Implementing actions to improve your complaint performance
- Complaint Trend Analysis Tool!
Behavioral Based Food Safety
Webinar Recording:
This online training course was held live on 19 January 2018. Purchase the recording to experience the full 3 hour training session along with the presentation slides, end test and certificate.
All organizations throughout the food supply chain have an obligation to human health and wellbeing. Nobody should ever become ill or injured from the food they eat. To fully realize this obligation. it is necessary to establish, implement and maintain a comprehensive, and preferably certified, Food safety Management System (FSMS).
One of the key elements of any FSMS is establishing an effective employee compliance strategy which includes a combination of tools designed to tackle the obstacles that may stand between desired and actual employee behaviours.
In this online seminar we will learn essential tools which can be used to ensure compliance with required food safety behaviours. The material is based on The MACK model (Motivation, Ability, Consciousness, Knowledge) for understanding the human factor in food safety.
Instructor:
Dr. David Rosenblatt, Training Specialist, Sher Consulting and Training
Facilitator: Simon Timperley, Administrator, IFSQN
Cost per attendee: $97.00 USD
Training Course Outline:
The Behavioral Based Food Safety Webinar is suitable for all decision makers anywhere along the food and feed supply chain from farm to fork.
This Webinar will be especially beneficial for HR personnel, food safety managers, trainers and consultants.
The training program consists of a 3 hour webinar with polls and question and answer sessions. After the Webinar there is an online test covering the topics taught in the course. An IFSQN Academy certificate is awarded to all candidates that pass the exam.
All attendees receive:
• Copy of the training material (PDF)
• Personalized IFSQN Training Academy Certificate awarded on successful completion of the course and end test
• 30 day access to the webinar recording
Topics include:
• The Poka-Yoke approach to preventing unavoidable human error
• Effective tools for delivering and verifying knowledge
• Verifying ability and encouraging employees and managers to admit inability
• Tools to reduce employee forgetfulness regarding food safety related tasks and requirements
• Diagnosing individual motivational drivers and subsequently establishing a comprehensive program to enhance employee willful compliance
BRC Food Safety and Quality Management System for Food Manufacturers - Issue 8
This comprehensive yet simple Food Safety Management System Package contains EVERYTHING you will need to meet the requirements and achieve certification to the BRC Global Standard for Food Safety - Issue 8.
Watch this product demonstration video for an overview of the extensive documentation, records templates, training, checklists and project implementation tools contained in our packages.
The IFSQN BRC Food Safety and Quality Management System for Food Manufacturers - Issue 8 includes:
- Food Safety Management System Procedures & Records
- HACCP Manual Pack
- BRC Standard for Food Safety Training Module
- Laboratory Quality Manual
- Internal Auditor Training and Checklists
- Implementation Workbook
- Free technical support via e-mail
- Unannounced Audit Guidance
- Allergen Management Module & Risk Assessment Tool
- Supplier Risk Assessment Tool
- Product Development Module
- BRC Risk Assessment Tool
- Complaint Management Guidelines & Analyzer
- Hygiene Inspection Training
- Internal Audit Schedule Risk Assessment Tool and Template
Best Practices in Preventive Controls for Food Safety
Webinar Recording:
This 3-hour webinar training was recorded on July 28, 2017.
Preventive controls, good manufacturing practices and prerequisite programmes are terms used to prescribe fundamental food safety requirements that create a sound base for food safety management. This webinar covers best practices in establishing fundamental food safety controls that are prescribed in legislation such as the FSMA and GFSI Benchmarked Standards such as BRC, FSSC 22000, SQF and IFS.
Instructor:
Tony Connor, Chief Technical Advisor, IFSQN
Facilitator: Simon Timperley, Administrator, IFSQN
Cost per attendee: $97.00 USD
Training Course Outline:
The Best Practices in Preventive Controls for Food Safety Webinar is suitable for all personnel working in food manufacturing, food handling, food storage or food distribution operations.
The training webinar may be used as part of an introduction to food safety controls or as a refresher for staff as part of an ongoing food safety training program.
The training program consists of a 3 hour webinar with polls and question and answer sessions. After the webinar there is a 25 minute online exam consisting of 25 multiple choice questions covering the topics taught in the course. An IFSQN Academy certificate is awarded to all candidates that pass the exam.
All attendees receive:
• Copy of the training material (PDF)
• Personalized IFSQN Training Academy Certificate awarded on successful completion of the course and end test
• 30 day access to the webinar recording
Topics include:
Hazards and Sources of Contamination
Plant and grounds
Equipment and utensils
Personnel Facilities
Layout, Product Flow and Segregation
Warehousing and distribution.
Personnel Controls
Sanitation
Pest control
Waste control
Maintenance
Supplier Approval and Monitoring
GMP Inspections
Product Trace
Product Labelling & Print Control
Product Inspection
Operational controls
Physical and chemical controls
Preventing cross-contamination
Allergen Management
Food by-products for use as animal food
Food Defence
Food Fraud
Recall plan
Business Continuity
Preventive control - Monitoring, Corrective actions and corrections, Verification and Validation.
Training
Implementing ISO & FSSC 22000
Webinar Recording:
This 4-hour webinar training was recorded on August 11, 2017.
The Implementing ISO & FSCC 22000 Live Training Webinar is an INTERMEDIATE LEVEL program covering all the elements of implementing an ISO 22000 or FSSC 22000 food safety management system and is suitable for anyone involved in food manufacturing, storage and/or food distribution operations wishing to comply with ISO 22000 or FSSC 22000 requirements.
Instructor:
Tony Connor, Chief Technical Advisor, IFSQN
Facilitator: Simon Timperley, Administrator, IFSQN
Cost per attendee: $97.00 USD
Training Course Outline:
The object of the course is to develop knowledge and understanding of the ISO 22000 standard, the FSSC 22000 Certification Scheme and best practices in implementing a compliant food safety management system. The course also covers the selection and assessment of control measures as per ISO 22000 requirements and how control measures are categorized as being managed through prerequisites, operational PRP(s) or by the HACCP plan. Competency and understanding is verified by online exam upon completion of the course.
The live webinar will include question and answer sessions throughout and a video recording will be available to watch for up to 30 days after the webinar.
All attendees receive:
• Copy of the training material (PDF)
• Personalized IFSQN Training Academy Certificate awarded on successful completion of the course and end test
• 30 day access to the webinar recording
How is the course delivered?
The course is delivered in 10 parts including 9 presentations
- Introduction to ISO 22000
- ISO 22000 Document Requirements
- Understanding ISO 220000
- Implementing ISO 22000 Food Safety Team Guide
- CODEX Code of Practices
- Prerequisite Programmes
- Operational Prerequisite Programmes
- HACCP Implementation
- Additional Requirements for FSSC 22000 Certification
- Online Exam
Each candidate is assessed by a 30 minute online exam. An individual login is provided for each candidate and the questions are varied and randomized. The exam consists of 30 multiple choice questions covering the topics taught in the course. A mark of 70% or more is required to receive a certificate.
Topics include:
ISO 22000 Requirements
4. Food Safety Management System
4.1 General Requirements
4.2 Documentation
4.2.2 Document Control
4.2.2 Document Control
4.2.3 Record Control
5. Management Responsibility
5.1 Management Commitment
5.2 Food Safety Policy
5.3 FSQMS Planning
5.4 Responsibility & Authority
5.5 Food Safety Team Leader
5.6 Communication
5.6.1 External Communication
5.6.2 Internal Communication
5.7 Contingency preparedness and response
5.8 Management Review
6. Resource Management
6.1 Provision of Resources
6.2 Human Resources
6.2.2 Competence, Awareness and Training
6.3 Infrastructure
6.4 Work Environment
7. Planning and Realisation of Safe Products
7.1 General Planning and Realisation of Safe Products
7.2 Prerequisite Programmes:
a) construction and lay-out of buildings and associated utilities
b) lay-out of premises, including workspace and employee facilities
c) supplies of air, water, energy and other utilities
d) supporting services, including waste and sewage disposal
e) the suitability of equipment and its accessibility
f) management of purchased materials, supplies, disposals and handling of products
g) measures for the prevention of cross contamination
h) cleaning and sanitizing
i) pest control
j) personnel hygiene
k) other aspects as appropriate
7.3 Preliminary steps to enable Hazard analysis
7.4 Hazard Analysis
7.5 Operational Control
7.5 Establishing the Operational PRPs
7.5 Establishing the Operational Pre-requisites
7.6 Establishing the HACCP plan
7.7 Updating of preliminary information and documents specifying the PRP(s) and HACCP plan
7.8 Verification Planning
7.9 Traceability System
7.10.1 Corrections
7.10.2 Corrective Actions
7.10.3 Handling of Potentially unsafe products
7.10.4 Withdrawals
8. Validation, Verification and Improvement of the FSMS
8.1 General
8.2 Validation of Control Measure Combinations
8.3 Control of Monitoring and Measuring
8.4 FSQMS Verification
8.4.1 Internal audits
8.4.2 Evaluation of Individual Verification results
8.4.3 Analysis of results of Verification activities
8.5 Improvement
8.5.1 Continual Improvement
8.5.2 FSQMS updating
FSSC 22000 Requirements
ISO 22002-1 Prerequisite programmes on food safety — Part 1: Food Manufacturing Programmes
Additional FSSC Requirements
SQF Implementation Package for Food Packaging Manufacturers - Edition 8.1
This comprehensive documentation package is available for immediate download, can be edited to suit and is an ideal package for organisations looking to meet the requirements of the SQF Food Safety Code for Manufacture of Food Packaging - Edition 8.1.
Everything you need to achieve SQF Certification!
Watch this product demonstration video for an overview of the extensive documentation, records templates, training, checklists and project implementation tools contained in our packages.
Included in the package:
- A comprehensive set of over 70 editable Food Packaging Safety Management System Procedures
- A range of 60 easy to use Record Templates
- Additional HACCP Manual including the HACCP Calculator
- Introduction to the SQF Food Packaging Safety Management System Training Modules
- Internal Auditor Training
- HACCP Training
- Supplementary Documents and Management Tools
- Implementation Workbook
- Start Up Guide
- Free Technical Support until you achieve certification
- SQF Food Packaging Safety Management System Implementation Workbook Sample
- SQF Food Packaging Safety Management System Start Up Guide Sample
BRC (& FSMA) Food Safety and Quality Management System for Food Manufacturers - Issue 8
This comprehensive yet simple Food Safety Management System Package contains EVERYTHING you will need to meet the requirements and achieve certification to the BRC Global Standard for Food Safety - Issue 8.
This package also covers Voluntary Module FSMA Preventive Controls Preparedness Module and Guidance for BRC-certified Facilities which provides assistance to manufacturing organizations to help understand those prescriptive elements within the FSMA Preventive Controls for Human Foods that are not explicitly covered within the BRC Global Standard for Food Safety.
Watch this product demonstration video for an overview of the extensive documentation, records templates, training, checklists and project implementation tools contained in our packages.
The IFSQN BRC (& FSMA) Food Safety and Quality Management System for Food Manufacturers - Issue 8 includes:
- Food Safety Management System Issue 8 Procedures & Sample Records
- FSMA Preventive Controls Preparedness Module documentation
- Guidance and Tools for Implementing Preventive Controls
- Supplementary HACCP Manual containing the HACCP Calculator
- BRC Food Safety Management System Training Module
- Laboratory Quality Manual
- Internal Auditor Training and Checklists
- Implementation Workbook
- Free technical support via e-mail
- Unannounced Audit Guidance
- Allergen Management Module & Risk Assessment Tool
- Supplier Risk Assessment Tool
- Product Development Module
- BRC Risk Assessment Tool
- Complaint Management Guidelines & Analyzer
- Hygiene Inspection Training
- Verification Schedule Risk Assessment Tool and Template
- BRC Food Safety Management System & FSMA Start Up Guide 2018 Sample
- BRC Implementation Workbook Issue 8 plus FSMA Sample
SQF (& FSMA) Implementation Package for Food Manufacturers - Edition 8.1
This comprehensive documentation package is available for immediate download and is perfect for Food Manufacturers looking to meet SQF Food Safety Code for Manufacturing - Edition 8.1 and the FSMA Final Rule for Preventive Controls for Human Food. Everything you need to achieve SQF Certification!
Watch this product demonstration video for an overview of the extensive documentation, records templates, training, checklists and project implementation tools contained in our packages.
The IFSQN SQF Code Edition 8.1 & FSMA Implementation Package for Food Manufacturers is based on the requirements of the SQF Food Safety Code for Manufacturing Edition 8.1 and SQFI Guidance for the Implementation of the Preventive Controls for Human Food Rule for SQF Certified Sites.
The main documents are provided in Microsoft Word English (US) format and can be easily edited to suit your operation.
Included in the package:
- A comprehensive set of editable Food Safety Management System Procedures
- A wide range of easy to use Record Templates
- FSMA Module including guidance, documentation and Hazard Identification and Preventive Controls Implementation Tool
- Introduction to the SQF Food Safety Management System Training Modules
- Allergen Risk Management Tools
- Food Fraud Risk Assessment Tool
- Supplier Risk Assessment Tool
- Internal Auditor Training
- HACCP Training
- Verification and Validation Record Templates
- Supplementary Documents and Management Tools
- Implementation Workbook
- Start Up Guide
- Free Technical Support until you achieve certification
- IFSQN SQF 8.1 & FSMA Food Safety Management System Implementation Workbook Sample
- IFSQN SQF 8.1 & FSMA Food Safety Management System Start Up Guide Sample
ISO 22000 Food Safety Management System - Food Manufacturers Edition - 2018
This is an ideal package for Food Manufacturers looking to meet International Food Safety Standards. This manual meets the requirements of International Standard ISO 22000: 2018 for Food Safety Management Systems. This 2018 version of the package is an upgrade including extensive ISO 22000 HACCP Implementation Guidance, Additional Training and a New Implementation Workbook.
Watch this product demonstration video for an overview of the extensive documentation, records templates, training, checklists and project implementation tools contained in our packages.
The IFSQN ISO 22000 Implementation Package includes:
- Food Safety Management System Procedures - a Comprehensive ISO 22000: 2018 compliant procedural manual that matches the standard for ease of use
- Food Safety Management System Records
- Prerequisite Programmes Manual
- HACCP Manual including the ISO 22000 HACCP Calculator
- A set of Training Presentations covering ISO 22000, GMPs, Prerequisites, HACCP and Internal Audits
- ISO 22002-1 & CODEX Gap Analysis Checklists
- Project 22000 Support Package containing all the project tools you will need to achieve ISO 22000: 2018 certification and our New ISO 22000 Implementation Workbook – Download Workbook Sample
- ISO 22000 Implementation Package Start Up Guide – Download Sample
- Free online support via e-mail
Suppliers Directory Listing
The categorized and searchable directory is used by members when sourcing products and services for their business. A listing includes a thumb-shot of your website homepage, company overview, contact details and web links and can also include attachments such as product brochures. A directory listing may commence at any time of the year and runs for a full 12 months.
