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Online Food Safety Training


Online Food Safety Training
$97.00

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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



$97.00

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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



$97.00

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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



$97.00

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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
Part two covers all that is needed to implement an effective food fraud prevention plan in your company.
  • 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.
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
List of topics covered:
  • 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



$97.00

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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
The training is delivered in six sections:
  • 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
Complaint Management topics covered:
  • Attitude
  • The Process
  • Communication Channels
  • On Pack Information
  • Capture/Receipt
  • Complaint Form
  • Initial Response
  • Investigation
  • Corrective Action
  • Response
Complaint Performance Improvement topics covered:
  • 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!



$97.00

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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
Topics include:
  • 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



$97.00

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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.
The webinar will provide specific knowledge on how and where to use these tools, and provide practical worksheets and models that could be used in future business. The same is additionally referred to future changes and new demands in food safety standards.

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



$57.00

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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
The course is delivered in 4 sections followed by an end test:

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.



$97.00

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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



$97.00

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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



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