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Online Food Safety Training
$97.00

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Practical Internal Auditor Training for Food Operations


Webinar Recording:

This training course was held on September 28, 2018. Purchase the recording to experience the full 4-hour training session along with the presentation slides, exam and certificate.

This interactive IFSQN 4-hour 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.

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


Next live training session is December 14, 2018.

If you cannot wait you can watch the recording from the previous training session held on March 23, 2018. Purchase the recording to experience the full 4-hour training session along with the presentation slides, exam and certificate.

This Practical HACCP for Food Safety Teams Training webinar is suitable for training 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.

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


Webinar Recording:

This training course was held on July 20, 2018. Purchase the recording to experience the full 4-hour training session along with the presentation slides, exam and certificate.

The Practical Supplier Auditor Online 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.

Instructor: Vladimir Surčinski, Auditor and Trainer
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 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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Root Cause Identification and Problem Solving Tools in Food Safety


Webinar Recording:

This training course was held on November 12, 2018. Purchase the recording to experience the full 4-hour training session along with the presentation slides, templates, exam and certificate.
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.

Training Instructor:

Vladimir Surčinski, Auditor and Trainer for Food Standards, IFSQN

Specialist in Sanitary and Environmental engineering, professional specialist's degree in 2011 (University of Belgrade, Serbia, Higher Medical School of Professional Studies). Employed at Quality Austria Center on position of Project Manager. Auditor for the following standards - ISO 9001, ISO 14001, OHSAS 18001, ISO 22000, HACCP. Conducted a number of training in food safety standards ISO 22000 and HACCP. Experiences related to quality management and food safety gained on position of Quality Associate in retail company Delta Maxi, and later on the position of Food Safety Operations Associate in Delhaize Serbia where he was responsible for auditing of food safety in more than 400 retail stores in three countries - Serbia, Bosnia and Herzegovina and Montenegro.

Through the webinar four practical tools are presented:

  • SWOT analysis - is a simple but useful framework for analyzing your organization's strengths and weaknesses, and the opportunities and threats that you face. It helps you focus on your strengths, minimize threats, and take the greatest possible advantage of opportunities available to you.
  • 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 new demands about identification of internal and external risks and opportunities (practical use of SWOT 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 SWOT analyzing
    • Definition of SWOT
    • Use of SWOT analyzing
    • Internal and external factors
    • Analyzing Straights
    • Analyzing Weakness
    • Analyzing Opportunities
    • Analyzing Threats
    • Use of worksheets and 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



$97.00

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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
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.

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



$97.00

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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
Who should take 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
Part 2 - Contamination:
  • Types of contamination
  • Where contamination comes from
  • Types of Hazard
  • Biological Hazards
  • Common food poisoning bacteria
  • Chemical Hazards
  • Physical Hazards
Part 3 - Terms and Definitions:
  • HACCP Terms
  • HACCP Definitions
  • HACCP Terms and Definitions Examples
Part 4 - Preliminary Steps:
  • The HACCP team
  • Product Description
  • Intended Use
  • Consumers
  • HACCP Scope
  • Process Flow Diagram
  • Flow Diagram Verification
Part 5 - Prerequisite Programs:
  • 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
Part 6 - Principles of HACCP:
  • 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
Part 7 - Operational Prerequisite Programs:

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 >>



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