Online Food Safety Training

Modern Food Safety Culture – Implementation & Measurement

Next Live Training June 23, 2026

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Choose the On-Demand Training Recording (30-day access) during checkout.
Includes the full 4-hour training session, presentation slides, templates, and a certificate of attendance.

Instructor: Vladimir Surčinski, Auditor and Trainer
Facilitator: Simon Timperley, Administrator, IFSQN

Cost per attendee: $114.00 USD

Training Course Outline:

This practical training webinar is designed for professionals who want to establish, measure, and continually improve Food Safety Culture in their organization. The course goes beyond awareness, providing hands-on methods, digital tools, and auditing insights that align with the latest GFSI requirements, Codex 2020 revisions, ISO standards, and global legislation.

At IFSQN, we focus on practical, implementable approaches. This training will guide you step-by-step through the process of building a resilient Food Safety Culture program, integrating it into your management system, and using data-driven methods to track improvement.

List of Topics Covered:

Part 1: Foundations & Requirements

• What Food Safety Culture means in 2026 (beyond awareness).
• How Food Safety Culture became a global requirement (Codex, GFSI, ISO 22000 family, legislation).
• ISO 22000 & ISO 9001:2026 links – integrating culture, leadership, and risk-based thinking.
• Cultural maturity models – how to recognize where your company stands.

Part 2: Implementation in Practice

• Designing a Food Safety Culture program that fits your company size and resources.
• Embedding culture into existing processes (HACCP reviews, management review, supplier evaluation, training programs).
• Practical employee engagement methods: structured communication, leadership behavior modeling, recognition programs.
• How to include contractors, temporary workers, and supply chain partners.

Part 3: Measurement & Improvement

• Modern evaluation tools: digital questionnaires, SSAFE, observation programs, culture KPIs.
• Going beyond surveys – how to validate results through audits and behavioral indicators.
• Using trend analysis and reporting dashboards to demonstrate improvement.
• Linking culture performance to management KPIs and sustainability goals (ESG).

Part 4: Audit & Continuous Development

• Auditor’s perspective: how certification bodies evaluate Food Safety Culture in 2026.
• Internal audits and leadership reviews as culture improvement drivers.
• Preparing evidence for GFSI/ISO audits – what documents and data to show.
• Case examples of successful Food Safety Culture transformation projects.

All Attendees Receive:

• Copy of training slides and updated practical templates.
• Personalized IFSQN Training Academy Certificate.
• 30-day access to the webinar recording.
• Exclusive post-webinar contact with the presenter for clarification and advice.

Supplier Evaluation & Auditing in the Modern Supply Chain

Next Live Training May 19, 2026

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Choose the On-Demand Training Recording (30-day access) during checkout.
Includes the full 4-hour training session, presentation slides, templates, and a certificate of attendance.

Instructor: Vladimir Surčinski, Auditor and Trainer
Facilitator: Simon Timperley, Administrator, IFSQN

Cost per attendee: $114.00 USD

This practical training webinar is designed for quality, food safety, and procurement professionals who need to evaluate and audit suppliers effectively in a rapidly changing global supply chain. In 2026, supplier management is not only about compliance but also about using data, digital tools, and AI to anticipate risks, ensure resilience, and strengthen partnerships.

The course shows how to move beyond “tick-box” supplier audits and build a risk-based, digital supplier management program that addresses food safety, fraud, sustainability, and business continuity. Participants will gain insight into AI-powered risk assessment, digital monitoring tools, and remote auditing techniques, as well as receive templates and checklists they can apply immediately.

What Participants Will Learn:

• GFSI, ISO 22000, and ISO 9001:2026 requirements for supplier approval and monitoring.
• How to use AI and digital platforms to evaluate supplier risk and detect anomalies.
• Designing a risk-based supplier scorecard (product, process, country, fraud, ESG).
• How to conduct efficient onsite and remote supplier audits.
• Using external data sources and real-time alerts to strengthen supplier surveillance.
• Practical case studies: allergen risks, fraudulent raw materials, weak transport hygiene, and sustainability failures.
• Auditor’s perspective: what certification bodies expect in supplier management systems today.

List of Topics Covered:

Part 1: Supplier Evaluation Fundamentals

• Why supplier evaluation is more important than ever: safety, traceability, ESG, and resilience.
• Global requirements (Codex, GFSI, ISO, EU/US regulations).
• Mapping your supply chain: tier-1, tier-2, and critical suppliers.

Part 2: Risk-Based Supplier Classification

• Developing a supplier risk matrix: product risk, process risk, geographic risk, historical performance.
• Practical scoring examples and templates.
• Integrating sustainability, human rights, and fraud indicators into supplier risk profiles.
• Linking supplier evaluation with business continuity planning.

Part 3: Digitalization & AI in Supplier Management

• AI-powered risk scoring: using machine learning to detect patterns of non-compliance, delays, or fraud.
• Automating supplier document control (certificates, audit reports, contracts).
• Using AI to analyze public data, recalls, and alerts for proactive supplier monitoring.
• Practical examples of digital tools: blockchain for traceability, QR code tracking, digital audit platforms.

Part 4: Supplier Auditing in Practice

• Preparing audit plans aligned with ISO 19011.
• Conducting onsite supplier audits: interviews, inspections, document review.
• Remote/virtual auditing techniques: video tours, live data sharing, digital evidence collection.
• Identifying red flags in remote audits and ensuring reliability.
• Documenting findings, scoring results, and managing corrective actions.

Part 5: Continuous Monitoring & Improvement

• Integrating supplier performance KPIs into dashboards.
• Using AI-driven trend analysis for early warning signals.
• Continuous surveillance through digital databases and alert systems (e.g., RASFF, HorizonScan).
• Case studies: fraud in high-risk commodities, allergen cross-contamination, sustainability claims.

All Attendees Receive:

• Training slides and supplier risk scoring templates.
• Digital supplier audit checklist (onsite & remote).
• Example AI-driven supplier monitoring dashboard (demo).
• Personalized IFSQN Training Academy Certificate.
• 30-day access to webinar recording.
• Post-webinar contact with the presenter for advice.

Food Defence – Protecting Food from Intentional Contamination

Next Live Training February 25, 2026

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Choose the On-Demand Training Recording (30-day access) during checkout.
Includes the full 4-hour training session, presentation slides, templates, and a certificate of attendance.

Instructor: Vladimir Surčinski, Auditor and Trainer
Facilitator: Simon Timperley, Administrator, IFSQN

Cost per attendee: $97.00 USD

Training Course Outline:

In today’s interconnected food supply chain, intentional contamination, sabotage, and terrorism are real risks that can disrupt business and harm consumers. Certification schemes such as FSSC 22000, IFS, BRCGS, SQF, and GlobalG.A.P. all require structured food defence programs.

This training webinar provides practical, step-by-step guidance on how to implement and maintain a food defence plan that meets GFSI and regulatory requirements. Participants will explore threat assessment tools, digital monitoring methods, and AI-driven threat detection. Case studies from food industries will demonstrate how to apply food defence measures in practice.

What Participants Will Learn

• The meaning and scope of food defence in 2026.
• GFSI and regulatory requirements for food defence plans.
• How to conduct threat assessments using structured tools.
• How to develop mitigation plans that are practical and effective.
• How to perform simulations and test food defence plans.
• Case studies of incidents and lessons learned.
• The role of AI, digital surveillance, and access control systems in modern food defence.
• Crisis readiness: handling intentional contamination threats during pandemics, labour shortages, or geopolitical risks.

List of Topics Covered:

Part 1: Understanding the Threat Landscape

• Global threats and evolving trends – terrorism, sabotage, activism, disgruntled employees, and insider risks.
• Historical incidents and lessons learned – examples of intentional contamination in food supply chains.
• Impact of globalisation – longer supply chains, greater exposure to vulnerabilities.
• Emerging risks – geopolitical instability, pandemics, labour shortages, cyber-attacks on food production.

Part 2: Standards, Requirements & Frameworks

• Food defence in GFSI certification schemes – what FSSC 22000, IFS, BRCGS, SQF, and GlobalG.A.P. require.
• Definitions and scope of food defence – differentiating it from food fraud and food safety.
• Types of intentional contamination – biological, chemical, physical, radiological.
• Categories of attackers and their motives – malicious insiders, disgruntled staff, criminals, terrorists.
• Global guidelines and regulatory frameworks – FDA (IA Rule, Food Defense Plan Builder), EU requirements, PAS 96.

Part 3: Practical Tools & Modern Approaches

• Preparation steps for Threat and Vulnerability Assessment (TVA) – identifying vulnerable points, ranking risks, and setting priorities.
• Food defence tools explained:
  • FDA FDPB – structured threat assessment.
  • CARVER+Shock – evaluating attractiveness of targets.
  • FMEA (Failure Mode and Effects Analysis) – adapting a quality tool to food defence.
  • PAS 96 – practical guidance on threat mitigation.
• Modern digital surveillance – cameras, access control, biometrics.
• AI-driven monitoring – predictive modelling of anomalies in production behaviour, digital traceability, and employee movement monitoring.

Part 4: Implementation, Measurement & Case Studies

• Case Study 1: Developing and implementing a food defence plan in a meat processing facility – identifying vulnerable steps, applying mitigation, and validating effectiveness.
• Case Study 2: Food defence in a catering industry facility – insider risks, raw material handling, and transport vulnerabilities.
• Maintaining and improving programmes – setting KPIs, building dashboards, and conducting internal audits.
• Integrating food defence into business continuity and crisis management – how to respond during pandemics, strikes, or supply disruptions.
• Continuous improvement cycle – reviewing incidents, updating TVAs, and engaging leadership.

All Attendees Receive

• Training slides (PDF) + food defence templates.
• Sample threat assessment checklist.
• Personalized IFSQN Training Academy Certificate.
• 30-day access to webinar recording.
• Post-webinar contact with the presenter for support.

Food Fraud – Preventing Economically Motivated Adulteration

Next Live Training March 24, 2026

Can't Wait?
Choose the On-Demand Training Recording (30-day access) during checkout.
Includes the full 4-hour training session, presentation slides, templates, and a certificate of attendance.

Instructor: Vladimir Surčinski, Auditor and Trainer
Facilitator: Simon Timperley, Administrator, IFSQN

Cost per attendee: $97.00 USD

Training Course Outline:

Food fraud is a global multi-billion-dollar problem that undermines consumer trust and poses serious health risks. From adulterated raw materials to counterfeit products, companies face growing challenges in safeguarding their supply chains. GFSI-recognized standards require a structured food fraud prevention program, including vulnerability assessment and mitigation plans.

This training course provides a practical roadmap for implementing food fraud controls, supported by digital monitoring, AI analysis of supplier and market data, and new fraud detection tools. Case studies from food industry supply chains demonstrate how to identify and mitigate fraud in real operations.

What Participants Will Learn:

• The scope of food fraud and economically motivated adulteration (EMA).
• Requirements in GFSI standards and US/EU Regulation
• How to perform a food fraud vulnerability assessment.
• Practical methods and digital tools to monitor fraud risks in raw materials and suppliers.
• The role of AI in analysing market trends, pricing anomalies, and fraud alerts.
• Developing a fraud mitigation plan and integrating it into supplier management.
• Case studies and lessons learned from high-risk commodities.

List of Topics Covered:

Part 1: Understanding Food Fraud Risks

• Global fraud trends and economic impact – adulteration, counterfeiting, mislabelling, dilution, substitution, and grey market issues.
• High-risk commodities – honey, oils, spices, milk powder, wine, fish, meat products, etc.
• Food fraud incidents and lessons learned – real cases showing the consequences of fraud on consumer health, brand reputation, and finances.
• Economically Motivated Adulteration (EMA) – why it happens, typical targets, and detection challenges.
• Drivers of fraud – economic pressure, weak supply chain visibility, and demand–supply imbalances.

Part 2: Standards, Requirements & Frameworks

• Food fraud in GFSI certification schemes – requirements of FSSC 22000, IFS, BRCGS, SQF, and GlobalG.A.P.
• ISO 22000 family links – how vulnerability assessment connects to HACCP and traceability (ISO 22005).
• Definitions and scope of food fraud – how it differs from food defence and food safety.
• Types of fraud – adulteration, substitution, counterfeiting, fraudulent labelling, and smuggling.
• Global guidelines and resources – FDA, EU, SSAFE, PAS 96, Codex.

Part 3: Practical Tools & Modern Approaches

• Preparation steps for Food Fraud Vulnerability Assessment (FFVA) – identifying raw material, supplier, and process vulnerabilities.
• Food fraud tools explained:
  • SSAFE – structured framework for vulnerability assessment.
  • FMEA (Failure Mode and Effects Analysis) – ranking fraud risks systematically.
  • PAS 96 – guidance on mitigation against intentional acts, adapted for fraud.
• Digital tools and databases – HorizonScan, RASFF, Decernis, USP Food Fraud Database.
• AI-driven monitoring – using machine learning to detect anomalies in supplier pricing, ingredient composition, and global trade flows.
• Blockchain & digital traceability – preventing fraudulent substitution through end-to-end visibility.

Part 4: Implementation, Measurement & Case Studies

• Case Study 1: Process-flow vulnerability assessment in a food production line – identifying weak points where adulteration could occur.
• Case Study 2: Raw material vulnerability in a confectionary supply chain – assessing fraud risk in flour, oils, and other.
• Developing and documenting a Food Fraud Mitigation Plan – setting realistic preventive measures.
• Using KPIs, dashboards, and supplier scorecards to track and report fraud risks.
• Auditor’s perspective – what certification bodies expect to see in food fraud prevention programs.
• Continuous improvement – integrating fraud monitoring into supplier evaluations and crisis management.

All Attendees Receive:

• Training slides (PDF) + food fraud templates.
• Example vulnerability assessment form.
• Personalized IFSQN Training Academy Certificate.
• 30-day access to webinar recording.
• Post-webinar contact with the presenter for support.

Crisis Management & Communication in the Food Industry

NEW FOR 2026!

Live Training April 28, 2026

Instructor: Vladimir Surčinski, Auditor and Trainer
Facilitator: Simon Timperley, Administrator, IFSQN

Cost per attendee: $114.00 USD

Training Course Outline:

Food industry organizations must be prepared to respond quickly and effectively to crises such as product recalls, foodborne outbreaks, supply chain disruptions, cyber incidents, and reputational threats. Certification schemes such as FSSC 22000, IFS, BRCGS, SQF, and ISO 22000 require documented and tested crisis management procedures, including communication strategies.

This practical webinar provides participants with the tools to design, implement, and test a crisis management and communication plan. It covers legal and GFSI requirements, roles and responsibilities, and real-life communication strategies with internal staff, suppliers, regulators, customers, and the public. Participants will explore examples of successful and poor crisis communication in the food industry, with special focus on media handling, recall execution, and digital communication channels.

What Participants Will Learn

• Crisis management requirements in ISO and GFSI-recognized standards.
• How to design and test a crisis management system.
• Assigning roles, responsibilities, and escalation paths.
• Effective communication during crises – internally, with suppliers, with regulators, and with the public.
• AI in crisis management – using predictive analytics for risk identification and AI chatbots for communication support.
• Digitalisation of the crisis process – dashboards, automated alerts, and recall effectiveness tracking.
• Conducting crisis risk evaluation and prioritisation.
• Best practices for product recall and withdrawal communication.
• Real-world case studies: examples of successful and failed crisis responses.

List of Topics Covered:

Part 1: Standards & Requirements

• Crisis management requirements in ISO 22000, FSSC 22000, IFS, BRCGS, SQF.
• Regulatory expectations in the EU, USA, and other regions.
• Elements of a crisis management system – planning, testing, updating.

Part 2: Building a Crisis Management System

• Defining the crisis management team and assigning roles.
• Escalation procedures and decision-making hierarchy.
• Conducting simulations and mock crisis exercises.
• Linking crisis management with food defence, fraud, and business continuity planning.

Part 3: Communication During a Crisis

• Internal communication: staff updates, leadership messages, chain of command.
• Communication with suppliers and customers during disruptions.
• Managing communication with regulators and certification bodies.
• Media and public communication strategies – building clear, credible, and consistent messages.
• Case examples – good and bad crisis communication in the food industry.
• AI-assisted communication – using AI tools for drafting press releases, FAQs, and customer messaging.

Part 4: Product Recall & Withdrawal Communication

• Legal and certification requirements for recall/withdrawal communication.
• Developing and testing recall communication plans.
• Templates for recall letters, regulator notifications, and press releases.
• Digital recall systems – automated alerts, dashboards, KPI monitoring, and reporting.
• Using AI to track recall effectiveness and identify recurring risks.
• Lessons learned and continuous improvement cycle.

All Attendees Receive:

• Training slides (PDF) + crisis communication templates.
• Sample Crisis Management & Recall Plan (digital-ready).
• Personalized IFSQN Training Academy Certificate.
• 30-day access to webinar recording.
• Post-webinar contact with the presenter for support.

Environmental Monitoring Programs – From Risk to Digital Implementation

Next Live Training October 20, 2026

Can't Wait?
Choose the On-Demand Training Recording (30-day access) during checkout.
Includes the full 4-hour training session, presentation slides, templates, and a certificate of attendance.

Instructor: Vladimir Surčinski, Auditor and Trainer
Facilitator: Simon Timperley, Administrator, IFSQN

Cost per attendee: $97.00 USD

Training Course Outline:

Environmental Monitoring Program (EMP) has become a mandatory pillar of food safety management, with GFSI schemes (FSSC 22000 v6, IFS Food v8, BRCGS Food v9, SQF 9) and legislation worldwide requiring documented, risk-based programs. Despite this, many facilities struggle with limited resources, unclear responsibilities, and difficulties integrating EMP into daily operations.

This training provides a practical, modern approach to designing and implementing Environmental Monitoring Programs. Participants will learn how to:

• Interpret and apply standard and legal requirements.
• Build a risk-based zoning and sampling plan tailored to their facility.
• Use AI and digital tools for data analysis, trend monitoring, and predictive modelling.
• Prepare for audits by understanding what certification bodies and customers expect.

The webinar combines technical microbiology insights with practical tools (templates, checklists, sampling plans), and includes real case studies to demonstrate how to set up and continuously improve your program.

What Participants Will Learn:

• Trends in microbiology and hygiene relevant to EMP.
• GFSI and legislative requirements for environmental monitoring.
• How to define production environments and risk zones.
• Practical tools for risk assessment, zoning, and sampling.
• Step-by-step guidance to build an effective EMP plan.
• How to collect, record, and evaluate environmental data.
• AI-driven approaches to trend analysis and predictive detection of hygiene issues.
• Digitalisation of EMP – dashboards, automated alerts, and record-keeping.
• How to handle non-conformities and corrective actions.
• Auditor’s perspective: evidence expected during certification and customer audits.

List of Topics Covered:

Part 1: Standards & Microbiological Foundations

• Trends in microbiology and hygiene in food production.
• Updates in certification schemes (GFSI, FSSC 22000, IFS, BRCGS, SQF).
• Legislative requirements (EU, FDA, Codex Alimentarius).
• Types of microbiological contaminants: pathogens, spoilage organisms, indicators.
• Case studies of incidents linked to inadequate hygiene and monitoring.

Part 2: Risk-Based Zoning & Program Design

• Defining the production environment and identifying risk areas.
• Creating risk-based environmental sampling zones (Zones 1–4).
• Tools for risk analysis and prioritisation (checklists, scoring models).
• Building a sampling plan: what to test, when, and how.
• Templates for EM program documentation and monitoring plans.

Part 3: Implementation, Digitalisation & AI

• Collecting and managing EM data effectively.
• Digitalisation of EM programs – software tools, dashboards, and alerts.
• AI applications in EM – predictive analytics for identifying contamination hotspots.
• Using automated trend analysis for proactive hygiene control.
• Integration of EM results with HACCP, verification, and management review.

Part 4: Auditing, Corrective Actions & Case Studies

• What certification bodies and customers expect during EM audits.
• Linking EM results to corrective and preventive actions.
• Reporting and KPI development for EM performance.
• Case Study 1: Implementation of EM in a ready-to-eat facility.
• Case Study 2: Using digital tools for EM trend analysis in a meat plant.
• Lessons learned and continuous improvement of EM programs.

All Attendees Receive:

• Training slides (PDF) and templates for risk zoning, sampling plans, and trend analysis.
• Example digital EM dashboard (demo format).
• Personalized IFSQN Training Academy Certificate.
• 30-day access to webinar recording.
• Post-webinar contact with the presenter for advice.

ISO 9001:2026 – Changes, Updates & Easy Implementation for the Food Industry

NEW FOR 2026!

Live Training September 01, 2026

Instructor: Vladimir Surčinski, Auditor and Trainer
Facilitator: Simon Timperley, Administrator, IFSQN

Cost per attendee: $114.00 USD

Training Course Outline:

The upcoming revision of ISO 9001:2026 brings new emphasis on risk management, sustainability, quality culture, digital transformation, and ethics & integrity within quality management systems. For the food industry, these changes represent both a challenge and an opportunity to strengthen systems, improve resilience, and align with evolving customer and regulatory expectations.

This practical training webinar explains the updates in ISO 9001:2026 and how they apply to food companies. Participants will learn how to interpret the new requirements, conduct a gap analysis, and implement changes step by step. The focus is on easy, actionable implementation — with templates, examples, and auditor insights — so that every attendee leaves with a clear plan to prepare their organization for the transition.

What Participants Will Learn:

• What has changed in ISO 9001:2026 compared to ISO 9001:2015.
• How the new version addresses quality culture, sustainability, resilience, and digitalisation.
• Implications for food industry companies and links with food safety standards.
• How to conduct a gap assessment and prepare an action plan.
• Practical steps for updating documentation, processes, and KPIs.
• How to integrate ISO 9001 with ISO and GFSI for combined audits.
• Auditor’s perspective: what certification bodies will expect during transition audits.
• Templates and tools to simplify implementation.

List of Topics Covered:

Part 1: Understanding ISO 9001:2026 Updates

• Key changes compared to ISO 9001:2015.
• Why the revision was needed: global quality, sustainability, and digitalisation trends.
• Alignment with ISO High-Level Structure (Annex SL).

Part 2: Enhanced Quality Culture, Risk & Sustainability Focus

• Enhanced Risk Management – updated requirements and practical methods (risk registers, FMEA, scenario planning).
• Sustainability and ESG – integrating environmental and social responsibility into quality objectives, management reviews, and supplier programs.
• Quality Culture – integrating the culture with the culture (Food Safety Culture)
• Links with food industry expectations on traceability, climate impact, and consumer trust.

Part 3: Digital Transformation & Ethics

• Digitalisation of quality systems – using software, dashboards, and automated workflows to manage documents, CAPAs, and KPIs.
• AI and data analytics – turning quality records into predictive insights.
• Ethics and Integrity – transparency, anti-corruption, responsible sourcing, and integrating values into QMS processes.
• Case examples: how digital and ethical approaches improve both compliance and culture.

Part 4: Implementation & Transition in the Food Industry

• Conducting a gap analysis against ISO 9001:2026 requirements.
• Updating documentation, processes, and KPIs step by step.
• Developing a transition plan and timeline for your company.
• Auditor’s perspective: what certification bodies will check during transition audits.
• Case Study: How a food company successfully transitioned to a revised ISO standard.

All Attendees Receive:

• Training slides (PDF) + ISO 9001:2026 gap analysis template.
• Example transition plan and sample updated procedures.
• Personalized IFSQN Training Academy Certificate.
• 30-day access to webinar recording.
• Post-webinar contact with the presenter for advice.

Practical Internal Auditor Training for Food Operations

On-Demand Training Recording — 30-Day Access

Includes the full 4-hour training session, presentation slides, templates, end-of-course test, and a certificate of attendance.

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

On-Demand Training Recording — 30-Day Access

Includes the full 4-hour training session, presentation slides, templates, end-of-course test, and a certificate of attendance.

The Practical HACCP for Food Safety Teams Training webinar is suitable for training your food safety (HACCP) team members in Good Hygienic Practices and HACCP implementation as per the requirements of GFSI benchmarked standards including the SQF Food Safety Code and BRCGS Global Standards for Food Safety.

This 4-hour interactive IFSQN online webinar will enable participants to develop practical knowledge of the principles of food safety and HACCP systems also including guidance on Good Hygiene Practices and Application of the HACCP System as per CODEX Recommended International Code of Practice General Principles of Food Hygiene 2022 including a new Decision Tree and HACCP Worksheet.

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 7 sections:

1. Introduction to HACCP
2. Types of Contamination
3. Definitions
4. Good Hygienic Practices/Good Manufacturing Practices
5. HACCP Principles and Developing a HACCP/Food Safety Plan
6. How the FSMA affects HACCP - Hazard Identification, Evaluation and Preventive Controls
7. Online test consisting of 30 multiple choice questions covering the topics taught in the course.

There are interactive exercises to do at the end of each stage including identifying sources of contamination, corresponding control measures to prevent contamination and hazard/control measure assessment.

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

Food Safety & Hygiene Training for Food Handlers

On-Demand Training Recording — 30-Day Access

Includes the full 4-hour training session, presentation slides, templates, and a certificate of attendance.

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.

Complaint Management & Performance Improvement Training

On-Demand Training Recording — 30-Day Access

Includes the full 4-hour training session, presentation slides, templates, end-of-course test, and a 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!

Implementing ISO & FSSC 22000

On-Demand Training Recording — 30-Day Access

Includes the full 4-hour training session, presentation slides, templates, and a certificate of attendance.

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

Best Practices in Preventive Controls for Food Safety

On-Demand Training Recording — 30-Day Access

Includes the full 4-hour training session, presentation slides, templates, and a certificate of attendance.

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

What you need to know about pest management and sanitation

On-Demand Training Recording — 30-Day Access

Includes the full 4-hour training session, presentation slides, and a certificate of attendance.

Instructor: Chelle Hartzer, BCE, PCQI, Consulting Entomologist, 360 Pest and Food Safety Consulting
Facilitator: Simon Timperley, Administrator, IFSQN

Cost per attendee: $97.00 USD

Training Course Outline:

You may have an in-house team that handles pest control or you may hire a thrid-party company to perform those services. Either way, you need to know how those programs work so they can be implemented effectively. This course will cover the basics of pest management plans, the key elements that need to be in place, and how they are being put into action.

You will learn about how to inspect for pests and what the inspections should look for. It will also discuss monitoring programs, the monitoring devices, and how to use the data that is collected to make educated pest management decisions based on pest thresholds. The most effective plan focuses on prevention and we will cover the steps you can take to avoid having pests become established at your site.

Whether you are performing pest control duties at your site or overseeing the team that does, you need to know the best way to build and execute a highly effective pest management plan to protect your site, your product, and your reputation.

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 IPM
2. Sanitation basics
3. Monitoring and sanitation
4. Exclusion and sanitation
5. Corrective actions
6. Real-world examples (group problem solving)
7. Audit and federal guidelines
8. Online test consisting of 30 multiple choice questions covering the topics

List of topics covered:

• Integrated Pest Management
• Inspections/Audits
• Major pests
• Audit requirements
• Monitoring
• Exclusion
• Treatments
• Pest sighting logs
• Sanitation
• Paperwork necessary
• Thresholds
• Corrective actions
• Documentation
• Communication with Pest Management vendor
• Roles and responsibilities for pest management
• Making plan changes

Pest Management Monitoring – what it means for your facility and how to utilize it

On-Demand Training Recording — 30-Day Access

Includes the full 4-hour training session, presentation slides, and a certificate of attendance.

Instructor: Chelle Hartzer, BCE, PCQI, Consulting Entomologist, 360 Pest and Food Safety Consulting
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 team in Integrated Pest Management and how to work with your pest management team. This interactive IFSQN online webinar will enable participants to develop practical knowledge of the principles of Integrated Pest Management (IPM) and specifically monitoring.

The webinar provides information on the basics of Integrated Pest Management (IPM) and delves into monitoring systems, monitoring reports, and how to utilize the information to implement prevention strategies. Even though most sites have a third party vendor that provides their pest management, it is essential to know how to interpret the information and data they provide from their services. The course will also include specific, real-world examples to work through and “problem solve”.

The course is suitable for food handlers, quality assurance, supervisors, managers, and HACCP/PCQI 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 Integrated Pest Management (IPM)
2. Monitoring systems – devices and placement
3. Thresholds
4. Monitoring reports
5. Corrective actions
6. Real-world examples (group problem solving)
7. Electronic monitoring
8. Online test consisting of 30 multiple choice questions covering the topics

List of topics covered:

• Integrated Pest Management
• Inspections/Audits
• Major pests
• Audit requirements
• Monitoring devices
• Pest sighting logs
• Monitoring system set up
• Device placement
• Paperwork necessary
• Thresholds
• Establishing thresholds
• Reading monitoring reports
• Interpreting reports
• Corrective actions
• Documentation
• Communication with Pest Management vendor
• Roles and responsibilities for pest management
• Introduction to electronic monitoring
• Making plan changes
• Integrating sanitation, exclusion, and inspections

Essentials in Petfood Safety

On-Demand Training Recording — 30-Day Access

Includes the full 4-hour training session, presentation slides, and a certificate of attendance.

This interactive online training webinar will enable participants to develop practical knowledge of the principles of establishing and maintaining an effective petfood safety management system. The webinar provides key insights, emphasizing the uniqueness of petfood safety in comparison to food safety.

Instructor: Dr. David Rosenblatt, Director of Learning, Sher Consulting & Training Ltd.
Facilitator: Simon Timperley, CEO, IFSQN

Cost per attendee: $197.00 USD

Training Course Outline:

The petfood industry has seen some devastating petfood safety incidents in recent years and is continuously struggling with recalls and customer complaints.

Most often, decision makers in the field of petfood safety learn the science of risk assessment through human food courses and learning events.

This is often a reasonable solution, however; petfood is not human food and many safety aspects unique to the petfood industry are not adequately covered.

The course is suitable for decision makers in manufacturing of all petfoods, with the exception of raw foods, which will not be covered.

In this course, we will cover the essentials of petfood safety, including unique aspects such as nutritional inadequacy, mycotoxicosis, human pathogens transferred through petfood, etc.

Participants will be able to apply risk based thinking following the principles of HACCP and HARPC and learn from petfood case studies.

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 6 sections:

• Introduction to petfood safety
• Prerequisite programs (PRPs) (GMPs)
• Identification and evaluation of hazards, including case studies
• Choosing and classifying control measures
• The petfood safety plan
• Online test consisting of 20 multiple choice questions covering the topics taught in the course

List of topics covered:

• Introduction to petfood safety management systems
• Resources for establishing PRPs
• Personal hygiene and zoning
• Cleaning and maintenance
• Risk based thinking methodology (HACCP/HARPC)
• Biological hazards
• Chemical hazards
• Nutritional hazards
• Control measures: CCPs and oPRPs
• Validation
• Critical limits
• Monitoring
• Corrections and corrective actions
• Verification and re-validation

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 >>