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Online Food Safety Training


Online Food Safety 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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