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Practical Food Safety Culture Training


NEXT LIVE TRAINING: Friday, July 22, 2022

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

Cost per attendee: $97.00 USD


Training Course Outline:

The Practical Food Safety Culture 4-hour online training webinar is suitable for those wishing to implement a new Food Safety Culture system in their company as well as for those looking to gain knowledge on how to improve existing systems.

At the IFSQN we pride ourselves on providing practical training rather than theoretical. We are pleased to announce an online training webinar that will help you understand topic of Food Safety Culture and show you the steps to easy implement or improve Food Safety Culture.

In the first part of the training participants will receive general information on employee awareness, company culture, food safety systems and how these topics are main parts of the Food Safety Culture. In the first part participants will understand definitions, GFSI certification schemes requirements, and legal requirements EU, USA connected with Food Safety Culture.

In the second part of the training participants will receive instruction on developing an Food Safety Culture program, training and competence program and Food Safety Culture communication. The training will include practical examples and insight from the lead auditor perspective.

All attendees receive:

  • Copy of the training materials (Slides and Templates)
  • Personalized IFSQN Training Academy Certificate
  • 30 day access to the webinar recording
  • Exclusive post webinar contact with the presenter for further explanation and input
List of topics covered:
  • Introduction to Food Safety Culture topic
  • Importance of employee awareness
  • What is Company Culture and how to recognize level of the same?
  • History of Food Safety Culture and how it has become part of Food Safety System
  • Definitions and understanding of requirements
  • Food Safety Culture requirements in food standards (GFSI)
  • Food Safety Culture in legislation EU, USA
  • Main parts of the Food Safety Culture
  • How to start with the implementation or improvement of Food Safety Culture
  • Evaluation models of employee awareness and Food Safety Culture level
  • Tools for Food Safety culture evaluation (questionnaires, SSAFE tools)
  • Overview of the questions used in evaluation tools
  • Development of strategies and objectives in connection with Food Safety Culture, Food Safety Culture Policy
  • Development of employee engagement (open door model, communication box etc.)
  • Employee training program
  • Food Safety Culture communication with employees, top management, customers, and suppliers
  • Internal audit as tool for improvement of Food Safety Culture
  • Reporting, KPIs and trend analysis about Food Safety Culture



$995.00

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SQF Implementation Package for Pre-processing of Plant Products - Edition 9


This comprehensive documentation package is available for immediate download and is perfect for Food Operations that pre-process plant products and are looking to meet SQF Food Safety Code: Edition 9. Everything you need to achieve SQF Certification!

Watch this product demonstration video for an overview of the extensive documentation, records templates, training, checklists and project implementation tools contained in our packages.

The main documents are provided in Microsoft Word English (US) format and can be easily edited to suit your operation.

Included in the package:

  • Food Safety Management System Procedures
    A comprehensive set of editable Food Safety Management System Procedures written in Microsoft Word (US English) format
  • Good Manufacturing Practice Template Procedures
    A comprehensive set of editable Good Manufacturing Practice Templates written in Microsoft Word (US English) format
  • Food Safety Record Templates
    A wide range of easy to use Record Templates written in Microsoft Word (US English) format
  • Implementation Assistance
    An Implementation Workbook, Instructions, Training Presentations, Guidance and Technical Support
More Details of the Contents:

Food Safety Management System Procedures & Good Manufacturing Practice Template Procedures

The IFSQN SQF Food Safety Management System Package contains comprehensive top level Food Safety Management System procedures templates in Microsoft Word format that form the foundations of your Food Safety Management System so you don't have to spend 1,000's of hours writing compliant procedures.

These Food Safety Management System Templates match the clauses of the SQF Code and comply with Module 2 System Elements for Food Manufacturing and Module 10: Good Operating Practices for Pre-processing of Plant Products (Pack houses).

The documents are provided in Microsoft Word English (US) format and are easily edited to suit your organization.

Food Safety Record Templates

A wide range of easy to use Food Safety Record Templates written in Microsoft Word (US English) format. Additionally, there are also a range of sample validation and verification records. There are also allergen management, laboratory, HACCP and product development records.

Implementation Assistance
  • A Start-Up Guide - Edition 9 of the Package includes a Start-Up Guide which will guide you through the contents of the package.
  • An Implementation Workbook - Provides a step-by-step guide to developing your SQF Food Safety Management System.
  • Guidance - The package includes Food Safety Management System Compliance PowerPoint Training Presentations. These will help you understand where all the documents provided ensure your Food Safety Management System complies with the SQF Code.
  • SQF 9 Implementation Plan - An SQF 9 Implementation Plan is included and can be used by Senior Management to plan the development of your SQF Food Safety Management System
  • HACCP Assistance - Additional Documentation & Tools
    There are supplementary instructions, a HACCP training presentation, guidance and documentation to supplement Food Safety Management System Document FS 2.4.3 Food Safety Plan (21 page HACCP procedural template) including the Hazard Analysis Tool and instructions
  • Laboratory Management Assistance - The package contains a supplementary comprehensive Laboratory Quality compliant with the requirements of ISO/IEC 17025 to compliment FS 2.4.4 Product Sampling, Inspection and Analysis. In Edition 9, the SQF Code requires internal laboratories that are used to conduct input, environmental, or product analyses, sampling and testing methods to be in accordance with the applicable requirements of ISO/IEC 17025. The Laboratory Quality Manual will prove very useful to Laboratories that are new to the requirements of ISO/IEC 17025.
  • Assistance with Supplier Risk Assessment - The package contains documentation and tools that supplement FS 2.3.4 Approved Supplier Program including a Supplier & Material Risk Assessment Template.
  • Assistance with Food Defense Assessment - The package contains a Food Defense Threat Assessment Template to supplement FS 2.7.1 Food Defense Plan procedure.
  • Assistance with Food Fraud Assessment - The package contains a Food Fraud Assessment Template to supplement FS 2.7.2 Food Fraud procedure.
  • Assistance with Internal Auditor Training - The package includes Internal Auditor and Inspection (GMP Audit) PowerPoint Training Presentations. There are also completed examples of corresponding Internal Audit and Good Manufacturing Practice Audit/Inspection Forms.
  • Assistance with Complaint Management - The package contains a Complaints Analyzer Template, Instructions and Guidance to supplement FS 2.1.3 Complaint Management procedure.
  • Free Online Technical Support - One of the unique features of our packages is that we provide technical support. This package includes online technical support and expertise to answer your questions and assist you in developing your SQF Food Safety and Management System until you achieve certification.
Sample documents:

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$1,245.00

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FSSC 22000 Food Safety Management System for Storage & Transport - Version 5.1


This is our premiere package for Food Storage & Distribution Operations looking to achieve certification to the FSSC 22000 Certification Scheme - Version 5.1.

This really is our most complete Food Storage & Distribution documentation, project implementation and training support system...and all in one easy to use package.

Watch this product demonstration video for an overview of the extensive documentation, records templates, training, checklists and project implementation tools contained in our packages.

Included in the package:

  • ISO 22000:2018 Compliant Food Safety Management System Procedures - A Comprehensive set of food packaging safety management system documents
  • Food Safety Management System Record Templates
  • Prerequisite Programmes Manual - A comprehensive set of prerequisite programmes covering those defined in ISO 22000, ISO/TS 22002-5 and the FSSC 22000 Scheme Additional Requirements
  • Sample Validation and Verification Records
  • HACCP Documentation including the Unique ISO 22000 HACCP Calculator
  • A series of PowerPoint Training Presentations providing ISO 22000, HACCP, Internal Auditor & Prerequisite Programmes Training
  • ISO 22000, ISO 22002-5 & FSSC Additional Requirements Gap Analysis Checklists
  • Implementation Package Start Up Guide – See Sample
  • FSSC 22000 Implementation Workbook
  • Download Workbook Sample >>
  • Free technical support via e-mail until you achieve certification
Note: This package covers Food Sector Category G Transport & Storage.

The scope of the package therefore includes the requirements of:
  • ISO 22000:2018 Food safety management systems -- Requirements for any organization in the food chain
  • Technical Specification ISO/TS 22002-5:2019 Prerequisite programmes on food safety - Part 5: Transport and storage
  • Food Safety System Certification 22000 Version 5.1 November 2020, Part II: Requirements for Organizations to be Audited - Additional requirements


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$97.00

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What you need to know about pest management and sanitation


Purchase the training recording from June 22, 2022 to experience the full 4-hour training session along with the presentation slides, templates, and 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



$97.00

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


Purchase the training recording from June 08, 2021 to experience the full 4-hour training session along with the presentation slides and 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



$97.00

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GFSI requirements for Allergen Management in Food Production


Next Live Training: Tuesday, March 14, 2023

Alternatively choose the previous training recording from April 19, 2022 to experience the full 4-hour training session along with the presentation slides, templates, end test and certificate of attendance.

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

Cost per attendee: $97.00 USD


Training Course Outline:

In the last two decades, the prevalence of allergic diseases have increased dramatically. It is estimated that over 220 million people worldwide have experienced reactions to food allergens. Lack of understanding of allergens hazards in the process of purchasing, storage, preparation ordering, and delivering of food products can lead to unwanted allergenic reactions for immunocompromised consumers. These were the main reasons for food legislation and significant food safety standard requirements change.

Allergens are now considered as one of the significant hazards. Steps in production need to be assessed for potential cross-contamination and verification methods need to be developed. All this needs to comply with legislation and food safety standard requirements which brings additional pressure for food operators and managers.

With this 4-hour training webinar, we offer you an easy and fast way to understand what allergens are, how cross-contamination can happen, ways to prevent it, to control it, and to develop a strong food safety system that can build the confidence of consumers.

All attendees receive:

  • Copy of the training materials (PDF)
  • Personalized IFSQN Training Academy Certificate
  • 30 day access to the webinar recording
  • Exclusive post webinar contact with the presenter for further explanation and input
List of topics covered:
  • Food allergies definition, reason and indicators
  • Main food products that are allergens
  • Understanding the gluten allergies and intolerance
  • Egg and egg product allergies
  • Milk and milk product allergies
  • Fish and sea products allergies
  • Soy allergies
  • Nut allergies
  • Sesame allergies
  • SO2 allergies
  • Understanding the minimal and maximal dosage of allergens in food
  • Food safety system requirements for allergen hazards – GFSI certification scheme
  • Implementation of prevention steps for cross-contamination (layout, equipment design, cleaning activities etc.)
  • Organisation of production steps and production lines in accordance with allergen management
  • Organisation of employees and employee training regarding allergens
  • Practical examples of hazard assessment for allergen hazard in production steps
  • Implementation of allergen monitoring activities
  • Implementation of allergen verification activities
  • Analysis and understanding of the allergen verification activities
  • Analytical methods for allergen verification
  • Development of records and procedures for allergen management
  • Understanding of the basic legislation regarding the allergens labelling
  • Final products labelling and consumer awareness



$97.00

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Traceability, Withdrawal Management and Root Cause Analysis tools


Purchase the training recording from May 17, 2022 to experience the full 4-hour training session along with the presentation slides, templates, end test and certificate of attendance.

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

Cost per attendee: $97.00 USD


Training Course Outline:

Sometimes traceability is hard to understand and to implement. Specifically, in food production systems that include a large number of ingredients, packaging materials, and production steps. When traceability is not set right it becomes hard to perform activities such as recall or withdrawal of products.

In the certification process not understanding these processes and not implementing them correctly can lead to the nonconformities and even the loss of certification. In real-life situations, lack of understanding can lead to sanctions, loss of customer confidentiality, and business crisis.

With this webinar, we offer you the easiest way to understand traceability, recall, withdrawal, and how to implement them in a comprehensive way in your food production. Through the webinar, attention is given to the tools that you can use in everyday operations to find Root Causes and to prevent any further potential recall or withdrawal.

In this 4-hour training course, you will understand how to implement a traceability system in your food production, you will be able to simulate the recall/withdrawal process with a high success rate and your organization will have fast tools for finding and solving root causes that affects stability of the food safety system.

All attendees receive:

  • Copy of the training materials (PDF)
  • Personalized IFSQN Training Academy Certificate
  • 30 day access to the webinar recording
  • Exclusive post webinar contact with the presenter for further explanation and input
List of topics covered:
  • World trends that affect food industry changes
  • Changes that follow in certification schemes – GFSI
  • Different regulations and laws regarding food traceability
  • GFSI certification schemes traceability requirements (IFS, BRC, SQF, FSSC, Global GAP)
  • ISO 22000 traceability requirements
  • Main steps in developing traceability in food production
  • Practical examples of different types of traceability in food production
  • Identification and traceability of raw ingredients
  • Identification and traceability of packaging materials
  • Semi-finished products traceability
  • Final product labeling, identification, and traceability
  • Developing of records and procedures for traceability
  • Modern methods for traceability (QR codes, RFID, software tools etc.)
  • Understanding recall and withdrawal requirements – legislation
  • Understanding recall and withdrawal requirements – certification schemes GFSI, ISO
  • Developing procedures and implementation steps for recall and withdrawal
  • How to perform simulation/mock recall and withdrawal
  • Developing records for recall and withdrawal
  • Analysis tools to help decide when to perform recall and withdrawal
  • Practical tools for root cause identification
  • Implementation of corrective action plans and prevention of potential business losses



$197.00

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Essentials in Petfood Safety


Purchase the training recording from September 24, 2020 to experience the full 4-hour training session along with the presentation slides, templates, end test and 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



$795.00

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IFSQN FSSC Development Program Food Safety Management System Implementation Package - Version 1


The IFSQN FSSC Development Program Food Safety Management System Implementation Package is a great value Food Safety Management System package that will provide any small business with key core food safety system procedures and records and help them on the way to FSSC 22000 certification.

Watch this product demonstration video for an overview of the extensive documentation, records templates, training, checklists and project implementation tools contained in our packages.

The IFSQN FSSC Development Program Food Safety Management System Implementation Package has been designed cover the elements prescribed in the FSSC Development Program* which provides an independent Codex-based Program for third party assessment.

The Program is aligned with the Codex Recommended International Code of Practice General Principles of Food Hygiene (CAC/RCP 1-1969, Rev. 4-2003) and the Global Food Safety Initiative (GFSI) Global Markets Program; is based on elements of ISO 22000 and the ISO/TS 22002-1 requirements and provides a pathway to achieving full FSSC22000 certification.

*The FSSC Development Program follows a stepwise approach, however it also allows organizations to remain at Level 1 meeting the food safety requirements aligned with the GFSI Global Markets Program Basic Level supplemented by Codex HACCP. The Level 2 requirements are in accordance with the GFSI Global Markets Program Foundation Level.

After a successful assessment, the Assessment Body will issue a Conformity Statement (Level 1 or 2) and the organization will be listed in the FSSC register of Conforming Organizations.
Source: www.FSSC22000.com

The package gives organizations a head start in developing their system and preparing for certification by enabling them to put in place procedures compliant with the FSSC Development Program:

  • Fundamental Food Safety Procedures - A set of top level food safety management system documents are included
  • Prerequisite Programs - A set of Fundamental Prerequisite Program Procedures are included
  • A HACCP based System – Two tiers of HACCP documents are provided:
    • HACCP System Basic for Level 1 compliance
    • HACCP System Advanced for Level 2 compliance.
  • HACCP/CCP Guidance - on how to manage and implement a HACCP system and determine critical control points (CCPs).
  • Food Safety Records - A set of sample food safety management system records are included
As a bonus the Package is also backed up by expert support which is available to provide assistance in developing the system.

The Food Safety Management System documents are in Microsoft Word English (US) format, so easily adapted to suit any small business.

More details about the content:

Food Safety Management System Procedures are aligned with the FSSC Development Program requirements and are as follows:

FSF 1.1 Management Commitment
FSF 1.1 Appendix Food Safety Policy
FSF 1.1 Appendix Food Safety Objectives
FSF 1.2 Management Responsibility
FSF 1.2 Appendix Organizational Chart
FSF 1.2 Appendix Sample Job Descriptions
FSF 1.3 Management Support
FSF 1.3 Appendix Training Matrix
FSF 1.5 Communication
FSF 1.6A Specified Requirements
FSF 1.6A Appendix Sample Material Specification
FSF 1.6A Specified Requirements Appendix Material Acceptance Record
FSF 1.6B Specifications
FSF 1.6B Appendix Sample Specification
FSF 1.6C Product Release
FSF 1.7 General Documentation Requirements
FSF 1.7 Document Template Landscape
FSF 1.7 Document Template Portrait
FSF 1.8 Procedures
FSF 1.9 Product Traceability
FSF 1.9 Appendix Product Traceability – Batch Identification
FSF 1.10 Emergency Preparedness and Response
FSF 1.13 Control of Measuring and Monitoring
FSF 1.14 Handling of Potentially Unsafe Products
FSF 1.14 Appendix - Non-Conformance Log
FSF 1.14 Appendix - Non-Conformance Notification
FSF 1.15 Product Withdrawal and Recall
FSF 1.15 Appendix – Recall Template
FSF 1.16 Nonconformity and Corrective Action
FSF 1.16 Appendix - Corrective Action Request
FSF 1.17 Complaint Handling
FSF 1.17 Appendix - Complaint Investigation Form
FSF 1.17 Annual Complaints Analyzer
FSF 1.17 Annual Complaints Analyzer Instruction

The Prerequisite Programs are pre-fixed PRP aligned with the FSSC Development Program requirements and are as follows:

PRP 2.1 Construction and Layout of Buildings
PRP 2.2 Premises and Workspace
PRP 2.3 Utilities
PRP 2.4 Waste Management
PRP 2.5A Equipment
PRP 2.5B Maintenance
PRP 2.6 Purchasing
PRP 2.6 Appendix Purchasing Assessment Template
PRP 2.7 Preventing Contamination and Cross-Contamination
PRP 2.8 Allergen Management
PRP 2.8 Appendix Allergen Management Tool
PRP 2.9 Cleaning and Sanitizing
PRP 2.9 Appendix Cleaning Procedure
PRP 2.9 Appendix Cleaning Schedule
PRP 2.10 Pest Control
PRP 2.11A Personal Hygiene
PRP 2.11B Personnel Facilities
PRP 2.12 Product Rework
PRP 2.14 Warehousing
PRP 2.15 Product Labelling
PRP 2.16 Food Defense
PRP 2.16 Threat Assessment & Plan
PRP 2.17 Product Analysis

Also includes GMP Inspection Training Guide and Inspection Form

HACCP System Advanced - Documents

HACCP 0 HACCP System Overview
HACCP Prelim 1 HACCP Team
HACCP Prelim 2 Product Descriptions & Scope
HACCP Prelim 3 Intended Use
HACCP Prelim 4 Flow Diagrams
HACCP Prelim 4 Appendix 1 Flow Diagram
HACCP Prelim 5 Flow Diagram Verification
HACCP Principle 1 Hazard Analysis
HACCP Principle 2 Determine Critical Control Points
HACCP Principle 3 Establishing Critical Limits and Action Criterion
HACCP Principle 4 Establishing Monitoring Systems for CCPs & OPRPs
HACCP Principle 5 Establishing a Corrective Action Plan
HACCP Principle 6 Establishing Verification Procedures
HACCP Principle 7 Establishing HACCP Documents and Records

Also includes document samples, HACCP Tool ISO 22000, HACCP Tool Instructions and HACCP Training Guide ISO 22000 Module 2018.

HACCP System Basic - Documents

HACCP 0 HACCP System
HACCP 1 Hazard Assessment

Also includes document samples and HACCP Training Guide.

FSMS Record Templates

A set of 40 sample food safety management system records in Microsoft Word English (US) format are included.


Sample content:

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$97.00

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Complaint Management & Performance Improvement Training


Purchase the recording from April 03, 2020 to experience the full 3-hour training session along with the presentation slides, templates and certificate of attendance.

This webinar will enable participants to develop practical knowledge of complaint management. The webinar provides instruction on how to implement a complaint management system, how to investigate complaints, how to collate complaint data and how to analyze complaint data using the complaint trend analysis tools provided to identify areas of concern that need to be addressed and opportunities for improvement.

Instructor: Tony Connor, Chief Technical Advisor, IFSQN
Facilitator: Simon Timperley, Administrator, IFSQN

Cost per attendee: $97.00 USD

Training Course Outline:

Complaint handling is included in Food Safety Management Requirements of the GFSI Guidance Document and as such is a compulsory element of GFSI benchmarked standards including BRC, SQF, IFS and FSSC 22000.

The capture and analysis of complaints is a tool for identifying deficiencies in the effectiveness of your food safety management system. Complaint levels are a key performance indicator and reflect the effectiveness of the food safety management system. Customer complaints can provide an insight into site performance and any areas that may require greater focus.

Effective complaint management requires procedures to ensure that customer complaints are captured, recorded, investigated, responded to, complaint trends are investigated and corrective and/or preventive actions. Actions should be proportionate to the seriousness and frequency of the problems identified and carried out promptly by appropriately trained staff.

In this webinar, we will cover the elements of a complaint management system and show how analysis of complaints can provide useful information to identify and correct non-conformity and demonstrate continuous improvement.

We will show you tried and trusted systems, that have been developed over 25 years, to analyze complaint data to identify food safety issues and adverse trends in complaints. The training includes an Annual Complaint Analyzer which will assist participants in future Complaint Analysis and Complaint Performance Improvement.

There will be practical examples demonstrated and a question and answer session to discuss any difficulties that you may have with complaint management and performance improvement.
The course is suitable for all personnel working in food manufacturing, food handling, food storage or food distribution operations.

All attendees receive:

  • A copy of the training material (PDF)
  • Personalized IFSQN Training Academy Certificate
  • Complaint Procedure and Investigation Form Templates
  • Complaint Analysis Templates
  • Annual Complaint Trend Analyzer
  • 30-day access to the webinar recording
The training is delivered in six sections:
  • Introduction - Importance of Complaint Management
  • GFSI & GFSI Benchmarked Standards Complaint Management Requirements
  • Establishing an Effective Complaint Management System
  • How effective Good Manufacturing Practices and Factory Inspections reduce complaint numbers
  • Analysis of Complaints
  • Complaint Performance Improvement
Complaint Management topics covered:
  • Attitude
  • The Process
  • Communication Channels
  • On Pack Information
  • Capture/Receipt
  • Complaint Form
  • Initial Response
  • Investigation
  • Corrective Action
  • Response
Complaint Performance Improvement topics covered:
  • Summarizing complaints by product and type
  • Complaint analysis (week, month, year)
  • Complaint trend analysis
  • Implementing actions to improve your complaint performance
  • Complaint Trend Analysis Tool!



$97.00

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Practical Food Defense (TACCP) and Food Fraud (VACCP) Training


Next Live Training: Tuesday, April 18, 2023

Alternatively choose the previous training recording from March 01, 2022 to experience the full 4-hour training session along with the presentation slides, templates, end test and certificate of attendance.

This interactive IFSQN 4-hour online training webinar will enable your food safety team to develop practical knowledge on how to implement a fully developed food defense and food fraud plan.

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

Cost per attendee: $97.00 USD

Training Course Outline:

In recent decades the global food supply chain has worked tirelessly to improve food safety standards and consumers have come to expect safe food products as standard. However, safe food is not a destination and emerging threats bring new challenges such as acts of terrorism on food and intentional contamination with the purpose of harming consumers, and acts of food fraud with the purpose of economical gain.

In this training course we consider the requirements of GFSI recognized certification schemes (FSSC 22000, IFS, BRC, SQF, and Global GAP) and provide guidance on how to comply with their demands.

Through this webinar you will get to know the practical steps to implement these requirements in your organisation, you will understand the threat and vulnerability assessment, mitigation plans and how to make and present the food defense or food fraud plans. Additionally in this webinar handling the food defence and food fraud processes in time of crisis (Covid19) are covered.

This specially designed four hour webinar is presented in two parts.

Part one covers all that is needed to implement an effective food defense plan in your company.

  • Explanation of incidents
  • Discussion of available food defense guidelines
  • Assessing threats to the system
  • Defining of mitigation plans with two practical case studies using available assessment tools for food defense
Part two covers all that is needed to implement an effective food fraud prevention plan in your company.
  • Explanation of incidents
  • Discussion of available food fraud guidelines
  • Assessment of vulnerabilities of the system with two practical case studies using available assessment tools for food fraud.
All attendees receive:
  • Copy of the training material (PDF)
  • Personalized IFSQN Training Academy Certificate awarded on successful completion of the course and end test
  • 30 day access to the webinar recording
  • Exclusive post webinar contact with the presenter for further explanation and input
List of topics covered:
  • World trends that affect food industry changes
  • Changes that follows in certification schemes – GFSI
  • Demands in certification schemes for Food Defense
  • Defining the Food Defense
  • Food Defense incidents
  • Types of threats for food and food production
  • Types of contaminants in attacks on food or food production
  • Types of attacker
  • Preparation steps for threat assessment
  • Food Defense guidelines for implementation
  • Food Defense Methods and Tools (FDA – FDPB, CARVER Shock, FMEA, PAS)
  • CASE STUDY – Implementation of a food defense plan in the meat industry
  • CASE STUDY – implementation of a food defense plan in the dairy industry
  • Case study conclusions and discussion
  • Demands in certification schemes for Food Fraud
  • Defining the Food Fraud
  • Food Fraud incidents
  • Types of food frauds
  • EMA – Economically Motivated Adulteration
  • Counterfeiting, Fraudulent labelling, Gray market
  • Raw Material and Supply chain Food Fraud
  • Food Fraud guidelines for implementation
  • Food Fraud Methods and Tools – (SSAFE, FMEA, PAS)
  • CASE STUDY – process flow driven in bakery industry
  • CASE STUDY – raw material driven in bakery industry
  • Case study conclusions and discussion



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Nurturing a Behavioral Based Food Safety Culture


Purchase the training recording from July 26, 2019 to experience the full 3-hour training session along with the presentation slides, templates, end test and certificate of attendance.

Instructor: Dr. David Rosenblatt, Training Specialist, Sher Consulting and Training
Facilitator: Simon Timperley, Administrator, IFSQN

Cost per attendee: $97.00 USD

Training Course Outline:

The "Nurturing a Behavioral Based Food Safety Culture" Webinar is suitable for all decision makers anywhere along the food and feed supply chain from farm to fork.

This Webinar will be especially beneficial for high level managers, HR personnel, food safety managers, trainers and consultants.

The training program consists of a 3-hour webinar with polls and question and answer sessions. After the Webinar there is an online test covering the topics taught in the course. An IFSQN Academy certificate is awarded to all candidates that pass the exam.

Over and over again out industry faces food safety incidents that, in hindsight, were 100% preventable. This occurs in organizations certified to high level standards which include an in-depth HACCP program.

Root cause analysis most often uncovers human behavior as the source of failure; however, we now understand that the roots go much deeper. How is it possible that the same person, with the same knowledge and the same background, faced with the same set of rules and regulations, will behave differently in two different organizations?

Neuroscience is now providing learning specialists a new understanding of what makes people do what they do and how it is connected to organizational culture.

All attendees receive:

  • Copy of the training material (PDF)
  • Personalized IFSQN Training Academy Certificate awarded on successful completion of the course and end test
  • 30 day access to the webinar recording
Topics include:
  • Case studies
  • Fundamentals of employee behavior: human error and forgetfulness, competence and motivation
  • Characteristics of a food safety culture and how they affect behavior
  • The building blocks of culture: leadership, symbols of uniformity (icons, uniforms, language, ritual), behavioral procedures, employee involvement



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ISO 22000 Food Safety Management System - Food Service Edition


This is a tailor-made food safety management system implementation package for Catering Outlets, Food Service Operations, Hotels and Restaurants. This is our premiere package for Food Service Operations looking to achieve certification to ISO or FSSC 22000.
This package enables compliance with the requirements of ISO 22000:2018 Food safety management systems - Requirements for any organization in the food chain, Technical Specification ISO/TS 22002-2:2013 Prerequisite programmes on food safety - Part 2: Catering and FSSC 22000 Certification Scheme Additional Requirements.

Watch this product demonstration video for an overview of the extensive documentation, records templates, training, checklists and project implementation tools contained in our packages.

The Food Service FSSC 22000 2018 Certification Package includes:

  • Food Safety Management System Procedures compliant with ISO 22000:2018 Food safety management systems - Requirements for any organization in the food chain
  • Food Safety Management System Records
  • Prerequisite Programmes Manual compliant with Technical Specification ISO/TS 22002-2:2013 Prerequisite programmes on food safety - Part 2: Catering
  • HACCP Manual including the ISO 22000 HACCP Calculator
  • A set of PowerPoint Training Presentations covering ISO 22000, CODEX & Good Practices, HACCP and Internal Audits
  • ISO 22000/22002/CODEX Gap Analysis Checklists
  • New FSSC 22000:2018 Implementation Workbook to guide the implementation of your FSSC 22000:2018 compliant Food Safety Management System
  • Free online support via e-mail
Sample content:

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Webinar Collaboration


We’ll work with you to design, promote and deliver an engaging webinar that delivers results.

Webinar collaboration includes:

  • Assist with content development
  • Co-branded slides and promotional material
  • Website, email & social media promotion
  • Facilitating and recording of the webinar
  • Guaranteed minimum 500 qualified registrants
  • Distribute the recording to our subscriber database
  • Host the recording in the IFSQN Videos Library


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SQF (& FSMA) Implementation Package for Food Manufacturers - Edition 9


This comprehensive documentation package is available for immediate download and is perfect for Food Manufacturers looking to meet SQF Food Safety Code: Food Manufacturing Edition 9 and the FSMA Final Rule for Preventive Controls for Human Food. Everything you need to achieve SQF Certification!

Watch this product demonstration video for an overview of the extensive documentation, records templates, training, checklists and project implementation tools contained in our packages.

The IFSQN SQF Code Edition 8.1 & FSMA Implementation Package for Food Manufacturers is based on the requirements of the SQF Food Safety Code: Food Manufacturing Edition 9 and SQFI Guidance for the Implementation of the Preventive Controls for Human Food Rule for SQF Certified Sites.

The main documents are provided in Microsoft Word English (US) format and can be easily edited to suit your operation.

Included in the package:

  • Food Safety Management System Procedures - A comprehensive set of editable Food Safety Management System Procedures written in Microsoft Word (US English) format
  • Good Manufacturing Practice Template Procedures - A comprehensive set of editable Good Manufacturing Practice Templates written in Microsoft Word (US English) format
  • Food Safety Record Templates - A wide range of easy to use Record Templates written in Microsoft Word (US English) format
  • Implementation Assistance - A range of tools including a Start-Up Guide, An Implementation Workbook, Instructions, Training Presentations, Guidance and Technical Support
  • FSMA Module – Additional content, presentations, tools and guidance in meeting the additional requirements of FSMA Preventive Controls Rule for Human Food
More Details of the Contents:

Food Safety Management System Procedures & Good Manufacturing Practice Template Procedures

The IFSQN SQF Food Safety Management System Package contains comprehensive top level Food Safety Management System procedures templates in Microsoft Word format that form the foundations of your Food Safety Management System so you don't have to spend 1,000's of hours writing compliant procedures.

These Food Safety Management System Templates match the clauses of the SQF Code and comply with Module 2 System Elements for Food Manufacturing and Module 11 Good Manufacturing Practices for Processing of Food Products.

The documents are provided in Microsoft Word English (US) format and are easily edited to suit your organization.

Food Safety Record Templates

A wide range of easy to use Food Safety Record Templates written in Microsoft Word (US English) format. Additionally, there are also a range of sample validation and verification records.
There are also allergen management, laboratory, HACCP and product development records.

Implementation Assistance
  • A Start-Up Guide - Edition 9 of the Package includes a Start-Up Guide which will guide you through the contents of the package.
  • An Implementation Workbook - Provides a step-by-step guide to developing your SQF Food Safety Management System.
  • Guidance - The package includes Food Safety Management System Compliance PowerPoint Training Presentations. These will help you understand where all the documents provided ensure your Food Safety Management System complies with the SQF Code.
  • SQF 9 Implementation Plan - An SQF 9 Implementation Plan is included and can be used by Senior Management to plan the development of your SQF Food Safety Management System
  • HACCP Assistance – Additional Documentation & Tools
  • There are supplementary instructions, a HACCP training presentation, guidance and documentation to supplement Food Safety Management System Document FS 2.4.3 Food Safety Plan (21 page HACCP procedural template) including the Hazard Analysis Tool and instructions
  • Laboratory Management Assistance - The package contains a supplementary comprehensive Laboratory Quality Manual compliant with the requirements of ISO/IEC 17025 to compliment FS 2.4.4 Product Sampling, Inspection and Analysis. In Edition 9, the SQF Code requires internal laboratories that are used to conduct input, environmental, or product analyses, sampling and testing methods to be in accordance with the applicable requirements of ISO/IEC 17025. The Laboratory Quality Manual will prove very useful to Laboratories that are new to the requirements of ISO/IEC 17025.
  • Assistance with Supplier Risk Assessment - The package contains documentation and tools that supplement FS 2.3.4 Approved Supplier Program including a Supplier & Material Risk Assessment Template.
  • Assistance with Food Defense Assessment - The package contains a Food Defense Threat Assessment Template to supplement FS 2.7.1 Food Defense Plan procedure.
  • Assistance with Food Fraud Assessment - The package contains a Food Fraud Assessment Template to supplement FS 2.7.2 Food Fraud procedure.
  • Assistance with Internal Auditor Training - The package includes Internal Auditor and Inspection (GMP Audit) PowerPoint Training Presentations. There are also completed examples of corresponding Internal Audit and Good Manufacturing Practice Audit/Inspection Forms.
  • Assistance with Complaint Management - The package contains a Complaints Analyzer Template, Instructions and Guidance to supplement FS 2.1.3 Complaint Management procedure.
  • Free Online Technical Support - One of the unique features of our packages is that we provide technical support. This package includes online technical support and expertise to answer your questions and assist you in developing your SQF Food Safety and Management System until you achieve certification.
  • FSMA Hazard Analysis & Preventive Controls
  • There is an SQF FSMA and Preventive Controls Presentation which gives Guidance for the Implementation of the Preventive Controls in addition to Critical Control Points and developing a Food Safety Plan.
  • A Hazard Identification and Preventive Controls Tool is included. This Implementation Tool assists with the Identification of CCPs and Preventive Controls enabling you to create your Food Safety Plans
  • There is Guidance for the Implementation of Supply Chain Controls
  • Follow the step by step guide to implementing your HACCP/Food Safety Plans using the documents supplied and the Hazard Identification & Preventive Controls Tool
Sample documents:



IFSQN SQF 9 & FSMA Food Safety Management System Implementation Workbook Sample
IFSQN SQF 9 & FSMA Food Safety Management System Start Up Guide Sample



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Best Practices in Preventive Controls for Food Safety


Purchase the training recording from July 28, 2017 to experience the full 3-hour training session along with the presentation slides, templates, end test and 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



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Implementing ISO & FSSC 22000


Purchase the training recording from August 11, 2017 to experience the full 4-hour training session along with the presentation slides, templates, end test and 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



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Root Cause Identification and Problem Solving Tools in Food Safety


Purchase the training recording from May 31, 2019 to experience the full 4-hour training session along with the presentation slides, templates, end test and certificate of attendance.

Training Instructor:
Vladimir Surčinski, Auditor and Trainer for Food Standards, IFSQN

Food Safety expert with more than 10 years in food safety topics and implementation, training and auditing business. Food safety standards are my focus, still strongly included in standards for quality, environmental protection and health and safety. Currently on position of project manager for certification body of Quality Austria where I am also accredited auditor and trainer with more than 500 audits performed in different industries and more than 1,000 persons trained. I have a vision of finding new ways to analyse risks in food safety and defining of methods that will be used in industries across the world. My strategy is to develop and research new topics in food safety, presenting them through the webinars, training's, forums, blogging and publications.

Through the webinar four practical tools are presented:

  • PARETO Analysis - The basic underlying rule behind the Pareto principle is that in almost every case, 80% of the total problems incurred are caused by 20% of the problem causes. Therefore, by concentrating on the major problems first, you can eliminate the majority of your problems. The few problems that occur most often result in the majority of your defects.
  • FMEA - Failure Modes and Effects Analysis (FMEA) is a systematic, proactive method for evaluating a process to identify where and how it might fail and to assess the relative impact of different failures, in order to identify the parts of the process that are most in need of change.
  • ISHIKAWA diagram - A fishbone diagram, also called a cause and effect diagram, is a visualization tool for categorizing the potential causes of a problem in order to identify its root causes.
  • 8-D - The eight disciplines (8D) model is a problem solving approach typically employed by quality engineers or other professionals and commonly used by the production industry. Its purpose is to identify, correct, and eliminate recurring problems, and it is useful in product and process improvement.
The webinar will provide specific knowledge on how and where to use these tools, and provide practical worksheets and models that could be used in future business. The same is additionally referred to future changes and new demands in food safety standards.

Training course outline:

This training is specially developed for the webinar system of learning on IFSQN. The main goal of the webinar is to give participants more practical than theoretical knowledge through clear and simple examples and also through engaging the participants in discussion.

The webinar provides instructions on how to implement simple tools in everyday activities, how to use the tools in risk analyzing, root cause identification and problem solving.

The webinar is suitable for employees responsible for production management, supervisors, managers in food safety, food safety team members, consultants for management systems, and other interested persons that work in food chain and that are responsible for analyzing and problem solving in a food safety context..

The course is delivered in 4 sections:

1. Introduction to the food standards demands about collection of nonconformities and corrective actions with root cause identification (practical use of PARETO analyzing)
2. Practical use of Failure Mode and Effect Analysis (definition, benefits and targets, procedure, key figures, form sheets)
3. Practical use of ISHIKAWA diagram (definition, procedure, form sheets, root cause analyzing)
4. Practical use of 8-D problem solving (definition, approach to problems, problem solving, worksheets)

Online test - finalization and evaluation of webinar

All attendees receive:

• Copy of the training materials (Slides and Templates)
• Personalized IFSQN Training Academy Certificate
• 30 day access to the webinar recording

List of topics covered:
  • Introduction to the food standards demands (general and specific)
    • Food standards that will be covered during the presentation
    • Definition in each standard and specific requirements regarding internal and external risk and opportunities
  • Practical use of PARETO analyzing
    • Definition of PARETO
    • Use of PARETO analyzing
    • Use of worksheets and examples
    • Practical examples
  • Practical use of FMEA
    • Basic concept
    • Definition – what is FMEA?
    • Why FMEA?
    • Benefits and targets of FMEA
    • Types of FMEA (use in food safety)
    • Procedure
    • Key figures
    • Launch and training of FMEA
    • Phase model DAMUK
    • FMEA Form sheet
  • Practical use of ISHIKAWA diagram
    • Definition and use
    • Why ISHIKAWA?
    • Procedure for nonconforming products
    • Benefits and targets (use in food safety root cause)
    • ISHIKAWA diagram and model
  • Practical use of 8-D problem solving
    • Definition and use
    • 8-D model in food safety
    • Procedure of customer complaint and withdrawals
    • Worksheets



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Job Listing Subscription


A job listing subscription will allow you to post unlimited jobs on the IFSQN Jobs Board for 12 months. Each job posted will be listed on the jobs board and will also be featured in the weekly "Food Safety Talk" newsletter.


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BRCGS (& FSMA) Food Safety and Quality Management System for Food Manufacturers - Issue 9


This comprehensive yet simple Food Safety Management System Package contains EVERYTHING you will need to meet the requirements and achieve certification to the BRCGS - Food Safety (Issue 9).

This package also covers Module 13: Meeting FSMA Requirements for Food, which assists manufacturing organizations in understanding those prescriptive elements within the Food Safety Modernization Act (FSMA) preventive controls for human foods and animal foods that are not explicitly covered within the BRCGS Global Standard Food Safety.

Watch this product demonstration video for an overview of the extensive documentation, records templates, training, checklists and project implementation tools contained in our packages.

The IFSQN BRCGS & FSMA Food Safety & Quality Management System Package is ideal for organizations looking to meet the requirements of the BRCGS Global Standard for Food Safety Issue 9 and BRCGS Module 13 Meeting FSMA Requirements for Food. This version has been updated in accordance with CODEX Recommended International Code of Practice General Principles of Food Hygiene 2020 Edition HACCP System and Guidelines for its Application.

The main documents are provided in Microsoft Word English format and can be easily edited to suit your operation.

Included in the package:

  • Food Safety Management System & Prerequisite Program Procedures
    A comprehensive set of editable Food Safety Management System & Prerequisite Procedures in Microsoft Word format that match every clause of the 9 sections of the BRCGS Global Standard for Food Safety Issue 9 and include the requirements of Module 13 Meeting FSMA Requirements for Food.
  • Updated Food Safety Plan Procedures & Tools
    A comprehensive Food Safety Plan Procedure & HACCP Calculator in accordance with the FSMA and CODEX General Principles of Food Hygiene 2020 Edition Chapter Two HACCP System and Guidelines for its Application. Plus, a new 2022 Decision Tree.
  • Implementation Assistance
    A range of tools including a Start-Up Guide, An Implementation Workbook, Instructions, Training Presentations, Guidance, Easy to use Record Templates and Technical Support
More Details of the Contents:

Food Safety Management System Procedures & Prerequisite Program Template Procedures

The IFSQN BRCGS & FSMA Food Safety & Quality Management System Package contains comprehensive top level Food Safety Management System procedures templates in Microsoft Word format that form the foundations of your Food Safety Management System so you don't have to spend 1,000's of hours writing compliant procedures.

These Food Safety Management System Templates match the clauses of the BRCGS Global Standard for Food Safety Issue 9 and Module 13 Meeting FSMA Requirements for Food.

The documents are provided in Microsoft Word (US) English format and are easily edited to suit your organization.

Updated Food Safety Plan Procedures & Tools

A comprehensive Food Safety Plan Procedure is provided in accordance with the Standard, FSMA requirements for Preventative Controls and Codex General Principles of Food Hygiene 2020 Edition Chapter Two HACCP System and Guidelines for its Application.

An updated BRCGS HACCP Calculator and Instructions are included based on FSMA requirements, Codex 2020 Edition Chapter Two HACCP System and Guidelines for its Application plus a new 2022 Decision Tree as agreed by the Codex Committee on Food Hygiene in March 2022.

Implementation Assistance
  • A Start-Up Guide – Issue 9 version of the Package includes a Start-Up Guide which will guide you through the contents of the package.
  • An Implementation Workbook - Provides a step-by-step guide to developing your BRCGS & FMSA Food Safety & Quality Management System.
  • Guidance - The package includes Food Safety Management System Compliance PowerPoint Training Presentations. These will help you understand where all the documents provided ensure your Food Safety Management System complies with the BRCGS Standard and the FSMA.
  • BRCGS 9 Implementation Plan – A comprehensive BRCGS 9 Implementation Plan is included and can be used by Senior Management to plan the development of your BRCGS Food Safety Management System
  • Laboratory Management Assistance - The package contains a supplementary comprehensive Laboratory Quality compliant with the requirements of ISO/IEC 17025 to compliment FS 5.6A Product Inspection, Testing and Analysis. BRCGS Global Standard requires internal laboratories that are used to conduct input, environmental, or product analyses, sampling and testing methods to be in accordance with the applicable requirements of ISO/IEC 17025. The Laboratory Quality Manual will prove very useful to Laboratories that are new to the requirements of ISO/IEC 17025.
  • Assistance with Supplier Risk Assessment - The package contains documentation and tools that supplement FS 3.5 Supplier and Raw Material Approval and Monitoring including a Supplier & Material Risk Assessment Template and FSMA Supply Chain Controls Presentation
  • Assistance with Food Defense Assessment - The package contains a Food Defense Threat Assessment Template to supplement FS 4.2 Food Defense procedure.
  • Assistance with Food Fraud Assessment - The package contains FS 5.4 Food Fraud Raw Material Assessment Tool to supplement FS 5.4 Product Authenticity, Claims & Chain of Custody procedure.
  • Assistance with Internal Auditor Training - The package includes Internal Auditor and Inspection (GMP Audit) PowerPoint Training Presentations. There are also completed examples of corresponding Internal Audit and Good Manufacturing Practice Audit/Inspection Forms.
  • Assistance with Complaint Management - The package contains a Complaints Analyzer Template, Instructions and Guidance to supplement FS 3.10 Management of Customer Complaints procedure.
  • Free Online Technical Support - One of the unique features of our packages is that we provide technical support. This package includes online technical support and expertise to answer your questions and assist you in developing your BRCGS Food Safety and Quality Management System until you achieve certification.
Sample content:

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Practical Supplier Auditor Training


Next Live Training: Tuesday, July 25, 2023

Alternatively purchase the recording from October 21, 2022 to experience the full 4-hour training session along with the presentation slides, templates, end test and certificate of attendance.

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

Cost per attendee: $97.00 USD


Training Course Outline:

The Practical Supplier Auditor Online 4-hour training webinar is suitable for those wishing to conduct audits of suppliers either to evaluate a new supplier’s ability to meet your contractual/food safety & quality requirements or to re-evaluate an existing supplier’s performance.

At the IFSQN we pride ourselves on providing practical training rather than theoretical. We are pleased to announce an online training webinar that will show you the main steps in the process of supplier evaluation and audit through clear and simple examples.

In the first part of the training participants will receive instruction on the implementation of different models for effective supplier evaluation; including evaluation of service providers with complete categorization of all suppliers.

Models and processes of supplier evaluation are compatible with the requirements of the GFSI certification schemes such as IFS, BRC, SQF, FSSC 22000 and ISO 22000, which will help you implement them in your company easily.

In the second part of the training participants will receive instruction on developing an audit program, auditors, audit checklists and an audit plan. All this will include practical examples and the possibility to get an insight from the lead auditor perspective.

All attendees receive:

  • Copy of the training materials (Slides and Templates)
  • Personalized IFSQN Training Academy Certificate
  • 30 day access to the webinar recording
  • Exclusive post webinar contact with the presenter for further explanation and input
List of topics covered:
  • Introduction to GFSI food standards demands (general and specific)
  • Types of suppliers and supply chain demands
  • Models of supplier evaluation – practical tools
  • 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 requirements
  • 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 behaviour
  • Collection of useful data during the audit
  • Recording of data and corrective action plans
  • Type of reports and communication of audit results
  • Management of audit results and definition of specific food safety goals



$97.00

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Practical Internal Auditor Training for Food Operations


Next Live Training: Friday, May 19, 2023

Alternatively purchase the recording from December 02, 2022 to experience the full 4-hour training session along with the presentation slides, templates, end test and 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



$995.00

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SQF Implementation Package for Growing & Fresh Produce - Edition 7.2


The SQF Code Growing and Production of Fresh Produce Implementation Package is an ideal package for Producers looking to meet the requirements of SQF Code - Edition 7.2.

This comprehensive package is designed to assist in achieving SQF Certification and contains extensive implementation tools and unrivalled comprehensive SQF documentation system templates.

Watch this product demonstration video for an overview of the extensive documentation, records templates, training, checklists and project implementation tools contained in our packages.

The package covers SQF Food Sector Category (FSC) 3 Growing and Production of Fresh Produce (GFSI Bl: Farming of Plant Products) and the requirements of applicable modules:

  • Module 2: System elements
  • Module 7: Food Safety Fundamentals – Good Agricultural Practices for farming of plant products (fruit and vegetables)
  • FSC 3: Growing and production of fresh produce includes:
  • 3A: Fresh produce that will undergo further processing
  • 3B: Ready-to-eat (RTE) produce
The package covers the requirements for the growing and harvesting of plants, other than grains and pulses, for food. It applies to the production, harvesting, preparation, field packing, transport and controlled temperature storage of fresh whole fruit and vegetables. This includes all products grown under broad acre and intensive horticulture production System, including orchards, viticulture, and hydroponics production and nursery operations.

Examples include fruit and vegetable varieties such as:

Tropical and temperate tree fruits, carrots, beets, potatoes, grapes, strawberries, raspberries, blueberries, all forms of leafy greens, spring mix, tomatoes, peppers, herbs and spices and tomatoes, green onions, baby spinach, lettuce, melons etc.

This comprehensive SQF Food Safety and Quality Management System Package includes:
  • Food Safety Management System Procedures
  • Food Safety Management System Record Templates
  • Food Safety Management System Implementation Workbook
  • HACCP Manual
  • Interactive HACCP Training & Exam
  • Validation & Verification Records
  • SQF FSQMS Verification Audit Templates
  • Internal Auditor Training & Exam
  • SQF Code Training Modules 2 & 7
  • User start up guide
  • Free online support via e-mail
As well as meeting the requirements of SQF Code Edition 7.2 this new SQF Implementation Package includes additional management tools including:
  • Unannounced Audit Guidance
  • Allergen Management Module & Risk Assessment Tool
  • Supplier Risk Assessment Tool
  • SQF Produce HACCP Calculator
  • Complaint Management Guidelines & Analyser
  • Extended Internal Audit Training
  • Verification Schedule Risk Assessment Tool and Template
About the Package:

The package includes fundamental Food Safety Procedures which enable an organisation to put in place procedures that are compliant with the SQF Code. The system also provides guidance on how to manage and implement preventative controls and HACCP plans as part of an overall food safety system. This process is aided by our implementation tools, training guides and checklists which completely simplify the implementation process.

As a bonus our SQF Code Implementation Package is backed up by expert support which is always available to provide assistance in developing the system.

Sample Content:

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$57.00

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Food Safety & Hygiene Training for Food Handlers


Purchase the training recording from January 27, 2016 to experience the full 2-hour training session along with the presentation slides, templates, end test and 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.



$97.00

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Practical HACCP Training for Food Safety Teams


Next Live Training: Friday, March 24, 2023

Alternatively purchase the recording from October 07, 2022 to experience the full 4-hour training session along with the presentation slides, templates, end test and 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 2020.

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