Best Practices in Preventive Controls for Food Safety(0 customer reviews)
Next Live Training: None scheduled
Purchase the previous training recording (with 30 day access) to experience the full 4-hour training session along with the presentation slides, templates, 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.
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
Hazards and Sources of Contamination
Plant and grounds
Equipment and utensils
Layout, Product Flow and Segregation
Warehousing and distribution.
Supplier Approval and Monitoring
Product Labelling & Print Control
Physical and chemical controls
Food by-products for use as animal food
Preventive control - Monitoring, Corrective actions and corrections, Verification and Validation.