Food manufacturing companies new to food safety or those with underdeveloped food safety systems will be guided through an exploration of the components of seven foundational programs that, along with their food safety plan, make up the SQF Fundamentals Code: product specifications, facility construction and maintenance, sanitation, personal hygiene and cross-contamination, approved suppliers, product identification and traceability and the internal audit plan.
How will I benefit?
This course will help you:
- Become familiar with foundational program components a food safety management system (FSMS). This should form a sound basis to get started or further implementation efforts and benefit your organization
- Recognize where adjustments might need to be made to this framework, to accommodate your unique situation and progress made to date
- Increase your knowledge on the key concepts and requirements of the SQF Fundamentals code, from an implementation perspective
- Gain the skills to conduct your own baseline review of your organization’s current position related to SQF Fundamentals and implement key concepts and requirements relating to SQF Fundamentals
Your learning will be through an activity-based, delegate centred approach. This will help you share experiences and knowledge with other attendees; bringing alive the information presented and resulting in enhanced retention and application to your own workplace.
Who should attend?
Food manufacturing companies new to food safety or those with underdeveloped food safety systems.
What will I learn?
On completion of this course you’ll be able to:
- Understand the aim of the SQF Fundamentals Program
- Understand the aim of the SQF Program and the steps to certification
- Prepare raw and packaging materials specifications
- Develop finished product specifications
- Identify and rank ingredient and materials suppliers
- Develop criteria to approve suppliers
- Prevent the contamination of product from the premises
- Identify how equipment can be a source of product contamination
- Create a Maintenance-Control Schedule
- Identify the laws that impact the safe operation of the premises and the production of food
- Manage and prevent product contamination with an effective sanitation program
- Create a zone map to demonstrate how environmental pathogens can impact product safety
- Determine the hygiene and behavior requirements for food handlers in food manufacturing facilities
- Determine the key components of an employee hygiene plan
- Describe the requirements for Identifying product within its process
- Describe the requirements for identifying finished products
- Describe the basic components of traceability
- Prepare for a recall
- Determine the key components of an internal audit plan
What is included?
- ราคานี้รวมค่าเอกสารประกอบการฝึกอบรม
- ราคายังไม่รวม Vat 7% สามารถหัก ณ ที่จ่ายได้
- ผู้เข้าอบรมจะได้รับใบรับรองของ BSI Training Academy หลังเสร็จสิ้นการฝึกอบรม
