Total Quality of the Food Management System
Course Code: HS17
Course Objective
Have a sound understanding of the effective management of Food Safety and Quality Assurance Management systems
Identify and understand the roles and responsibilities of Quality Assurance staff within a food business and their role in the food safety management system.
Target Audience
- Any individual requiring knowledge of ISO 22000 and food safety systems
- Any individual who is looking to understand the benefits of a food safety management system in their organization
- Those who are looking to implement a food safety management system in their organization
Course Outline
Day 1
- Introduction to Food Safety
- Introduction to Food Safety Audits
Day 2
- Describe how internal food safety audits contribute to the maintenance and improvement of Food Safety Management Systems
- Describe the purpose of a Food Safety management system, of Food Safety Management Systems standards, of management system audit and of third-party certification
Day 3
- Food legislation
- HACCP support programs
- Customer requirements
Day 4
- Quality assurance
- Principles of auditing
- Food Safety Programs
Day 5
- Managing Food Safety and Quality systems
- Making Food Safety and Quality systems work
- Setting up Verification activities
- Planning resources and budgets
- Management reporting and effective communication
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Date & Location