INDOCERT offers the following awareness training programmes specifically designed for educational institutes, food sectors and food chain related industries.
The Codex General Principles of Food Hygiene (GMP/GHP) Awareness Training Programme
The HACCP (Hazard Analysis and Critical Control Point) Principles and Techniques Awareness Training Programme
ISO 22000:2005 Food Safety Management Systems (Requirements for Any Organization in the Food Chain) Awareness Training Programme
We also provide custom made food safety programmes as per the request of the client.
The Codex General Principles of Food Hygiene (GMP/GHP)
The requirements of the General Principles of Food Hygiene are considered to be the foundation for the development of a HACCP-based system for ensuring food safety. The application of the General Principles of Food Hygiene allows the producer to operate within environmental conditions favourable to the production of safe food.
The Food Hygiene Awareness Training Programme is designed and developed based on Recommended International Code of Practice, General Principles of Food Hygiene [CAC/RCP 1-1969, Rev. 4(2003)] and provides training in the basic concepts of GMP/GHP as per Codex Guidelines as well as their application.
Content:
- Introduction to Food Safety
- The Codex Alimentarius General Principles of Food Hygiene
- Primary Production
- Establishment: Design and Facilities
- Control of Operation
- Establishment: Maintenance and Sanitation
- Establishment: Personal Hygiene
- Transportation
- Product Information and Consumer Awareness
- Training
Programme Duration: 01 Day
The HACCP (Hazard Analysis and Critical Control Point)
Principles and Techniques
The HACCP system is a scientific, rational and systematic approach to identification, assessment and control of hazards during production, processing, manufacturing, preparation and use of food to ensure that food is safe when consumed (i.e. it does not present an unacceptable risk to health). With the HACCP system, food safety control is integrated into the design of the process rather than the present ineffective system of end-product testing. Therefore, the HACCP system provides a preventive and thus a cost-effective approach to food safety.
HACCP can be applied throughout the food chain from the primary producer to final consumer. As well as enhanced food safety, benefits include better use of resources and more timely response to problems. In addition, the application of HACCP systems can aid inspection by regulatory authorities and promote international trade by increasing confidence in food safety.
The objective of this training programme is to understand food safety through the principles of HACCP and identify the procedures required to develop and implement HACCP Plans.
Content:
- Relevance of Food Safety
- The Codex General Principles of Food Hygiene
- Introduction to HACCP
- Guidelines on the Application of HACCP
- Seven Principles of HACCP
- Logic Sequence for Application of HACCP
Programme Duration: 3 Days
HACCP Training Programme Session Planner
ISO 22000:2005 Food Safety Management Systems
The purpose of this programme is to create awareness about ISO 22000 Food Safety Management Systems including an overview of ISO 22000 requirements and its implementation methodology.
ISO 22000:2005 Food Safety Management Systems, Requirements for Any Organization in the Food Chain, integrates the principles of the Hazard Analysis and Critical Control Point (HACCP) system and application steps developed by the Codex Alimentarius Commission. By means of Auditable requirements, it combines the HACCP plan with prerequisite programmes (PRPs) and operational PRPs. A basic idea regarding the standard itself will add value to the learner which empowers him/her to safeguard food safety successfully in any food chain related organisation.
ISO 22000:2005 provides a useful management system model for business improvement in the food industry, based on the process approach, with the management of the food safety risk at its core.
Content:
- Importance of Food Safety Management System
- ISO 22000:2005 Introduction
- ISO 22000:2005 Requirements
- Clause 4 Food Safety Management System
- Clause 5 Management Responsibility
- Clause 6 Resource Management
- Clause 7 Planning and Realisation of Safe Products
- Pre Requisite Programmes (GMP/ GHP)
- OPRP & HACCP Plan
- Clause 8.Validation, Verification and Improvement of Food Safety Management System
- The syllabus also covers the latest ISO/TS 22002-1:2009 Prerequisite Programmes on Food Safety- Part1: Food Manufacturing + Food Safety and Standards Regulations 2010.
Programme Duration: 3 Days
FSMS Training Programme Session Planner
