Chemical Analysis in Food Industries

ICTD International Centre for Training and Development

How long?

  • 5 days
  • in person

ICTD International Centre for Training and Development

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Because of COVID-19, many providers are cancelling or postponing in-person programs or providing online participation options.

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Who should attend

Anyone working in a food manufacturing setting where food is being prepared, cooked and handled.

About the course

By the time you finish this course you will be able to:

  • Identify the causes of food borne illness
  • Identify the key points of HACCP
  • Explain the 7 HACCP principles
  • Follow prerequisite programs for food safety
  • Apply standard operating procedures for food safety and food defense in your operation
  • Identify the three classifications of recipes
  • Determine critical control points
  • Apply critical control limits
  • Complete monitoring forms
  • Determine effective corrective actions

Course Outline

Day One: Introduction to and Basic Definitions of Food Safety Management Systems

  • Introduction to the ISO 22000:2005 Food Safety management system
  • The evolution of ISO 22000:2005 through the HACCP and Codex alimentarius correlation and principles
  • Guidelines and Regulations regarding food safety
  • Glossary used in Food Safety
  • Identification of CCPs (Critical Control Points) and CLs (Control Limits)

Day Two: Review of ISO 22000 Main Chapters

  • Food safety management system
  • Management responsibility
  • Resource management
  • Planning and realization of safe products
  • Validation, verification and improvement of the food safety management system

Day Three: Documentation Requirements for ISO 22000, Management Review, Human Resources

  • Detailed reference to documents with specific examples on the design and use of forms
  • The purpose of management reviews
  • Detailed reference to management review inputs and outputs
  • Human resources: Competence, awareness and training
  • Work environment

Day Four: Planning and Realization of Safe Products

  • PRPs (prerequisite programmes)
  • Preliminary steps to enable hazard analysis: Food safety team, Flow diagrams, process steps and control measures
  • Hazard analysis
  • Establishing the operational PRPs and the HACCP plan (CCPs and CLs) – Group exercise on the development of a HACCP plan in the context of attendees’ own organisations
  • Verification planning / Traceability system
  • Control of nonconformity: Corrective actions, Withdrawals

Day Five: Validation, Verification and Improvement of the Food Safety Management System

  • Validation of control measures
  • Control of monitoring and measuring
  • Food safety management system verification
  • Internal audits in the context of ISO 22000 – team exercise on an internal audit
  • Improvement: The need for Continual improvement, Updating the food safety management system
  • Review all points of seminar and notes for ISO 22000 - HACCP

Course Methodology

  • Based on case studies (30%); Techniques (30%); Concepts (10%) and Role Play (30%)
  • Pre-test and Pro-test
  • Variety of Learning Methods
  • Lectures
  • Case Studies and Self Questionaires
  • Small Group Work
  • Discussion
  • Presentation

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Chemical Analysis in Food Industries at ICTD International Centre for Training and Development

From  $3,300

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Disclaimer

Coursalytics is an independent platform to find, compare, and book executive courses. Coursalytics is not endorsed by, sponsored by, or otherwise affiliated with any business school or university.

Full disclaimer.