COURSE NAME:Food Risk Based Inspection


UPCOMING EVENTS


START DATE END DATE CITY/COUNTRY PRICE Request
This course can be scheduled at your convenience, to request this course please click here
INTRODUCTION:

This self-directed online course offers a comprehensive approach to the inspection of food
premises and focuses on the systematic identification, assessment, and control of risk factors
that contribute to food-borne illness. This course is designed to support food safety training and
professional development of both new and experienced public health inspectors.
Participants who successfully complete the course will receive a Certificate of Completion.

OBJECTIVES:

The course consists of nine modules and includes narrated slideshows with quizzes and
exercises to reinforce the learning objectives of each module. It includes components on
prerequisite programs, risk analysis of premises and foods, food safety plans, inspection
planning, communication with food premises operators, and assessment of food safety risks
based on the principles of Hazard Analysis and Critical Control Points (HACCP).

OUTLINE:

1. Describe the necessary components for a positive food safety culture within an operation
2. Empathize with concerns of operators and recognize factors that influence behavioural
changes in operators that can lead to food safety improvements
3. Describe the common issues that lead to food-borne illness
4. Describe the usefulness of different inspection approaches
5. Employ Street HACCP during their inspections
6. Recite the HACCP and prerequisite program requirements for food safety
7. Recognize the three HACCP steps and two prerequisite programs most important to
successful food safety practices in an operation
8. Determine the required components of a successful sanitation plan
9. Determine if a prerequisite program is meeting its objectives
10. Recognize the three stages of risk analysis used to address public health concerns
11. Apply risk analysis to food safety programs
12. Predict what issues contribute to risk in an operation and in a community
13. Rank premises risk and food risk to optimize risk-based inspection success
14. Evaluate premises risk to establish risk ratings and inspection frequencies
15. Define hazards and risks
16. Define factors affecting microbial growth that are used to classify foods as potentially
hazardous
17. Associate hurdles used for food preservation with microbial growth and food safety risk
18. Consider changing perceptions of risk and potentially hazardous foods influenced by
emerging pathogens, novel situations, and consumer behaviours
19. Compare criteria for determining potentially hazardous foods in US and Canadian food
codes
20. Evaluate safety of ethnic foods and provide recommendations for handling them
21. Recite the styles and describe the utility of food flow charts and food safety plans
22. Create and critique food charts and food safety plans
23. Develop interview questions for the operator that investigate risks in the menu and operation
24. Develop and plan effective meetings and entrance and exit interviews with operators
25. Propose realistic, achievable and priority food safety goals to operators
26. Assess whether an operator is in control of the hazards in the food premises
27. Integrate risk-based inspection concepts into food premises inspections

WHO SHOULD ATTEND:

This course is suitable for anyone who requires to increase their knowledge about this course.

DURATION:
    • 5 Day(s)
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    The presentation is generally appealing to me. The dedication & devotion of the instructor are both laudable & admirable.
    Mohammed F. Alotaibi
    Sabic

    Really this course is important for any inspector, so I will recommended it for our employees. And thanks a lot!
    Ahmed Al-Yami
    Sabic

    You are doing excellent bringing such very talented instructor. Please keep it up.
    Ahmed Afifi
    Al-Zamil CoolCare

    I would like to appreciate you as well as the instructor for a good training due to the fact that the helping to gain new information about the types of valve with advantages and disadvantage as well. Many thinking.
    Zaki Ali Aldawood
    Sabic

    This course was very beneficial and helpful to understand one of the Major NDT method. I encourage ITC to continue with this performance.
    Talal Saad AlHasawi
    Sabic

    ITC service was in overall excellent. Thanks.
    Wael M. Morsy
    Mobily

    This course was good and a nice guide to the PMP exam. Thanks.
    Yazeed Mohamed Mreki
    General Authority of Civil Aviation (GACA)

    It was good course & good preparation with excellent instructor. Thanks a lot.
    Faisal Mahdi Al-Qahtani
    Sabic

    It was a nice course to have. I suggest taking this course with the same instructor to other people. Thanks for the instructor for his kindness & helfull during the course.
    Abdul-Moniem Al-Humoud
    Sabic

    It is very important course, which enable us to improve our knowledge to work approaching our big account and can be recall us the key account. This is will support us to active result for the best of the Co.
    Mohammed Amjad
    Al-Suwadi Services

    The instructor is highly and technical knowledgeable in explaining all the subject in the course taken.
    Noel V. Garan
    Coldstorec Group Of Saudi Arabia

    Instructor was well prepared and knowledgeable I gain lot of useful information.
    Gulam Khan
    Saudi Aramco

    It was a good learning experience. Got to know the concept involved in key account.
    Muthuraman Nachiappan
    Al-Suwadi Services

    The instructor Mr. Ahmed Sabry has a very nice spirit.
    Salam Fakhoury
    Al Khodari Company

    It is very useful to us and increase our knowledge.
    Mohammed Rashed Afifi
    Al Khodari Company

    The course is excellent and helpful. It help me in organizing the work in more safe manner.
    Muzammil Hayat
    Al Khodari Company

    The instructor is very knowledge and hard working, his way of teaching is very good.
    Ibrahim Darwish
    Al Khodari Company