COURSE NAME:Food Safety Management System Auditing (Based on ISO 22000 & PAS 220)


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
OBJECTIVES:

 

Upon the successful completion of this course, participants will be able to:

 

  • Learn the principles of food hygiene and HACCP procedures and its application
  • Know the various hazards to food safety including investigating a food-borne illness outbreak and identifying a potentially dangerous food
  • Recognize the factors affecting food-borne illness and discuss their prevention
  • Understand the food safety regulations including its inspection & correction of violations as well as verification & documentation of correction.
  • Become familiar with the different processes involved in purchasing, receiving and storage of food
  • Explain the requirements and standards used in food preparation, holding, servicing and reheating and list the equipments needed in each process
  • Understand the seven principles of HACCP, identify their advantages & standard operating procedures and be able to demonstrate a good crisis management plan using HACCP
  • Learn the contents and specifications of a facility plan and determine the various processes and equipments used in developing a facility plan
OUTLINE:

 

Day 1:           

                                                                                                                                                                             

Hazards to Food Safety:

 

  • Biological, physical & chemical
  • Potentially hazardous Foods
  • Food safety, Food defense & food security
  • Hoax

 

Catering Crew:

 

  • Health Requirements for Catering Crew
  • Pre-employment health assessment
  • Periodic health assessment
  • Health records
  • Health and illness

 

Factors Affecting Food-Bourne Illness:

 

  • Factors Contributing to Food-Borne Illness
  • Time and Temperature Control
  • Temperature Measurements
  • Temperature Measuring Devices
  • Calibration Procedures
  • Personal Hygiene
  • Temp Danger Zone

 

Prerequisites of a HACCP plan

 

Day 2 :

                                                                                                                                                                                                 

Review of the previous day

 Kitchen Safety:

 

  • Fire
  • Slippery floor
  • Stepping, lifting and handling
  • Noise / lighting
  • Ventilation
  • Hot surfaces and cut wounds

 

Food Purchasing, Receiving and Storage (cont’d):

 

  • Receiving
  • Issuing
  • Guidelines for Purchasing Specific Foods
  • Supplier management
  • Receiving SOPs development

 

Food Preparing, Holding, Serving and Heating:

 

  • Preparing
  • Preventing Contamination from Equipment, Utensils and Linens
  • Freezing
  • Thawing and Marinating
  • Cooling
  • Reheating
  • Other Forms of Information
  • Special Requirements for Highly Susceptible Populations

  Day3:                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                               

HACCP:

 

  • Review of the previous day
  • HACCP Seven Principles
  • Hazard Analysis
  • Menu categories

 

HACCP (cont’d):

 

  • Control Points
  • Critical Control Points
  • Advantages of HACCP

 

HACCP (cont’d):

 

  • Standard Operating Procedures (SOPs)
  • SOPs to Control Contamination of Food
  • Monitoring procedures

 

HACCP: Food Flow Diagram:

 

  • Purchasing – receiving - Storing
  • Preparation – Cooking – Holding

 

 

Day 4: 

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                               

HACCP (cont’d):

 

  • Review of the previous day
  • Cooling – Reheating - Serving
  • Facility/Equipment
  • Job Descriptions and Job Lists

 

HACCP (cont’d):

 

  • Verification
  • Records keeping; logs
  • The HACCP Team

 

HACCP (cont’d):

 

  • HACCP Training Guide
  • Video / Group Activity

 

HACCP (cont’d):

 

  • Pests; insects and rodents control
  • Hazardous Materials control
  • International Food Safety icons

 

Day 5: 

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                          

Facility / Site Visit:

 

  • Practical site audit / Inspection

 

WHO SHOULD ATTEND:
  • Food & Beverage Managers, Supervisors & Employees
  • All employees in Catering companies
  • Hotel and Restaurant Duty managers
  • Cooks and Kitchen managers
  • Occupational Health & Safety Managers and Supervisors
  • Food Safety and Kitchen Inspectors
  • Public health & Occupational Health Doctors & Nurses
DURATION:
    • 5 Day(s)
  •  


    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

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    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

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    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