Objectives

The GHP training will help:

1. Help food handlers and regulators on hygiene practices to reduce the risk of bacterial, chemical, or physical contamination in food products, processing, storage and distribution.
2. Ensure that the food produce is safe for human consumption, protecting public health and preventing foodborne illnesses.
3. Ensure that food businesses meet legal and regulatory standards, including those set by regulatory authorities.
4. Maintaining high hygiene standards through trained staff helps build trust with consumers, ensuring that the food they purchase is safe and of high quality.
5. Reduces the chances of contamination, lowering the risk of costly recalls and damage to the company’s reputation.

Modules

• Preassessment
• Introduction - Course Overview, Objectives, Program and importance GHP in food industries, inspections and food safety audits.
• Establishment – design, layout, workflow of optimization facilities and equipment.
• Establishment and equipment maintenance, cleaning and disinfection.
• Utilities & Pest control management.
• Waste management & Personal hygiene.
• Control of operation.
• Product information and consumer awareness.
• Storage and Transportation.
• Open Forum: Q & A | Recap | Post assessment

Objectives

1. Best practices to perform inspection and ensure compliance with requirements or how to take necessary legal actions.
2. Identify food safety hazards and high-risk violations using risk-based inspection system.
3. Ensure inspection standardization and objectivity by applying uniform checklists and scoring systems.
4. Develop effective observation, communication and soft skills to tactfully identify the objective evidence.
5. Prioritizing and categorizing violations correctly and differentiating between critical and minor nonconformities.
6. Gain proficiency in aseptic food/ environment sampling and maintaining inspection documents.
7. Recognizing conflicts of interest and act impartially during inspection process.
8. Prepare concise, factual, and jargon-free inspection reports that are legally robust.

Modules

1. Preassessment
2. Inspection Prerequisites (Resource and Structural requirements, Documents, Tools, Authorization, Safety Protocols).
3. Inspection Types / activities.
4. New Premises / Licensing Approval Inspection.
5. Routine inspections.
6. Conducting Risk Based Inspection (planning, meetings, site visit, findings, grading, corrective action).
7. Regulatory Actions, Appeals and Complaints.
8. Food Sampling.
9. Inspection Process Review & Monitoring.
10. Inspection Risk management.
11. Open Forum: Q & A | Recap | Post assessment

Objectives

1. Establish a multi-agency incident command to seamlessly coordinate roles.
2. Define Case by writing clear clinical, laboratory, and epidemiological criteria.
3. Design and execute analytical studies to calculate odds ratios and attack rates.
4. Collect, handle, storage and transportation of clinical and food samples.
5. Plot Epidemic curves to instantly classify outbreak modes.
6. Systematically trace back through the supply chains.
7. Master the legal triggers and operational steps for product recalls/closures.
8. Develop communication skills to handle public and media queries.
9. Learn to synthesize all findings into a definitive final report.

Modules

• Preassessment
• Introduction to Outbreak Investigation. (FBD, Classifications, Causing agent)
• Outbreak Investigation Mechanism
• Assemble the team & Receipt of complaints
• Determine the existence of an outbreak & Coordinate with FBDI Team
• Verify the Diagnosis & Define Case
• Develop possible hypotheses
• Implement control and prevention measures
• Conducting an environmental assessment or Food Control Investigation
• Plan and conduct an epidemiologic study
• Analyze data, Report findings, Use data for prevention
• Open Forum: Q & A | Recap | Post assessment

Objectives

1. Help participants, understand and implement globally recognized food safety management system based on HACCP principles.
2. Ensures that employees understand how to identify, control, and monitor significant food safety hazards.
3. Helps businesses, comply with HACCP implementation and legal requirements.
4. Reduces the likelihood of producing unsafe food, thus lowering the risk of food safety incidents.
5. Identify biological, chemical, and physical hazards for every process step.
6. Provide participants with key terms, concepts, and skills needed in implementing Good Hygiene Practices (GHP) and HACCP.

Modules

1. Preassessment
2. Introduction to HACCP.
3. General guidelines for the application of the HACCP system in Food Industries.
4. Preliminary steps for the implementation of HACCP System.
5. Principles of the HACCP system.
6. Developing HACCP plan and its implementation.
7. Open Forum: Q & A
8. Recap
9. Post assessment

Objectives

1. Understand FSMS based on HACCP Principles, methodologies, and requirements.
2. Acquire skills to understand the principles, processes, and methods of auditing from initiation to follow-up.
3. Understand activities in preparing, conducting and reporting for an audit plan.
4. Understand roles, responsibilities and authorities of the audit team.
5. Plan, perform and report audit as per ISO 19011 and ISO 17021 standards.
6. Establish, validate, and verify documented HACCP plan.
7. Verify that CCP limits are backed by scientific studies.
8. Develop soft skills to interrogate, observe, review documents, and present findings.
9. Uphold impartiality and confidentiality to avoid conflicts of interest.
10. Gain confidence to effectively audit HACCP system.
11. Get experience of practical audits by participating in field audit sessions.

Modules

• Preassessment
• Introduction to HACCP Audit, Certification Processes and Cycle.
• Audit Principles & Types.
• Audit Team, its Roles and Responsibilities.
• Conducting Audits:
  • Planning and Programme, Stage 1 & Stage 2 audit
  • Audit Documents, Opening and Closing Meetings
  • Preparation for site visit, Client Documents Review
  • Collecting Audit Evidence – Methods & Techniques
  • Writing Audit Findings, Nonconformance and Corrective Actions
  • Preparing Audit Report
• Open Forum: Q & A | Recap | Post assessment

Objectives

• Understand Quality Management System (QMS) standard, principles, methodologies, and requirements.
• Acquire skills to understand the principles, processes, and methods of auditing QMS.
• Understand activities involved in preparing, conducting and reporting for an audit.
• Understand roles, responsibilities and authorities of the audit team.
• Gain confidence to effectively audit the QMS in accordance with relevant standards.
• Get experience of mock audits by participating in classroom audit sessions.

Modules Overview

• Preassessment, Course Overview, Intro to QMS, ISO 9001, and PDCA
• Audit Principles, Types, Process (ISO 19011, 17021)
• Audit Planning, Document Review, Opening Meeting
• Clause 4 to 10 Auditing: Context, Leadership, Planning, Support, Operation, Performance Evaluation, Improvement
• Audit Evidence Collection, Writing Audit Findings
• NC Handling, Closing Meeting, Audit Report
• Corrective Actions Follow-Up
• Exam rules, Practical Exam, Open Forum: Q & A, Post Examination

Objectives

• Understand FSMS Principles, definitions, methodologies, and requirements.
• Acquire skills to understand the principles, processes, and methods of auditing FSMS.
• Understand activities involved in preparing, conducting and reporting for an audit.
• Understand roles, responsibilities and authorities of the audit team.
• Gain confidence to effectively audit the FSMS in accordance with relevant standards.
• Get experience of mock audits by participating in classroom audit sessions.

Modules Overview

• Intro to FSMS and ISO 22000, Audit Principles (ISO 19011, 17021, 22003)
• Audit Planning, Document Review, Conducting Opening Meeting
• Clause 4 to 10 Auditing (Context, Leadership, Planning, Support, Operation, PRPs, HACCP, Performance, Improvement)
• Collecting Audit Evidence, Writing Audit Findings
• NC & Closing Meeting, Audit Report Practical Exercise
• Corrective Actions Follow-Up
• Exam rules, Open Forum, Recap, Post assessment

Objectives

• Understand Halal Management System (HMS) definitions, methodologies, and requirements.
• Acquire skills to understand the principles, processes, and methods of implementing Halal standard step-by-step.
• Understand activities involved in preparing necessary Halal implementation documents.
• Roles, responsibilities and authorities of the Halal team.
• Gain confidence to effectively implement Halal management system best practices.

Modules

1. Pre-assessment & Fundamental of Halal and Haram
2. Review of OIC/SMIIC 1: 2019 (Halal Requirements, Rules of Slaughtering)
3. Specific Food Product Rules
4. Deep Dive into Halal Food Production
5. Food Processing & Machinery, Utensils
6. Storage, Display, Transport & Hygiene, Sanitation
7. Quality Assurance and Market Presentation
8. Validation and Verification, Identification and Traceability
9. Packaging, Labelling & Legal Compliance
10. Open Forum: Q & A | Recap | Post-assessment

Objectives

• Understand Halal Management System (HMS) definitions, methodologies, and requirements.
• Acquire skills to understand the processes and methods of auditing step-by-step.
• Understand activities involved in preparing, conducting and reporting for an audit.
• Roles, responsibilities and authorities of the audit team.
• Gain confidence to effectively audit HMS in accordance with relevant standards.
• Get experience of mock audits by participating in classroom audit sessions.

Modules Overview

• Fundamental of Halal and Haram, Review of OIC/SMIIC 1: 2019
• Rules of Slaughtering, Specific Food Product Rules
• Halal Food Production, Processing, Machinery, Storage
• Validation, Traceability, Packaging, Legal Compliance
• Halal Certification Processes and Cycle (Audit Team Roles, Audit Preparation)
• Conducting an Effective Halal Audit (Practical Session)
• Writing Audit Reports, NC, Root Cause Analysis, CAPA Log Scenarios
• Open Forum | Recap | Post-assessment