The program helps develop knowledge about implementing good hygiene practices / food safety system in the food business.
Enables learners to bring to use international best practices in order to provide a unique, evidence-based,world-leading program that aims to directly improve food safety practices.
Learners will be able to understand the basics of Good Manufacturing Practice in the food industry, the legal regulations and guidelines.
Will enable learners to have the confidence to outline the main GMP requirements related to premises, storage facilities and personnel.
Will familiarize learners with the principles of the GMP quality system and the important procedures when dealing with complaints and recalls.
Assist food businesses to understand and achieve the requirements of the Food Safety Standards.
Provide food handlers with the necessary skills and knowledge of food safety and hygiene matters relevant to their work activities.
Raise the level of compliance with food legislation throughout the food industry.
Learners will understand how HACCP principles are practically used in food and food related businesses in order to ensure effective food safety.
Learners will be able to explain the need for a Hazard Analysis system, state the principles and terminology relating to HACCP, and relate HACCP principles to practical situations.
This training is designed for all professionals employed in food and food related businesses who are directly or indirectly involved in implementing and maintaining HACCP and Food Safety.
Learners will develop knowledge in implementing ISO 22000 / Food Safety Management System (FSMS) in the food business.
Will enable learners to establish pre-requisite programs to support FSMS.
Will enable learners to establish monitoring records to ensure that the system is going as planned.