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FS 006: HACCP Advanced Food Hygiene Training – Level 4

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  • FS 006: HACCP Advanced Food Hygiene Training – Level 4
Course Content
FS 001: HACCP Awareness Training
Objective: To provide the participant with detailed knowledge on food safety management and HACCP requirements, implementation. On successful completion of the course, the participants should be capable of conducting successful audits of their own in order to identify deficiencies and appraise the effectiveness of the system. Content: Introduction to the food safety management. Introduction to basic concepts and terminologies as- sociated with food safety management. Philosophy and fundamental principles of HACCP. Detailed review of the requirements of HACCP stand- ard. Introduction to the benefits that will be achieved by the implementation. Effective methods for the implementation of HACCP Who Should Attend: All levels of management who are involved in implementing HACCP. All those who are interested personally to learn about this internationally recognized Food Safety Manage- ment System. Structure: Tutorials Discussions Workshops Quiz Examination Venue: Courses are held online, at hotels and various training centers. However, also can be held at customers’ premises, if required. Certificate: DYT certificate will be issued to all attendees. Duration: 1 day
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FS 002: HACCP Internal Auditor Training
Objective: To provide the participant with detailed knowledge on food safety management and HACCP requirements, implementation. On successful completion of the course, the participants should be capable of conducting successful audits of their own in order to identify deficiencies and appraise the effectiveness of the system. Content: Introduction to the food safety management. Introduction to basic concepts and terminologies associated with food safety management. Philosophy and fundamental principles of HACCP. Detailed review of the requirements of HACCP standard. Introduction to the benefits that will be achieved by the implementation. Effective methods for the implementation of HACCP. Planning of internal auditing. Preparing for internal auditing. Reporting internal auditing. Performing internal auditing. Close out internal auditing Review Who Should Attend: All levels of management who are involved in implementing HACCP internal auditing All those who are interested personally to learn about this internationally recognized Food Safety Management System. Structure: Tutorials Discussions Workshops Quiz Examination Venue: Courses are held online, at hotels and various training centers. However, also can be held at customers’ premises, if required. Certificate: DYT certificate will be issued to all attendees. Duration: 2 days
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FS 003: HACCP Transition Training
Objective: To provide the participant with detailed knowledge on food safety management and HACCP requirements of the recent version of HACCP standard. On successful completion of the course, the participants should be capable of conducting successful audits of their own in order to identify deficiencies and appraise the effectiveness of the system. Content: Introduction to the food safety management. Introduction to basic concepts and terminologies as- sociated with food safety management Philosophy and fundamental principles of HACCP. Detailed review of the requirements of HACCP stand- ard. Introduction to the benefits that will be achieved by the implementation. Effective methods for the implementation of HACCP. Gap Analysis Technique of the new version of HACCP Codex Alimentarius version 2020 Documentation The Implementation Style Who Should Attend: All consultants, external and internal auditors, managers, person in charge, supervisors of food businesses throughout the food chain like feed producers, animal food producers, harvesters of wild plants and animals, farmers, producers of ingredients, food manufacturers, retailers and organization providing food services, catering services, cleaning and sanitation services, transportation, storage and distribution services, suppliers of equipment, cleaning and disinfectants, packaging materials and other food contact materials. Personally interested individuals who wants Know the differences between 2003,2020 Versions of HACCP standard. Structure: Tutorials Discussions Workshops Examination Venue: Courses are held online, at hotels and various training centers. However, also it can be held at customers’ premises, if required. Certificate: DYT certificate will be issued to all attendees. Duration: 1 day
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FS 004: HACCP Implementation Training
Objective: To provide the participant with detailed knowledge on food safety management and HACCP requirements, implementation. On successful completion of the course, the participants should be capable of conducting successful audits of their own in order to identify deficiencies and appraise the effectiveness of the system. Content: Introduction to the food safety management. Introduction to basic concepts and terminologies as- sociated with food safety management. Philosophy and fundamental principles of HACCP. Detailed review of the requirements of HACCP stand- ard. Introduction to the benefits that will be achieved by the implementation. Effective methods for the implementation of HACCP. Gap Analysis Technique Documentation Implementation Style Planning of internal auditing. Preparing for internal auditing. Reporting internal auditing. Performing internal auditing. Close out internal auditing Review Who Should Attend: All consultants, external and internal auditors, managers, person in charge, supervisors of food businesses throughout the food chain like feed producers, animal food producers, harvesters of wild plants and animals, farmers, producers of ingredients, food manufacturers, retailers and organization providing food services, catering services, cleaning and sanitation services, transportation, storage and distribution services, suppliers of equipment, cleaning and disinfectants, packaging materials and other food contact materials. Personally interested individuals who wants to work in the food, feed and animal food industry or as a consultant or auditor in the food chain. Structure: Tutorials Discussions Workshops Quiz Examination Venue: Courses are held online, at hotels and various training centers. However, also can be held at customers’ premises, if required. Certificate: DYT certificate will be issued to all attendees. Duration: 3 days
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FS 005: HACCP Intermediate Training- L3
Objective: To provide the participant with detailed knowledge on food safety management and HACCP requirements, implementation. On successful completion of the course, the participants should be capable of conducting successful audits of their own in order to identify deficiencies and appraise the effectiveness of the system. Content: Introduction to the food safety management . Introduction to basic concepts and terminologies as- sociated with food safety management. Philosophy and fundamental principles of HACCP. Detailed review of the requirements of HACCP standard . PRPs HACCP Principles Who Should Attend: All levels of management who are involved in implementing HACCP. All those who are interested personally to learn about this internationally recognized Food Safety Manage- ment System. Structure: Tutorials Discussions Workshops Quiz Examination Venue: Courses are held online, at hotels and various training centers. However, also can be held at customers’ premises, if required. Certificate: DYT certificate will be issued to all attendees. or Awarding Body Certificate Duration: 3 days
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FS 006: HACCP Advanced Food Hygiene Training – Level 4
Objective: To provide the participant with detailed knowledge on food safety management, Hygiene concepts and HACCP requirements, On successful completion of the course, the participants should be capable of conducting successful audits of their own in order to identify deficiencies and appraise the effectiveness of the system. Content: Introduction to the food safety management. Introduction to basic concepts and terminologies as- sociated with food safety management. Philosophy and fundamental principles of HACCP. Detailed review of the requirements of HACCP standard. PRPs Principles Philosophy Establishing Flow Diagrams in a professional way HACCP Plan Mock Examination Review Who Should Attend: All levels of management who are involved in implementing HACCP. All those who are interested personally to learn about this internationally recognized Food Safety Manage- ment System. Structure: Tutorials Discussions Workshops Quiz Examination Venue: Courses are held online, at hotels and various training centers. However, also can be held at customers’ premises, if required. Certificate: DYT certificate will be issued to all attendees. Or Awarding Body Certificate Duration: 5 days
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HACCP Training
About Lesson

Objective:

To provide the participant with detailed knowledge on food safety management, Hygiene concepts and HACCP requirements,

On successful completion of the course, the participants should be capable of conducting successful audits of their own in order to identify deficiencies and appraise the effectiveness of the system.

Content:

  • Introduction to the food safety management.
  • Introduction to basic concepts and terminologies as- sociated with food safety management.
  • Philosophy and fundamental principles of HACCP.
  • Detailed review of the requirements of HACCP standard.
  • PRPs
  • Principles
  • Philosophy
  • Establishing Flow Diagrams in a professional way
  • HACCP Plan
  • Mock Examination
  • Review

Who Should Attend:

  • All levels of management who are involved in implementing HACCP.
  • All those who are interested personally to learn about this internationally recognized Food Safety Manage- ment System.

Structure:

  • Tutorials
  • Discussions
  • Workshops
  • Quiz
  • Examination

Venue:

Courses are held online, at hotels and various training centers. However, also can be held at customers’ premises, if required.

Certificate:

DYT certificate will be issued to all attendees.

Or

Awarding Body Certificate

Duration:

5 days

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