TRAINING PROSPECTUS FOOD SAFETY ACADEMY OF FOOD SAFETY ASSOCIATES (FSA) LTD THE KNOWLEDGE AND SKILLS CENTER FOR SAFE FOOD

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1 FOOD SAFETY ACADEMY OF FOOD SAFETY ASSOCIATES (FSA) LTD TRAINING PROSPECTUS Contact us at: Food Safety Associates (FSA) Ltd Plot 1099, Block 215, Kondogolo Zone Ntinda Kulambiro, on Kulambiro Ring Road, off Ntinda-Kisasi Road, P.O. Box 2244 Kampala-Uganda Tel: Website: THE KNOWLEDGE AND SKILLS CENTER FOR SAFE FOOD 1

2 TABLE 0F CONTENTS PREAMBLE... 3 FOOD SAFETY ACADEMY COURSES COURSE ON HYGIENE FOR FOOD BUSINESS OPERATIONS BASIC FOOD SAFETY COURSE COMPREHENSIVE CERTIFICATE COURSE IN SPS MANAGEMENT AND CONTROL EXECUTIVE CERTIFICATE COURSE IN FOOD SAFETY MANAGEMENT AND CONTROL FOOD SAFETY MANAGEMENT SYSTEMS AUDITING COURSE HACCP IN FOOD PRODUCTION AND PROCESSING INTEGRATED FOOD SAFETY AND QUALITY MANAGEMENT SYSTEMS IMPLEMENTATION OF GOOD AGRICULTURAL PRACTICES (GAPs) IMPLEMENTATION OF GOOD MANUFACTURING PRACTICES (GMPs) FRESHNESS CARE FOR FRUITS AND VEGETABLES IMPLEMENTATION OF ISO STANDARDS ON FOOD SAFETY MANAGEMENT SYSTEMS IMPLEMENTATION OF ISO STANDARD ON TRACEABILITY OF FEED AND FOOD POST HARVEST HANDLING OF (GMP, GHP and SSOPs) FOOD SAFETY AUDIT AND BENCH MARKING COURSE BRITISH RETAIL CONSORTIUM (BRC) FOOD SAFETY STANDARDS COURSE BENEFITS TO YOUR BUSINESS:

3 PREAMBLE Food Safety Associates (FSA) Ltd is one of the leading providers of food safety trainings, advisory, consultancy, conformity assessment, and management, research, and development services in the East and Southern African region. The Food Safety Academy of Food Safety Associates Ltd is offering opportunities to all food business operators; whether operating as micro, small, medium and large scale enterprises; food business managers, supervisors and food handlers; to turn the food businesses round by learning the modalities for ensuring food safety, hygiene, and sanitary conditions of food products as well as changing the image of their food business operations. The academy also trains food control and public health officials, food inspectors, food professionals and specialists; veterinary, health, agriculture, fisheries and other professionals; graduates, and anyone wishing to extend their careers in food safety; on skills of how to improve their efficiency in ensuring and guaranteeing food safety, hygiene and sanitary conditions of food. Through innovation that is triggered by the general poor hygiene and sanitary conditions visible in most food Enterprises and institutions in Uganda and the East and Southern African region which impact on safety of the products on market; and given the damage this scenario causes to individual food Enterprises, health of consumers and general effect on trade and exports, and hotel and tourism industry in the country; Food Safety Associates Ltd, through its Academy, developed training courses tailored to improve the food safety, hygiene, quality and sanitary conditions of the food on our markets. These tailored courses aim to improve the food safety conditions in all categories of food operating Enterprises and institutions including small and large food businesses like restaurants and hotels, market stalls, food processing establishments of all categories, grain milling enterprises, horticultural packing houses, food stores, silos and supermarkets, 3 bakeries, slaughterhouses, abattoirs and butcheries, milk collection centers, food transport trucks and vessels, commercial farms, school kitchens, and many others including individually run food vending businesses. Our courses are also tailored to address the food safety, hygiene and sanitary and phytosanitary challenges facing larger food business including processing plants and manufacturing factories and to improve the competence and regulatory capability of food and public health control officials. Why do we train in Food Safety, Hygiene and Sanitary and Phyto-Sanitary Courses? Our far reaching local, regional and international experience in food, food safety and related matters; which we gained over a long period of supporting food enterprises and public sector institutions in different regions of Africa and beyond to comply with food safety requirements and guarantee safety of food and products to consumers in more restrictive markets such as the EU, US, Japan, Canada, Australia and elsewhere in the world; has enabled us to innovate around areas that fail small and large food businesses and the regulatory bodies to flourish in developing countries as a result of simple food safety, hygiene, sanitary and phytosanitary issues.. These are largely responsible for compromising the safety of food and affect the large chunk of food consumed in the East and Southern Africa region which is also responsible for most illnesses and hospitalization as is the case in developing countries in other regions of the world. These food safety, hygiene and sanitary and phytosanitary deficiencies are responsible for incompetence among food regulatory officers, business losses and collapse, even when the proprietors are aware (but sometimes unaware), yet nothing is always done about it.

4 How our Food Safety, Hygiene and Sanitary and Phytosanitary courses will improve your business or Regulatory Competence. Every food business operator knows that good customers are those that buy at high price and order large quantities of food or food stuffs. These customers normally choose to buy from businesses that project an image of good hygiene and sanitary conditions. This is so, because these good customers do not use microscope to determine dangers in food they are going to buy, but rather they know that a clean business will sell them safe food that will not cause them or their clients and family members any ill health. Most times the things that good customers look for are the basic simple things that the business owners overlook as not important, but end up costing them a fortune when customers choose to buy from other businesses. Most things that customers look for in the markets can be fixed by the business owners without incurring any additional penny. And increasingly, some of the businesses have learned this, and that s why they have turned up to Food Safety Associates Ltd s Academy to learn the basics and are now doing better. One way the food regulatory and control officer can continue providing competent and satisfactory services is through continued trainings in food safety and related courses which equip them with ongoing knowledge and skills needed to effectively execute duties. This is why Food Safety Academy has considered this eligibility in the courses it offers By attending our Food Safety, Hygiene and Sanitary and Phytosanitary courses you will change yours and customers /clients behavior Business owners will understand that a customer who bought food stuffs that he/she associated with food poisoning incidents like stomach upsets after eating, nausea, vomiting, diarrhea, etc or have seen obvious contaminants on the food after reaching home, or got a bad smell or even visible dirt on the produce; he/she will not come to tell the seller about it, neither will he/she come back to complain. Instead this customer will move to buy from other businesses. Such customers behavior has consequences to sustainability of food business. While a food regulatory and control officer who has been carrying out his/her duties with less competence and compliance to the regulatory standards and put in place manuals will realize and try to fill the gaps in his/her duty competence after training in our Food Safety, Hygiene and Sanitary and Phytosanitary courses. Our courses will keep your business or your duties running un-interrupted You might have heard many times when officials of city or municipal authorities, mandated regulatory bodies and other government agencies responsible for guaranteeing food safety or hygiene and sanitary conditions; come into food businesses and confiscate food stuffs, equipment or sometimes close the entire food operations that do not meet certain hygiene and sanitary and phtosanitary requirements. These inconveniences do affect the manner in which food businesses are managed. Why not come and we train you and give chance for your business and career to flourish. Food safety Academy (FSA) is offering training courses of all categories of food operating Establishments and Food Regulatory bodies in aspects of food safety, hygiene and sanitary and phytosanitary measures. This is aimed at improving food safety, hygiene and sanitary or phytosanitary image of the Enterprises, attracting customers, improving the knowledge and competence of food control and regulatory institutions and enhancing the agro business at local, regional and internationally levels. 4

5 We can fit in your choice Do not hesitate to contact us at any time for further information or to confirm participation for Please note that you can attend the FSA scheduled training through our contact given at the end of this training courses or arrange to have the courses prospectus. delivered at your own premises. We offer expert training in all food safety, hygiene, sanitary and phytosanitary related fields 5

6 FOOD SAFETY ACADEMY COURSES 1. COURSE ON HYGIENE FOR FOOD BUSINESS OPERATIONS Course codes HHR-01 HMB-02 HFA-03 HFE-04 HFM-05 HFS-06 Hygiene Course for Hotels and Restaurants Hygiene Course for Milk Business Operations Hygiene Course for Farm (crops and animals) and Animal Feeds Processing Operations Hygiene Course for Food Processing Establishments Hygiene Course for Fish and Meat Business Operations Hygiene Course for Food Storage, Marketing and Silos Operations Ideally, it is a requirement that all persons working in commercial food operations of any nature, to have been exposed to knowledge and skills of hygiene and food safety to safeguard health of consumers. This is because more than 80% of all cases of food poisoning occur in commercial food business operations. It is reported that 25-30% of consumers in cities and towns in developing countries suffer various forms of food poisoning every day as a result of lack of food safety and poor hygiene and sanitary conditions Our Hygiene course was designed to remedy the above scenario. It is necessary for all individuals whose work relate to handling of food or involved with food business operations. This one-day intensive hygiene training course is a requirement for all categories of food business operations irrespective of which food stuff you are dealing with or handling. As a practice in many countries of the world, all food handlers by regulations should mandatorily attend basic courses in hygiene and food safety. This is meant to ensure that handlers do not serve as dispersal agents for food hazards. The course exposes participants to basic knowledge and skills on how to improve the hygiene in all food operations in the different stages of production and value chains of all types of food stuffs. The course is necessary to safeguard the health of consumers and improving the hygiene image of the business. The participants will learn how to maintain food hygiene and personal hygiene in a food handling area and how to clean and ensure proper sanitary conditions in the food operating areas. 6

7 x It should be a requirement for staff and individuals that come into contact with food along the food chain, at least in commercial operations, to attend basic hygiene courses and get exposed to best hygiene practices in food operating areas. The course is therefore vital for owners, managers and food handlers of micro, small, medium and large food enterprises, newly recruits from school and those coming from other sectors joining the food industry, and other professionals like food control and regulatory officials who wish to acquire or improve their knowledge and skills in food related hygiene. The course covers the following topics: Introduction to food safety in food business operations Legal requirements for hygiene in food business operations Food hygiene for food business operations Personal hygiene for food business operations Cleaning and sanitation in food business operations Course duration: I day 2. BASIC FOOD SAFETY COURSE Corse code: BFS-07 Course description Food safety has become a major necessity for business growth as more and more customers gain consciousness about the health risks associated with consuming unsafe products. To address the customer concerns and assist business operators to meet the health requirements for food, the Food Safety Academy offers a threeday compressed food safety training course that gives the trainees knowledge and practical skills of understanding the dangers that could come from food if we do not take food safety seriously in our food handling facilities; and the necessary practices of how the danger can be eliminated. The course also provides step by step implementation procedures for food safety management system that will improve the manner in which the business is managed to produce safer products and ensure growth in market opportunities. 7

8 x All individuals who come into contact with food at all the stages of production and value chains need this course. However, food business owners, managers and supervisors of different aspects in food business operations, as well as professionals, specialists, new university and college graduates joining the food industry; researchers, public health and food control officials, food inspectors, agro-food organizations and associations, and anyone wishing to extend career in food safety, need this course most. The course covers the following topics: Introduction to food safety and economic of food safety Food safety laws and regulations Food poisoning and food borne illnesses Understanding food hazards and food allergens Internal food controls: Food Hygiene, Personal Hygiene and Cleaning and Sanitizing Best Food Safety Management Practices The Role of Hazard Analysis Critical Control Point (HACCP) Principles of HACCP and its implementation Application of Risk Based Food Controls Food Risk Analysis Principle Food Safety Management System and introduction to ISO 22000:2005 Standard Integrating food safety and quality management systems based on ISO 9001:2008 Food Safety Certification schemes Course duration: 3 days 3. COMPREHENSIVE CERTIFICATE COURSE IN SPS MANAGEMENT AND CONTROL Corse code: CSPS-08 The comprehensive course in SPS Management and Control is a three-day training package that provides participants with in-depth knowledge of Sanitary and Phyto-sanitary issues and measures. The course gives participants operational skills in managing plant health, animal health and welfare, and food safety in a comprehensive manner to ensure safety of plants, animals and humans and facilitating trade in agro food produce. 8

9 The course is designed for government and private sector operators whose responsibility is to ensure or assure safety of plant/ crops, animals/ livestock, fish and food stuffs. It is also relevant for trade facilitation officers, traders and operators of business that involve agri-food items. Specifically agriculture, veterinary/ livestock, fisheries, and health officers both at central and local governments; as well as operators, managers and SPS supervisors in agrifood production and processing establishments will find this course of utmost importance to their work. The following topics will be covered during the training; SPS definitions, origin and effects on health and trade Specific SPS issues and challenges SPS mandates and response mechanisms State of SPS management and controls Basic principles of SPS management Concept of risk analysis applied to SPS Best SPS management practices Specific SPS control procedures Institutional and legal frame work for SPS management and control SPS coordination mechanisms Course duration: 3 days 4. EXECUTIVE CERTIFICATE COURSE IN FOOD SAFETY MANAGEMENT AND CONTROL Course code: EFM-09 The Executive Certificate Course in Food Safety Management and Control is an eight-day training package that will provide participants with in-depth knowledge and skills about food safety management and control modalities and practices. The course gives the trainees extensive knowledge and practical skills of understanding the dangers that could come from food if we do not take food safety seriously in our food premises, facilities and practices and options in practice on how the danger can be eliminated. The course is designed and delivered to turn participants into an all round food safety manager ready to undertake complex food safety challenges in the large scale food business environment or taking heavy assignments as a regulator where complex food safety decisions are required. The course explores the channels through which contamination of food occurs and conditions that make food contaminants hazardous to health. The course provides the managements schemes that shield the food business operations from the risks associated with food safety. It provides a step by step implementation of food safety management system that will improve the manner in which the business is managed to produce safer products and expand market opportunities. 9

10 It provides food managers with various internal control options to improve the safety and consumer confidence of the products placed on market depending on the size of operations involved. It also gives the managers the food control options and necessary collaboration to minimize the risk in the times of crisis. The course prepares the participant and develops their competences and confidence to take on any food safety challenge irrespective of the complexity of issues involved. Ideally all staff and individuals who come into contact with food along the entire food production and value chain would find this course very vital during their work. However, Managers, supervisors, inspectors, researchers, Chefs, caterers, university and college graduates who wish to make a career in food sector, food business entrepreneurs and many other executives in food business operations would find it very vital. Managers and supervisors of different departments in a food handling area depending on the scope of operations will need this course. The course is vital for the public health and food control officials, food, veterinary, agricultural and fish inspectors and Sanitary and Phytosanitary monitors. Members of civil society, officials of farmers organizations and agro-food cooperatives societies will find this course useful to their work as well. The following topics will be covered during the training. Understanding food safety concepts (Day 1) Application of food safety into the food process (Day 1) Implementation of food safety system (Day 2) Pre-requisite programs (Day 2) HACCP (concept, principles and methodology, operation) (Day 2) Application of food safety management system based on ISO 22000:2005 standard on food safety management system (Day 3 and 4) Implementation of integrated management system based on food safety and Quality management (Day 5) Auditing skills and practices for food safety management systems (Day 6) Food safety compliance requirements (Day 7) Risk analysis applied to food sectors Course Exam (Day 8) Course duration: 8 days 5. FOOD SAFETY MANAGEMENT SYSTEMS AUDITING COURSE Course code: FMA-10 The food safety management system auditing course gives participants comprehensive understanding of the food safety management system requirements (as stipulated in the ISO 22000:2005 standard). In addition, the course gives participants the skills to assess compliance of a food management system to the requirements of the standard. It will help participants from food businesses that wish to implement the Food Safety Management System based on ISO 22000:2005 Standard in undertaking internal audits during routine verification for compliance. It will also provide the necessary skills to individuals in public and private sector who wish to take on food safety auditing as part of their professional specialty. This course is tailored for professionals in the food chain who seek to extend their carriers in food safety management and auditing. Participants will acquire fair knowledge of the requirements of the Food Safety Management System as stipulated in the ISO 22000:2005 and how to assess compliance to the international trade 10

11 Course Structure: The following modules will be covered in this course; Principles and Practices of Auditing (reasons for undertaking an audit, types of audits, the characteristics of auditors) Internal Auditor Roles and Responsibilities Review of the ISO 22000:2005 Requirements Planning an Effective ISO 22000:2005 Food Safety Management System Internal Audit (- Audit Plan and drawing of audit programme - Audit Scope - Audit Checklists preparation, Process Analysis; what to look for and look at ) Conducting an Effective ISO 22000:2005 Food Safety Management System Internal Audit (- Audit Approach - Audit Execution - Interviewing Techniques - Gathering Audit Evidence Beginning of audit exercise, auditing techniques and auditing strategies ) Evaluating ISO 22000:2005 Food Safety Management System Internal Audit Findings (Analyzing Audit data, objectivity in data evaluation, Dealing with non conformance and Corrective actions) ISO 22000:2005 Food Safety Management System Internal Audit Report Preparation (-Non-conformity Reports - Audit Summary Report ) Completing the Audit Post Audit Follow-up Activities Verifying the Completeness and Effectiveness of Corrective Actions Course duration: 2 days 11

12 6. HACCP IN FOOD PRODUCTION AND PROCESSING Course code: HFP-011 To produce food products that are safe for human consumption, food chain players must identify all potential hazards, assess them in terms of severity and probability, and identify critical control points (CCPs), develop control measures, monitor the hazards at CCP to ensure that they do not exceed critical limits and institute corrective measures if the limit is exceeded, keep records, undertake verification to ascertain that all the components of HACCP programme are working as planned and also validate the control measures for their effectiveness in eliminating or reducing the hazards on a sustainable basis. HACCP has proved to be the most effective approach to manage food hazards in any food operation. The course is a major intervention that should enable food operators to improve their food safety practices. An Illustration of Hazard Critical Control Point (HACCP) in a Food Establishment/Industry 12

13 All individuals who come into contact with food at all the stages of production and value chain can attend this course. Officials in government agencies responsible for food controls, and those from agrofood organizations should find this course very useful in their work. ntroduction and understanding the role of HACCP in food industry The 7 principles of HACCP HACCP Plan Pre-requisite programmes Implementation and Methodology of HACCP 1. The HACCP team; 2. Product description/characterization; 3. Identification of the intended use of the product; 4. Flow diagram construction; 5. On-site verification of the flow diagram; 6. Identification and hazards analysis; 7. Identification of Critical Control Points (CCPs); 8. Establishment of Critical Limits; 9. Establishment of a monitoring system; 10. Establishment of corrective actions; 11. Establishment of verification procedures, validation and review; 12. Documentation and records. 13. Operating a HACCP syste 14. Managing and review of complaints 15. Control of non conforming products 16. Maintaining a HACCP system 17. Auditing the HACCP system 18. Course duration: 1 da 7. INTEGRATED FOOD SAFETY AND QUALITY MANAGEMENT SYSTEMS Course code: IFQ-012 The course aims at equipping participants with the knowledge and approaches to implement an Integrated Management System to fulfill both food safety management and Quality Management systems. The participants will lean the practices of harmonizing and implementing requirements of the ISO 22000:2005 and ISO 9001:2008 as part of the Total Quality Management in a food business operation. They will be given skills for implementing both standards in a cost effective manner to save resources. BASIC REQUIREMENTS FOOS SAFETY ASSURANCE QUALITY ASSURANCE CULTURAL AND MANAGEMENT APPROACH GHP PRINCIPLS OF HACCI eg ISO 9000 eg TQM REQUIREMENTS FOOD SAFETY ASSURANCE PLAN (HACCP PLAN) QUALITY SYSTEM 13

14 The course is suited for personnel working or wishing to work in food business enterprises that are implementing or wish to implement both ISO 9001 and ISO on quality and food safety management systems respectively. Particularly the personnel in implementing FSMS and QMS such as quality teams, HACCP Teams, management representatives, internal auditors and others will find this course vital for their work. Fundamental similarities and shared responsibilities Principle of Total Quality Management Elements of systems integration Guidelines/manuals and document integration Staff training Integrating teams Integrating the reporting Integrating the verification and validation activities of the two systems Course duration: 1 day Course structure Introduction to FSMS and QMS Considerations to installing QMS and FSMS Conditions necessary to implement QMS and FSMS 8. IMPLEMENTATION OF GOOD AGRICULTURAL PRACTICES (GAPs) Course code: IAP-013 This course is very ideal for people who produce crops and animals on the farm. It will also help the agricultural extension service providers with the knowledge on the food safety and quality that impact on food while on farm. Other officials in government and civil society with responsibilities of guiding farmers to produce safe and quality produce should find this course very useful. The course is ideal for commercial farmers, agricultural extension staff, veterinarians, and agriculturalists, aquaculturalists, officials and members of farmers associations and agricultural produce cooperative societies and organizations. Particularly farmers with interest to export their produce where they need to undergo any form of certification of their produce should find this a must attend. Siting of the farm Water used on farm Farm site preparation Sourcing of foundation seed/brood stock Husbandry practices (feed sourcing and feeding) Husbandry practices (fertilizer, And chemical treatments and Pest control and management Workers health and hygiene requirements Farm/garden sanitation Harvesting considerations Policy, regulatory and certification requirements On-farm standard operating procedures Food safety training Course duration: 1 day 14

15 9. IMPLEMENTATION OF GOOD MANUFACTURING PRACTICES (GMPs) Course code: IMP-014 Good manufacturing practices, together with Good Hygiene Practices and Good Laboratory practices form some of the ingredients of Good Food Safety Practices. These three form what is known as Prerequisite programmes for HACCP. The GMP must be present in any establishment planning to improve the safety of their products. All food business operators out to ensure their GMPs are working and complementing adequately with other programmes to deliver safe products All operators of any category of food businesses irrespective of nature of operation and type of food handled need this course. These ensure that the environment in which food is handled does not lead to contamination of food. They cover: Location or site where food is handled State of environment where food is handled: buildings, walls, floors, ceiling, equipment, etc Avoiding contamination of dust, smoke and other refuse Implementing of establishment flow charts Ventilating the food handling and storage area Restrictions of unauthorized persons and other intruders Movement restrictions to risky areas Pest control procedures Vermin control procedures Waste management and disposal procedures Processing, storage, mixing, and cleaning instructions Facility and equipment maintenance Course duration: 1 day 15

16 10. FRESHNESS CARE FOR FRUITS AND VEGETABLES Course code: FFV-015 Fruits and vegetables are highly perishable products and have a very short shelf life. The course aims at equipping participants with the skills of proper handling and care for fruits and vegetables to avoid spoilage and loss of quality and reduce potential for hazard contamination that would render them unsafe for human consumption. The course is suited for fruit and vegetable farmers, traders, transporters, exporters and processors. Factors that affect freshness of produce Dos and Don ts during harvesting of fresh produce Sorting and grading of fresh produce Inspection of harvested fruits and vegetables for quality and safety Good handling practices fruits and vegetables during transportation Good handling practices in storage for fresh produce Packaging and packing of fresh produce Bulking and certification Traceability for fresh produce. Course duration: 1 day 11. IMPLEMENTATION OF ISO STANDARDS ON FOOD SAFETY MANAGEMENT SYSTEMS Course code: ISM-016 The course is designed for food safety managers, professionals and specialists who want to have in-depth knowledge on how to implement food safety management systems. It gives an overview of the ISO 22000:2005 Standard highlighting major requirements to be implemented. Establish FSMS Penetrate International Market Compliance with Regulatory Requirements ISO Certification Enhance Customer Satisfaction Compliance with Customer Requirements Compliance with Statutory Requirements 16

17 This course is recommended for all food managers, and supervisors for food business operations wishing to implement food safety management system based on ISO All professionals wishing to undertake a career in food safety and food safety auditing would require this course. Food safety definitions and historical concepts Importance of food safety management system Various forms of food safety management systems How the ISO 22000:2005 standard came into being Features of ISO 22000:2005 Benefits of ISO 22000:2005 Understanding the food chain approach Entry of food hazards in the food chain Food chain and process approach Benefits of process approach Food safety management systems process model Key elements of ISO 22000:2005 Application of ISO 22000:2005 Standard Documentation requirements of FSMS Management responsibilities to achieve FSMS Resource management in a FSMS Course duration: 2days 12. IMPLEMENTATION OF ISO STANDARD ON TRACEABILITY OF FEED AND FOOD Course code: IST-017 Traceability is a requirement in food safety management because of its role in facilitating food safety crisis management and product recalls. Any food business operations wishing to implement food safety management systems will find this course necessary. Traceability is also useful in facilitating certification and trading of products from small operators through a bulking system. Products and or ingredients Steps for the design Establishment of procedures Document requirements Feed and food chain coordination Implementation of traceability plan (responsibilities, training plan, monitoring, ley performance indicators) Internal audits Review of traceability system Course duration: 1 day All operators of food businesses, food managers and professionals who wish to extend their career in food safety management. Scope, normative references and definitions Principle and objectives of traceability Designing of a traceability system General considerations Choice of objectives Regularity and policy requirements 17

18 13. POST HARVEST HANDLING OF (GMP, GHP and SSOPs) Course code: PHH-018 Agro-products of all kinds require care during the post harvest process or else they will spoil or get attached by post harvest pests. Good post harvest handling practices will reduce physical loss, quality and nutritional loss. Food producers and handlers require basic skills in handling and storing of produce to prevent microbial chemical and physical hazard contamination, loss of quality and nutritional value as well as physical loss. The course is vital for all producers, traders, exporters and processors of agro-food products, government officials, charged with guiding agro-food producers in food handling extension staff and members of agro-food produce cooperative societies and organization will find the course vital for their work. Post-harvest handling of fresh crops (horticultural products) Post-harvest handling of meat and fish products Post-harvest handling of milk and dairy products Post-harvest handling of cereals Course duration: 1 day 14. FOOD SAFETY AUDIT AND BENCH MARKING COURSE Course code: FAB-019 Different food enterprises are implementing various food safety systems ranging from simple hygiene GMP and SSOPs to HACCP, ISO22000, Traceability Standard and others. Also some of the companies are implementing private standards such as BRC, Global GAP, and their locally adapted version of standards. Irrespective of which type of food safety system or standard is being implemented form time to time, operators may wish to assess their level of compliance with the system targeted. This course provides skills and knowledge for understanding self evaluation against the target system. All food business operators need this course for purposes of understanding objective self evaluation of their compliance to food safety requirements of the market they target. Understanding the food safety systems Basic requirements of food safety system Developing checklists for assessment of compliance Using checklist to bench mark the targeted food safety systems Objectivity in benchmarking Evaluation of finding Identifying and dealing with non-conformities Developing road maps for corrective actions Self monitoring and follow up. Course duration: 1 day 18

19 15. BRITISH RETAIL CONSORTIUM (BRC) FOOD SAFETY STANDARDS COURSE Course code: BFS-020 The BRC is trade association for UK retailing. The BRC food safety standard is now recognized as a global standard. Companies who wish to export agro-food products to UK require BRC Food Safety Standard Certification. The course provides opportunity to such exporters, traders and producers of products to be exported to UK to understand the requirements of that market. Producers, traders and exporters of agro-food products that are exporting or wish to export to UK Scope of BRC global standard food safety Benefits of global BRC standard for food safety BRC standards certification processes Principles of global BRC standard for food safety Requirements for the global BRC standard for food safety Pre-requisite programmes Cross-reference to codex Alimentarius on HACCP principles Food safety management and quality management systems Site, process control, product control and personnel standards Audit protocols and cycle Certification BRC logos and plaques The BRC global standard directory surveillance of certificated companies Auditing of BRC of certificated companies Management and governance of the BRC certification schemes BENEFITS TO YOUR BUSINESS: By attending FSA Ltd organized courses, you or your business will accrue the following benefits; Increased compliance with legal requirements Increased customer base due to good image and perception of buyers about your good hygiene /safety of your products Reduced spoilage and increased shelf life Reduced customer complaints and after sales product rejection and returns Reduced operational costs through reduced cleaning and maintenance costs Improved personnel efficiency and effectiveness at work and better execution of duties Reduced training costs for personnel and improved productivity Increased business confidence because of customer trust in you selling safe food Clarity in operating protocols and hence efficiency of operations Increased revenue and income due to better and more product quantities and higher sales Increased product quality and higher sales Increased standard to enable them do their work effectively. A training certificate is awarded which can be presented to authorities as indicator of food safety skills in business but also could be presented when seeking for future employment opportunities Course duration: 1 day 19