Prospectus of Training Courses Version 3

Transcription

1 [Type text] Innovative Food Safety Consulting cc Mobile: or or P.O. Box 50814, Bachbrecht, Windhoek, Namibia Website: TRAINING GROUPINGS/CATEGORIES Prospectus of s Version 3 - Windhoek - Walvis Bay / Swakopmund - Oshakati/Ongwediva LUDZ- Luderitz # OF FEE(S) JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC DAYS N$ FOOD SAFETY AND HYGIENE: FOOD: FOOD MANUFACTURING/PROCESSING, FISHING INDUSTRY 1. AWARENESS FOOD SAFETY AND HYGIENE 2. AWARENESS TO HACCP 3. AN INTRODUCTION TO HACCP FOR FOOD MANUFACTURING 4. ADVANCED HACCP FOR FOOD MANUFACTURING 5. FOOD SAFETY STANDARDS AND HACCP 6. ISO 22000:2005 INTERNAL AUDITOR COURSE PAGE # FOOD SAFETY: THE FISHING INDUSTRY 1. AWARENESS/REFRESHER TO HACCP FOR THE FISHING INDUSTRY 2. AN INTRODUCTION TO HACCP FOR THE FISHING INDUSTRY 3. ADVANCED HACCP FOR TO HACCP FOR THE FISHING INDUSTRY FOOD SAFETY: HOSPITALITY, RETAILERS, CATERING, INDUSTRIAL KITCHENS 1. AWARENESS FOOD SAFETY AND HYGIENE (FOOD HANDLERS) 2. FOOD SAFETY AND HYGIENE (HOSPITALITY, CATERING & RETAILER) 3. HACCP FOR FOOD SAFETY IN HOSPITALITY, CATERING & RETAILER 4. ADVANCED FOOD SAFETY IN HOSPITALITY, CATERING & RETAILER FOOD SAFETY AND HYGIENE: STREET FOOD VENDORS 1. FOOD SAFETY AWARENESS FOR STREET FOOD VENDORS LUDZ 29,30 8 & 9 LUDZ 6-7 LUDZ ,23 5, 6 12,13 17,18 5,6 6,7 12,13 6, Page 1 of 21

2 LABORATORIES: TESTING, ANALYTICAL, FORENSIC, VETERINARY, CALIBRATION AND MEDICAL 1. ACHIEVING LABORATORY ACCREDITATION 2. LABORATORY MANAGEMENT SYSTEMS (ISO/IEC 17025) & INTERNAL AUDITING 3. ISO/IEC INTERNAL AUDITOR TRAINING COURSE 4. LABORATORY SAFETY TRAINING FOR STUDENTS 5. LABORATORY SAFETY FOR ACADEMIC & RESEARCH STAFF 6. LABORATORY SAFETY MANAGEMENT SYSTEMS: ALL INDUSTRIES/SECTORS 1. INTRODUCTION TO ISO 9001: ISO 9001:2015 INTERNAL AUDITOR COURSE 3. TRANSITIONING TO ISO 9001:2015 TRAINING 4. ISO 9001:2015 (QMS) AWARENESS TRAINING 5. ISO 9001:2015 QUALITY MANAGEMENT IMPLEMENTATION COURSE # OF DAYS FEE(S) N$ JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC n/a n/a Page 2 of 21

3 1. Awareness Food Safety and Hygiene FOOD SAFETY AND HYGIENE: FOOD PROCESSING/MANUFACTURING Industries Basic Food Safety Personal Hygiene Cross-contamination & Allergens Time & Temperature Cleaning & Sanitation Housekeeping Pest Control GMP Factory Workers, General employees,, floor workers, Beginners Food processing/manufacturing plants, Fishing industry, Bakeries, Meat processing facilities, Beverage/Breweries industries, Food packaging material manufacturers Industries 2. Awareness to HACCP Introduction of HACCP to floor/factory staff Basic HACCP principles Factory worker s roles in the HACCP Programme Factory Workers, General employees,, floor workers, Beginners Food processing/manufacturing plants, Fishing industry, Bakeries, Meat processing facilities, Beverage/Breweries industries, Food packaging material manufacturers Page 3 of 21

4 Industries 3. An Introduction to HACCP for Food Manufacturing Introduction to HACCP Prerequisite Programmes Preliminary steps to HACCP Food Safety Hazards Hazard analysis Critical Control points Critical Limits Critical Control Point Monitoring Corrective actions Verification Procedures Record Keeping Quality Controllers, Supervisors and production staff Food processing/manufacturing plants, Fishing industry, Bakeries, Meat processing facilities, Beverage/Breweries industries, Food packaging material manufacturers Industries 4. Advanced HACCP for Food Manufacturing Introduction to the Course and HACCP Management commitment, Roles and Responsibilities of Managerial/Supervisory & Technical staff in a HACCP system SANS 10330:2007 Terminologies and Requirements Prerequisite Programs and Preliminary Steps Food Safety Hazards: Biological, Chemical, & Physical Product (Product specific processing model) Principle 1. Hazard Analysis (principles & stages) Principle 2. Determine the Critical Control Points Principle 3. Establish Critical Limits Principle 4. Critical Control Point Monitoring Principle 5. Corrective Actions Principle 6. Verification Procedures Principle 7. Record-Keeping Procedures Exercise Four (4). The HACCP Plan : Team Presentations /Class Discussion Maintaining the HACCP Based FSMS Product Specific HACCP Regulations (if applicable) Sources of Information on Preparing HACCP Plans Quality Controllers, Supervisors, food safety team and Managers Food processing/manufacturing plants, Fishing industry, Bakeries, Meat processing facilities, Beverage/Breweries industries, Food packaging material manufacturers Page 4 of 21

5 Industries 5. Food Safety Standards and HACCP Introduction/Overview of Food Safety Management Systems (ISO 22000:2005 Family of Standards) Food Safety Management regulations and international best practices An overview of Food Safety Standards (similarities, difference and how they can be integrated in a food safety management system): ISO 22000:2005, ISO 22002:2009/ PAS 220:2008, GMP, BRC Global Food Safety Standard, FSSC 22000,HACCP Responsibilities/roles of management, employees, departments in a Food Safety Management Systems (including roles of technical staff e.g. engineering) ISO 22000:2005 Quality Management System Understanding ISO 22000:2005 Requirements General food safety concerns in meat products Interpret HACCP and ISO 22000:2005 requirements in order to design, implement and document an effective food safety management system Approaches to implementing or updating and attaining certification to International Food Safety standards (specifically HACCP and/or ISO 22000:2005) Hazard Analysis and Critical Control Point (HACCP) development, implementation and verification Prerequisites as defined in ISO 22002:2009 /PAS 220:2008 GMP, Sanitation, Hygiene, and Pest control Quality Controllers, QA Officers, Food Safety Team, Supervisors and Managers Food processing/manufacturing plants, Fishing industry, Bakeries, Meat processing facilities, Beverage/Breweries industries, Food packaging material manufacturers etc. Page 5 of 21

6 Industries 6. ISO 22000:2005 Internal Auditor Course Introduction to ISO and Food safety management system Concept of HACCP, Risk & Hazard Concept of process approach Overview of basic requirements of ISO22000:2005 & its interpretation Introduction to auditing : definition, types of audits Phases of audit : audit planning, audit preparation, audit performance & review, audit reporting & audit follow-up Auditor attributes, competence & evaluation Plan, conduct and report an internal audit of part of a FSMS in accordance with ISO Responsibilities of an internal auditor Importance of internal audit in the maintenance and improvement of management systems Quality Controllers, QA Officers, Supervisors and Managers Food processing/manufacturing plants, Fishing industry, Bakeries, Meat processing facilities, Beverage/Breweries industries, Food packaging material manufacturers etc. Page 6 of 21

7 FOOD SAFETY: THE FISHING INDUSTRY Industries 1. Awareness/refresher to HACCP for the Fishing Industry Introduction of HACCP to floor/factory staff Basic HACCP principles Factory workers roles in the HACCP Programme Factory Workers, General employees,, floor workers, Beginners Fish processing plants, Fishing industry Industries 2. An Introduction to HACCP for the Fishing Industry Introduction to HACCP Prerequisite Programmes Preliminary steps to HACCP Food Safety Hazards Hazard analysis Critical Control points Critical Limits Critical Control Point Monitoring Corrective actions Verification Procedures Record Keeping Quality Controllers, Supervisors and Managers Fish processing plants, Fishing industry Industries Page 7 of 21

8 3. Advanced HACCP for to HACCP for the Fishing Industry Introduction to the Course and HACCP Management commitment, Roles and Responsibilities of Managerial/Supervisory and Technical staff in a HACCP system SANS 10330:2007 Terminologies and Requirements Prerequisite Programs and Preliminary Steps Food Safety Hazards: Biological, Chemical, & Physical Product (Product specific processing model) Principle 1. Hazard Analysis (principles & stages) Principle 2. Determine the Critical Control Points Principle 3. Establish Critical Limits Principle 4. Critical Control Point Monitoring Principle 5. Corrective Actions Principle 6. Verification Procedures Principle 7. Record-Keeping Procedures Exercise Four (4). The HACCP Plan : Team Presentations /Class Discussion Maintaining the HACCP Based FSMS Product Specific HACCP Regulations (if applicable) Sources of Information on Preparing HACCP Plans Quality Controllers, Supervisors and Managers Fish processing plants, Fishing industry Page 8 of 21

9 FOOD SAFETY: HOSPITALITY, CATERING & RETAILER Industries 1. Awareness Food Safety and Hygiene (food Handlers) Basic Food Safety Personal Hygiene Cross-contamination & Allergens Time & Temperature Cleaning & Sanitation Housekeeping Pest Control General employees, Kitchen Staff, floor workers, Beginners Hospital kitchens, Hotels, Bakeries, Meat processing facilities, Industrial kitchens, Retailers, Restaurants, Caterers, Holiday Resorts etc. Industries Page 9 of 21

10 2. Food Safety and Hygiene (Retailers, Catering & Hospitability) Basic Food Safety Personal Hygiene Cross-contamination & Allergens Time & Temperature Food receiving, handling & storage Cleaning, Sanitation & use of chemicals Food premises and equipment Housekeeping Waste management Pest Control Employee facilities- change & storage areas, sanitary facilities General employees, Kitchen Staff, floor workers, Beginners Hospital kitchens, Hotels, Bakeries, Meat processing facilities, Industrial kitchens, Retailers, Restaurants, Caterers, Holiday Resorts etc. Page 10 of 21

11 Industries 3. HACCP for Food Safety in Hospitality, Catering & Retailer Analysis of biological, chemical or physical food hazards Identification of critical control points at the raw materials, storage, processing, distribution & consumption stages Establishment of critical control limits and preventive measures (e.g. minimum cooking temperature & time) Monitoring of these critical control points Establishment of corrective actions: Recordkeeping record; and Systematic and regular auditing of the systems in place Chefs, Cooks, Supervisors, Team leaders and Managers Hospital kitchens, Hotels, Bakeries, Meat processing facilities, Industrial kitchens, Retailers, Restaurants, Caterers, Holiday Resorts etc. Page 11 of 21

12 Industries 4. Advanced Food Safety in Hospitality, Catering & Retailer Bacteriology Food Poisoning and Food Borne Disease Non-bacterial Food Poisoning Physical Contamination Food Storage and Temperature Control Food Preservation Design of Equipment Cleaning and Disinfection Pest Control Personal hygiene Education and training of food handlers Management Control Techniques Chefs, Supervisors, Team leaders and Managers Hospital kitchens, Hotels, Bakeries, Meat processing facilities, Industrial kitchens, Retailers, Restaurants, Caterers, Holiday Resorts etc. Page 12 of 21

13 STREET FOOD VENDORS: FOOD SAFETY AND HYGIENE Industries 1. Food Safety Awareness for Street Food Vendors Street Foods Why do people get sick? Contaminants 2. How to prevent contamination and serve clean and safe food? Sanitary and hygiene practices to be followed by street vendors including home-based food processors Handling of frozen foods Cooking and handling of cooked foods Dos and Don ts Street Vendors, self- employed cooks & chefs Municipalities, local authorities, regional councils, street vendors etc. Page 13 of 21

14 LABORATORIES Industries 1. Achieving Laboratory Accreditation The Benefits of ISO/IEC 17025/15189 Accreditation How ISO/IEC relates to ISO other standards Certification vs. accreditation ILAC and Roles of accrediting bodies Choosing an Accreditation Body Preparing for Accreditation Application Process Laboratory Management System Documentation Review Pre or Initial Assessments Accreditation Assessment Taking Corrective Action Accreditation Complaints, Disputes and Appeals Maintaining Accreditation How Much Does Accreditation Cost? How long does it take to attain accreditation? QA officers, Managers, Supervisors, Senior managers, Laboratory Managers, Head of research institutions Testing and calibration laboratories, Medical Laboratories, Academic and Research institutions etc. Page 14 of 21

15 Industries 2. Laboratory Management Systems (ISO/IEC 17025) & Internal Auditing An Overview of ISO/IEC ISO/IEC 17025: Requirements Quality system Subcontractor quality Equipment control Maintenance Training Calibration Traceability Test procedures Sample preparation Nonstandard samples Environmental conditions Reports Document control, maintenance, storage, and disposal The auditing and accrediting process Internal audit Preparation of Documentation: Documentation requirements How to design a quality manual Effective documentation control Auditing a sample quality manual Beginners, Intermediate, Technical staff, Supervisors and Managers Testing and calibration laboratories, Medical Laboratories, Academic and Research institutions etc. Page 15 of 21

16 Industries 3. ISO/IEC Internal Auditor Training Course ISO 19011:2011 Quality management principles Introduction to ISO/IEC requirements Traceability chain for accredited laboratories Quality Management System documentation Planning and conducting audits Quality audit meetings Process mapping Audit teams Interviews Writing audit reports, follow up and review Technical staff, QA officers, Managers, Supervisors, Senior managers, Laboratory Managers, Head of research institutions Testing and calibration laboratories, Medical Laboratories, Academic and Research institutions etc. Page 16 of 21

17 4. Lab Safety Training for Students Industries Basics of laboratory safety, Handling chemicals, glassware and used chemicals hazard recognition, hazardous materials management chemical labeling Personal protective equipment First aid and Emergency response Personal Hygiene Housekeeping Accidents, fire and emergency procedures Chemical storage electrical safety Students, Researchers and Learners Academic and Research Institutions etc. Page 17 of 21

18 5. Laboratory Safety for Academic & Research Staff Industries Introduction to safety in the laboratory Legal aspects, roles and responsibilities of academic staff, employees and institutions Hazard identification and risk assessments how to identify and manage hazards Personal protective equipment, design of facilities and, Signs & Placarding Chemical and biological hazards understanding hazards, MSDS, safe practices Instrumentation safety, guarding, safe operation Environmental management principles and laboratory waste (hazardous) management Chemical storage and Laboratory Inventory Management Emergency preparedness/planning Incident reporting, investigation and associated records. Accidents, Fire Control Chemical labeling Electrical Safety Teachers, lectures, Tutors, Technologist, research staff Academic and Research Institutions etc. Page 18 of 21

19 6. Laboratory Safety Industries Introduction to safety in the laboratory Occupational Safety and Health Act/regulations/international best practices & Control of substances Hazardous to Health Development and implementation of Health and Safety system Responsibilities of management and employees, roles of health and safety representatives. Hazard identification and risk assessments how to identify and manage hazards Facilities (canteen, toilets), Personal protective equipment, design of facilities and, Signs & Placarding Chemical and biological hazards understanding hazards, MSDS, safe practices Instrumentation safety, guarding, safe operation Occupational health and hygiene (hygiene surveys, Health risk assessment, Medical surveillance etc.) Health and safety inspections and audits Environmental management principles and laboratory waste (hazardous) management Chemical storage and Laboratory Inventory Management Emergency preparedness/planning Incident reporting, investigation and associated records QA officers, Managers, Supervisors, Senior managers, Laboratory Managers, Head of research institutions Testing and calibration laboratories, Medical Laboratories, Academic and Research institutions etc. Page 19 of 21

20 MANAGEMENT SYSTEMS Industries 1. Introduction to ISO 9001 Introduction to Quality Management Systems An overview of our certification procedures. An overview of the ISO 9001:2015 standard What the standard means for your business How to develop an effective quality management system Producing documentation External recognition through certification Beginners, Intermediate, Supervisors and Managers All industries Industries 2. ISO 9001:2015 Internal Auditor Course Introduction to ISO 9001, rationale for quality assurance Intro to the ISO family of documents Analysis of the contents of ISO 9001:2015 Audit of the active manufacturing Quality system requirements Analyzing audit findings Audit of active manufacturing to ISO 9001 Auditor qualifications Roles and responsibilities of auditors Use and Creation of effective audit checklists Auditing tips for the professional auditor Documentation in the quality system Planning and conducting effective audits Identification and reporting of non-conformances in the process audit Beginners, Intermediate, Supervisors and Managers All industries Page 20 of 21

21 Industries 3. ISO 9001:2015 Transition Where does the ISO 9001 standard come from? Why did the standard change so much? What is the timeline for transition? Annex SL a common structure The auditable portion of ISO 9001:2015 a three part approach Key Terminology Clausal comparison between ISO 9001:2015 and ISO 9001:2008 ISO 9001:2015 Cover to Cover What requirements from ISO 9001:2008 are not found in ISO 9001:2015? What are the key new requirements? New Audit Content/Auditor Expectations How will an audit of ISO 9001:2015 differ from ISO 9001:2008? How will an audit of ISO 9001:2015 be the same? Individuals/compa nies who will be responsible for transitioning an ISO 9001:2008 quality management system to ISO 9001:2015, and industry professionals interested in working with such parties. All industries Page 21 of 21