Practical HACCP Training for Food Safety Teams

Duration: 4 hours
This webinar can be used to train your food safety team in HACCP implementation and GMP best practices and will enable participants to develop practical knowledge of the principles of food safety and HACCP systems.

The webinar provides instruction on how to implement a HACCP system from preliminary steps to documenting a Food Safety Plan with CCPs and Preventive Controls. The course is suitable for food handlers, supervisors, managers and HACCP team members working in food manufacturing, food handling, food storage or food distribution operations.

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Available as a recording today or attend next LIVE session on December 14.

Practical Internal Auditor Training for Food Operations

Duration: 4 hours
This webinar will enable participants to develop practical knowledge of the principles of internal auditing enabling them to participate as part of your internal audit team. The webinar provides instruction on how to implement an Internal Audit system and how to prepare, conduct and report on an internal audit. The course is suitable for all personnel working in food manufacturing, food handling, food storage or food distribution operations.

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Practical Supplier Auditor Training

Duration: 4 hours
This Supplier Auditor Online Training webinar is suitable for those wishing to conduct audits of suppliers either to evaluate a new supplier’s ability to meet your contractual/food safety & quality requirements or to re-evaluate an existing supplier’s performance.

In the first part of the training participants will receive instruction on the implementation of different models for effective supplier evaluation; including evaluation of service providers with complete categorization of all suppliers.

In the second part of the training participants will receive instruction on developing an audit program, auditors, audit checklists and an audit plan.

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Behavioral Based Food Safety

Duration: 3 hours
One of the key elements of any FSMS is establishing an effective employee compliance strategy which includes a combination of tools designed to tackle the obstacles that may stand between desired and actual employee behaviours. In this online seminar we will learn essential tools which can be used to ensure compliance with required food safety behaviours. The material is based on The MACK model (Motivation, Ability, Consciousness, Knowledge) for understanding the human factor in food safety.

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Food Safety & Hygiene Training for Food Handlers

Duration: 2 hours
The Food Safety and Hygiene Training Webinar for Food Handlers is a BASIC LEVEL program suitable for all personnel working in food manufacturing, food handling, food storage or food distribution operations providing the fundamental knowledge on food safety and hygiene.

The training webinar may be used as part of new starter induction or as a refresher for all staff as part of an ongoing food safety training program.

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Root Cause Identification and Problem Solving Tools in Food Safety

Duration: 4 hours
This webinar will demonstrate the practical use of tools for risk analyzing, root cause identification and problem solving in every day food safety.

Through the webinar four practical tools are presented: SWOT analysis, Failure Modes and Effects Analysis (FMEA), ISHIKAWA diagram and the 8-D problem solving methodology.

The webinar will provide specific knowledge on how and where to use these tools, and provide practical worksheets and models that could be used in future business.

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Best Practices in Preventive Controls for Food Safety

Duration: 3 hours
Preventive controls, good manufacturing practices and prerequisite programmes are terms used to prescribe fundamental food safety requirements that create a sound base for food safety management. This webinar covers best practices in establishing fundamental food safety controls that are prescribed in legislation such as the FSMA and GFSI Benchmarked Standards such as BRC, FSSC 22000, SQF and IFS.

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