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International Food Safety Management Systems ISO 22000:2005

Developing the Food Safety Management System

e-Learning and Competency Based Training

MODULE 4

Course Title Developing a Food Safety HACCP Manual.

COURSE OVERVIEW: This course will involve the student developing the draft HACCP Manual for the organisation. The participant will develop the manual ensuring it relates to the business processes of the organisation and in the process ensuring that it reflects the scope of the business and also relevant and not just for show purposes.

COURSE LENGTH: 4 weeks may vary depending on organisational time and resources

COURSE APPROVAL NUMBERS: RABQSA FS, AU, and TL

COURSE CODE: FSMS4

COURSE PREREQUISITES: Nil

TRAINING METHODOLOGY: e-Quip Learning Management Solutions operating within the ACI Global Training "HUB" providing a Blend of On Line and Face to Face e-learning outcomes fully "Traceable" and "Validated" by smart card technology.

COURSE DESIRABLES: Broadband ADSL together with Skype or Windows Live Messenger is highly recommended.Skype Video, Skylook recording (MP3 technology) together with mobile 3G video phones are also recommended. This technology will be used to assist the tutor in observation and competency assessments which will include as a minimum the conducting of the initial onsite tour of facilities plus an opening and closing audit meeting.

COURSE TUTOR: RABQSA approved and appointed at course registration.

COURSE RECOGNITION: Letter of attainment

KEY LEARNING OBJECTIVES: There are Seven Key Learning Objectives to be achieved in this Course followed by a Final Course Assessment Task covering everything that has been covered within the Course. This ensures all assessment Tasks have been completed and assessed by the assigned Tutor. The Final Assessment Task also ensures that the student has completed to the organisations satisfaction all necessary tasks required within the context of the Development and Implementation Project. Within each Key Learning Objective there are a number of Assessment Tasks to be completed by the student and then submitted for assessment by their assigned Tutor.

The Seven Key Learning Objectives and their associated Assessment Tasks are:

• KEY LEARNING OBJECTIVE 1 - To develop the structure of the Food Safety Manual
• Assessment Task 1.1 - Developing the Food Safety Manual Structure
• Assessment Task 1.2 - Revision Record
• KEY LEARNING OBJECTIVE 2 - To identify and develop the contents of the Food Safety Manual
• Assessment Task 2.1 - Developing the Contents
• Assessment Task 2.2 - Developing operating policies
• Assessment Task 2.3 - Developing the Contents
• Assessment Task 2.4 - Management Responsibility
• Assessment Task 2.5 - Resource Management
• Assessment Task 2.6 - Product Service Realization
• Assessment Task 2.7 - Measurement, Analysis and Improvement
• Assessment Task 2.8 - Completing the cross reference to ISO 22000:2005
• KEY LEARNING OBJECTIVE 3 - To ensure that actions are taken through Management Review to address any issues arising out of the initial audit
• Assessment Task 3.1 - Undertake follow up audits and reviews to ensure actions and plans are being implemented
• KEY LEARNING OBJECTIVE 4 - Six Sigma Exercise as well as participating in follow-up Auditor Training through the provision of Power Point Presentation and online assessment
• Assessment Task 4.1 - Six Sigma Exercise
• Assessment Task 4.2 - On Line Auditor Training assessment and verification
• KEY LEARNING OBJECTIVE 5 - Having identified and developed the pre-requisite or management programs plans now need to be made to audit them
• Assessment Task 5.1 - Planning and carrying out an Audit on the developed the management programs
• KEY LEARNING OBJECTIVE 6 - To ensure all is correct by checking against relevant standards via a checklist
• Assessment Task 6.1 - Complete end of course checklist
• KEY LEARNING OBJECTIVE 7 - To submit on line an end of course assessment based on the answering of selected questions relating to all Key Assessment tasks undertaken and completed within the course/module including relevant follow up and planned audit questions
• Assessment Task 7.1 - Complete on line end of course Assessment

Please be advised that as a International Certified Training Organisation (ICTO) with RABQSA International Inc we are required to maintain a data base on Recognised Prior Learning (RPL) and Recognised Current Competency (RCC)

To Start this Programme go to:

Developing and Implementing a Food Safety Management System

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