International Food Safety Management Systems ISO 22000:2005

Developing a Food Safety/HACCP System

e-Learning and Competency Based Training

COURSE OVERVIEW: This course will involve the student carrying out a review to determine what is currently happening within the organisation and to look at what is needed in the Food Safety Management System being developed. The participant will commence to put controls in place on the documents being developed for the FSMS to ensure they comply to ISO 22000.2005 guidelines, but in the process ensuring they are practical and realistic for the organisation.

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

COURSE APPROVAL NUMBERS: RABQSA FS, AU, and TL

COURSE CODE: FSMSDTS

COURSE PREREQUISITES: Candidates should have some experience within the Food Industry preferably with an exposure to developing necessary procedures and control documents. For candidates wishing to apply for recognition of prior learning please read Recognition of Prior Learning (RPL) for what is required and how to apply.

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 PRICE: $400.00 AUD - GST may be applicable.

COURSE RECOGNITION: Letter of attainment

KEY LEARNING OBJECTIVES: There are Ten 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 Ten Key Learning Objectives and their associated Assessment Tasks are:

• KEY LEARNING OBJECTIVE 1 - To define the structure of the Quality Management System to ensure that it meets the needs of Food Safety Management System and that of the organisation or business and not the other way around

Assessment Task 1.1 - The Quality Management System in Place now

Assessment Task 1.2 - Defining the Structure of the QMS

• KEY LEARNING OBJECTIVE 2 - To control the documentation used in the Quality Management System

Assessment Task 2.1 - Controlling the Documentation

Assessment Task 2.2 - Numbering Systems

Assessment Task 2.3 - Creating the Document Register

Assessment Task 2.4 - Uncontrolled Documents

• KEY LEARNING OBJECTIVE 3 - Prepare a flowchart that details all the steps in the process and identify all the microbiological, physical and chemical hazards that could occur at each step

Assessment Task 3.1 - Review the results of the HACCP and Food Safety Security Audits and Gap Analysis carried out in Module 1 or your initial gap analysis

Assessment Task 3.2 - Identifying the Hazards

• KEY LEARNING OBJECTIVE 4 - Identify any critical control points and operational prerequisite programs by using a globally accepted method

Assessment Task 4.1 - HACCP Principle 2 - identify the Critical Control Points (CCP's)

• KEY LEARNING OBJECTIVE 5 - To establish limits that will apply to each CCP and operational PRP that describes the difference between safe and unsafe product

Assessment Task 5.1 - HACCP Principle 3 - Establishing (CCP's)

• KEY LEARNING OBJECTIVE 6 - To determine monitoring requirements for CCP's and operational PRP's including frequency of monitoring and responsibility

Assessment Task 6.1 - HACCP Principle 4 - To determine monitoring requirements (CCP's)

• KEY LEARNING OBJECTIVE 7 - To establish procedures to bring the process back under control when there is a deviation from a critical limit

Assessment Task 7.1 - HACCP Principle 5 - Establish corrective Action Procedures

• KEY LEARNING OBJECTIVE 8 - Having carried out the initial audit follow up activities need to be planned and carried out

Assessment Task 8.1 - plan and develop your follow up activities through the systematic use of your internal audit program supported by management review

• KEY LEARNING OBJECTIVE 9 - To ensure all is correct by checking against relevant standards via a checklist

Assessment Task 9.1 - Complete end of course checklist

• KEY LEARNING OBJECTIVE 10 - 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 10.1 - Complete on line course assessment

Please be advised that as a World Certified Training Organisation (WRTO) with RABQSA International Inc we are required to maintain a data base on Recognised Current Competency (RCC)

Getting Started

• Register and Pay for this Course.
• ACI Global supports the following payment options.
.

Please be advised Candidates may experience a slight delay for access into their nominated course depending on International Time Zones and clearance of funds paid.

We value your Feedback please  comment on our service to you our most important asset

Corporate Profile

Delivering "Competency Work Based Outcomes" to a Global Audience

"Quality is Contagious" - Website and Content © ACI Global Pty Ltd