Food Safety Management and the Organisation
e-Learning and Competency Based Training
COURSE OVERVIEW: This course will involve the student getting an Organisation ready to commence the development of a Food Safety Management System and establishing a framework in which to work. The participant is assisted with the aid of a RABQSA accredited Tutor to ensure they as well as the organisation understand the importance of this foundation to be established, otherwise this can affect the success of the whole development and implementation process of the project.
COURSE LENGTH: 4 weeks may vary depending on organisational time and resources
COURSE APPROVAL NUMBERS: RABQSA FS, AU, and TL
COURSE CODE: FS
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 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. Initial auditor training is undertaken to prepare for the initial audit or Gap analysis to be carried out at the end of this course.
The Key Learning Objectives and associated assessment tasks covered in this course are:
KEY LEARNING OBJECTIVE 1 - Identify the scope of activities to be included within the Food Safety Management System, this will also include the number of sites in which the Food Safety Management System will be implemented and assessed.
Assessment Task 1.1 - Scope of Activities
Assessment Task 1.2 - Confidentiality Agreement
KEY LEARNING OBJECTIVE 2 - Establishing a formal Commitment from your Organisation in demonstrating the organisations commitment to becoming compliant to ISO 22000:2005 in the short term and committing to Certification at a given date. The organisation is also committed to a philosophy of Accelerating Continuous Improvement throughout the whole Business or Organisation.
Assessment Task 2.1 - Establishing a formal commitment
KEY LEARNING OBJECTIVE 3 - Understanding the focus of HACCP within the ISO 22000:2005 Food Safety Management System.
Assessment Task 3.1 - Understanding HACCP Plans
Assessment Task 3.2 - Hazard Analysis and Critical Control Points
Assessment Task 3.3 - Food Safety Hazards
Assessment Task 3.4 - Explaining ISO 22000:2005 and its relationship to ISO 9001 and HACCP
Assessment Task 3.5 - The Seven Principles of HACCP
KEY LEARNING OBJECTIVE 4 - Project Planning and Formation of a Team, you should look to involve other members of staff in helping to develop and implement the Food Safety Management System.
Assessment Task 4.1 - Forming the HACCP Team
Assessment Task 4.2 - Project Planning and the HACCP Team
KEY LEARNING OBJECTIVE 5 - Appointment of the Food Safety Team Leader, making someone within the organisation responsible for the Food Safety and HACCP Management System.
Assessment Task 5.1 - The Food Safety Team Leader
Assessment Task 5.2 - The Role of the Food Safety Team Leader
KEY LEARNING OBJECTIVE 6 - Food safety Awareness and ISO 9001 and its relationship with ISO 22000:2005, you will need to ensure the management team as well as the project team if there is one understand what is about to happen and why.
Assessment Task 6.1 - The Eight Quality Management Principles
Assessment Task 6.2 - Understanding ISO 22000 and Employee Competency.
Assessment Task 6.3 - Mapping the Organisation Skills.
Assessment Task 6.4 - Food Safety and HACCP Awareness Training.
Assessment Task 6.5 - Records of Training and Preparing the Training Matrix.
KEY LEARNING OBJECTIVE 7 - Introduction to Six Sigma as well as participating in the initial Auditor training Power Point Presentation
Assessment Task 7.1 - Introduction to Six Sigma
Assessment Task 7.2 - ISO 19011 and RABQSA Requirements
Assessment Task 7.3 - On Line Auditor Training verification
KEY LEARNING OBJECTIVE 8 - To conduct both a HACCP Audit and a Food Safety and Security Audit or Gap Analysis of the Organisation.
Assessment Task 8.1 - Food Safety /HACCP Audit - Systems.
Assessment Task 8.2 - Food Safety /HACCP Audit - Procedures
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 module assessment based on the answering of selected questions relating to all Key Assessment tasks undertaken and completed within the course 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)
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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.
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