Food Safety and HACCP Management Systems

Module 2 - Diploma in Developing a Food Safety HACCP Management System

Program Details

TITLE: Food Safety and HACCP Aspects, Risks and Hazards and associated Policy Objectives of an Organisation.

OVERVIEW This programme will involve the student getting to understand Food Safety Hazards and associated Risks and how these will relate and impact on an organisations Food Safety Management System. The participant is assisted with the aid of a ISO accredited Tutor to ensure they as well as the organisation identifies all of its risks and hazards because these underpin all subsequent food safety management activities.

STANDARDS REFERENCED: ISO 9001:2008, 22000:2005, 19011:2011 and 17021:2011 plus local, national, statutory rules and regulations and sector specific standards covering country of origin.

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

APPROVAL NUMBERS: ISO-FSMS and HACCP FS.

CODE: FSMS2.

PREREQUISITES: Nil

Facilitator: All ACI Global Facilitators are Certified Business Professionals specializing in the specific scope being facilitated and have been assessed as competent in International Facilitation (ISO-FL), Attitude and Cultural Diversity (ACI-ACD) and have undertaken the Hogan Leadership Profile.

Refund Policy: - No refund upon completion of registration and enrollment process.

COURSE RECOGNITION: Certificate of Competence

CONTINUOUS PROFESSIONAL DEVELOPMENT CPD: Each ACI Global Course or Programme is backed by a "3 Year Professional Leadership Development Guarantee" ensuring the Candidates Professional Leadership Development is maintained relevant to the training provided. This service is included in the Course or Programme Price and conditions apply.

KEY LEARNING OBJECTIVES AND ASSESSMENT TASKS

• LEARNING OBJECTIVE 1 - To identify meaningful Food Safety policies and objectives against which performance can be measured
• Assessment Task 1.1 - Developing the Food Safety policy and Objectives
• Assessment Task 1.2 - Communicating the Food Safety policy and Objectives
• LEARNING OBJECTIVE 2 - To identify the prerequisite programs in your organisation and to perform a gap analysis to determine the current status of the system
• Assessment Task 2.1 - To Identify the Pre-requisite programs
• Assessment Task 2.2 - Personal Hygiene
• Assessment Task 2.3 - Contractor Induction Record
• Assessment Task 2.4 - Layout of the Facilities
• Assessment Task 2.5 - Maintenance and Cleaning Schedules
• Assessment Task 2.6 - Pest Control
• Assessment Task 2.7 - Approved Supplier Program
• Assessment Task 2.8 - Specification of Product/Services Provided
• Assessment Task 2.9 - Verifying the Specification of Suppliers
• LEARNING OBJECTIVE 3 - Having identified the pre-requisite or management programs plans now need to be developed
• Assessment Task 3.1 - Planning and developing the management programs
• LEARNING OBJECTIVE 4 - Having carried out the initial audit follow up activities need to be planned and carried out
• Assessment Task 4.1 - Plan and develop your follow up activities through the systematic use of your internal audit program supported by management review
• LEARNING OBJECTIVE 5 - To ensure all is correct by checking against relevant standards via a checklist
• Assessment Task 5.1 - Complete end of course checklist
• LEARNING OBJECTIVE 6 - 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 6.1 - Complete on line end of course assessment

PROGRAMME ENROLLMENT

Getting started is as easy as clicking on the e-learning Registration Tab below, Register and Pay for your programme all online and you can be started in less than 6 Hrs (Dependant on International Time Zones and Clearance of Funds).

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