Implementation of a Food Safety Management System course outline

By the end of the course, delegates are expected to have:

  • Understanding what is a food safety management system.
  • Legal requirements
  • Difference between pre-requisites, flexible and non-flexible food safety management system.
  • Difference between hazards and risks.
  • Overview of risk analysis
  • Importance of supplier control
  • Forming a HACCP team
  • Hazard analysis
  • Identification of critical control points(CCP)
  • Establishing critical limits
  • Monitoring of CCP
  • Corrective actions
  • Verification/validation
  • Documentation
  • Overview of auditing and evaluation