Food Safety for Supervisors
This course expands on the Food Safety Management System requirements and principles that needs to be implemented as part of the Food Safety Program.
It will help the participants to understand their responsibilities, importance of preventative measures, monitoring and corrective action. Practical exercises will reinforce the key points in applying the FSMS principles. Opportunities for in-class discussion will allow concerns, examples and improvements to current systems to be addressed.
At the end of the course participants will be able to:
- Understand the role of food safety team members to implement an effective food safety system
- Practically apply the FSMS in their own environment
- Provide clear guidance on determining PRP's, OPRP's and CCP's
- Understand the importance of preventative measures
- Participate in the FSMS
- The concept of unsafe food and why a food safety system is needed
- what procedures/manufacturers can do to ensure safe food products
- Overview and background of FSMS
- Food safety team responsibilities
- FSMS principles
- PRP's, OPRP's and CCP
- What is hazards?
- Step by step identification of significant food safety hazards
- How to prevent a hazard: mechanisms to eliminate or reduce them
- Monitoring procedures
- Corrective actions
- Practical Application - Exercises and Case Studies
A certificate of attendance will be issued once the course has been successfully completed.
- Food safety team members
- Internal auditors
- Food safety team support staff
- Key staff involved in implementing the food safety system
Due to the COVID-19 pandemic and subsequent lockdown, we are not currently running face-to-face training. However, a number of our courses are running online - either by way of webinar-style training or learn-at-your-own-pace courses. Get in touch with our team via the link below to discuss training availability and options to suit your needs.