training services

PRPs (ISO 22002-X)

Our PRPs training courses are designed specifically for operatives working in the food chain also for food manufacturing each course is designed for the type of product that’s being processed, because this affects what the operative needs to know and understand.

ISO/TS 22002-1 : 2009

Prerequisite programs on food safety-Part 1: Food manufacturing

ISO/TS 22002-2 : 2013

Prerequisite programs on food safety-Part 2: Catering

ISO/TS 22002-3 : 2011

Prerequisite programs on food safety-Part 3: Farming

ISO/TS 22002-4 : 2013

Prerequisite programs on food safety-Part 4: Food packaging manufacturing

ISO/TS 22002-5: 2019

Prerequisite programs on food safety- Part 5: Transport and storage

ISO/TS 22002-3 : 2011

Prerequisite programs on food safety-Part 6: Feed and animal food production

HACCP

Hazard Analysis & Critical Control Points (HACCP) helps organizations to manage food safety hazards using a systematic preventive approach. This course will provide you with an introduction to HACCP and enable you to

understand how it can help you to reduce the risk of food safety hazards in your business.

We provide below training:

HACCP Introduction Training Course (Hazard Analysis and Critical Control Points)

HACCP levels 1-4 Courses

HACCP implementation Course

HACCP refreshing course

HACCP case study Course (Common mistakes included)-

HACCP Advanced Course (Validation and Verification included)-

ISO 22000

The consequences of unsafe food can be serious. ISO’s food safety management standards help organizations identify and control food safety hazards, at the same time as working together with other ISO management standards, such as ISO 9001. Applicable to all types of producers, ISO 22000 provides a layer of reassurance within the global food supply chain, helping products cross borders and bringing people food that they can trust.

We provide below training:

ISO 22000 Introduction Training Course (Food Safety Management Systems)

ISO 22000 Implementation Training Course (Food Safety Management Systems)

ISO 22000 Internal Auditor Training Course (Food Safety Management Systems)

ISO 22000 Case study Training Course (Food Safety Management Systems)

HACCP case study Course (5. ISO 22000 Interpretation Training Course (Based on FSSC 22000 Approach) Common mistakes included)

FSSC 22000 Additional Req.

The FSSC 22000 Additional Requirements form part of the Scheme Requirements that organizations have to comply with. As part of the Scheme, they are also covered under GFSI benchmarking. Under the latest version of the FSSC 22000 Scheme, Version 6, several new Additional Requirements have been incorporated.

We Provide below courses:

FSSC 22000 additional Req. Introduction Course

FSSC 22000 additional Req. Implementation Course (12 days course)

FSSC 22000 additional Req. Case study Course

Food defense awareness course

Food defense Professional course (TACCP- Criminal Thinking Included)

Food Fraud Mitigation awareness course

Food Fraud Mitigation Professional course (VACCP Included)

EMP (Environmental Monitoring Program)

Equipment Management Awareness

Hygienic design

Allergen Management

Behavior based food safety

Food Safety Culture

Food Loss and Waste

Risk Communication

Crisis Management and Business Continuity Management

FSSC 22000

FSSC 22000 has been delivering impact on global food safety for 15 years. The Scheme provides a certification model that can be used in the food manufacturing industry and the related supply chain to ensure food safety standards and processes.

We provide below training:

FSSC 22000 Introduction Training Course (Food Safety Management Systems)

FSSC 22000 Implementation Training Course (Food Safety Management Systems)

FSSC 22000 Internal Auditor Training Course (Food Safety Management Systems)

FSSC 22000 Case study Training Course (Food Safety Management Systems)-

FSSC 22000 Additional Req. Training Courses (12 Days Training)

Validation & Verification

Validation and Verification activities are among the most commonly misunderstood aspects of food safety programs. This course will enable you to distinguish between the two types of activity, understand the importance of them both and recognize when to undertake either type of activity.

This course cover main relevant cluses in FSSC 22000.

We provide below training:

Introduction to validation and verification

Behavior based food safety -Food Safety Culture

“Culture eats strategy for breakfast”: Peter Drucker

Food Safety Culture:

“Shared values, beliefs and norms that affect mindset and behavior toward food safety in, across and throughout an organization.”; GFSI

We provide below training:

Behavior based food safety and Food Safety Culture Introduction course

Hygienic Design and Equipment Management

This advanced course explores the principles of hygienic design and the mistakes that often put the product being manufactured at risk of contamination also cover the Equipment Management requirement (FSSC 22000 Req)

We provide below training:

Hygienic Design Principle and Equipment Management Req. Course.

Hygienic Design Principle and Equipment Management Req. Course Case Study Training

Emergency and Crisis Management

Preparedness and management of crises related to food safety are crucial nowadays. In times of crisis, food operations face a multitude of unprecedented challenges that can compromise the safety and quality of food.

We provide below training:

Crisis management and preparedness plan

What are you looking for?
contact us
follow & subscribe
Instagram Facebook Youtube Linkedin