Post Graduate Certified Food Safety Professional
Food Safety is the most important issue in the Global Food Supply Chain. Food Safety Management System (ISO22000:2005) is intended for the application by any feed and food related business. It provides a framework of internationally harmonized standards for the global food supply chains. It covers all organizations in the food chain from farmers to caterers to final consumer. It can help the food industry to minimize the need for compliance over multiple certification programs. Overall, ISO22000:2005 assumes the most effective food safety systems which are designed, operated, and continually improved within the framework of a structured management system and incorporated into a company’s overall management activities.Download Brochure
Intended Learning Outcomes
Understand food safety requirements and frameworks within food supply chain.
HACCP approaches to be followed throughout the food supply chain.
Plan, implement, operate, maintain and update your existing management system with respect to Food Safety Management System.
Evaluate and assess the customer requirements and demonstrate conformity with those mutually agreed customer requirements that relate to food safety, in order to enhance customer satisfaction.
Communicate food safety issues to their suppliers, customers and relevant interested parties in the food chain.
Graduation in any field. Work Experience will be given preference.
Award of Certification
Qualified participants will be awarded with a Certification upon completion of course material, as well as qualifying the exam and the assigned project.
Food Safety Awareness and International Standards: Food Safety Management
Supply Chain: British Retails Consonsium (BRC)
Legal and Regulatory Requirement: Food Safety Law and Act Legal and Regulatory Bodies and their Requirement
Pre Requisite Programmers: Codex Alimentarius Standard, Health Hygiene, Food Safety in Plant (lighting, validation, door, Windows, color coding etc), Waste Management
HACCP: 12 Applications of HACCP, Selection / Communication of Supplies
Testing Analysis and Quality Control: 7 Basic Tools of QC, Good Laboratory Practices and Testing Methods and Equipment
Food Safety Audit: Basic Auditing Concepts, Audit Roles and Responsibilities, Audit Process, Food Safety Reporting, Performance Monitoring and Management Review
The participants are required to work on real life projects on selected topics and tools, preferably from the organizations in which they are working. The projects will be of a practical nature and should be completed within the stipulated time frames. A project report will be submitted in accordance with the laid down criteria, format and coverage.
The faculty is derived from a pool of qualified practitioners and academicians with sound track record and expertise in the field
Course material, class notes and slides will be provided by trainers in hard form
This is a professional course and will involve a number of higher level methodologies. The course is spread over two months to allow inter-session study. In this respect you will have to carry out timely study, investigations, and assignments to grip the subject. Class discussions are framed for discussing the key points, create critical thinking, share experiences of fellow professionals and build professional maturity.
Course Instructor: Qualified Practitioners and Academicians