Food Safety Management System

• Upon completion of this Food Safety Management program, participants will be able to:
• Provide background knowledge on Food Safety Management System.
• Provide a wide understanding on food safety management system.
• Having Food Safety Management System, the organization shall be recognized externally.
• Will incorporates many of the principles as approved food safety standards. 
• The organization will be able to meet growing external customers 
• Promotes a common language within the organization and improves communication among the team members.
• Customers have confidence that the organization is in control of Food Safety system.
• Can provide an organization to have a customized single food audit solution.

This course is suitable for auditors, Supervisors, Executives, Managers and Food Safety committee members

DAY 1: 9:00AM – 5:00PM

MODULE 1: Providing Safe Food

Description/ Bullet Points.

Except for purchasing food from unsafe sources, each risk factor for foodborne illness is related to four main factors: time-temperature abuse, cross-contamination, poor personal hygiene, and poor cleaning and sanitizing.

If food is not handled correctly, it can become unsafe. These are the five most common food-handling mistakes, or risk factors, that can cause foodborne illness.

Controlling time and temperature
Preventing cross-contamination
Practicing personal hygiene
Purchasing from approved, reputable suppliers
Cleaning and Sanitizing

MODULE 2: Types of Contamination

Cross contamination is the transfer of harmful bacteria or viruses onto food from contaminated surfaces, hands, equipment or other food such as raw meat.

How to prevent the cross contamination of food:

• Wash hands thoroughly after touching raw meat, especially poultry, and unwashed raw vegetables.
• Wash hands thoroughly after going to the toilet or touching pets.
• Do not let raw meat and unwashed raw vegetables touch other foods.
• Cover raw meat in a fridge so it cannot touch other foods and store below other foods to prevent blood drips from contaminating them.
• Do not prepare ready-to-eat foods using a chopping board or utensils that have been used to prepare raw meat or raw vegetables, especially root vegetables and leeks that may contain soil.
• Use disposable cloths for wiping and cleaning up spills. Change cotton cloths often and wash in a hot cycle to clean them thoroughly.
• Do not prepare food if you are ill with vomiting or diarrhea.
• Clean utensils and work surfaces with detergent and hot water. Those that come into contact with raw meat, unwashed vegetables and soil from vegetables need thorough cleaning and sterilizing. Use separate chopping boards and utensils for preparing raw meats and other foods.

Day 2: 9.00am - 5.00pm

 MODULE 3: Safe Food Handler

Staff working in food handling areas must keep good personal hygiene and be aware of practices and factors that can cause contamination of food and cross contamination. There may be a legal requirement for staff training.

• Personal hygiene factors to prevent the contamination of food with bacteria, viruses or parasites passed on by staff include:
• Wear suitable hygienic clothing, including gloves, hair covering, footwear, where necessary.
• Prevent contamination of ready-to-eat foods from cutting boards, utensils, clothing, raw meat or eggs.
• Do not touch ready-to-eat foods with bare hands.
• Cover hair.
• Do not wear watches or jewelry.
• Do not smoke, spit, sneeze, touch face or hair, or eat food, while handling food.
• Wash hands, especially after handling raw meat, before and after wearing gloves, going to the toilet, handling waste, after cleaning, blowing your nose, and after touching phones, light switches, door handles or money.
• Dry hands using a disposable towel.
• Do not work in a food handling area if ill with diarrhea, vomiting, infectious disease or have open wounds or skin infections.

MODULE 4: The Flow of food an Introduction

There are 8 stages in the flow of the food through your establishment:

• Purchasing and receiving
• Storage
• Preparation (including defrosting)
• Cooking
• Cooling
• Hot and cold holding
• Reheating
• Serving

Day 3: 9.00am - 5.00pm

MODULE 5: The flow of Food purchasing, Receiving and Storage

• All raw materials and ingredients used and any material used in processing products must be safe and not contaminated with anything that would make the final product unfit for human consumption.
• Storage, processing and distribution systems must protect food from contamination and cross contamination that makes it harmful to health or makes it become unfit to be eaten.
• Pest control, pet control and having processes and procedures that limit bacterial levels to within specified criteria.

MODULE 6: The flow of Food Preparation

Equipment

• Make sure workstations, cutting boards, and utensils are clean and sanitize

 Quantity

• Only remove as much food from the cooler as you can prep in a short period of time

Storage

• Return prepped food to the cooler, or cook it as quickly as possible

Day 4: 9.00am - 5.00pm

MODULE 7: The Flow of Food Service

• Transporting
• Insulated containers.
• Internal food temp.
• Label food with the used by date and time
•  Reheating and service instructions.
• Store raw meat, poultry, and seafood and ready-to-eat items separately.

MODULE 8: Facilities and Pest Management

• General pest managements
• Types of pest
• Three rules of pest prevention:

Deny pests access to the operation
Deny pests food, water, and shelter
Work with a licensed Pest Control Operator (PCO)

Day 5: 9.00am - 5.00pm

MODULE 9: Cleaning

• Cleaning chemicals
• Cleaning equipment
• Method of cleaning
• Cleaning equipment’s labelling/coding

MODULE 10: Santization

• Sanitising chemicals
• Equipment to santise
• Method of sanitising
• Labelling
• Verification method

This is a highly interactive training program, whereby participants are to gain the learning points through classroom lecture, group activity and presentation.

ARUN
Bachelor’s degree Food Science &Technology Certified Train The Trainer
Lead Assessor for FSSC 22000
Lead Assessor for HACCP
Lead Assessor for ISO 9000
Completed training at United Biscuit (UK) Limited, International
Production Service at England UK on HACCP and GMP.
Experience
More than 15 years in Managerial position in Training, Quality
Control, Quality Assurance, Operation, Audit and System
Compliance. More than 10 years in quality system and audit related scope.

Numerous years of experienced in various kind of food industry experience such as Flour Milling, Chilled/Frozen food, Dry Spray process, Chocolates, Confectionery, Biscuits, Cookies, Wafers, Crackers, Hot Chocolate, Hot Sauces, Syrups and Beverage.

Well versed with the quality system audits, quality system documentation, ethical audits, Food safety audits, system audits and all audit compliance. In charge of HACCP plan review, document review, system review and process flow review etc. Well versed with certification of BRC, MOH HACCP, AIB, FSSC 22000, ISO 14000, OSHAS 18000, SQMS, Woolworth, Yum, MOH, Subway, Sainsbury, ASDA, ALDI, Kikkoman, Burger King, Campbell, Mark & Spencer, NTUC fair price, Starbuck, SWA, SMETA. URSA, WEA, SSR,

Sedex 4 and 2 pillar combo audits.

Expertise

Training – Specialized in HACCP, GMP, Quality, Food Defence, ISO, and 5’S, FSSC, Internal/External Audit, Motivational and other Food Safety related trainings.

Consultation - Specialized in HACCP, GMP, Quality, Food Operations, 5’S, FSSC, Internal Audit, Food Defence and other Food Safety consultations.

Audit – Well versed in certification audit, customer’s audit, supplier’s audit, ethical audit, social audits and all 3rd party audits.

Other Skills

Quality Management System, Government Certification - Halal/MOH, Training and Development, Process Control, ISO 9000, Good Manufacturing Practices, Auditing -

Internal/External, HACCP - FSM, ISO 22000 - Food Safety Management, Product Development, Health Certification, BRC, AIB.

Specialized for consultation, training and auditing for the following scopes:-

• GMP Food Handler
• GMP – Personal and Workplace Hygiene
• HACCP Awareness
• FSSC Awareness
• Internal Audit for FSMS
• HACCP Critical Control Point
• Integrated Pest Management
• Food Allergen Practices
• Chemical control in Food Industries
• Cleaning & Sanitation
• Documentation Skills & Writing
• 7 Principle of HACCP
• 5’S at workplace
• Hygiene & Sanitation
• Food Safety Audit Requirements
• FSSC 22000 Awareness Training
• Root Cause Analysis
• Personal Communication & Body Language
• Crisis Management
• Food Defence Awareness  

Or

We have a faculty of specialist and can cater to your organisation's different levels and specific needs.

For training and advisory services, feel free to contact us at info@itrainingexpert.com or call us at +603 8082 3707 | +603 8074 9056 | +6012 6869 628 | +6018 2175 123

Upon successful completion of this program, you will receive a Certificate of Achievement.

1. By Credit card: You can opt to register and pay online with our latest payment integration system through our website.
2. Bank Transfer- You can also opt to bank transfer payment via local / international banks. Please send payment slip as proof of payment.
3. HRD Corp Claimable Courses Skim Bantuan Latihan Khas - Applicable to Malaysian Employer Only

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