INTRODUCTION
Three-day course, to achieve o the WFSO certificate of competence. The course carries credit points towards Personnel Development Program.  

COURSE OBJECTIVES

Understanding the HAACP Principals Appreciation of the auditing principals. Interpretation of the ISO 2200 clauses. . Interpretation of the Food Safety Management Standard Appreciation of the practical issues of a management system Implementing a HACCP management system. Understanding the Food Care Award Awareness of the Legal requirements effecting food safety  

WHO SHOULD ATTEND?

It is aimed at persons in the food industry:

• Individuals wishing to peruse a career in the Food industry .
• Personnel responsible for the implementation/maintenance of a Food Safety system.
• Internal auditors.
• Regulatory food inspectors
• Consultants
• Auditors.

COURSE CONTENT

• HACCP principles
• HACCP vs ISO 22000
• Prerequisites
• Hazard Analysis
• Critical control Points
• Implementing a decision tree
• Industry guide lines
• Documentation, needed for ISO 22000
• The ISO 22000 clauses
• Preparing for an external audit.
• Case studies
• Implementation.
• Certification.