SS 590:2013 HACCP-Based Food Safety Management System Internal Auditor Training - Consultancy & Training

SS 590:2013 基于 HACCP 的食品安全管理体系内部审核员培训

PRICE
SGD $535
[Subject to 8% GST]

时长
2 天

语言
英语

CODE
MF-40221

与会者

Appointed Internal Auditor for Food Safety Management System, Quality Managers, Management Representative, Department Manager Involved in food safety operation and process

The purpose of this training is to provide individuals and organizations with a comprehensive understanding of the HACCP (Hazard Analysis and Critical Control Points) principles and the implementation of the food safety management system based on these principles.

It also aims to improve food safety practices, promote compliance with regulations and ultimately safeguard public health. Besides, to build on the skill and knowledge to conduct internal audit.

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课程内容

第一天

Overview of SS590:2013

Key Clauses in SS590:2013

Establishment of Food Safety Policy

5 Preliminary Steps of HACCP 12 Stages to enable hazard analysis

7 Principles of HACCP to develop HACCP Plan

Differences between Prerequisite Programmes (PRP), Operational Prerequisite Programmes (OPRP) and Critical Control Point (CCP)

Handling of Potentially Unsafe Products

Understand Differences between Validation and Verification

Control of Documents and Records

第二天

Introduction to Auditing

审计目标

Internal Audit Processes

第一阶段-审核准备

第二阶段-进行审核

Stage 3 – Report Findings and Follow Up

学习方法

Face-to-face training at client’s site OR

Online training with virtual interactive activities

评估与认证

Certificates will be issued to participants who have attended the course and have successfully attain COMPETENT for MCQ assessments

学习成果

By the end of this training, learners from SS590:2013 HACCP-based Food Safety Management System Internal Auditor Training will be able to:

Understand the clauses and requirements of SS590:2013

Develop and maintain food safety management system by meeting SS590:2013 requirements

Define the organization’s food safety policy

Develop HACCP Plan by applying 7 principles of HACCP system

Differentiate PRP, OPRP and CCP in food safety management system

Conduct internal audit in accordance to SS590:2013 clauses

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