The aim of this course is to teaches the principles and practices of effective food safety system first and second-party audits in accordance with HACCP and GMP in food industry.
Course Learning Outcomes
Upon successful completion of the course, the participant will demonstrate the ability to:
Audit the processes and food safety system effectively,
To make a process audit and a procedure or a clause audit,
Auditing scope, Auditing food safety Policy, Food safety risk assessment, CCP's determinations, Overview of resources including people, infrastructure, GMP, GHP, GDP, GXP'S, organizational knowledge, competence, awareness needed for the establishment, implementation, maintenance and continual improvement of the food safety system. Overview of operation planning and control Requirements for products and services, Design and development of products and services, Control of externally provided processes, products and services, Production and service provision, Release of product and services Control of nonconforming outputs, Overview of internal audit, management review Processes and techniques for performance evaluation. Non-conformance and corrective action Continual improvement.