Food safety courses

Showing 1–12 of 30 results

  • Food safety

    An Approach to Product Safety Culture


    An Approach to Product Safety Culture is an industry focused course, considering organisational culture, leadership and behavioural concepts; inclusive of and generic to all BRCGS Global Standards, in addition to the global market for application to any manufacturing facility – regardless of business size or whether sites have a product scope of food or non-food related goods/ services. By attending this 1-day course participants will gain the fundamental understanding of the importance of a positive product safety culture at a site and the important role played by senior management leadership, understand the impact of attitudes and behaviour on product safety culture and demonstrate preparatory steps in developing a Product Safety Culture Plan, including how to engage staff and encourage their involvement. To complete the course, participants will need to submit a product safety plan as a workplace assignment, meeting the assessment criteria with 75% as a passing grade.

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    Blended Human Food PCQI Part 2


    This course, developed by FSPCA, is the “standardized curriculum” recognized by the FDA and delivered by a Lead Instructor for the FSPCA Preventive Controls for Human Food Course. The successful completion of this course is one way to meet the requirements for a preventive controls qualified individual (PCQI).

  • Risk Assessment
  • Risk Assessment

    BRCGS HACCP Training


    The HACCP course is aimed at food site technical managers, quality managers, and other members of food safety management teams (production, engineering and new product development personnel) who need to develop and implement a food safety plan, which meets Codex Alimentarius guidance and the requirements of the global standard for Food Safety.

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    FSVP Course


    This Course will provide participants with an understanding of the requirements of the “Foreign Supplier Verification Programs (FSVP) for Importers of Food for Humans and Animals” regulation.

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  • BRCS

    Gluten Free Issue 3- Auditor Training


    This course has been designed to help you gain an appreciation of celiac disease and non-celiac gluten sensitivity, understand the Gluten-Free Certification Program requirements and to provide guidance on implementing a preventative risk-based Gluten-Free Management System in your business. This training will also explain the process that a business will need to follow in order to become a certified Gluten-Free site. The ONLY program which is fully accredited by a third-party to certify both the site and its gluten management system. As an auditor, it is essential to have a thorough understanding of the requirements in the Gluten-Free Certification Program Global Standard.
    Key Learning Objectives:
    – Define gluten and the differences between celiac disease and non-celiac gluten sensitivity
    – Identify the impact that celiac disease has on individuals
    – Demonstrate an understanding of why the food industry is required to manage gluten containing food and products
    – Recall different food handler responsibilities and GMP’s relating to gluten management
    – Explain the concept of cross contact and the potential for cross contact in a food production process
    – Outline key legal requirements relating to gluten-free labelling
    – List the individual components that make up the Gluten-free Certification Program Global Standard
    – Recognise the difference between a dedicated and non-dedicated Gluten-Free site
    – Identify different gluten controls that must be implemented as part of a gluten-free management system
    – Outline the importance of prerequisite programs in safeguarding a gluten-free site
    – Determine suitable gluten-free monitoring, deviation, validation and verification procedures
    – Perform a documented risk assessment for gluten-free ingredients, processes and finished product
    – Describe the process for obtaining certification to the Gluten-free Certification Program Global Standard
    – Identify key objective evidence required to determine compliance against relevant sections of the Gluten-free Certification Program Global Standard
    – Correctly complete auditor documentation, including client reports and corrective action requests.
    – Be able to “paint a documented picture” of specific activities within a given site, which when reviewed by any other individual, will effectively communicate a clear “snap-shot” regarding the operation and the levels of conformity.