training prospectus -...

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Contact us at:Food Safety Associates (FSA) Ltd

Plot 1099, Block 215, Kondogolo Zone Ntinda – Kulambiro, on Kulambiro Ring Road, off Ntinda-Kisasi Road,

P.O. Box 2244 Kampala-UgandaTel: +256 393-100655

Email: [email protected]: www.foodsafetyltd.com

TRAINING PROSPECTUS

FOOD SAFETY ACADEMY OF FOOD SAFETY ASSOCIATES (FSA) LTD

THE KNOWLEDGE AND SKILLS CENTER FOR SAFE FOOD

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TABLE 0F CONTENTS

PREAMBLE .................................................................................................... 3

FOOD SAFETY ACADEMY COURSES ......................................................... 6

1. COURSE ON HYGIENE FOR FOODBUSINESS OPERATIONS ............................................................................ 6

2. BASIC FOOD SAFETY COURSE ............................................................. 7

3. COMPREHENSIVE CERTIFICATECOURSE IN SPS MANAGEMENT AND CONTROL ..................................... 8 4. EXECUTIVE CERTIFICATECOURSE IN FOOD SAFETYMANAGEMENT AND CONTROL ............................................................... 9

5. FOOD SAFETY MANAGEMENT SYSTEMSAUDITING COURSE .................................................................................... 10

6. HACCP IN FOOD PRODUCTION AND PROCESSING ........................ 12

7. INTEGRATED FOOD SAFETY AND QUALITYMANAGEMENT SYSTEMS ........................................................................... 13

8. IMPLEMENTATION OF GOODAGRICULTURAL PRACTICES (GAPs) ........................................................ 14

9. IMPLEMENTATION OF GOODMANUFACTURING PRACTICES (GMPs) .................................................. 15

10. FRESHNESS CARE FOR FRUITS AND VEGETABLES .......................... 16 11. IMPLEMENTATION OF ISO 22000STANDARDS ON FOOD SAFETYMANAGEMENT SYSTEMS ........................................................................... 16

12. IMPLEMENTATION OF ISO 22005STANDARD ON TRACEABILITY OF FEED AND FOOD .......................... 17 13. POST HARVEST HANDLING OF (GMP, GHP and SSOPs)................... 18 14. FOOD SAFETY AUDIT ANDBENCH MARKING COURSE ....................................................................... 18

15. BRITISH RETAIL CONSORTIUM(BRC) FOOD SAFETY STANDARDS COURSE ........................................... 19

BENEFITS TO YOUR BUSINESS: ............................................................... 19

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Food Safety Associates (FSA) Ltd is one of the leading providers of food safety trainings, advisory, consultancy, conformity assessment, and management, research, and development services in the East and Southern African region. The Food Safety Academy of Food Safety Associates Ltd is offering opportunities to all food business operators; whether operating as micro, small, medium and large scale enterprises; food business managers, supervisors and food handlers; to turn the food businesses round by learning the modalities for ensuring food safety, hygiene, and sanitary conditions of food products as well as changing the image of their food business operations. The academy also trains food control and public health officials, food inspectors, food professionals and specialists; veterinary, health, agriculture, fisheries and other professionals; graduates, and anyone wishing to extend their careers in food safety; on skills of how to improve their efficiency in ensuring and guaranteeing food safety, hygiene and sanitary conditions of food.

Through innovation that is triggered by the general poor hygiene and sanitary conditions visible in most food Enterprises and institutions in Uganda and the East and Southern African region which impact on safety of the products on market; and given the damage this scenario causes to individual food Enterprises, health of consumers and general effect on trade and exports, and hotel and tourism industry in the country; Food Safety Associates Ltd, through its Academy, developed training courses tailored to improve the food safety, hygiene, quality and sanitary conditions of the food on our markets. These tailored courses aim to improve the food safety conditions in all categories of food operating Enterprises and institutions including small and large food businesses like restaurants and hotels, market stalls, food processing establishments of all categories, grain milling enterprises, horticultural packing houses, food stores, silos and supermarkets,

bakeries, slaughterhouses, abattoirs and butcheries, milk collection centers, food transport trucks and vessels, commercial farms, school kitchens, and many others including individually run food vending businesses.

Our courses are also tailored to address the food safety, hygiene and sanitary and phytosanitary challenges facing larger food business including processing plants and manufacturing factories and to improve the competence and regulatory capability of food and public health control officials.

Why do we train in Food Safety, Hygiene and Sanitary and Phyto-Sanitary Courses?

Our far reaching local, regional and international experience in food, food safety and related matters; which we gained over a long period of supporting food enterprises and public sector institutions in different regions of Africa and beyond to comply with food safety requirements and guarantee safety of food and products to consumers in more restrictive markets such as the EU, US, Japan, Canada, Australia and elsewhere in the world; has enabled us to innovate around areas that fail small and large food businesses and the regulatory bodies to flourish in developing countries as a result of simple food safety, hygiene, sanitary and phytosanitary issues.. These are largely responsible for compromising the safety of food and affect the large chunk of food consumed in the East and Southern Africa region which is also responsible for most illnesses and hospitalization as is the case in developing countries in other regions of the world.These food safety, hygiene and sanitary and phytosanitary deficiencies are responsible for incompetence among food regulatory officers, business losses and collapse, even when the proprietors are aware (but sometimes unaware), yet nothing is always done about it.

P R E A M B L E

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he/she will not come to tell the seller about it, neither will he/she come back to complain. Instead this customer will move to buy from other businesses. Such customers’ behavior has consequences to sustainability of food business.

While a food regulatory and control officer who has been carrying out his/her duties with less competence and compliance to the regulatory standards and put in place manuals will realize and try to fill the gaps in his/her duty competence after training in our Food Safety, Hygiene and Sanitary and Phytosanitary courses.

Our courses will keep your business or your duties running un-interrupted

You might have heard many times when officials of city or municipal authorities, mandated regulatory bodies and other government agencies responsible for guaranteeing food safety or hygiene and sanitary conditions; come into food businesses and confiscate food stuffs, equipment or sometimes close the entire food operations that do not meet certain hygiene and sanitary and phtosanitary requirements. These inconveniences do affect the manner in which food businesses are managed.

Why not come and we train you and give chance for your business and career to flourish. Food safety Academy (FSA) is offering training courses of all categories of food operating Establishments and Food Regulatory bodies in aspects of food safety, hygiene and sanitary and phytosanitary measures. This is aimed at improving food safety, hygiene and sanitary or phytosanitary image of the Enterprises, attracting customers, improving the knowledge and competence of food control and regulatory institutions and enhancing the agro business at local, regional and internationally levels.

How our Food Safety, Hygiene and Sanitary and Phytosanitary courses will improve your business or Regulatory Competence.

Every food business operator knows that good customers are those that buy at high price and order large quantities of food or food stuffs. These customers normally choose to buy from businesses that project an image of good hygiene and sanitary conditions. This is so, because these good customers do not use microscope to determine dangers in food they are going to buy, but rather they know that a clean business will sell them safe food that will not cause them or their clients and family members any ill health. Most times the things that good customers look for are the basic simple things that the business owners overlook as not important, but end up costing them a fortune when customers choose to buy from other businesses. Most things that customers look for in the markets can be fixed by the business owners without incurring any additional penny. And increasingly, some of the businesses have learned this, and that’s why they have turned up to Food Safety Associates Ltd’s Academy to learn the basics and are now doing better.

One way the food regulatory and control officer can continue providing competent and satisfactory services is through continued trainings in food safety and related courses which equip them with ongoing knowledge and skills needed to effectively execute duties. This is why Food Safety Academy has considered this eligibility in the courses it offers

By attending our Food Safety, Hygiene and Sanitary and Phytosanitary courses you will change yours and customers’/clients’ behavior

Business owners will understand that a customer who bought food stuffs that he/she associated with food poisoning incidents like stomach upsets after eating, nausea, vomiting, diarrhea, etc or have seen obvious contaminants on the food after reaching home, or got a bad smell or even visible dirt on the produce;

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We can fit in your choice

Please note that you can attend the FSA scheduled training courses or arrange to have the courses delivered at your own premises.

We offer expert training in all food safety, hygiene, sanitary and phytosanitary related fields

Do not hesitate to contact us at any time for further information or to confirm participation for training through our contact given at the end of this prospectus.

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1. COURSE ON HYGIENE FOR FOOD BUSINESS OPERATIONS

of food poisoning every day as a result of lack of food safety and poor hygiene and sanitary conditions Our Hygiene course was designed to remedy the above scenario. It is necessary for all individuals whose work relate to handling of food or involved with food business operations.

This one-day intensive hygiene training course is a requirement for all categories of food business operations irrespective of which food stuff you are dealing with or handling. As a practice in many countries of the world, all food handlers by regulations should mandatorily attend basic courses in hygiene and food safety. This is meant to ensure that handlers do not serve as dispersal agents for food hazards. The course exposes participants to basic knowledge and skills on how to improve the hygiene in all food operations in the different stages of production and value chains of all types of food stuffs. The course is necessary to safeguard the health of consumers and improving the hygiene image of the business.

The participants will learn how to maintain food hygiene and personal hygiene in a food handling area and how to clean and ensure proper sanitary conditions in the food operating areas.

FOOD SAFETY ACADEMY COURSES

Course codes

HHR-01 Hygiene Course for Hotels and Restaurants HMB-02 Hygiene Course for Milk Business Operations HFA-03 Hygiene Course for Farm (crops and animals) and Animal Feeds Processing OperationsHFE-04 Hygiene Course for Food Processing EstablishmentsHFM-05 Hygiene Course for Fish and Meat Business OperationsHFS-06 Hygiene Course for Food Storage, Marketing and Silos Operations

Course description:

Ideally, it is a requirement that all persons working in commercial food operations of any nature, to have been exposed to knowledge and skills of hygiene and food safety to safeguard health of consumers. This is because more than 80% of all cases of food poisoning occur in commercial food business operations. It is reported that 25-30% of consumers in cities and towns in developing countries suffer various forms

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xWho should attend?

It should be a requirement for staff and individuals that come into contact with food along the food chain, at least in commercial operations, to attend basic hygiene courses and get exposed to best hygiene practices in food operating areas. The course is therefore vital for owners, managers and food handlers of micro, small, medium and large food enterprises, newly recruits from school and those coming from other sectors joining the food industry, and other professionals like food control and regulatory officials who wish to acquire or improve their knowledge and skills in food related hygiene.

Course structure: The course covers the following topics: • Introductiontofoodsafetyinfoodbusiness operations• Legalrequirementsforhygieneinfood business operations• Foodhygieneforfoodbusinessoperations• Personalhygieneforfoodbusinessoperations• Cleaningandsanitationinfoodbusiness operations

Course duration: I day

Course description

Food safety has become a major necessity for business growth as more and more customers gain consciousness about the health risks associated with consuming unsafe products.

To address the customer concerns and assist business operators to meet the health requirements for food, the Food Safety Academy offers a three-day compressed food safety training course that gives the trainees knowledge and practical skills of

understanding the dangers that could come from food if we do not take food safety seriously in our food handling facilities; and the necessary practices of how the danger can be eliminated. The course also provides step by step implementation procedures for food safety management system that will improve the manner in which the business is managed to produce safer products and ensure growth in market opportunities.

2. BASIC FOOD SAFETY COURSE

Corse code: BFS-07

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Who should attend?

All individuals who come into contact with food at all the stages of production and value chains need this course. However, food business owners, managers and supervisors of different aspects in food business operations, as well as professionals, specialists, new university and college graduates joining the food industry; researchers, public health and food control officials, food inspectors, agro-food organizations and associations, and anyone wishing to extend career in food safety, need this course most.

Course structure: The course covers the following topics: • Introductiontofoodsafetyandeconomicof food safety• Foodsafetylawsandregulations• Foodpoisoningandfoodborneillnesses

• Understandingfoodhazardsandfood allergens• Internalfoodcontrols:FoodHygiene, Personal Hygiene and Cleaning and Sanitizing• BestFoodSafetyManagementPractices• TheRoleofHazardAnalysisCritical Control Point (HACCP)• PrinciplesofHACCPanditsimplementation• ApplicationofRiskBasedFoodControls• FoodRiskAnalysisPrinciple• FoodSafetyManagementSystemand introduction to ISO 22000:2005 Standard• Integratingfoodsafetyandquality management systems based on ISO 9001:2008• FoodSafetyCertificationschemes

Course duration: 3 days

3. COMPREHENSIVE CERTIFICATE COURSE IN SPS MANAGEMENT AND CONTROL

Corse code: CSPS-08 Course description: The comprehensive course in SPS Management and Control is a three-day training package that provides participants with in-depth knowledge of Sanitary and Phyto-sanitary issues and measures.

The course gives participants operational skills in managing plant health, animal health and welfare, and food safety in a comprehensive manner to ensure safety of plants, animals and humans and facilitating trade in agro food produce.

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Who should attend?The course is designed for government and private sector operators whose responsibility is to ensure or assure safety of plant/ crops, animals/ livestock, fish and food stuffs. It is also relevant for trade facilitation officers, traders and operators of business that involve agri-food items. Specifically agriculture, veterinary/ livestock, fisheries, and health officers both at central and local governments; as well as operators, managers and SPS supervisors in agri-food production and processing establishments will find this course of utmost importance to their work.

Course structure:

The following topics will be covered during the training;• SPSdefinitions,originandeffectsonhealth and trade• SpecificSPSissuesandchallenges• SPSmandatesandresponsemechanisms• StateofSPSmanagementandcontrols• BasicprinciplesofSPSmanagement• ConceptofriskanalysisappliedtoSPS• BestSPSmanagementpractices• SpecificSPScontrolprocedures• InstitutionalandlegalframeworkforSPS management and control • SPScoordinationmechanisms


4. EXECUTIVE CERTIFICATE COURSE IN FOOD SAFETY MANAGEMENT AND CONTROL

Course code: EFM-09

Course description: The Executive Certificate Course in Food Safety Management and Control is an eight-day training package that will provide participants with in-depth knowledge and skills about food safety management and control modalities and practices. The course gives the trainees extensive knowledge and practical skills of understanding the dangers that could come from food if we do not take food safety seriously in our food premises, facilities and practices and options in practice on how the danger can be eliminated.

The course is designed and delivered to turn

participants into an all round food safety manager ready to undertake complex food safety challenges in the large scale food business environment or taking heavy assignments as a regulator where complex food safety decisions are required.

The course explores the channels through which contamination of food occurs and conditions that make food contaminants hazardous to health. The course provides the managements schemes that shield the food business operations from the risks associated with food safety. It provides a step by step implementation of food safety management system that will improve the manner in which the business is managed to produce safer products and expand market opportunities.

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It provides food managers with various internal control options to improve the safety and consumer confidence of the products placed on market depending on the size of operations involved. It also gives the managers the food control options and necessary collaboration to minimize the risk in the times of crisis. The course prepares the participant and develops their competences and confidence to take on any food safety challenge irrespective of the complexity of issues involved.

Who should attend? Ideally all staff and individuals who come into contact with food along the entire food production and value chain would find this course very vital during their work. However, Managers, supervisors, inspectors, researchers, Chefs, caterers, university and college graduates who wish to make a career in food sector, food business entrepreneurs and many other executives in food business operations would find it very vital. Managers and supervisors of different departments in a food handling area depending on the scope of operations will need this course. The course is vital for the public health and food control officials, food, veterinary, agricultural and fish inspectors and Sanitary and Phytosanitary monitors. Members of civil society, officials of farmers’ organizations and agro-food cooperatives societies will find this course useful to their work as well.

Course structure: The following topics will be covered during the training. • Understandingfoodsafetyconcepts(Day1)• Applicationoffoodsafetyintothefood process (Day 1)• Implementationoffoodsafetysystem(Day2)• Pre-requisiteprograms(Day2)• HACCP(concept,principlesand methodology, operation) (Day 2)• Applicationoffoodsafetymanagement system based on ISO 22000:2005 standard on food safety management system (Day 3 and 4)• Implementationofintegratedmanagement system based on food safety and Quality management (Day 5)• Auditingskillsandpracticesforfoodsafety management systems (Day 6)• Foodsafetycompliancerequirements(Day7)• Riskanalysisappliedtofoodsectors• CourseExam(Day8)


5. FOOD SAFETY MANAGEMENT SYSTEMS AUDITING COURSE

Course code: FMA-10

Course description:

The food safety management system auditing course gives participants comprehensive understanding of the food safety management system requirements (as stipulated in the ISO 22000:2005 standard). In addition, the course gives participants the skills to assess compliance of a food management system to the requirements of the standard. It will help participants from food businesses that wish to implement the Food Safety Management System based on ISO 22000:2005 Standard in undertaking internal audits during routine verification for compliance.

It will also provide the necessary skills to individuals in public and private sector who wish to take on food safety auditing as part of their professional specialty.

Who should attend?This course is tailored for professionals in the food chain who seek to extend their carriers in food safety management and auditing. Participants will acquire fair knowledge of the requirements of the Food Safety Management System as stipulated in the ISO 22000:2005 and how to assess compliance to the international trade

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Course Structure:

The following modules will be covered in this course;• PrinciplesandPracticesofAuditing(reasons for undertaking an audit, types of audits, the characteristics of auditors)• InternalAuditorRolesandResponsibilities• ReviewoftheISO22000:2005Requirements• PlanninganEffectiveISO22000:2005Food Safety Management System Internal Audit (- Audit Plan and drawing of audit programme - Audit Scope - Audit Checklists preparation, Process Analysis; what to look for and look at )• ConductinganEffectiveISO22000:2005 Food Safety Management System Internal Audit (- Audit Approach - Audit Execution - Interviewing Techniques - Gathering Audit Evidence – Beginning of audit exercise, auditing techniques and auditing strategies )

• Evaluating ISO 22000:2005 Food SafetyManagement System Internal Audit Findings (Analyzing Audit data, objectivity in data evaluation, Dealing with non conformance and Corrective actions)• ISO22000:2005FoodSafetyManagement System Internal Audit Report Preparation (-Non-conformity Reports - Audit Summary Report )• CompletingtheAudit• PostAuditFollow-upActivities• VerifyingtheCompletenessandEffectiveness of Corrective Actions


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6. HACCP IN FOOD PRODUCTION AND PROCESSING

Course code: HFP-011

Course description:To produce food products that are safe for human consumption, food chain players must identify all potential hazards, assess them in terms of severity and probability, and identify critical control points (CCPs), develop control measures, monitor the hazards at CCP to ensure that they do not exceed critical limits and institute corrective measures if the limit is exceeded, keep records, undertake

An Illustration of Hazard Critical Control Point (HACCP) in a Food Establishment/Industry

verification to ascertain that all the components of HACCP programme are working as planned and also validate the control measures for their effectiveness in eliminating or reducing the hazards on a sustainable basis.

HACCP has proved to be the most effective approach to manage food hazards in any food operation. The course is a major intervention that should enable food operators to improve their food safety practices.

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Who should attend?All individuals who come into contact with food at all the stages of production and value chain can attend this course. Officials in government agencies responsible for food controls, and those from agro-food organizations should find this course very useful in their work. Course structure:• ntroduction and understanding the role of

HACCP in food industry• The 7 principles of HACCP• HACCP Plan• Pre-requisite programmes• Implementation and Methodology of HACCP1. The HACCP team;2. Product description/characterization;

3. Identification of the intended use of the product;4. Flow diagram construction;5. On-site verification of the flow diagram;6. Identification and hazards analysis;7. Identification of Critical Control Points (CCPs);8. Establishment of Critical Limits;9. Establishment of a monitoring system;10. Establishment of corrective actions;11. Establishment of verification procedures, validation and review;12. Documentation and records. 13. Operating a HACCP syste14. Managing and review of complaints15. Control of non conforming products16. Maintaining a HACCP system17. Auditing the HACCP system18. Course duration: 1 da

7. INTEGRATED FOOD SAFETY AND QUALITY MANAGEMENT SYSTEMS Course code: IFQ-012 Course description: The course aims at equipping participants with the knowledge and approaches to implement an Integrated Management System to fulfill both food safety management and Quality Management systems. The participants will lean the practices of

harmonizing and implementing requirements of the ISO 22000:2005 and ISO 9001:2008 as part of the Total Quality Management in a food business operation. They will be given skills for implementing both standards in a cost effective manner to save resources.

BASICREQUIREMENTS

GHPPRINCIPLS

OFHACCI

egISO 9000

egTQM

FOOS SAFETYASSURANCE

QUALITYASSURANCE

CULTURALAND

MANAGEMENTAPPROACH

REQUIREMENTSFOOD SAFETY

ASSURANCE PLAN(HACCP PLAN)

QUALITYSYSTEM

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Who should attend?The course is suited for personnel working or wishing to work in food business enterprises that are implementing or wish to implement both ISO 9001 and ISO 22000 on quality and food safety management systems respectively. Particularly the personnel in implementing FSMS and QMS such as quality teams, HACCP Teams, management representatives, internal auditors and others will find this course vital for their work.

Course structure• Introduction to FSMS and QMS• Considerations to installing QMS and FSMS• Conditions necessary to implement QMS and

FSMS

• Fundamental similarities and shared responsibilities

• Principle of Total Quality Management • Elements of systems integration• Guidelines/manuals and document integration• Staff training• Integrating teams • Integrating the reporting• Integrating the verification and validation

activities of the two systems • Course duration: 1 day

8. IMPLEMENTATION OF GOOD AGRICULTURAL PRACTICES (GAPs) Course code: IAP-013

Course description:

This course is very ideal for people who produce crops and animals on the farm. It will also help the agricultural extension service providers with the knowledge on the food safety and quality that impact on food while on farm. Other officials in government and civil society with responsibilities of guiding farmers to produce safe and quality produce should find this course very useful.

Who should attend?The course is ideal for commercial farmers, agricultural extension staff, veterinarians, and agriculturalists, aquaculturalists, officials and members of farmers associations and agricultural produce cooperative societies and organizations. Particularly farmers with interest to export their produce where they need to undergo any form of certification of their produce should find this a must attend.

Course structure:• Siting of the farm• Water used on farm• Farm site preparation• Sourcing of foundation seed/brood stock• Husbandry practices (feed sourcing and feeding)• Husbandry practices (fertilizer, And chemical

treatments and Pest control and management• Workers health and hygiene requirements• Farm/garden sanitation• Harvesting considerations• Policy, regulatory and certification requirements• On-farm standard operating procedures• Food safety training

Course duration: 1 day

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9. IMPLEMENTATION OF GOOD MANUFACTURING PRACTICES (GMPs)

Course code: IMP-014 Course description:

Good manufacturing practices, together with Good Hygiene Practices and Good Laboratory practices form some of the ingredients of Good Food Safety Practices. These three form what is known as Pre-requisite programmes for HACCP.

The GMP must be present in any establishment planning to improve the safety of their products. All food business operators out to ensure their GMPs are working and complementing adequately with other programmes to deliver safe products

Who should attend?All operators of any category of food businesses irrespective of nature of operation and type of food handled need this course.

Course structure:These ensure that the environment in which food is handled does not lead to contamination of food. They cover:• Location or site where food is handled• State of environment where food is handled:

buildings, walls, floors, ceiling, equipment, etc• Avoiding contamination of dust, smoke and

other refuse• Implementing of establishment flow charts • Ventilatingthefoodhandlingandstoragearea• Restrictions of unauthorized persons and other

intruders• Movement restrictions to risky areas • Pest control procedures• Vermincontrolprocedures• Waste management and disposal procedures• Processing, storage, mixing, and cleaning

instructions• Facility and equipment maintenance


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10. FRESHNESS CARE FOR FRUITS AND VEGETABLES

Course code: FFV-015

Course description:

Who should attend?The course is suited for fruit and vegetable farmers, traders, transporters, exporters and processors. Course structure:• Factors that affect freshness of produce• Dos and Don’ts during harvesting of fresh pro-

duce• Sorting and grading of fresh produce• Inspection of harvested fruits and vegetables

for quality and safety

• Good handling practices fruits and vegetables during transportation

• Good handling practices in storage for fresh produce

• Packaging and packing of fresh produce• Bulking and certification• Traceability for fresh produce.


Fruits and vegetables are highly perishable products and have a very short shelf life. The course aims at equipping participants with the skills of proper handling and care for fruits and vegetables to avoid spoilage and loss of quality and reduce potential for hazard contamination that would render them unsafe for human consumption.

11. IMPLEMENTATION OF ISO 22000 STANDARDS ON FOOD SAFETY MANAGEMENT SYSTEMSCourse code: ISM-016

Course description: The course is designed for food safety managers, professionals and specialists who want to have in-depth knowledge on how to implement food safety management systems. It gives an overview of the ISO 22000:2005 Standard highlighting major requirements to be implemented.

PenetrateInternational

Market

EstablishFSMS

Compliance withRegulatory

Requirements

Compliance withStatutory

RequirementsCompliance withCustomer

Requirements

EnhanceCustomer

Satisfaction

ISO 22000Certification

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Who should attend?

This course is recommended for all food managers, and supervisors for food business operations wishing to implement food safety management system based on ISO 22000. All professionals wishing to undertake a career in food safety and food safety auditing would require this course.

Course structure:• Food safety definitions and historical concepts• Importance of food safety management system• Various forms of food safety management

systems• How the ISO 22000:2005 standard came into

being

Who should attend?

All operators of food busi-nesses, food managers and professionals who wish to extend their career in food safety management. Course structure:• Scope, normative

references and definitions • Principle and objectives of

traceability• Designing of a traceability

system • General considerations• Choice of objectives• Regularity and policy

requirements

• Features of ISO 22000:2005• Benefits of ISO 22000:2005• Understanding the food chain approach• Entry of food hazards in the food chain• Food chain and process approach• Benefits of process approach• Food safety management systems process model• Key elements of ISO 22000:2005• Application of ISO 22000:2005 Standard• Documentation requirements of FSMS• Management responsibilities to achieve FSMS• Resource management in a FSMS

Course duration: 2days

12. IMPLEMENTATION OF ISO 22005 STANDARD ON TRACEABILITYOF FEED AND FOOD Course code: IST-017

Course description: Traceability is a requirement in food safety management because of its role in facilitating food safety crisis management and product recalls. Any food business operations wishing to implement food safety management systems will find this course necessary. Traceability is also useful in facilitating certification and trading of products from small operators through a bulking system.

• Products and or ingredients• Steps for the design• Establishment of procedures• Document requirements• Feed and food chain coordination• Implementation of traceability plan

(responsibilities, training plan, monitoring, ley performance indicators)

• Internal audits• Review of traceability system


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13. POST HARVEST HANDLING OF (GMP, GHP and SSOPs)

Course code: PHH-018 Course description:Agro-products of all kinds require care during the post harvest process or else they will spoil or get attached by post harvest pests. Good post harvest handling practices will reduce physical loss, quality and nutritional loss. Food producers and handlers require basic skills in handling and storing of produce to prevent microbial chemical and physical hazard contamination, loss of quality and nutritional value as well as physical loss.

Who should attend?The course is vital for all producers, traders, exporters and processors of agro-food products, government officials, charged with guiding agro-food producers in food handling extension staff and members of agro-food produce cooperative societies and organization will find the course vital for their work.

Course structure:• Post-harvest handling of fresh crops

(horticultural products)• Post-harvest handling of meat and fish products• Post-harvest handling of milk and dairy products• Post-harvest handling of cereals


14. FOOD SAFETY AUDIT AND BENCH MARKING COURSE

Course code: FAB-019

Course description:

Different food enterprises are implementing various food safety systems ranging from simple hygiene GMP and SSOPs to HACCP, ISO22000, Traceability Standard and others. Also some of the companies are implementing private standards such as BRC, Global GAP, and their locally adapted version of standards. Irrespective of which type of food safety system or standard is being implemented form time to time, operators may wish to assess their level of compliance with the system targeted. This course provides skills and knowledge for understanding self evaluation against the target system.

Who should attend? All food business operators need this course for purposes of understanding objective self evaluation of their compliance to food safety requirements of the market they target.

Course structure: • Understanding the food safety systems• Basic requirements of food safety system • Developing checklists for assessment of compli-

ance • Using checklist to bench mark the targeted food

safety systems• Objectivity in benchmarking • Evaluation of finding • Identifying and dealing with non-conformities• Developing road maps for corrective actions• Self monitoring and follow up.


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15. BRITISH RETAIL CONSORTIUM (BRC) FOOD SAFETY STANDARDS COURSE

Course code: BFS-020

Course description:

The BRC is trade association for UK retailing. The BRC food safety standard is now recognized as a global standard. Companies who wish to export agro-food products to UK require BRC Food Safety Standard Certification. The course provides opportunity to such exporters, traders and producers of products to be exported to UK to understand the requirements of that market. Who should attend? Producers, traders and exporters of agro-food prod-ucts that are exporting or wish to export to UK

Course structure:

• Scope of BRC global standard food safety• Benefits of global BRC standard for food safety• BRC standards certification processes• Principles of global BRC standard for food

safety• Requirements for the global BRC standard for

food safety• Pre-requisite programmes• Cross-reference to codex Alimentarius on

HACCP principles• Food safety management and quality manage-

ment systems• Site, process control, product control and per-

sonnel standards• Audit protocols and cycle • Certification• BRC logos and plaques• The BRC global standard directory surveillance

of certificated companies• Auditing of BRC of certificated companies• Management and governance of the BRC certi-

fication schemes


BENEFITS TO YOUR BUSINESS:

By attending FSA Ltd organized courses, you or your business will accrue the following benefits;• Increased compliance with legal require-

ments • Increased customer base due to good im-

age and perception of buyers about your good hygiene /safety of your products

• Reduced spoilage and increased shelf life • Reduced customer complaints and after

sales product rejection and returns• Reduced operational costs through re-

duced cleaning and maintenance costs • Improved personnel efficiency and effec-

tiveness at work and better execution of duties

• Reduced training costs for personnel and improved productivity

• Increased business confidence because of customer trust in you selling safe food

• Clarity in operating protocols and hence efficiency of operations

• Increased revenue and income due to better and more product quantities and higher sales

• Increased product quality and higher sales• Increased standard to enable them do their

work effectively. • A training certificate is awarded which can

be presented to authorities as indicator of food safety skills in business but also could be presented when seeking for future em-ployment opportunities

training prospectus -...

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