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This eLearning course aims to familiarise you with the auditing management systems guidelines in accordance with ISO 19011:2018.

Learn about the requirements of ISO 22000:2018 so that you can implement, manage and continually improve Food Safety Management performance in your organisationCOURSE CONTENTIntroduction to food safety management, background and relationship with other management system standardsHigh level framework, clauses, process approach and risk-based thinkingProcess evaluation and improvement to control and reduce undesired effects from internal and external issuesPlanning for risk using FSMS requirements & HACCP principles to ensure the management system will achieve its objectivesLeadership commitment and responsibilitiesSupport and what’s needed for the management system to operate effectivelyPerformance review and monitoring to identify any actions needed for the correction and continual improvement of the management systemCOMPLETION CRITERIAThe SGS certificate is available to download once you have achieved a pass mark of 80% or more in the final assessment which completes this course.You have 12 months access to this course, effective from the date of purchase.

This course provides updates on recent developments for HACCP, including Codex Alimentarius 2022 Guideline for HACCP. It also covers HACCP, in general, to help refresh your memoryCompletion criteria: The SGS certificate is available to download once you have achieved a pass mark of 80% or more in the final assessment to complete this course. You have 12 months access to this course, effective from the date of purchase.

SGS has developed this course to benefit you to gain knowledge of specific food topics in easily digestible modules.COURSE CONTENTWhat is Listeria?Signs and symptoms of Listeriosis.What makes Listeria unique?PRIOR KNOWLEDGENo prior knowledge is required to complete this course.COURSE CERTIFICATION:On completion of this course: The SGS certificate is available to download once you have achieved a pass mark of 80% or more in the final assessment which completes this course.You have 12 months access to this course, effective from the date of purchase. 

SGS has developed this course to benefit you to gain knowledge of specific food topics in easily digestible modules.COURSE CONTENTS What are Foreign Bodies?What are the effects of Foreign Body contamination?How to prevent Foreign Bodies?PRIOR KNOWLEDGENo prior knowledge is required to complete this course.COURSE CERTIFICATION On completion of this course:The SGS certificate is available to download once you have achieved a pass mark of 80% or more in the final assessment which completes this course.You have 12 months access to this course, effective from the date of purchase.

SGS has developed this course to benefit you to gain knowledge of specific food topics in short easily digestible modules.COURSE CONTENTWhat is E.coli?What makes E.coli unique?How to prevent E.coli?PRIOR KNOWLEDGENo prior knowledge is required to complete this course.COURSE CERTIFICATIONOn completion of this course: The SGS certificate is available to download once you have achieved a pass mark of 80% or more in the final assessment which completes this course.You have 12 months access to this course, effective from the date of purchase.

SGS has developed this course to benefit you to gain knowledge of specific food topics in short easily digestible modules.COURSE CONTENTWhat are food allergens?What is an allergic reaction?How to prevent cross-contamination?PRIOR KNOWLEDGENo prior knowledge is required to complete this course.COURSE CERTIFICATION:On completion of this course: The SGS certificate is available to download once you have achieved a pass mark of 80% or more in the final assessment which completes this course.You have 12 months access to this course, effective from the date of purchase.

หลักสูตรนี้จัดทำขึ้นเพื่อให้ผู้เข้าอบรมได้รับความรู้และทักษะเรื่องความปลอดภัยทางด้านอาหารและสุขลัษณะที่จำเป็นในการทำงานในที่มีการจัดปรุงอาหาร และอีกทั้งเพื่อเพิ่มความมั่นใจว่าสถานที่นั้นๆ เป็นไปตามข้อกำหนดกฎหมายด้านความปลอดภัยทางอาหารในประเทศไทย