Pojedyncze szkolenie
Żywność
Salmonella Training Course
Food Safety for Food Professionals
kurs eLearning
Angielski
Identyfikator: 166849407
Informacje o szkoleniu
Czego się nauczysz
On completion of this course you will be able to:
- Develop a comprehensive understanding of Salmonella contamination and effective strategies to safeguard against outbreaks.
- Build expertise in identifying contamination risks and applying proper handling techniques in food service and production.
- Learn about sources of Salmonella, symptoms of infection, and preventive measures to ensure food safety.
- Gain certifications that support regulatory compliance, validate knowledge, and enhance career growth.
Do kogo skierowane jest szkolenie
This course is suitable for any audience wishing to grow their knowledge about food specific topics through the Food Bites mini modules.
O szkoleniu
SGS has developed this course to benefit you to gain knowledge of specific food topics in easily digestible modules.
COURSE CONTENT
What is Salmonella?
What makes Salmonella unique?
- How to prevent Salmonella?
PRIOR KNOWLEDGE
No 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.
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FSSC/ISO 22000 – Food Safety
FSSC 22000 v7 Introduction Training eLearning Course
COURSE DESCRIPTIONSGS has developed this course to benefit clients wishing to understand the FSSC 22000 Certification Scheme and its requirements. OBJECTIVESOn completion of this course, delegates will have an awareness of:Introduce the FSSC 22000 Global Certification Scheme for Food Safety Management Systems (FSMS)Describe the history of the FSSC 22000 Certification SchemeExplain the updates to the scheme from V6 TO V7Identify and review the specific requirements for Food Fraud Mitigation, Food Defence and Food Safety CulturePRIOR KNOWLEDGEBefore starting this course, it is recommended that participants have prior knowledge of the:How to implement or operate a management system within a food sector context, including private schemes such as FSSC 22000, BRC and others with management system components.Knowledge of prerequisite programmesExperience of Good Practice Guides for Agriculture (GAP), Veterinary (GVP), Manufacturing (GMP), Hygiene (GHP), Production (GPP), Distribution (GDP), and Trading (GTP), depending on the segment of the food chain in which the learner operates.An understanding of the principles of HACCP, as defined by the Codex Alimentarius.COURSE CONTENTIntroduction to FSSC 22000 V7FSSC 22000 V7 Additional RequirementsFood Safety Management System (FSMS)Food DefenceFood FraudFood Safety CultureSummary of Changes from V6 – V7
Żywność
Ścieżka nauki
ISO 22000:2018 - Food Safety Management System - Implementation eLearning Course
Learn about the requirements of ISO 22000:2018 and how to plan for the implementation of the Food Safety Management System (FSMS) in your organisation.This course consists of two separate eLearning modules:ISO 22000:2018 - IntroductionISO 22000:2018 - ImplementationCompletion criteria: You will need to achieve a pass mark of 80% or more in the final assessment, to complete this course. You will then be able to download the course completion certificate. You have 12 months access to this course, effective from the date of purchase.OBJECTIVESBy the end of this course, you will be able to:Follow a systematic approach to establish processes that will provide assurance that food or drink that is consumed in accordance with its intended use will not cause harm to your customersIncorporate the Plan-Do-Check-Act (PDCA) model and risk-based thinking into the management system processes so that you can address risks and make the most of any opportunitiesCreate a culture where employees are encouraged to take an active role in maintaining food safety and complying with food safety legislationUse the Hazard Analysis & Critical Control Points (HACCP) system and guidelines to ensure that food is safe and suitable for consumptionSuccessfully plan and implement a management system based on an ISO standardManage the implementation and the project team using project management principles and techniquesEnsure changes to processes and procedures are communicated and everyone is trained so they can support and contribute to the management system objectivesComplete an objective evaluation of your organisation’s current performance, to ensure the processes are in place and operating as intendedPlan and prepare activities in readiness for the certification auditAUDIENCEAnyone who requires knowledge of the basics of ISO 22000:2018 and needs to understand how to implement the management system within their organisation.PRIOR KNOWLEDGEBefore starting this course it is recommended that learners have the following prior knowledge:The concepts of food safety management and protecting customers from harmHazard Analysis & Critical Control Points (HACCP) system and guidelines
1
ISO 22000:2018 - Food Safety Management Systems - Introduction eLearning Course
2
ISO 22000:2018 - Food Safety Management System - Implementation eLearning Course
HACCP
Hazard Analysis And Critical Control Points (HACCP) Level 3
Dowiedz się, jak zmniejszyć ryzyko zagrożeń dla bezpieczeństwa żywności dzięki szkoleniu wprowadzającemu do Hazard Analysis & Critical Control Points (HACCP).Hazard Analysis & Critical Control Points (HACCP) pomaga organizacjom zarządzać zagrożeniami dla bezpieczeństwa żywności za pomocą systematycznego podejścia zapobiegawczego. Ten kurs zapewni Ci wprowadzenie do HACCP i pozwoli Ci zrozumieć, jak może on pomóc Ci zmniejszyć ryzyko zagrożeń dla bezpieczeństwa żywności w Twojej firmie.