Znakowanie żywności w świetle wymagań rozporządzenia 1169/2011
Zdobądź szczegółową wiedzę z zakresu zasad znakowania żywności.
6 godzin
Zdalne
Polish
Identyfikator: 61036308
Informacje o szkoleniu
Czego się nauczysz
Uczestnicy nabywają umiejętności teoretyczne i praktyczne w zakresie aktualnych przepisów prawnych dotyczących znakowania produktów spożywczych.
Do kogo skierowane jest szkolenie
Pracownicy firm produkcyjnych i dystrybucyjnych, w szczególności osoby odpowiedzialne i zaangażowane w proces projektowania, weryfikacji i zatwierdzania etykiet – technolodzy żywności, pracownicy działów jakości i R&D.
O szkoleniu
- Wprowadzenie
- Podstawowe pojęcia i definicje
- Omówienie wymagań rozporządzenia 1169/2011:
- Znakowanie produktów spożywczych
- Nazwa i lista składników
- Substancje alergenne - zarządzanie alergenami w zakładzie
- Dane identyfikujące producenta
- Termin ważności, data przydatności do spożycia i warunki przechowywania
- Kraj i miejsce pochodzenia
- Wartości odżywcze
- Informacje dodatkowe
- Wymagania systemów zarządzania w zakresie znakowania
- Dyskusja, pytania, przykłady praktyczne
- Podsumowanie, zakończenie
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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
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ISO 22000:2018 - Food Safety Management Systems - Introduction eLearning Course
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ISO 22000:2018 - Food Safety Management System - Implementation eLearning Course
Food Safety and Food Hygiene
FSSC 22000 v7 (FSMS) Auditor/Lead Auditor Training Course (CVILT)
The aim of this course is to provide learners with the knowledge and skills required to perform first, second and third-party audits of FSMS against FSSC 22000 v7, in accordance with ISO 19011, ISO/TS 22003 and ISO/IEC 17021, as applicable.Learners who complete this CQI and IRCA Certified FSSC 22000 Lead Auditor Training course successfully (within the five years before making an application to become a certificated auditor) will satisfy the training requirements for initial certification as an IRCA FSMS auditor (Part 1) or IRCA FSMS certified auditor (Part 2) of the scheme. For the full requirements, please refer to quality.org/IRCA-grades.Recommended Prior KnowledgeKnowledge of the following food safety management principles and concepts:The Plan, Do, Check, Act (PDCA) cycleThe core elements of a management system and the interrelationship between top management responsibility, policy, objectives, planning, implementation, measurement, review and continual improvement.Food safety management:Knowledge of the principles of food safety management including pre-requisite programmes as specified in ISO 22000:2018 / TS 22002 (all parts) and HACCP;The relationship between food safety management and the provision of food safe products to prevent or minimise adverse effects on human health and the proactive improvement of food safety performance;Awareness of common examples of relevant national and local FSMS legislation and requirements.Knowledge of the requirements of FSSC 22000 v7 or acceptable equivalent, and the commonly used food safety management terms and definitions, as given in ISO 22000:2018, which may be gained by completing a CQI and IRCA certified ISO 22000:2018 (FSMS) training course or equivalent.Enrolment informationBy enrolling on this course you agree to your personal information being passed to CQI and IRCA.Trusted FSSC 22000 training from a leading course providerOur courses are delivered by tutors who are environmental management system experts and experienced trainers. Your knowledge and skills will be developed through an interactive and practical approach to learning. Case study materials and role-play exercises are used to develop and practice skills in all phases of auditing. Participants are continually assessed and required to complete an end-of-course written examination.Contact your local SGS office for full details of the courses available in your region
Food Safety and Food Hygiene
Audytor wewnętrzny systemu zarządzania bezpieczeństwem żywności wg ISO 22000:2018
WprowadzenieFilozofia, struktura i zakres stosowania normy ISO 22000Omówienie wymagań normy ISO 22000:2018:Kluczowe elementy systemu zarządzania bezpieczeństwem żywności Kontekst organizacjiPrzywództwoPlanowanie: analiza ryzyk i szans WsparcieDziałania operacyjne: Programy wstępne - ISO/TS 22002-1:2009, analiza HACCP, OPRP i CCPOcena efektów działaniaDoskonalenieZasady audytowania wg normy ISO 19011:2026Audytorska wykładnia wymagańZasady audytowaniaĆwiczenia, warsztaty, gry symulacyjne: planowanie i koordynacja działań audytowych, prowadzenie audytów, identyfikacja i zapis niezgodności, analiza dokumentacji i zapisów, działania poaudytowePodsumowanie, zakończenieTest końcowy