หลักสูตร Food
แสดง 34-44 จาก 50 หลักสูตร
FSSC/ISO 22000 – Food Safety
FSSC 22000 v7 Transition Information Training eLearning Course
COURSE DESCRIPTIONThe aim of this course is to provide participants with an overview of changes from Version 6 to Version 7OBJECTIVESOn completion of this course, delegates will have an awareness of:• The changes between Version 6 to Version 7PRIOR KNOWLEDGEBefore starting this course, it is recommended that participants have prior knowledge of the:• Management systems and understand the Plan-Do-Check-Act (PDCA) cycle• Concepts of management systems and the relationship between organisations• Commonly used terms and definitions, as given in FSSC Version 6 COURSE CONTENT• Introduction • Scheme overview• Scope• Structure changes • Category changes
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 Culture PRIOR 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 programmes Experience 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
Food Safety and Food Hygiene
เส้นทางการเรียนรู้
ISO 22000:2018 - Food Safety Management Systems - eLearning Bundle
Whether you are new to your field and learning your role, or you are looking to strengthen your core skills within your organisation, SGS Bundled Courses will provide you with access to the training you need. These courses can be completed at your own pace and in any order.Save money with our course bundles and get the most out of your time with SGS.This course consists of 3 separate eLearning courses:ISO 22000:2018 - IntroductionISO 22000:2018 - ImplementationISO 22000:2018 - Internal AuditorCompletion criteria: The SGS certificate is available to download once you have achieved a pass mark of 80% or more in the final assessment of each course to complete the bundle. You have 12 months access to this course, effective from the date of purchase.OBJECTIVESBy the end of this bundle, 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 an internal audit of a food safety management system against ISO 22000:2018 in accordance with ISO 19011:2018 and ISO/IEC 17021-1 as applicableVerify that the organisation is compliant with its own policies, procedures and associated documents by using the auditing principles and processReport on the management systems effectiveness by gathering objective evidence and evaluating the extent to which the food safety management system is being managed and continually improvedAUDIENCEAnyone whose role requires them to understand how to implement a Food Safety Management System and have the knowledge and skills needed to conduct an internal audit within their organisation so that they can report on the effectiveness of the FSMS against the requirements of ISO 22000:2018.PRIOR KNOWLEDGENo prior knowledge are required for the purpose of this course.
Food Safety and Food Hygiene
เส้นทางการเรียนรู้
ISO 22000:2018 - Food Safety Management System - Internal Auditor eLearning Course
Learn about the requirements of ISO 22000:2018 and develop the skills needed to conduct an internal audit in your organisation so that you can report on the effectiveness of the Food Safety Management System (FSMS) implementation.This course consists of two separate eLearning modules:ISO 22000:2018 - IntroductionISO 22000:2018 - Internal Auditor Completion 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 consumptionPlan an internal audit of a food safety management system against ISO 22000:2018 in accordance with ISO 19011:2018 and ISO/IEC 17021-1 as applicableVerify that the organisation is compliant with its own policies, procedures and associated documents by using the auditing principles and processReport on the management systems effectiveness by gathering objective evidence and evaluating the extent to which the food safety management system is being managed and continually improvedAUDIENCEAnyone whose role requires them to have the knowledge and skills needed to conduct an internal audit within their organisation and report on the effectiveness of the food safety management system against the requirements of ISO 22000:2018.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
Food Safety and Food Hygiene
เส้นทางการเรียนรู้
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 - Implementation Completion 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
Food Safety and Food Hygiene
GHP & HACCP: เข้าใจ Key Point ขจัด Pain Point สร้างรากฐานระบบสู่ความเป็นเลิศทางธุรกิจ
Module 1 – การเริ่มต้นจัดทำระบบอย่างถูกต้องModule 2 – “Pain Points” GHP Chapter 1: ชี้บ่งปัญหาหลักที่ตรวจพบและเทคนิคในการจัดการModule 3 – GHP Chapter 2 “HACCP”: การหาแหล่งที่มาอันตรายและตัวอย่างการดำเนินงานสำหรับ Three KeysModule 4 – สรุปเทคนิคและหลักการทำระบบ GHP & HACCP เพื่อการนำไปใช้อย่างตรงจุด
Food
Staphylococcus Aureus Training Course
SGS has developed this course to benefit you to gain knowledge of specific food topics in easily digestible modules. COURSE CONTENTWhat is Staphylococcus aureus?What makes Staphylococcus aureus unique?How to prevent Staphylococcus aureus. 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.
Food
Salmonella Training Course
SGS has developed this course to benefit you to gain knowledge of specific food topics in easily digestible modules.COURSE CONTENTWhat is Salmonella?What makes Salmonella unique? How to prevent Salmonella?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.
Food
FSSC 22000 v6 - Food Safety Systems Certification - Introduction eLearning Course
SGS has developed this course to benefit clients wishing to understand the FSSC 22000 Certification Scheme and its requirements.In 2023, the scheme was updated from version 5.1 to version 6.Completion criteria: you will be required to complete the entire course and gain a pass mark of 80% or more in the final assessment. Upon successful completion you will be able to download a certificate of completion.You will be granted 12 months access to this course, effective from the date of purchase..PRIOR KNOWLEDGEBefore starting this course, it is recommended that you have prior knowledge of: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 componentsKnowledge of prerequisite programmes as specified in ISO/TS 22002-1.Experience 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 student operates.An understanding of the principles of HACCP, as defined by the Codex Alimentarius Commission.COURSE CONTENT Introduction to FSSC 22000 V6FSSC 22000 V6 Additional RequirementsFood Safety Management System (FSMS)Food DefenceFood FraudFood Safety CultureSummary of Changes from v5.1 – V6
FSSC/ISO 22000 – Food Safety
ISO 19011: 2018 A Comprehensive Guide to Effective Auditing Training Course
This eLearning course aims to familiarise you with the auditing management systems guidelines in accordance with ISO 19011:2018.
Food Safety and Food Hygiene
ISO 22000:2018 - Food Safety Management Systems - Introduction eLearning Course
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.