FOOD SAFETY MANAGEMENT SYSTEMS AND INTERNAL AUDIT COURSE

Introduction

The Food Safety Management Systems and Internal Audit Training Program is designed to equip participants with comprehensive knowledge and practical skills in ensuring food safety across the supply chain. This course covers key principles of food safety management systems, including HACCP, ISO 22000, and related standards, along with the processes of conducting internal audits. Participants will learn how to implement, maintain, and improve food safety protocols, ensuring compliance with regulatory requirements and industry best practices. The program also emphasizes the importance of internal auditing in identifying risks, ensuring continuous improvement, and upholding food safety integrity.

Background and Rationale

The Food Safety Management Systems and Internal Audit Training Program is developed in response to the increasing global demand for safe, high-quality food and the need for businesses to follow strict rules and regulations. With increasing incidents of foodborne illnesses, regulatory bodies and consumers alike are pushing for more robust food safety measures. This course addresses the critical need for organizations to implement effective food safety management systems, such as HACCP and ISO 22000, to safeguard public health. It also highlights the importance of internal audits as a tool for continuous monitoring and improvement of food safety protocols, ensuring compliance with national and international standards, and minimizing the risk of food safety failures.

Objectives of the training

The training objectives of the Food Safety Management Systems and Internal Audit Training Program are:

1.    To provide a clear understanding of key food safety management systems like HACCP and ISO 22000.

2.   To equip participants with the skills to implement, improve, and maintain food safety protocols.

3.    To teach internal audit techniques for identifying and managing food safety risks.

4.   To ensure compliance with food safety regulations and promote continuous improvement.

Structure of the program

This is five-day physical training program and will be delivered through an interactive learning. It will consist of four modules as follows:

MODULE 1: HACCP and Good Manufacturing Practices (GMPs)

·         What is food safety and why does it matter?

·         What are the legal requirements for the business?

·         Good manufacturing practices/Prerequisite programs (PRPs)

·         The 12 principles of HACCP

MODULE 2: FOOD SAFETY MANAGEMENT SYSTEMS

·         ISO 2200:2018 

·         BRC FOOD ISSUE 9

·         FSSC 22000 VERSION 6

·         IFS FOOD VERSION 8

MODULE 3: FOOD SAFETY MANAGEMENT SYSTEMS INTERNAL AUDITS

·         Audit Criteria

·         Audit Scope

·         Preparing the audit plan

·         Communicating the audit plan

·         opening meeting

·         explaining scope and criteria

·         taking the actual audit

MODULE 4: ROOT CAUSE ANALYSIS 5WHY AND FISHBONE ANALYSIS & CORRECTIVE ACTIONS

·         Closing meeting

·         Good findings and non-conformances

·         Root cause analysis of NCs-and corrective actions.

MODULE 5: FOLLOW UP OF CORRECTIVE ACTIONS AND EXERCISES

LEAN MANUFACTURING SYTEMS FOR PRODUCTIVITY

·         5S

·         TPM

Target Participants

The target participants for food safety training include Food Safety Managers, who ensure safety standards are maintained and improved, and Quality Assurance (QA) Officers, responsible for overseeing food quality and compliance. Production Managers play a key role in implementing Good Manufacturing Practices (GMPs) and safety processes on the production floor, while Operations Managers oversee the overall functioning of manufacturing processes, ensuring food safety. Supervisors and Team Leaders manage the day-to-day execution of safety and quality practices, with Regulatory Compliance Officers ensuring adherence to legal requirements. Internal Auditors monitor compliance with food safety systems through audits, while Food Technologists and Scientists focus on product safety, development, and quality maintenance. Consultants offer expertise in food safety and GMPs, and Business Owners and Senior Management bear ultimate responsibility for the business's food safety compliance and legal obligations.

Expected Outcomes

Upon completion of the training, the participants will gain:

1.       Comprehensive Understanding of Food Safety Systems: Participants will learn about key systems such as HACCP, ISO 22000, BRC, FSSC, and IFS, and their role in ensuring safe food production.

2.      Practical Skills in Food Safety Management: Trainees will gain the ability to implement and maintain food safety protocols and GMPs effectively.

3.      Internal Audit Expertise: Participants will be trained in conducting audits to identify and manage food safety risks.

4.      Regulatory Compliance Knowledge: Attendees will learn how to ensure compliance with food safety laws and regulations.

5.      Continuous Improvement and Corrective Action Skills: The course will teach root cause analysis and corrective actions to resolve issues and enhance productivity.

Training methodology

The training methodology for this five-day physical program will focus on interactive, hands-on learning to ensure participants grasp both theoretical concepts and practical applications. It will include structured lectures introducing key topics like HACCP, GMPs, and ISO standards, supported by visual aids such as slides and case studies. Group discussions and Q&A sessions will encourage participant engagement and deepen understanding, while hands-on workshops will involve real-world exercises, such as creating HACCP plans and conducting mock audits. Case studies will offer practical problem-solving opportunities, and role-playing simulations will help participants practice auditing and corrective actions. Lean manufacturing practices like 5S and TPM will be integrated into group exercises to boost productivity, and daily assessments and feedback will ensure continuous learning and skill development throughout the program.

Duration and schedule

The program will span five consecutive days, with each session lasting approximately six hours per day.

Costs and resources

The training cost per participant will be Kenya Shillings (KES) 100,000, inclusive of VAT. For group training, the cost will be agreed upon between FineResults Research Services and the client, based on the number of participants and the training venue, whether at FineResults Research Services Training Centre or the client’s venue. FineResults Research Services will provide all necessary resources, including notes and post-training support for the participants.

REQUIREMENTS

Participants should be reasonably proficient in English.  During the trainings, participants should come with their own laptops.

Payment should be transferred to FineResults Research Services bank account one week prior to the training date and proof of payment sent to training@fineresultsresearch.org

For any registration of 3 or more participants; we offer a discount of up to 10%.

This course fee covers the course tuition, training materials, two break refreshments, lunch, and study visits for in-person training.

 ACCOMMODATION

Accommodation is arranged upon request. For reservations contact us through Mobile: (+254 759 285 295) or Email: training@fineresultsresearch.org 

PAYMENT

Payment should be transferred to FineResults Research Limited bank before commencement of training. Send proof of payment through the email: training@fineresultsresearch.org 

CANCELLATION POLICY

·         All requests for cancellations must be received in writing

·         Changes will become effective on the date of written confirmation being received