Team
Overview
On basis of the requirements of common standards and regulations such as IFS, BRC, and ISO 22000 it is shown how to establish and maintain an effective food safety management system in a company.
Requirements
Work experience in the fields of food hygiene and product safety.
Target group
Professionals in upper and middle management of food companies and gastronomical establishments who are responsible for implementing hygienic regulations, hygiene operators in production and quality assurance as well as future personnel trainers and internal/external auditors in the hygiene sector.
Content
- Development of a management system for food safety according to ISO 22000
- Insight into the ISO 9000 family
- Overview of food safety standards (IFS, BRC, FSSC 22000)
- Effective prevention and monitoring of hazards to food safety based on good manufactoring practice, good hygiene practice
- Measurement, analysis, improvement
- Integration into the existing management system
Project work
A project must be produced between the course blocks LBPH and LMS. This project should include the most important parts of a food safety concept and is a prerequisite for successful completion of the course and the examination.
Events
Please note that deviations from the new course program may arise in terms of content and participation fees.
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