Description
The course provides a strong basis of knowledge and understanding of ISO 22000 upon which to build auditing skills. The aim of this course is for delegates to be able to understand the purpose of a Food Safety Management System based on Hazard Analysis and Critical Control Point (HACCP) principles. Food Safety Awareness on ISO 22000 will benefit delegates planning to complete other Food Safety Management System (FSMS) training for internal and lead auditor training courses.
Course Objectives
The purpose of this course is to equip supervisors on the basic levels and understanding of food safety and the requirements of this standard. This starts off with an understanding of micro-organisms to various hazardous food safety precautions. • The course is also aimed at Delegates who will also understand the importance of the etiquette of continuous hand washing as well as personal hygiene. • All delegates will also understand the effective communication when ensuring thorough food safety.
The benefits
- Understanding Health & Safety, Food Hygiene as a Basic Overview.
- Understanding the overview of Statutory Requirements related to Health & Safety and Food Hygiene.
- How to manage Safety and Food Hygiene at your workplace
- Fun and Vibrant way for employees to engage and understand day to day Safety and Hygiene requirements.
- These short courses are based on the content from our main titles which were built on the relevant Royal Institute of Public Health syllabus (now RSPH) and are ideal for top up or refresher training.
- The short courses, as with our full courses, are mapped to National Occupational Standards.
- They enable training and development managers to focus on specific subjects that need reinforcing throughout the year without their staff having to sit through a complete course every time.
- The integral management system will record progress and store the relevant data for auditing and due diligence purposes.
- The online availability from WWISE enables training for everyone at any time in any place. Members of staff do not have to leave their workplace and the interactive nature of our subject delivery rein forces the learning message.
Modules
- What is ISO 22000:2018?
- What is ISO 22000:2018 Management System?
- Key Elements of the ISO 22000:2018 broadly discussed
- Food poisoning risks
- Personal hygiene precautions
- Understanding cross contamination and its precautions
- HACCP
- Delivery of safe food conditions
- Storage requirements of food
- Allergens found in various foods
- Complaints & laws surrounding food
- Bacteria found in food that could be hazardous
- Cleaning of the food preparation area and tools used
- Waste and Pests
Certification
- All delegates who successfully pass the assessment over 60% will be issued with a certificate of competence.
- If you receive lower than 60% a certificate of attendance will be issued.
Assessment
There will be an assessment at the end of the course.
- Delegates have to complete the assessment with a minimum score of 60% to receive a Certificate of Competence.
- Delegates who score between 50% and 59% will get a second attempt at the assessment.
- If you fail the second attempt, will need to repurchase the course
- Delegates will receive a Certificate of Attendance regardless of a pass or fail.