Companies supplying products to the European Union are required to achieve IFS Food certification. This course provides an in-depth discovery of the requirements of the IFS standard. Practical guidance for implementation of the 6 clauses of the IFS standard is provided. IFS is a GFSI-benchmarked standard.
IFS version 8 was published in October 2020. Companies can opt to be audited against version 8 from 1 March 2021, but it becomes mandatory form 1 July 2021.
All companies are faced with risks – both internally and from the environment within which they operate. Risk management is a proactive process by which possible risks can be identified before they happen. It allows businesses to create controls to mitigate risks or the impact of the risks and to deal with the impact of the risks.
Requirements for food fraud and food defence have been written into various Standards, such as IFS, BRCGS and FSSC 22000 Version 6 version 4. Both of these topics deal with intentional adulteration, designed to either yield economic gains for the criminal or to cause harm to the consumer, contrary to HACCP, which is designed to control unintentional or accidental harm.
Many of the foodborne outbreaks occur as a result of poorly established or maintained pre-requisite programmes (PRPs/GMPs), or a violation thereof. This course is aimed to explain the purpose of GMPs/PRPs and to change the behaviours of those who can influence the effective implementation thereof in the catering, hospitality and restaurant industry.
Many of the food recalls occur as a result of poorly established or maintained GMPs, or a violation thereof. This course is aimed to explain the purpose of GMPs/PRPs and to change the behaviours of those who can influence the effective implementation thereof in a way that they will be adhered to on an ongoing basis.
Micro organisms play an enormous role in the food industry, both for manufacturers and consumers of products. It is required that food manufacturers control micro organisms in order to prevent spoilage of products, and specifically pathogens to prevent illness.
Maintenance staff plays a vital role in ensuring food safety – from the validation of equipment and control measures for hazards, through hygienic design and maintenance of equipment and adherence to food safety rules in factories. This course is aimed to provide insight to maintenance staff to the various topics that are of relevance to them within a food safety management system.