Thursday, November 14Indonesia Training Provider

Chemical Analysis In Food Industries

Training Chemical Analysis In Food Industries

Course Objectives:

By the time you finish this course you will be able to:

  • Identify the causes of food borne illness
  • Identify the key points of HACCP
  • Explain the 7 HACCP principles
  • Follow prerequisite programs for food safety
  • Apply standard operating procedures for food safety and food defense in your operation
  • Identify the three classifications of recipes
  • Determine critical control points
  • Apply critical control limits
  • Complete monitoring forms
  • Determine effective corrective actions

Who Should Attend?

Anyone working in a food manufacturing setting where food is being prepared, cooked and handled.

Course Outline:

Introduction to and Basic Definitions of Food Safety Management Systems

  • Introduction to the ISO 22000:2005 Food Safety management system
  • The evolution of ISO 22000:2005 through the HACCP and Codex alimentarius correlation and principles
  • Guidelines and Regulations regarding food safety
  • Glossary used in Food Safety
  • Identification of CCPs (Critical Control Points) and CLs (Control Limits)

Review of ISO 22000 Main Chapters

  • Food safety management system
  • Management responsibility
  • Resource management
  • Planning and realization of safe products
  • Validation, verification and improvement of the food safety management system

Documentation Requirements for ISO 22000, Management Review, Human Resources

  • Detailed reference to documents with specific examples on the design and use of forms
  • The purpose of management reviews
  • Detailed reference to management review inputs and outputs
  • Human resources: Competence, awareness and training
  • Work environment

Planning and Realization of Safe Products

  • PRPs (prerequisite programmes)
  • Preliminary steps to enable hazard analysis: Food safety team, Flow diagrams, process steps and control measures
  • Hazard analysis
  • Establishing the operational PRPs and the HACCP plan (CCPs and CLs) – Group exercise on the development of a HACCP plan in the context of attendees’ own organisations
  • Verification planning / Traceability system
  • Control of nonconformity: Corrective actions, Withdrawals

Validation, Verification and Improvement of the Food Safety Management System

  • Validation of control measures
  • Control of monitoring and measuring
  • Food safety management system verification
  • Internal audits in the context of ISO 22000 – team exercise on an internal audit
  • Improvement: The need for Continual improvement, Updating the food safety management system
  • Review all points of seminar and notes for ISO 22000 – HACCP

 

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FACILITIES

  • Certificate,
  • Quality Training Kit (Pencil case: Erase, Bolpoint, Pencil, Tipe X, Stabillo, Flash Disk 8
  • Bag (Public Training)
  • Training Material (Hand Out & Soft Copy)
  • Convenient training facilities in stars hotel (Public Training)
  • Lunch 1 and Coffee Break 2 / Day (Public Training)
  • Souvenir
  • Gratis antar Jemput dari Bandara/Stasiun ( Khusus Yogyakarta )

 

VENUE 

Yogyakarta, Jakarta, Bandung, Bogor, Cirebon, Solo, Semarang, Surabaya, Malang, Bali, Lombok, Samarinda, Balikpapan, Banjarmasin, Pontianak, Makassar, Medan, Palembang, Lampung, Timor Leste, Thailand, Singapore , Kuala Lumpur.  (dengan harga dan minimal kuota yang berbeda)

TRAINING METHOD

  • Group Discussions
  • Group & Individual Exercises
  • Presentations
  • Games
  • Case Studies
  • Role Plays
  • Self-Assessment
  • Action Plan

INSTRUCTOR TRAINING

 Tim Konsultan BMG Training & Development

Course Timings:

Daily Course Timings:

  •     08:00 – 08:20      Registrasi dan Pembukaan
  •     08:30 – 10:00       Sesi Pertama
  •     10:00 – 10:20       Coffee / Tea / Snacks
  •     10:20 – 12:00       Sesi Kedua
  •     12:00 – 13:00       Lunch Break & Prayer Break
  •     13:00 – 15:00       Sesi ketiga
  •     15:00 – 15:20       Coffee / Tea / Snacks & Prayer Break
  •     15:00 – 16:30       Sesi Terakhir

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Catatan :

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