This training course will provide deeper insights on how to implement an effective and robust Food Safety Policy in any organization in the food production, supply, and consumption chain. This training course will enable an organization to minimize the risk of exposing itself to legal and financial risks as a result of failing to deliver safe and healthy food to its customers and/or end consumers.
This shall be accomplished through a detailed reference to the principles of Food Safety Management, as these are defined in ISO 22000:2005. This international standard has basically combined into a single document the principles of Hazard Analysis and Critical Control Point (HACCP) and those of the Codex Alimentarius Commission.
Set up the HACCP team that has the knowledge and experience to develop and implement an effective HACCP system in his/her organization
Perform the hazard analysis in order to determine the preventive measures necessary to reduce the risk within acceptable levels
Perform the categorization into Operational Prerequisite Programs (OPRPs) and Critical Control Points (CCPs)
Design and implement monitoring systems aiming at controlling and improving the food safety management system
Evaluation and improvement of logistics in accordance with the requirements of legislation and international food safety standards
Quality Control personnel in food premises and food processing facilities
Hygiene inspectors acting on behalf of official Public Health Authorities, involved in the inspection of food premises and in the implementation and monitoring of food safety legislation
Food Safety Consultants
Food technologists and scientists who want to enrich their scientific knowledge
Potential food professionals and scientists who want to gain knowledge that will bring new job opportunities
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)
Food safety management system
Management responsibility
Resource management
Planning and realization of safe products
Validation, verification, and improvement of the food safety management system
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
PRPs (prerequisite programs)
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 organizations
Verification planning / Traceability system
Control of nonconformity: Corrective actions, Withdrawals
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
Being an operations administrator and planning who does what and when within a team requires a high level of ability and is fraught with difficulties. This training program in administrative operations and coordination will offer a special chance to grasp the abilities needed for this position, from the macro to the micro. From the technical talents needed to plan and implement procedures, to the more delicate abilities of speaking clearly and confidently with others, to the leadership and management capacities to think broadly and organize.
In this course, participants will be sensitized to the recent trends in public relations and develop their skills to carry out contemporary roles and practice of public relations and to identify the structure of the optimal organization and responsibilities of employees of the public relations departments, planning and follow-up work in public relations departments, develop and motivate the performance of employees, planning and organizing a ceremony of reception and bidding Visitors and VIPs, develop effective communication with customers and employees, how to arrange concerts, seminars, and banquets.
This program is concerned with the development of the skills and abilities of the Public Relations Manager. Therefore, the program offers a set of training and concepts necessary to build constructive relationships inside and outside the institution based on scientific bases in building this relationship and planning it and study the extent of the institution's place in the hearts of employees on the one hand and the surrounding community. The program is concerned with providing the man of communication skills and effective communication with others as one of the elements of building relationships and what are the means to improve the internal structure of the institution and the network of formal and informal relations.
The program also provides the trainee with the skills required to make presentations and to negotiate partnerships with relevant institutions through meetings, presentations and cooperation, and partnership agreements.
This course is designed for participants to introduce to key issues and themes in international development.
Participants will explore and engage in academic debates and discussions around a set of key factors that shape, influence, and constrain the development and prosperity of nations.
The course will explore a number of key themes in international development, including how questions of gender and generation shape the impact of poverty; how processes of globalization, migration, and violent conflict impact development; and how development and the environment are linked.
It also considers what exactly we mean by poverty, and how different ways of understanding poverty feed into different approaches to tackling it.
It will also consider development institutions: what are the key institutions in the architecture of international development? How do they differ, and what are the challenges and opportunities they present? Through this module, participants will gain a solid background in the various factors which shape current approaches to and debates on international development.
By introducing participants to a range of problems in economic development, we will look to analyze how economic theory and models can explain the lack of development in some nations. We will apply such theory to real-world economies to understand the nature of the problems they face and how effective policies can be in tackling the problems.
Increasingly, it is being recognized that the trend towards equal opportunities for women is giving women the chance to take more responsibility and make more contributions to the success of their organization. However, in many cases, there is a need to develop the skills and confidence necessary to maximize potential as individuals and as employees. This course is designed to do just that - to equip women with the skills, knowledge, and confidence to succeed in what has traditionally been a male-dominated society. The course will involve experiencing personal development and practicing the new skills using ten competencies which are the key to success in a position of responsibility.
One of the major keys to success in the business world is being able to apply “discipline” to your life and actions! This is the key to developing personal effectiveness and professional excellence.