Location

Productivity and Quality Institute - Alexandria

Objectives

• • Provide delegates with proper scientific knowledge and skills in order to be able to lead the food safety team and other employees.• Provide delegates with the necessary knowledge to identify and assess food safety hazards that could affect consumer health and jeopardize organization reputation.• Support delegates with proper tools in order to be able to assess and control food safety hazards to prevent food borne diseases outbreaks.

Outcomes

• Delegates will be able to lead and manage food safety team to control food processing hazards, and designing product flow diagram to assure appropriate measures to prevent cross contamination at all production steps. • Delegate will be able to develop a food safety system that conform with NFSA white list requirements • Delegate will be able to know all topics to conform with NFSA food safety requirements

Course Contents

• Good manufacturing practices GMPs• Personal hygiene • Employees training and awareness • Building construction and premises layout. • Cleaning, sanitization, preventive maintenance and pest control.• Hazard analysis and Critical control points (HACCP). • Determining of critical limits (CL) for CCPs and control the food safety hazards. • Monitoring of CCPs critical limits.• Corrective actions• Internal audit programs for the food safety systems and follow up of corrective actions.