Objective:
- Understanding the International Accreditation system.
- Understanding the standard requirements.
- Ability to implement the requirements of the standard.
People concerned:
- Personnel / officials / involved in developing and maintaining a food safety management system
- Food industry employees
- Food safety experts
Prerequisites:
Null
Content:
- Understanding the Accreditation system.
- Benefits of implementing the standard.
- Accreditation mechanism and certification.
- Understanding the context of the organization.
- Leadership.
- Planning.
- Support.
- Operation (operational planning and control, Prerequisite programs PRPs, Traceability system, Emergency preparedness and response, HACCP).
- Performance evaluation.
- Improvement.