Course on the IFS FOOD standard
A training course in accordance with the requirements of the Standard for assessing the conformity of products and processes with regard to food safety and quality. Features of ISO 19011:2018 internal audit
TRAINING
MAIN QUESTIONS
- Overview of IFS Food requirements;
- Overview of the ISO 19011 standard;
- The system based on HACCP principles is the basis of food safety management systems;
- Basic programs of the food safety system (GMP, GHP);
- Overview of the IFS Food standard. Responsibility of senior management;
- Quality and food safety management system;
- Allergen management;
- Measurement, analysis, improvement;
- Food protection and external inspections;
- Basic concepts, the need for an audit;
- Organization and audit;
- Requirements for auditors;
- Practical tasks, exercises, individual and group work (preparation of the audit, conduct of the audit, registration of the results).
- heads of organizations, divisions of the food industry;
- representatives of management of food industry enterprises;
- internal auditors;
- quality and food safety officials;
- employees of the organization's quality department;
- employees of the logistics department, maintenance department, engineers;
- all those interested who want to gain knowledge in the field of management.
- Valuable knowledge, with the help of which you yourself or with the involvement of consultants will be able to implement a food safety system at the enterprise;
- Internal auditor's certificate;
- Practical skills in building/maintaining a food safety system in working condition;
- Handout in electronic format (presentation, all forms and document templates).
2 days
The cost of participating in the course is UAH 7,000 + VAT
Victoria Dyukova,
Training Manager
Address: Ukraine, Kharkov, Nauki avenue, 60
Tel: +380672344288
Mail: info@certification.ua
Training Manager
Address: Ukraine, Kharkov, Nauki avenue, 60
Tel: +380672344288
Mail: info@certification.ua
By filling out the form, you agree to our Privacy Policy.
© 2023 MNC Group
- Oleksandr Smyrnov, Director of MNC Group
- Address: Ukraine, Kharkov, Nauki avenue, 60
- MAIL: info@certification.ua
- TEL: +380672344288
STUDY PROGRAM
1 day
9.00-11.00
11.00 - 11.15
11:15 a.m. – 1:30 p.m
13.30-14.30
14.30-17.30
17.30-18.00
2 day
9.00-11.00
11.00 - 11.15
11:15 a.m. – 1:30 p.m
13.30-14.30
14.30-17.30
17.30-18.00
9.00-11.00
- The history of the creation of International standards for manufacturers of food products. The benefits of certification to standards recognized by GFSI. Requirements of international, European and Ukrainian legislation. Global Food Safety Initiative. The main difference between BRC Food, IFS Food and the FSSC 22000 certification scheme. Which of the standards is best to choose for your enterprise.
- Standard evaluation system. Assessment of requirements. Point assessment of deviations. Assessment of fulfillment of requirements as non-conformity Major non-conformity (Major) Exclusionary requirements (KO) Assessment of requirements as "not applicable" (N/A)
- Requirements: Top Management Responsibility Corporate Policy/Corporate Principles Corporate Structure Customer Orientation Management Control Process-Oriented QMS Application of the PDCA Cycle
- Practical lesson on the topic: Application of the PDCA cycle.
11.00 - 11.15
- Coffee break
11:15 a.m. – 1:30 p.m
- HACCP team, product description, building a process flow chart. Practical lesson on the topic: Role-playing game "Block diagram of the process". Assessment of dangerous factors, assessment and determination of critical control points. Practical application of the concept of HACCP The main sections of the document HACCP-research included in the SUBHP. Stages of research. Coordination of CTC and TC Establishment of management measures at these points.
- Practical lesson on the topic: Role-playing game "Development of HACCP research".
13.30-14.30
- Nooning
14.30-17.30
- Programs prerequisites for the release of safe food products. Resource Management Planning and production process Purchasing Design requirements for production and storage areas Cleaning and disinfection Risks associated with foreign materials, metal, broken glass and wood . Pest control and management Transportation Maintenance and Traceability (including GMOs and allergens) Internal audits Calibration, regulation and verification of measurement and monitoring tools Management of complaints from authorities and consumers Management of incidents, recalls and withdrawals Management of non-conformities and non-conforming products Corrective actions
- Practical lesson on the topic: Evaluation of prerequisite programs.
17.30-18.00
- Summary of the first day, discussion of issues.
2 day
9.00-11.00
- The history of the creation of International standards for manufacturers of food products. The benefits of certification to standards recognized by GFSI. Requirements of international, European and Ukrainian legislation. Global Food Safety Initiative. The main difference between BRC Food, IFS Food and the FSSC 22000 certification scheme. Which of the standards is best to choose for your enterprise.
- Standard evaluation system. Assessment of requirements. Point assessment of deviations. Assessment of fulfillment of requirements as non-conformity Major non-conformity (Major) Exclusionary requirements (KO) Assessment of requirements as "not applicable" (N/A)
- Requirements: Top Management Responsibility Corporate Policy/Corporate Principles Corporate Structure Customer Orientation Management Control Process-Oriented QMS Application of the PDCA Cycle
- Practical lesson on the topic: Application of the PDCA cycle.
11.00 - 11.15
- Coffee break
11:15 a.m. – 1:30 p.m
- HACCP team, product description, building a process flow chart. Practical lesson on the topic: Role-playing game "Block diagram of the process". Assessment of dangerous factors, assessment and determination of critical control points. Practical application of the concept of HACCP The main sections of the document HACCP-research included in the SUBHP. Stages of research. Coordination of CTC and TC Establishment of management measures at these points.
- Practical lesson on the topic: Role-playing game "Development of HACCP research".
13.30-14.30
- Nooning
14.30-17.30
- Programs prerequisites for the release of safe food products. Resource Management Planning and production process Purchasing Design requirements for production and storage areas Cleaning and disinfection Risks associated with foreign materials, metal, broken glass and wood . Pest control and management Transportation Maintenance and Traceability (including GMOs and allergens) Internal audits Calibration, regulation and verification of measurement and monitoring tools Management of complaints from authorities and consumers Management of incidents, recalls and withdrawals Management of non-conformities and non-conforming products Corrective actions
- Practical lesson on the topic: Evaluation of prerequisite programs.
17.30-18.00
- Summary of the first day, discussion of issues.
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