FS 23 Food Safety & Quality : Distribution Quality and Product Security Program

COURSE TITLE: Food Safety & Quality : Distribution Quality and Product Security Program

CODE: FS 23 (2 Days)

LANGUAGE: English

1. PROGRAM OVERVIEW

Supplier quality management system starts with sourcing materials and ends with the highest level of service and delivery of superior products to the customers. When selecting a supplier, the key performance indicators for food safety preventive controls, including:

Hazard Analysis and Critical Control Point (HACCP)
Pest Control
Sanitation
Operations and Facility Management
Good Manufacturing Practices (GMP)
Product Protection (which may include allergen controls and environmental monitoring to avoid contamination)
Recovery (Recall Plan)
Food Defense (protection from intentional contamination or adulteration)

In addition to measuring and testing food safety and security practices, participants will understand the performance in quality control, product formulations, and suppliers’ management processes as well.

2. TARGET GROUP

Food Manufacturers, Restaurant chain, Wholesalers, transporters and logistic service provider and other organizations directly or indirectly involve with food productions.
Managers, Food Safety Team Leaders, HACCP Team and Food Committee, Document Controllers, Hygiene Managers and those involve in Assurance of Food Safety and Hygiene Management.
HACCP Internal Auditors

3. CONTENTS OUTLINE

Introduction
Administration
Distribution Protocol
Equipment and Facility
Product Protection
Temperature Control
Sanitation
Pest Control

4. LEARNING OUTCOMES

On successful completion of the training, participants shall be able to:

Understand the food safety preventive controls.
Understand the performance in quality control, product formulations, and suppliers’ management processes.