FSMA Food Hygiene Practices

Description

***From July onwards, SGS also provide e-certificate and e-document (e-document will be provided for In-house training only). This enables leaners to be free from certificate loss, to reduce storage space, and ultimately to be environmental-friendly to which SGS’s current policy is attached.***

FSMA Preventive Controls for Human Food rule specifies training in food hygiene as a basic requirement for individuals who manufacture, process, pack, or hold food. This course is an introduction to FSMA food hygiene requirements.

Upon completion of this Course, Learners will gain an overview of the key elements of FSMA and Preventive Control requirements related to production and manufacturing personnel;

Understand the requirements for maintaining a working environment that minimizes risk due to food hazards. Learners will need to demonstrate acceptable level of understanding of course contents in order to complete the course successfully.

Objectives

Identify and name the basic components of the preventive control requirements

• Understand food safety hazards
• Understand the approach to health and hygiene measures
• Understand food handling and storage
• Understand how to control food safety in a food processing facility

Audience

• Food industry entrepreneurs for domestic and exports.

• Executive manager of quality systems, quality control managers, production managers, staff, food safety team, students and the general public.