#1 Food Safety Course In (2023) #Sialkot

Sialkot, Punjab | Ad ID: 470642 |

Sialkot
City

Punjab
Region

#1 Food Safety Course in (2023) #Sialkot Services in Pakistan

ICTE
International College of Technical Education.
Head Office :
Office # 27, Second Floor, Maryam Shadi Hall Plaza
(Airies Plaza), Shamsabad, Murree Road,
Rawalpindi, Pakistan 46000.
Email : [email protected]
Contact : 051-6122937, 0311-5193625, 0092-335-4176949
A FSMS is a systematic approach to controlling food safety hazards within a food business in order to ensure that food is safe to eat. All businesses are required to put in place, implement and maintain a FSMS based on the principles of Hazard Analysis Critical Control Point (HACCP).HACCP is an international method of ensuring that food is always safe to eat, set out in Article 5 of EC Regulation 852/2004. It involves identifying food hazards and working out what needs to be done to eliminate them, or to sufficiently control them. The company has planned, established, documented and implemented a food safety management system for the site, in order to continually improve its effectiveness in accordance with legislation, international standards and best industry practice. The company has planned and developed the processes that contribute to meeting the requirements of these standards and producing safe products. IN the health and social care sector, the four C's are especially important for food hygiene safety. Cleaning, Cooking, Cross-contamination and Chilling all come into play during the food handling process and must be implemented properly at all times.The FSO concept recognizes that the ultimate objective of a food safety system is to prevent illnesses by focusing food-manufacturing attention and activities on preventing or minimizing exposure of the consumer to pathogens.
Course otline
* Evolution of Regulatory Frameworks and History of HACCP
* Prerequisite Programs Part I – Premises, Transportation and Equipment
* Prerequisite Programs Part II – Sanitation, Pest Control and Recalls
* Prerequisite Programs Part III – Personnel, Operational Programs and Food Safety Culture
* HACCP Overview
* Hazard Identification Through Risk Analysis
* Identification of Critical Control Points and Monitoring
* Corrective Actions, Verification and Record Keeping
* The Global Food Safety Initiative and Modernization Act
* Modernization Act: Food Safety Modernization Act and Safer Food for Canadians Act
* Levels of Audits and Establishing Standards
The Food Safety Objective (FSO) concept describes an approach to setting microbial FSOs and specifying the elements and parameters of the Hazard Analysis Critical Control Point (HACCP) system, which establishes control of the food-processing operation. The FSO concept recognizes that the ultimate objective of a food safety system is to prevent illnesses by focusing food-manufacturing attention and activities on preventing or minimizing exposure of the consumer to pathogens. Implementing the FSO concept employs quantitative microbial risk assessment techniques, including modeling of the entire farm-to-table food supply chain (i.e., production, processing, distribution, marketing, and preparation), with consideration of the variation that occurs with the ingredients, process steps, distribution, and final food preparation. The risk assessment can organize the data to determine whether the food will consistently meet regulatory and public health targets. The risk assessment techniques can be used to determine the effects of changes in the supply chain, thereby helping in the design of appropriate food safety systems. The FSO concept has particular application in determining the stringency of a necessary kill step or evaluating the hazard status of ready-to-eat foods.To design a food process that achieves an FSO, the entire process is considered, including postmanufacturing distribution, storage, and food preparation at the home or food service establishment. The variation that occurs at each step in the process and contributes to the distributions of pathogens within the food at the time of consumption is also considered. Variation is minimized wherever possible and, by definition, the process is designed so that all servings, not just the average or majority of servings, meet the FSO..The HACCP plan is a system to control the food process. Specific processing steps that have major effects and are controlled are designated as critical control points (CCPs). These HACCP steps have measurable parameters that can be monitored and controlled in real time to ensure that a process functions as intended and the resulting finished food will achieve the regulatory or public health targets. In the past, the objectives for an individual CCP were determined independently of the rest of the food process. The scope of the Food Safety Management System covers the whole site including all product categories, processes and activities conducted on site. These requirements are aligned with the policies and objectives of the site and include those of the SQF Food Safety Code for Manufacturing.
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#1 Food Safety Course in (2023) #Sialkot services are available in Pakistan at affordable price.