🛡️ Advanced Food Safety and Quality Assurance Course: Global Compliance and Risk Management Training 📈

Module 1: Foundations of Food Safety and Quality Assurance Programs

ü  Definitions and distinction between Food Safety and Quality Assurance

ü  The concept of integrated quality management (QMS)

ü  Economic and social consequences of foodborne illness

ü  Introduction to food safety and quality assurance programs and their structure

ü  Practical Session: Identifying and prioritizing key food safety hazards (Biological, Chemical, Physical)

Module 2: Good Manufacturing Practices (GMPs) and Prerequisite Programs (PRPs)

ü  Importance of GMPs for foundational control

ü  Developing and implementing Sanitation Standard Operating Procedures (SSOPs)

ü  Personnel hygiene and training requirements

ü  Pest control and maintenance PRPs

ü  Practical Session: Conducting a mock GMP compliance inspection in a simulated facility

Module 3: HACCP Principles and Advanced Plan Development

ü  The 7 principles of HACCP (Hazard Analysis Critical Control Point)

ü  Establishing critical limits and monitoring procedures

ü  Verification, validation, and documentation requirements

ü  Managing deviations and corrective actions

ü  Practical Session: Developing the Hazard Analysis section of a HACCP plan for a specific product

Module 4: Global Food Safety Initiative (GFSI) Schemes: Overview and Comparison

ü  The role of GFSI in harmonizing global standards

ü  Detailed comparison of key schemes (e.g., FSSC 22000, BRCGS, SQF)

ü  Understanding the structure and certification process

ü  Strategic choice of the right scheme for the business

ü  Practical Session: Mapping company activities against the requirements of a chosen GFSI scheme

Module 5: ISO 22000: The Food Safety Management System Standard

ü  Understanding the High-Level Structure (HLS) and PDCA cycle

ü  Integrating ISO 22000 with other QMS standards (e.g., ISO 9001)

ü  Risk-based thinking and context of the organization

ü  Managing emergency preparedness and response

ü  Practical Session: Analyzing and documenting the scope of an ISO 22000 FSMS

Module 6: Statistical Process Control (SPC) for Food Quality Assurance Programs

ü  Introduction to variability and basic statistical concepts

ü  Using control charts (X-bar and R) to monitor critical processes

ü  Setting process capability indices (Cp and Cpk)

ü  Implementing sampling plans for quality verification

ü  Practical Session: Plotting a control chart based on provided quality measurement data

Module 7: Supply Chain Vulnerability and Supplier Audits

ü  Risk assessment of raw materials and outsourced processes

ü  Developing supplier approval and monitoring programs

ü  Conducting effective supplier audits (onsite and desk review)

ü  Managing transportation and storage risks

ü  Practical Session: Developing a risk matrix for critical raw material suppliers

Module 8: Food Microbiology, Pathogen Control, and Environmental Monitoring

ü  Key spoilage organisms and pathogens (Listeria, Salmonella, E. coli)

ü  Designing and executing an effective environmental monitoring program

ü  Sample collection, testing procedures, and interpretation of results

ü  Hygienic design principles to prevent microbial harborages

ü  Practical Session: Designing a swab-testing plan for a high-risk Zone 2 area

Module 9: Allergen Management and Control Programs

ü  The "Big 8/9" major food allergens and their regulatory status

ü  Developing and validating allergen control plans (Cleaning, scheduling, labelling)

ü  Preventing cross-contact in production and storage

ü  Training requirements for allergen control

ü  Practical Session: Evaluating a cleaning protocol for effectiveness against allergen residue

Module 10: Food Defense, Food Fraud, and Vulnerability Assessment

ü  Understanding TACCP (Threat Analysis Critical Control Point) and VACCP (Vulnerability Assessment Critical Control Point)

ü  Developing a Food Defense plan to mitigate intentional adulteration

ü  Detecting and preventing economically motivated adulteration (Food Fraud)

ü  Securing the facility and access points

ü  Practical Session: Conducting a simple vulnerability assessment on a high-risk ingredient

Module 11: Traceability, Recall Management, and Crisis Communication

ü  Establishing a "one step forward, one step back" traceability system

ü  Requirements for mock recalls and system testing

ü  Developing an effective crisis management and recall team

ü  Communicating with the public, regulators, and customers during a recall

ü  Practical Session: Executing a mock recall exercise to test efficiency (time taken and accuracy)

Module 12: Designing and Implementing Quality Management Systems (QMS)

ü  Document control structure and record retention policies

ü  Process-based approach to QMS development

ü  Aligning quality objectives with business strategy

ü  Training and competency management within the QMS

ü  Practical Session: Developing a document hierarchy chart for a QMS

Module 13: Internal Auditing and Management Review

ü  Planning, conducting, and reporting on internal audits

ü  Auditor competence and ethics

ü  Effective management review processes and inputs

ü  Driving continuous improvement through audit findings

ü  Practical Session: Participating in a simulated internal audit closing meeting

Module 14: Non-Conformance Management and Root Cause Analysis (RCA)

ü  Structured approach to non-conformance reporting

ü  Advanced RCA techniques (e.g., 5 Whys, Fishbone Diagram)

ü  Implementing effective corrective actions to prevent recurrence

ü  Verifying the effectiveness of implemented actions

ü  Practical Session: Applying the Fishbone Diagram to analyze a quality failure case study

Module 15: Calibration, Verification, and Validation in Food Quality Assurance Programs

ü  Distinction between verification and validation

ü  Establishing a calibration program for monitoring equipment

ü  Validation of critical control points (e.g., thermal processing)

ü  Maintaining accurate measurement traceability

ü  Practical Session: Developing a validation protocol for a new piece of processing equipment

Module 16: Sanitation, Pest Control, and Hygienic Design

ü  Developing master sanitation schedules and verification methods

ü  Effective chemical cleaning and disinfection processes

ü  Principles of hygienic equipment and facility design

ü  Integrated pest management (IPM) strategies

ü  Practical Session: Assessing a process line for areas that require improved hygienic design

Module 17: Legal and Regulatory Frameworks (FSMA, Codex Alimentarius)

ü  Key elements of major global regulations (e.g., US FSMA, EU regulations)

ü  The role and structure of Codex Alimentarius standards

ü  Compliance with labelling and packaging laws

ü  Preparing for regulatory inspections

ü  Practical Session: Analyzing a food label for compliance against two different regulatory requirements

Module 18: Building a Proactive Food Safety Culture and Team Leadership

ü  Defining and measuring food safety culture

ü  Strategies for leadership commitment and employee engagement

ü  Communication, training, and behavioural change programs

ü  Role of the QA Manager as a change agent

ü  Practical Session: Developing a 3-point plan to improve food safety culture in an organization

About Our Trainers

Our trainers are highly experienced Food Safety and Quality experts, many of whom are certified GFSI Lead Auditors (e.g., FSSC 22000, BRCGS) and certified HACCP instructors. They hold advanced degrees (M.Sc./Ph.D.) in Food Science, Microbiology, or Quality Management and possess an average of 18+ years of hands-on experience in implementing and managing comprehensive food safety and quality assurance programs in multinational food manufacturing environments. Their expertise ensures this food safety and quality assurance training course delivers current, authoritative, and audit-ready knowledge.

Quality Statement

Phoenix Center for Policy, Research and Training is committed to providing world-class food safety and quality assurance courses that establish the highest standards for compliance and quality management. This course is rigorously designed to deliver comprehensive knowledge in food quality assurance programs, enabling participants to confidently lead their organizations towards superior safety performance and regulatory excellence. Our commitment to quality is affirmed by our NITA Approval, ensuring this investment provides measurable strategic value.

Tailor-Made Courses

We understand that every organization has unique challenges and opportunities as well as unique training needs. Phoenix Training Center offers tailor-made courses designed to address specific requirements and challenges faced by your team or organization. Whether you need a customized curriculum, a specific duration, or on-site delivery, we can adapt our expertise to provide a training solution that perfectly aligns with your objectives. We can customize this Course to focus on your industry, specific risk profile, or internal stakeholder dynamics. Contact us to discuss how we can create a bespoke training program that maximizes value and impact for your team. For further inquiries, please contact us on Tel: +254720272325 / +254737296202 or Email training@phoenixtrainingcenter.com

Admission Criteria

ü  Participants should be reasonably proficient in English.

ü  Applicants must live up to Phoenix Center for Policy, Research and Training admission criteria.

Terms and Conditions

ü  Discounts: Organizations sponsoring Four Participants will have the 5th attend Free

ü  What is catered for by the Course Fees: Fees cater for all requirements for the training – Learning materials, Lunches, Teas, Snacks and Certification. All participants will additionally cater for their travel and accommodation expenses, visa application, insurance, and other personal expenses.

ü  Certificate Awarded: Participants are awarded Certificates of Participation at the end of the training.

ü  Course Content Disclaimer: The program content shown here is for guidance purposes only. Our continuous course improvement process may lead to changes in topics and course structure.

ü  Approval of Course: Our Programs are NITA Approved. Participating organizations can therefore claim reimbursement on fees paid in accordance with NITA Rules.

Booking for Training

Simply send an email to the Training Officer on training@phoenixtrainingcenter.com and we will send you a registration form. We advise you to book early to avoid missing a seat to this training. Or call us on +254720272325 / +254737296202

Payment Options

We provide 3 payment options, choose one for your convenience, and kindly make payments at least 5 days before the Training start date to reserve your seat:

ü  Groups of 5 People and Above – Cheque Payments to: Phoenix Center for Policy, Research and Training Limited should be paid in advance, 5 days to the training.

ü  Invoice: We can send a bill directly to you or your company.

ü  Deposit directly into Bank Account (Account details provided upon request)

ü  Payment is due a week before the training starts.

Cancellation Policy

ü  Payment for all courses includes a registration fee, which is non-refundable, and equals 15% of the total sum of the course fee.

ü  Participants may cancel attendance 14 days or more prior to the training commencement date.

ü  No refunds will be made 14 days or less before the training commencement date. However, participants who are unable to attend may opt to attend a similar training course at a later date or send a substitute participant provided the participation criteria have been met.

Accommodation and Airport Transfer

For physical training attendees, we can assist with recommendations for accommodation near the training venue. Airport pick-up services can also be arranged upon request to ensure a smooth arrival. Please inform us of your travel details in advance if you require these services. For reservations contact the Training Officer on Email: training@phoenixtrainingcenter.com or on Tel: +254720272325 / +254737296202