Project information on developing food safety programs for the Australian Seaweed Food Processing Industry

In this information session Clare Winkel (ICS) and Bill McBride (Foodlink Asia Pacific) highlight the changes and advise where to get help in meeting Codex 2020 and the revised food safety management standards.

A Quick Guide to Environmental Monitoring within a food production system.

In December 2020 the Codex Alimentarius Commission has made some significant changes to the Codex HACCP.

Review your current labels to comply with changes gazetted in Amendment No. 197 to the Food Standards Code with respect to Plain English Allergen Labelling.

an understanding of: – how to manage allergens in the food manufacturing environment. – ensuring all staff have sufficient awareness and knowledge.

Learn how to develop and implement a robust food defense and threat assessment plan to protect your facility and supply chain from acts of intentional adulteration intended to cause wide scale public health harm. TACCP Risk Assessment is a requirement of the GFSI recognised audit standard. These tools will give you all the templates, procedures and worked examples that will assist your company to successfully pass your next audit. Throughout this short course you will: Understand the context of Threat Assessment within the food supply chain & processing plant. Have an awareness of food defense risks. Understand and apply a number of methods to risk assess supply chains for the risk of intentional adulteration. Participate in and develop a supply chain Threat Assessment Plan.

Understand food fraud risks and mitigation strategies. Meet your legal, regulatory and GFSI requirements. Food fraud is the deliberate and intentional substitution, addition, tampering or misrepresentation of food, food ingredients or mislabelling on food packaging for economic gain. This protocol focuses on implementing and documenting control measures to prevent this from occurring. VACCP Risk Assessment is a requirement of the GFSI recognised audit standard. These tools will give you all the templates, procedures and worked examples that will assist your company to successfully pass your next audit. Throughout this short course you will: Develop and undertake raw material food fraud vulnerability assessment Rank raw material food fraud vulnerability assessments Identify significant food fraud risks for your raw materials Review raw material food fraud vulnerability assessments

This is a 4 hour workshop that will give you and your staff an overview of what is required to pass an ethical sourcing audit.

Get up to date with the Food Safety Culture requirements. Learn how to identify measurable food safety culture objectives and write an action plan that really works. Whether you realize it or not, every company has some type of culture that resonates throughout its employees! Food Safety Culture (FSC) is becoming a common non-conformance in food safety audits. Although having certified food safety management systems in place, the food industry still suffers from incidents such as product recalls, food poisoning outbreaks and allergen contamination. The one common factor in every incident is people and the way they behave. Company culture is often complicated but measuring and understanding it doesn't have to be. Learn how to assess your workplace, capture the data and make improvements. All major retailer and GFSI standards now require the development and implementation of a FSC Program. Advance your FSC and be better prepared for your next food safety audit.

Food safety is a high-risk issue that all food businesses have to face, from producers, storage and distribution, manufacturing, food services and retailers. All workers that handle food must receive basic food safety training before starting work. We have designed some specific training for the entry level worker that is practical and easy to understand. Without food and water we cannot survive. But our bodies do not respond well if the food is contaminated or dirty. Very often the food that makes us sick looks, smells and tastes normal. This training explains what causes food-borne illness and how we can help prevent making people sick when we handle food. Throughout this course help you understand: Food Handling Good Work Practices Cleaning and Sanitising Pest Control Allergens

This course is suitable for those requiring a refresher and review of the Codex HACCP Principles. This course meets Coles and Woolworths HACCP and HARPS refresher requirements. It has been developed on the relevant national competencies and is designed by a Certificate IV qualified trainer. At the completion of this course you will: Understand the context of HACCP risk management principles. Understand due diligence and legal requirements as they relate to HACCP methodology Have an awareness of CODEX HACCP General Principles of Hygiene Understand and apply Codex HACCP Preliminary Steps and Principles to develop HACCP plans Understand and apply Prerequisite Programs to HACCP Food Safety Management Systems

Designed for manufacturing sector, meeting training requirements of Coles and Woolworths.

Understand the context of HACCP risk management principles due diligence and legal requirements as they relate to HACCP methodology  and apply Codex HACCP

1-Day HACCP Refresher $ 495 pp 2-Day HACCP $1195 pp

$545 HACCP Refresher (1 day) $1195 HACCP Principles and Applications (2 days)

1-month Pilot Subscription to the most comprehensive global food risk monitoring system

Designed to guide you through the principles of ISO45001 OH&S management system. Understand concepts and intent.

Access information on INTACT ERP end-to-end audit management software and Data Analytics Solutions

Downloadable training material for 1-day VACCP TACCP Combined Workshop

Join the Training! Listen to the recorded Webinar with BRCGS London.

Buy a completed Food Fraud or Food Safety Assessment your 10 raw materials completed by Clare Winkel

Buy a complete Food Fraud or Food Safety Assessment of your 20 raw materials completed by Clare Winkel

HACCP course designed for USA manufacturing industry, including downloadable resources. Can you meet the regulatory requirements and your customer requirements for a documented food safety management system i.e. SQF, BRC or FSSC 22 000? Create a HACCP Plan and train your staff to meet both regulatory and customer requirements for a documented food safety management system. Learn how to access the relevant information to keep your food safety system up to date with new outbreaks and recalls. The course includes seafood specific worked examples. This course meets government, industry and auditor requirements including GMP as well as the Food Safety Modernization Act This is essential training for all food production personnel to prevent unwanted hazards being introduced into your manufacturing or processing operation. At the end of this course you will: Understand the context of HACCP risk management principles Understand due diligence and legal requirements as they relate to HACCP methodology Understand and apply Codex HACCP Preliminary Steps and Principles to develop HACCP plans Review your current HACCP Plan for your GFSI recognized food safety standard requirements