Food Safety Training

[Virtual Presenter] Good morning everyone! Today we will be discussing the importance of food safety and how entities within the food value chain have the responsibility of ensuring a safe product for consumers. Let us start by examining the core principles of food safety..

[Audio] In order to guarantee food safety in the modern world dedication and understanding are necessary. This course will provide background knowledge on food safety and a comprehensive overview of the requirements of a Food Safety System Certification Scheme. This will include issues such as the food safety management system ISO 22000: 2018 prerequisite programs and added requirements. Upon completion of the course participants should have a better understanding of how food safety is upheld and what systems are in place to guarantee products are safe for consumption..

[Audio] We need to understand food safety an important topic. This course will look at the F-S-S-C v5.1 and how to obtain certification the elements of F-S-S-C v5.1 and ISO 22000:2018 additional requirements for food safety management systems and prerequisite programs. Let's explore the world of food safety together..

[Audio] In the food industry the importance of food safety cannot be overstated. Ensuring that food is adequately prepared and stored is essential in order to avoid any contamination. Consumers should be able to trust that when they buy and consume food it will be safe from any illnesses or other risks. This training course will give individuals involved in the prepping and handling of food the knowledge and skills necessary to keep food safe..

[Audio] The role of the food production chain is of paramount importance. From farmers and suppliers to manufacturers distributors retailers and customers each step is essential in providing a safe and quality food supply. Farmers are responsible for providing safe and quality raw materials while manufacturers are responsible for transforming these materials into safe and quality products. Quality and food safety protocols should be rigorously implemented throughout the food production chain in order to ensure safe and quality food products for consumers..

[Audio] Food safety is essential for providing consumers access to nutritious and safe food. The World Health Organization estimates that at least 600 million people throughout the world experience foodborne illness annually resulting in 420000 fatalities. Food safety prevents illnesses and other related injuries lessens product recalls and helps promote a healthier community. In addition a strong food safety system can be invaluable in safeguarding a business’ reputation. Consequently it is critical that all businesses prioritize food safety..

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[Audio] Achieving food safety is a challenging yet rewarding process. In any organization it is of utmost importance to adhere to a food safety management framework to ensure that the food produced is safe and of good quality. This framework requires commitment and leadership from the management supported by designated roles and responsibilities training and education resource management supplier and customer partnerships and continuous improvement. All these efforts combine to guarantee food products of excellent safety and quality for the consumer. Taking the steps outlined in this framework can lead to a safer healthier and more satisfying food experience for everyone involved..

[Audio] Food safety systems certification is essential to preserving a secure workplace. It necessitates a thorough comprehension of food safety regulations as well as a dedication to implementing them. Guaranteeing that all personnel are informed of and abide by food safety regulations safeguards the quality of the products we manufacture. Certification additionally serves as a reminder that we must remain alert when it comes to safety in the workplace..

[Audio] F-S-S-C stands for the Food Safety System Certification and defines an international standard for the certification of food safety management systems. To be eligible for certification companies must meet the requirements laid out in ISO/TS 22002-1 which include P-R-P-s (prerequisite programmes) and additional requirements such as food safety management systems product labeling food defense storage and warehousing product development and management of allergens and environmental monitoring. After successfully meeting these requirements companies can obtain F-S-S-C certification..

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[Audio] Today we’ll be exploring the F-S-S-C the Food Safety System Certification. F-S-S-C is an independent certification system that provides an effective solution to the needs of organizations operating in the food industry. F-S-S-C adheres to high standards of food safety and provides a seal of approval to products that meet those standards. Now let’s review the F-S-S-C and take a look at the video about this important certification system..

[Audio] ISO 22000:2018 is an important global standard for Food Safety Management Systems. It is designed to help businesses of all sizes throughout the food chain control food safety hazards. It outlines the necessary procedures that organizations must adhere to in order to ensure the safety of their food products. Thanks to the steps outlined in ISO 22000:2018 consumers can trust that the food they purchase has been handled responsibly and safely..

[Audio] In the food supply chain all elements and activities must collaborate to guarantee the safety and quality of food products. A Food Safety Management System framework offers a systematic approach to recognize prevent and handle food safety risks. Crucial features of this framework comprise a Prerequisite Programs Traceability system Emergency readiness & response Hazard analysis and Critical control point Control of checking and measuring Control of product and process nonconformities Verification and Validation Documentation and record keeping including Leadership Training and Competence. Hazard Control and H-A-C-C-P are essential elements of this system to ensure the security and quality of the food products..

[Audio] Organizations have a range of features that can affect their capacity to effectively supervise food safety. ISO 22000:2018 outlines the criteria for a food safety management system to help organizations detect attend to and account for these features. Clause 4 addresses recognizing the organization's context the necessities and anticipations of interested persons and the food safety management system's range. It also entails the food safety management system's prerequisites. Through guaranteeing more management of these significant aspects ISO 22000:2018 furnishes a framework for more successful comprehensive food safety management..

[Audio] We will gain an in-depth understanding of how food safety affects us both internally and externally. Moreover we will get knowledge about the cultural legal social technological economic and competitive external factors impacting our business environment. It is vital to assess these aspects with reference to our organization to ensure that the food safety training achieves its desired outcomes..

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[Audio] Food safety is essential to any organization. It is not just about the products but also the people making those products and the processes involved. This table outlines the various factors that go into creating and maintaining a culture of food safety from the organizational culture to values and performance. Having a strong food safety culture is key to the success of any organization..

[Audio] Food safety is of paramount importance in any modern food business. In order to ensure the successful management of food safety implementing an internationally-recognized food safety system such as ISO 22000:2018 is recommended. This system requires strong leadership and commitment as well as the establishment of food safety policies and organizational roles responsibilities and authorities to ensure the successful implementation of the food safety management system. This will ensure the prioritization of food safety within the business..

[Audio] Management at the highest level recognizes the necessity of putting in place a Quality and Food Safety Management System for the sake of a secure food supply. To demonstrate their dedication to food safety they have established a policy that sets out and communicates the organization's commitment to food safety. Through their guidance and leadership they have taken the necessary steps to guarantee the safety of food we consume..

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[Audio] Rene Pagatpat the Food Safety and Halal Team Leader and Nestea Paige the Deputy Food Safety and Halal Team Leader form the Food Safety Team Committee. This committee is in charge of Food Defense Hazard Analysis and Critical Control Points (H-A-C-C-P) Good Manufacturing Practices (G-M-P--) and Halal compliance..

[Audio] At Pilmico Food Group food safety is a top priority. We are committed to offering safe and high-quality products and services and to meeting the highest industry standards. To ensure this we have developed a comprehensive and rigorous training program that equips our employees with the knowledge to do their job to the best of their abilities and to understand food safety protocols. We understand the importance of providing safe and quality food products and are dedicated to achieving this goal for our customers and stakeholders. Our training program provides our employees with the necessary knowledge and expertise to ensure that our products meet the highest safety and quality standards. We strive to continually provide our customers and stakeholders with safe and quality food products..

[Audio] The ISO 22000:2018 Food Safety Management System is an international standard for food safety. It establishes the requirements for systematic management in order to control food safety hazards and ensure food safety. The six planning elements of the Food Safety Management System include actions to address risks and opportunities the objectives of the system and planning to achieve them and the planning of changes. Implementing these planning elements into your food safety operations will help maintain a safe and healthy food environment..

[Audio] Creating an effective plan for food safety is essential in order to identify and address both risks and opportunities associated with food safety. Before any action can be taken risks and opportunities must be anticipated and strategies created to reduce the risks while taking advantage of the opportunities. Such planning provides consistency and safety of the end product giving customers confidence in their purchase..

[Audio] Creating a plan to respond to risks and opportunities is essential. A sample risk matrix can be used to gauge the severity and likelihood of each risk based on its impact. Severity is based on the effect of the risk and likelihood is based on the probability. The matrix gives guidance on the response needed for each risk type..

[Audio] Establishing objectives and planning to achieve them is essential for our food safety training. We need to decide what needs to be done the resources needed who will be responsible when to complete it and how to evaluate the results. Additionally we must ensure our food safety policy is abided by and all applicable requirements such as regulatory and customer requirements are considered. Monitoring and verifying our plans as well as communicating them to the relevant people is key. Our plans must always be maintained and updated when needed..

[Audio] Our food safety management system planning includes objectives for product process and customers. Aimed specifically at reducing defect rates and scrap rates improving process productivity decreasing complaints and increasing customer satisfaction ratings these objectives are crucial in order to maintain food safety standards and ensure customer satisfaction. Examples of objectives include set-up time run rates process cycle time material defects on time delivery and supplier complaints..

[Audio] Planning is essential when it comes to any alteration to our Food Safety Management System. It is important to execute and communicate the changes proficiently using the right personnel and resources. Maintaining the stability of the system and confirming that everyone’s roles and duties are fulfilled is critical. This is why planning is the cornerstone of any alteration ensuring the right people and resources are available to implement it. We should always consider this when planning any changes to our Food Safety Management System..

[Audio] Having the right resources and personnel as well as proper infrastructure and a safe working environment are all essential components of a successful food safety plan. A Food Safety Management System must also be established in order to meet the ISO 22000:2018 standard which requires proper documentation and communication. This includes creating and updating all related documents as well as controlling external processes products and services. Additionally a training plan must be developed to ensure all personnel are aware of their responsibilities and have the necessary knowledge and skills to fulfill them..

[Audio] In order to ensure food safety resources people and environment must be managed properly. Businesses must possess the necessary tools and information to conduct all necessary processes. The required skills tools facilities and technology must be employed for a successful management of food safety. A food safety culture should be established by providing training and reinforcing best practices. The physical work environment should also be adequate to prevent any potential contamination of food..

[Audio] Supplementing your own resources with outside sources when it comes to food safety is important. P-R-P-s and H-A-C-C-P should be applicable to your organization's sites processes and products. Taking steps to evaluate select monitor and reevaluate any external providers of processes products or services to ensure they meet the standards you have set is necessary. Documenting information of all of these activities is essential for your food safety program..

10. 7.0 SUPPORT. 7.2 Competency. [image] Guidance • Identifrand reviewthe competence ofpersonnel Impacting quality and foodsafety • Ensure that personnel are competent to handle ther roles and responsibilities • Takeaction to acquire needed competence • GNPand Food Safety framings are required for allpersonnel HACQtra1mng for I-ACQ team members is required.

10. 7.0 SUPPORT. 7.3 Awareness. [image] Guidance Share information about your management system with the people who cany out work that is under your organization's control. Make personnel aware of how their individual job performance mfluences quality and food safety..

[Audio] Food safety is an essential component of a successful business and training employees on food safety practices is key to building confidence and competency. To ensure success it is important to have clear internal and external communication arrangements in place. To foster effective internal communication allocate the responsibility and authority to communicate internally about quality and food safety. To effectively communicate externally take measures to address quality and food safety issues. Establishing implementing and maintaining clear internal and external communication arrangements will ensure your business is well-prepared to handle any issues related to food safety..

[Audio] Your organization must ensure that all documented information pertaining to food safety is well managed. This includes that documents and records are properly identified described formatted reviewed and approved. Moreover control over the selection of documentation required to protect the confidentiality integrity and use of information must be exercised. Furthermore control must be established over how documents and records are created distributed accessed stored used changed protected and preserved..

[Audio] ISO 22000:2018 Clause 8 requires a range of measures to guarantee the safety and quality of food. This includes operational planning and control prerequisite programs and a traceability system. An emergency preparedness and response plan must also be in place to address any unexpected occurrences. Additionally a hazard control plan and information on prerequisite programs and the hazard control plan must be regularly updated and regular monitoring measuring and verification activities must be carried out as well as control of product and process nonconformities. All of these measures are essential to guarantee a secure food supply chain..

[Audio] Our organization must ensure that all processes for producing and preparing food meet certain criteria and are constantly evaluated and controlled in order to make sure our food is safe to consume. Additionally we must plan for changes to our processes that may be needed while also ensuring that any unintended changes don't have a negative effect on our products. This is key to consistently producing food that meets the high standards of safety we've set for ourselves..

[Audio] In regards to food safety and the risk of contamination the ISO 22000:2018 insists that Prerequisite Programmes be established and followed to ensure certain conditions are met. Adhering to these programmes helps to mitigate the risk of contamination and keep people safe from the hazards of unsanitary food..

[Audio] Prerequisite Programmes are essential to limit potential food safety risks. They can help reduce and control difficulties that might arise and are a critical element in developing a food safety management system. Prerequisite Programmes must be established and executed before a Food Safety Management System like H-A-C-C-P or ISO 22000 can be implemented..

[Audio] Organizations should ensure to establish and implement Prerequisite Programmes (P-R-P--) with the purpose of reducing contaminants and food safety hazards in their products product processing and work environment. Selection and establishment of P-R-P must adhere to applicable statutory regulatory and mutually agreed customer requirements and should be appropriate for the size and type of the operation as well as the nature of the products being handled. P-R-P-s should be applied in all areas of production systems and its implementation have to be approved by the food safety team..

[Audio] Organizations should take into account many factors when establishing Prerequisite Programs designed to support food safety. Factors such as the layout and construction of buildings and associated utilities zoning and workspace air water and energy utilities pest control waste and sewage systems applicable equipment for cleaning and maintenance supplier approval and assurance processes protocols for receiving storing and transporting products cross contamination prevention cleaning and disinfecting policies personal hygiene product information and consumer awareness and other considerations should all be considered..

[Audio] At this stage of the training we will be talking about the Prerequisite Programmes. These are essentially the standard safety practices that must be followed by everyone in the food sector in order to create and maintain a safe and healthy environment both in the workplace and in the kitchen. Prerequisite Programmes are designed to ensure that all food handlers have the necessary knowledge and understanding to enable them to work safely. By following the Prerequisite Programmes food handlers are protected from any potential risks or illnesses caused by their handling of food. As a result the public’s health will also be safeguarded. We will now discuss in more detail how Prerequisite Programmes can help to ensure food safety. " Today we will be discussing Prerequisite Programmes and how they serve to keep everyone safe in the food sector. Prerequisite Programmes are designed to ensure that food handlers have the necessary knowledge and understanding to work safely and avoid any potential risks or illnesses caused by their handling of food. These safety measures are put in place to protect everyone involved in the food sector as well as the public. We will now discuss in more detail how Prerequisite Programmes can help keep everyone safe..

[Audio] A clear plan is essential for a successful food safety program. This slide outlines the pre-requisite program that must be observed comprising of requirements for building design and layout product recall procedures cleaning and sanitising and personnel hygiene. All of this is in line with the ISO/TS 22002-1:2009 standard and encompasses a wide range of areas in the food safety plan..

[Audio] A traceability system has been implemented to guarantee food security. This system has been configured to monitor all inbound components different production and circulation levels. Apart from keeping to any pertinent codes and criteria we are keeping a register of the connections between lots of procured components ingredients and intermediate goods to our finshed products. Any goods that require to be reworked are handled in a safe way and every finished product is properly allocated..

[Audio] To guarantee food safety for all our customers it is imperative for our organization to have procedures in place to react to potential emergency situations and incidents which could possibly have an effect. We should take steps to recognize applicable statutory and regulatory requirements communicate internally and externally to any parties concerned and take action to minimize the repercussions of the emergency. Additionally we need to carry out recurring tests to make sure our procedures are up-to-date and reliable and examine and amend documented information after any episode. In combination these actions will help guarantee the safety of our customers and our organization..

[Audio] Ensuring that our food safety processes are as safe as possible is our top priority. As part of this we need to review the cross-references between the Codex Alimentarius H-A-C-C-P and ISO 22000:2018 standards. By doing this we can make sure that all possible hazards are controlled to the highest possible standard..

[Audio] Food safety is essential for a secure and healthy surrounding for both customers and businesses. Hazard analysis is a vital part in making sure that potential risks are removed or reduced before goods or materials are utilized. In this course we will go over the initial steps to execute hazard analysis including qualities of raw materials components and product contact materials and the features of finished products and also the planned use of the material or product. We will also review flow diagrams and the explanation of processes and how to make them properly for guaranteed safety. Finally we will look at hazard control in great detail. Let's get started..

[Audio] Hazard Analysis and Critical Control Points (H-A-C-C-P) is a system used by food industry professionals to identify potential food safety hazards and take action to prevent them as the main preventative method to ensure food safety. To put this system in place a H-A-C-C-P team must be formed the product must be described and a flow diagram must be constructed. Additionally the five preliminary steps must be completed to enable a proper hazard analysis. By utilizing HACCP food safety can be achieved and gradual improvements in food safety can be achieved..

[Audio] Once this training is complete I trust that you now have an understanding of hazard control and hazard analysis and the processes involved. Hazard analysis involves identifying and establishing acceptable levels of a hazard as well as selecting classifying and verifying the controls used to make sure food is safe. Hazard control is how we keep track of the system and take action if the critical limits or action requirements are not fulfilled. Thank you for your engagement and for joining the training..