What we do

(BRC - IFS Global Markets Food and Logistics - IFS Food - ISO 22000 - Self-monitoring)

Description

Harmonisation of knowledge as regards the various self-monitoring systems (goal = allow the participants to acquire the same level of understanding of the various self-monitoring systems):

• The reasons for establishing a self-monitoring system
• The factors for implementing a successful self-monitoring approach (impulse, motivation, commitment)
• Organising principles of the system’s documentation
• The pillars of a successful self-monitoring process: good hygiene practices

Internal audit

• Introduction to the concept of internal audits; the auditing process, the different types of audits, the auditing methods and techniques, the principles of efficiency, etc.
• Preparing an audit: defining the issues, the goals and the scope, the documentary pre-audit, the audit plan,
• Conducting an audit: general rules, communication rules, rules relating to the attitudes to adopt during an audit, how to formulate questions, etc.
• Drafting and submitting an audit report
• Drawing the conclusions from an audit report, assessing and taking the follow-up measures for improving the system audited
• The qualities of a good auditor
• The importance of communication
• The auditor’s professional and ethical rules

Practical exercises (simulations)

• On the basis of various role plays using the management systems of the participants or from an example, the participants will practice the previously seen concepts

Goal

• On completing the training, the participant will know how to organise and conduct an audit of a self-monitoring system (from its preparation through to follow-up of the improvement actions)
• Besides the audit techniques, the training focuses on the “communication” aspects of the audit
• Knowledge of the basic principles of the HACCP method (content of the “basic principles of the HACCP method” module)

Target

All workers of the agri-food sector, of all ages, all-comers; initiation level

Duration

2 x 7 hours

Description

Theoretical part

• Legal provisions regarding labelling
• Labelling of pre-packed foodstuffs
• Nutritional labelling of foodstuffs
• “GMO” labelling
• Ionisation
• Labelling of products containing quinine, caffeine
• Labelling of products containing liquorice
• Labelling of allergens (+ definition of food allergies and intolerances/main allergens/implications & prevalence of allergies/intolerances)

Practical exercises

• Learn how to interpret packaging
• Apply all the information acquired to a case study, learn, in particular, how to draft a list of ingredients from a recipe

Goal

On completing the training, the participant:

• Will have an overall view of the so-called “horizontal” legal obligations for labelling pre-packed foodstuffs
• Will have the information necessary to properly label pre-packed products
• Will know the main allergens and will have the necessary information for labelling them

Target

All workers of the agri-food sector, of all ages, all-comers; initiation level

Duration

1 x 4 hours

Description

• Introduction to the BRC standard: definition, requirements, use of the BRC check-list as an assessment tool for the HACCP system
• The requirements of the BRC standard in detail
• Requirements specific to the HACCP method
• Requirements specific to the quality management system: quality policy, quality manual, organisational structure, document management, procedures, data management, specifications, internal audits, etc.
• Requirements specific to environmental standards: location, industrial land, lay-out and product flows, fitting-out and production space
• Specific requirements for controlling products: design and development of products, packaging, analysis, separation, stock management, detection of metals and foreign bodies
• Specific requirements for controlling processes: control of temperature and time, quantitative control, validation of apparatus and processes, calibration
• Specific requirements for staff: hygiene, medical checks, protective clothing and training
• The procedure to follow to extend the HACCP system to the requirements of the BRC (constitution of a working team, of goals, of an action plan, etc.)
• BRC certification - the certifying bodies
• How to respond to a request for BRC certification

Goal

On completing the training, the participant:

• a) Will have a fairly detailed vision of the requirements of the BRC standard
• b) Will have tools that can be used make an assessment of its HACCP system in relation to the requirements of the BRC
• c) Will know the procedure to follow to extend its HACCP system to the BRC requirements
• d) Will have a precise idea of the expectations of retailers and how potential these may change at the Belgian and European levels

Target

All workers of the agri-food sector, of all ages, all-comers; initiation level

Duration

2 x 4 hours

Description

• Introduction to the IFS standard: definition, requirements, use of the IFS checklist as an assessment tool for the HACCP system
• The requirements of the IFS standard in detail:
  • a) Requirements specific to the HACCP method
  • b) Requirements specific to the quality management system: quality policy, quality manual,
• Organisational structure, document management, procedures, data management, specifications,
• Internal audits, etc.
• Requirements specific to environmental standards: location, industrial land, lay-out and product flows, fitting-out and production spaces, etc.
• Specific requirements for controlling products: design and development of products, packaging, analysis, separation, stock management, detection, metals and foreign bodies
• Specific requirements for controlling processes: control of temperature and time, quantitative control, validation of apparatus and processes, calibration
• Specific requirements for staff: hygiene, medical checks, protective clothing and training
• The HACCP method: Principles and implementation of the method (14 steps)
• The seven principles of the HACCP method
• Comparison legal requirements / HACCP
• Advantages and drawbacks
• Recognition and certification
• The pitfalls of certification (KO requirements)
• Exercise involving implementing the methodology on the case example

Goal

On completing the training, the participant:

• Will have a fairly detailed vision of the requirements of the IFS standard
• Will have tools that can be used make an assessment of its quality system in relation to the IFS requirements
• Will know the procedure to follow to extend its HACCP system to the IFS requirements
• Will have a precise idea of the expectations of retailers and how potential these may change at the Belgian and European levels

Target

This training is aimed at all quality coordinators of food companies and food company managers, of all ages, all-comers public; qualification level

Duration

2 x 8 hours

Description

• Introduction to the IFS standard: definition, requirements, use of the IFS Food checklist as an assessment tool for the HACCP system
• The requirements of the IFS Food standard in detail :
  • a) Requirements specific to the HACCP method
  • b) Requirements specific to the quality management system: quality policy, quality manual,
• Organisational structure, document management, procedures, data management, specifications,
• Internal audits, etc.
• Requirements specific to environmental standards: location, industrial land, lay-out and product flows, fitting-out and production spaces, etc.
• Specific requirements for controlling products: design and development of products, packaging, analysis, separation, stock management, detection, metals and foreign bodies
• Specific requirements for controlling processes: control of temperature and time, quantitative control, validation of apparatus and processes, calibration
• Specific requirements for staff: hygiene, medical checks, protective clothing and training
• The HACCP method: Principles and implementation of the method (14 steps)
• The seven principles of the HACCP method
• Comparison legal requirements / HACCP
• Advantages and drawbacks
• Recognition and certification
• The pitfalls of certification (KO requirements)
• Exercise involving implementing the methodology on the case example

Goal

On completing the training, the participant:

• Will have a fairly detailed vision of the requirements of the IFS Food standard
• Will have tools that can be used make an assessment of its quality system in relation to the IFS Food requirements
• Will know the procedure to follow to extend its HACCP system to the IFS Food requirements
• Will have a precise idea of the expectations of retailers and how potential these may change at the Belgian and European levels

Target

This training is aimed at all quality coordinators of food companies and food company managers, of all ages, all-comers public; qualification level

Duration

2 x 8 hours

Description

• Introduction to the ISO 22000 standard: definition, requirements
• Managing the ISO 22000 system: document management, establishing a quality policy, the matrix of responsibilities and authorities, the corrective actions procedure, etc.
• The procedure to follow to extend the HACCP system to the requirements of the ISO 22000 standard
• Certification, the certifying bodies
• How to respond to a request for certification
• Practical exercises: simulations

Goal

By the end of the training, the participant:

• Will have a detailed vision of the requirements of the ISO 22000 standard
• Will have tools that can be used make an assessment of its HACCP system in relation to the ISO 22000 requirements
• Will know the procedure to follow to extend its HACCP system to the ISO 22000 requirements
• Will have a precise idea of the expectations of retailers and how potential these may change at the Belgian and European levels

Target

All workers of the agri-food sector, of all ages, all-comers; initiation level

Duration

2 x 7 hours

Description

• Definition
• History
• Legislation
• Introduction: implementation of good hygiene practices
• The HACCP method: principles and implementation of the method (14 steps)
• The seven principles of the HACCP method
• Comparison of the HACCP legal requirements
• Advantages / drawbacks
• Recognition and certification
• The pitfalls of an HACCP approach

Goal

On completing the training, the participants will have the minimum knowledge required to understand how the HACCP system works in a food company (advantages, drawbacks, resources needed to implement it and its continuity once the system is established, recognition, etc.)

Target

All workers of the agri-food sector, of all ages, all-comers; initiation level

Duration

1 x 4 hours + 1 x 3 hours

Description

• Food-borne illnesses
  • a) Overview of a few cases
  • b) Epidemiological data
  • c) Food-borne illness (FBI) depending on the agent
  • d) Foods implicated as being the source of food-borne illnesses
  • e) Causes of the appearance of food-borne illnesses
  • f) Places of the appearance of FBIs
• Micro-organisms
  • a) Description
  • b) The life of micro-organisms
  • c) Classification of micro-organisms
• The factors for controlling micro-organisms in foodstuffs
  • a) Temperature, pasteurisation, sterilisation, refrigeration, freezing, deep-freezing
  • b) pH
  • c) Water activity (aw)
  • d) Oxygen
  • e) Chemical preservatives
  • f) Irradiation
• Data sheets of the main pathogens
  • a) Salmonella spp, Staphylococcus aureus, Clostridium perfringens, Escherichia coli, Listeria monocytogenes, etc.
  • b) Interpretation of an analysis report

Goal

• On completing the training, the participants will have good theoretical knowledge of the micro-organisms that are likely to be the source of a loss of quality or even contamination within the production process. This knowledge will enable them to control the development of these micro-organisms.
• In an intra-company context, the training will focus more specifically on those micro-organisms specific to the sector of activity

Target

All workers of the agri-food sector, of all ages, all-comers; initiation level

Duration

1 x 4 hours

Description

• Reminder of the cleaning and disinfection goals
• Link between the cleaning and disinfection plan and the HACCP method
• Soiling
• Basics of cleaning techniques
  • a) The chemical component
  • b) The physical component
  • c) The mechanical component: different types of cleaning (manual, using pressure, foam or gel, by immersion, CIP
  • d) The time component
  • e) The human component
• Disinfection techniques
  • a) Physical disinfection: heat
  • b) Chemical disinfection: properties of disinfectants, qualities of a good disinfectant
  • c) Methods for applying disinfectants
• Overview of c&d products
  • a) Detergents
  • b) Disinfectants
• C&d technical data sheets and product safety
• Storage and use of products
• Safety aspects for the worker related to the use of c&d products
• C&d equipment
  • a) The different types of equipment, maintenance, storage, identification according to the areas to be cleaned
• Recording c&d operations
  • a) Recording operations
  • b) Checking operations: visual, microbiological, chemical,
  • c) Recording and using the results of the checks

Goal

• On completing the training, the participants:
  • a) Will know the different types of soiling
  • b) Will know the cleaning and disinfection stages
  • c) Will be able to apply the different cleaning and disinfection techniques, materials and products.

Target

Target: All workers of the agri-food sector, of all ages, all-comers; initiation level

Duration

1 x 4 hours

Description

• This module begins by an explanation of self-monitoring via its different legal bases such as Royal Decrees and the European regulations.
• The links with different standards are addressed
• The training also addresses flexibilities from which very small businesses can benefit.
• It ends with a practical summary which is easily usable by the worker

Goal

Werknemers uit de voedingsindustrie inzicht bieden in wat autocontrole inhoudt, hoe belangrijk het is voor de kwaliteit en de veiligheid van de producten die zij maken en op de markt brengen en wat de normen in de voedingssector zijn.

Target

All workers of the agri-food sector, of all ages, all-comers; initiation level

Duration

1 x 4 hours

Description

• This module begins by defining quality and the impact it has on products
• There are examples of non-quality with explanations of these
• The training then reviews in detail the different types of hazards: chemical, physical and micro-biological

Goal

Allow workers of the agri-food sector to understand the rules of hygiene and their importance in relation to the quality and safety of the products they produce and market

Target

All workers of the agri-food sector, of all ages, all-comers; initiation level

Duration

1 x 4 hours

Description

• De module begint met een overzicht van de geldende wetgeving
• The 5 main sources of contamination are then explained with examples to illustrate them:
  • a) Machine
  • b) Method
  • c) Medium
  • d) Man
  • e) Material

Goal

• Allow workers of the agri-food sector to understand the sources of contamination of products in the context of their work.
• When these are better understood, they are avoided more easily.

Target

All workers of the agri-food sector, of all ages, all-comers; initiation level

Duration

1 x 4 hours

Description and goal

• Explain the content of the various guides and allow the participants to master the goals and procedures

Target

All workers of the agri-food sector, of all ages, all-comers; initiation level

Duration

1 x 2 hours + 1 x 2 hours + 1 x 3 hours

Description

• Explanation of the 5S method (Japanese management technique based on 5 operations)

Goal

• Significant improvement in tidiness and cleanliness in companies.
• Improvement in safety
• Effective and long-lasting maintenance
• Improvement in the quality of work and products

Target

All workers of the agri-food sector, of all ages, all-comers; initiation level

Duration

1 x 4 hours

Description

• Organic regulations
• How to convert to organic
• Audits
• The documentation
• Practical module

Goal

On completing the training, the trainee will be able to understand the requirements of the Organic legislation and to prepare for a certification audit.

Target

All workers of the agri-food sector, of all ages, all-comers; initiation level

Duration

1 x 8 hours

Description

• The regulations
• Self-monitoring, mandatory notification
• Labelling
• Storage life
• Traceability
• Analyses

Goal

Aan het einde van de opleiding begrijpt de cursist de vereisten van het autocontrolesysteem voor zijn sector en kan hij ze ook toepassen.

Target

All workers of the agri-food sector, of all ages, all-comers; initiation level

Duration

1 x 8 hours

Description

• Putting the food pyramid into practice
  • Combining tasty food with healthy eating
  • Choosing quality ingredients
  • Cooking which best preserves the nutritional goodness of the ingredients

Goal

• Junk food is accused of being behind different major health problems experienced in our society: cancer, diabetes, cardiovascular diseases, etc.
• How can quality cooking be combined with the constraints which exist in collective kitchens?
• Which foods to choose, how to balance meals, which storage or cooking methods to use?
• The aim of this training is to provide information while offering practical solutions applicable on an everyday basis.

Target

All workers of the agri-food sector, of all ages, all-comers; initiation level

Duration

1 x 7 hours