This programme is designed for individuals in leadership roles within the food and beverage industry. Learners will have a greater knowledge of the requirements of a Food Safety and Risk Management system incorporating VACCP and TACCP.
Course Aim:
This programme is designed for individuals in leadership roles within the food and beverage industry. Learners will have a greater knowledge of the requirements of a Food
Safety and Risk Management system incorporating VACCP and TACCP. Learners will gain the skills necessary to implement continuous improvement tools, corrective action methodologies and Lean Thinking concepts. Participants will also advance their knowledge of food safety culture, emerging technologies, and the implementation of Industry 4.0 in the food and beverage industry.
DAY 1
– Food Safety Training Level 3
– Introduction to Supplier Risk Assessment and development of VACCP for food manufacturing
– Introduction to Assessment of Food Defence Risk and development of TACCP systems for the food manufacturing industry
DAY 2
– Process Improvement
– Lean Thinking, Six Sigma, Data Analysis/Visualisation and Process Optimisation
– Food 4.0 and Digitalisation
DAY 3
– Product Development & The Manufacturing Process
– Packaging, Shelf-Life Extension and Product Stability
– Sustainability & The Green Agenda/ Origin Green
– Introduction to Food Safety Culture
On completion of this programme the learner will be able to:
Apply the food safety skills as prescribed by the FSAI 3 Food Safety Training for individuals supervising and instructing work in the food industry.
Discuss and deploy the functions of the VACCP and TACCP team; the principles of hazard analysis and the process for performing an analysis for a VACCP and TACCP study.
Demonstrate an understanding of Plan-Do-Check-Act, Root Cause Analysis, CAPA and the verification of remedial actions Taken.
Apply the concepts of Lean Thinking and Six Sigma, demonstrating a knowledge of the principles of lean thinking, value creation, data analysis/visualisation and process Optimisation.
Understand the main features and challenges/impacts of emerging technologies developed in the digital agri-food sector and the implementation of Industry 4.0.
Describe the process of innovation and product development from concept to full scale production and evaluate the selection of appropriate food production operations and packaging systems in the design of food production systems to satisfy shelf-life, food quality and safety requirements.
Demonstrate an understanding of the key topics of sustainability and the benefits of Origin Green certification.
| Course Price | ₹ 9500 |
| Discount (10%) | - ₹ 1000 |
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- ₹ 100 |
| Tax | ₹ 150 |
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