ISO 22000:2005 Food Safety Management System
Awareness /Internal Auditor Training
Venue: OCIR THE -KIGALI RWANDA
Date: Friday 29th - 31st August 2011, Time 09h00 - 16h30)
Participants: Rwanda Tea Producing Factories
Training Body: Bureau Veristas Kenya Ltd
Participating Institutions:
- NAEB Head quarter
- SORWATHE
- NYABIHU
- PFUNDA
- RUBAYA
- SHAGASHA
- MULINDI
- NSHILI KIVU
- GISAKURA
DAY ONE
Session |
Title |
Time |
|
EATTA launch of Capacity Building Program |
0800-0900 |
1. |
Chapter 1 – Course Introduction |
0900-0930 |
2. |
Exercise 1 – Introduction |
0930-1000 |
3. |
Chapter 2 – Product Hazards
|
1000-1030 |
4. |
Coffee break |
1030 -1100 |
5. |
Chapter 3 – Controlling Product Hazards |
1100-1140 |
6. |
Exercise 2 – Classification (Hazard, process failure and control measure) |
1140-1215 |
7. |
Chapter 4 – Codex Alimentarius |
1215-1300 |
8. |
Lunch |
1300-1400 |
9. |
Chapter 5 – Why we need food safety |
1400-1500 |
10. |
Workshop – Prerequisite Programmes |
1500-1530 |
11. |
Coffee |
1530-1600 |
12. |
Chapter 6 – Employee health and hygiene |
1600-1700 |
DAY TWO
Session |
Title |
|
13. |
Chapter 7 - Introduction to food safety management systems |
0900-0930 |
14. |
Chapter 8 - Clauses of the standard |
0930-1000 |
15. |
Chapter 9 – Planning and realization of safe products |
0930-1000 |
16. |
Coffee break |
1030 -1100 |
17. |
Exercise 3 - Documentation |
1100-1145 |
18. |
Exercise 4 – Making a food safety management system |
1145-1300 |
19. |
Lunch |
1300-1400 |
20. |
Workshop 2 |
1400-1530 |
21. |
Coffee break |
1530-1600 |
22. |
Chapter 10 – Potentially unsafe products |
1600-1630 |
23. |
Chapter 11 - Improvement |
1630-1700 |
DAY THREE
Session |
Title |
|
24. |
Chapter 12 – Audit management |
0900-0930 |
25. |
Chapter 13 – NCRs and corrective actions |
0930-1030 |
26. |
Coffee break |
1030-1100
|
27. |
Exercise 5 – NCRs |
1100 -1230
|
28. |
Chapter14 – Approach to the audit |
1230-1300 |
29. |
Lunch |
1300-1400 |
30. |
Chapter 15 – Performing an audit |
1400-1430 |
31. |
Exercise 6 - Communication |
1430-1500 |
32. |
Chapter 16 - Reporting |
1500-1530 |
33. |
Course evaluation and feedback |
1530-1600 |
34. |
Coffee break |
1600 |
35. |
End of course |
|