Intermediate Level Resource for Food Manufacturing

Control of Measuring and Monitoring Devices

  • Importance of measuring devices
  • Calibration
  • Identification of measuring devices
  • Control and register of Devices
  • Maintenance and control

Complaint Handling

  • Importance of Customer/Consumer Complaint
  • Complaint handling procedure

Document Control

  • Importance of documentation
  • Documentation Control
  • Good document control
  • Types of documents
  • Amendment of document
  • Record retention

Facility and Equipment Maintenance

  • Importance of maintenance
  • Maintenance program and procedure
  • Establishment of maintenance program

Facility Layout, Product Flow, and Equipment

  • Facility layout
  • Condition of hygiene status
  • Identification of high risk area
  • Product flow
  • Premise design and construction
  • Equipment design and location

Food Defense

  • Food safety vs food defense
  • Importance of Food Defense
  • Food terrorism
  • FDA Guidance

HACCP:  Hazard Analysis Critical Control Point

  • HACCP Introduction and Preliminary Steps
  • HACCP Principle 1- Hazard Analysis
  • HACCP Principle 2- Identify Critical Control Points
  • HACCP Principle 3- Critical Limits
  • HACCP Principle 4- Monitoring Procedures
  • HACCP Principle 5- Corrective Actions
  • HACCP Principle 6- Verification Activities
  • HACCP Principle 7- Record-Keeping Activities

Management Responsibilities

  • Commitment
  • Food Safety Policy
  • Allocation of responsibility, authority and supervision
  • Team management
  • Training and Education
  • Communication

Standard Operation Procedure

  • The Importance of Procedures
  • Procedural Development
  • Formal Procedures
  • Documentation
  • Communication

Product Analysis

  • Importance of product analysis
  • Types of product analysis
  • Principles of good product analysis
  • Product analysis program
  • Testing and qualiy assurance

Staff Facilities

  • Basic requirement
  • Importance of good staff facilities
  • Production and had washing areas
  • Changing room

Supplies Performance Monitoring

  • Why manage and monitor supplier performance
  • Supplier Monitoring process
  • Risk assessment of supplier performance program
  • Feedback and review

Supplier Qualification and Approval

  • Importance of Supplier qualification and approval
  • Assessment methodology
  • Specification and supplier approval
  • Post approval

Training

  • Importance of training
  • Food Safety training program and company training program
  • Training methodology
  • Personal training records
  • Refreshment training

Transportation and Storage

  • Warehousing
  • Storage Conditions
  • Stock Control
  • Transportation Conditions

Waste Management

  • Importance of waste management
  • Good waste management practice