Training is an integral part for maintaining an effective Food Safety Management System. For freshers, it is a way to become competent and for the existing employees it acts as a reinforcement of principles which helps individual to enhance their quality & productivity.
SQFC understands the training requirement of all food business operators and can provide customized trainings to the organizations and institutions exclusively tailor made to their preference with respect to content, duration and regulatory needs. We ensure interactive and result oriented training programme in a positive learning environment to achieve your training goals.
Personal Hygiene & Food Safety
Personal hygiene awareness training is important to prevent food poisoning. All Food handlers should be adequately trained in safe food handling. Basic Food Hygiene training course is designed for all food handlers, Hygiene & stewarding staff and any person involved directly with food who works in the food and food-related industries such as catering companies, manufacturer’s, food processors, distributors, food packers, restauranteurs and hoteliers.
FoSTAC (Food Safety Training and Certification) is a training program mandated by FSSAI, the regulatory and standards Authority of India. Every food establishment is required to have one certified food safety supervisor for every 25 food handlers. We have support system to organize various courses under this program, namely the Basic Program for Food Handlers, Food Safety Supervisor for Advanced Manufacturing and Advanced Catering and other vertical specific programs on milk and milk products, bakery, meat and poultry etc. This training covers adequate understanding of food microbiology, food adulteration and Schedule IV of FSSAI standards & guidelines. The duration of the courses vary from a 4 hour course for food handlers to 2 days for some of the special programs.
(This training is a mandatory requirement for Food handlers as per FSSAI regulations)
ISO22000:2018
It is a Food Safety Management System that can be applied to any organization in the food chain, farm to fork. Becoming certified to ISO 22000 allows a company to show their customers that they have a food safety management system in place. This provides customer confidence in the product.
ISO22000:2018 Awareness course can be either introductory course for 1 day or a detailed 2 day workshop. This training is recommended for the Managers, Supervisors and QA team of organizations that are in the process implementation or are certified for the above standards.
HACCP
Hazard analysis and critical control points, or HACCP, is a systematic preventive approach to food safety from biological, chemical, physical hazards and more recently radiological hazards in production processes that can cause the finished product to be unsafe and designs measures to reduce these risks to a safe level. In this manner, HACCP attempts to avoid hazards rather than attempting to inspect finished products for the effects of those hazards. The HACCP system can be used at all stages of a food chain, from food production, preparation, processes including packaging, distribution, etc.
HACCP is the backbone of all food safety management system. Hence it is critical that everyone understand the principles and methodology of HACCP.
We conduct a 1 day HACCP awareness course as well as a 2 days HACCP implementer’s workshop to enable the participants to understand in depth to create a HACCP plan and how to determine the CCPs.
This training is recommended for all production managers and QA/QC team working in the food industry.
Occupational Health & Safety
A health and safety program is a defined plan of action designed to eliminate accidents and occupational health issues which may lead to severe consequences in the organization.
Workplace health and safety is about preventing workers from injuries or illnesses caused by what they do at work. Health and safety is critical on every work site to make sure that every worker goes home safe and healthy at the end of their work day.
A Health Safety programme developed for one organization cannot necessarily be expected to meet the needs of another hence this training programme summarizes the general elements of a health and safety requirements while working in food industry. It covers various Occupational Health Hazards related to the industry such as slips, trips, handling or lifting of heavy items, exposure to hot environment, ventilation, fire safety, Gas safety, handling harmful substances such as cleaning chemicals, etc.
An active commitment by senior management to health and safety lets workers know that they matter most. You have already invested in your workers through training and on-the-job experience. It makes sense to keep them in their jobs by preventing injury and illness. This training is meant to provide information and strategies to help businesses meet the requirements of the legislation and provide for the health and safety of their workers.
This training programme creates awareness among the employees with regard to Occupational Health Hazards and how to prevent from them.
In advance training it summarizes employers’ responsibilities and provides direction to prepare a checklist for employers and staff themselves about safety-management policies that identify and define the safety responsibilities of all employees.
We conduct a 1 day Occupational Health & Safety awareness course as well as 2 days in detail course includes how to identify hazards and necessary preventive measures with checklist to implement in the organization.
This training is recommended for all Staff, Supervisors, Production managers and HSE team working in the food industry.
Allergen Management
Allergy is the body’s immune system response to a food that is mistakenly perceived as harmful.
Ingestion of the offending food may trigger the release of chemicals, including histamine, resulting in symptoms of an allergic reaction.
Symptoms may be mild (rashes, hives, itching, swelling etc.) or Severe (trouble breathing, wheezing, loss of consciousness etc.)
One could be allergic to any food, but eight major food categories such as milk, eggs, peanuts, tree nuts (walnuts, Cashews etc.) fish, shell fish, soy, and wheat – account for 90% of all reactions.
Anaphylaxis is a serious allergic reaction that is rapid in onset and may cause death.
Good Manufacturing Practices (GMP) forms the basis of Allergen Management System (AMS). The basics of AMS comprise of allergen risk assessments, practical allergen management and allergen communications.
To ensure all the food handlers have appropriate information and understanding on the importance of Allergen Management System to prepare & deliver safe food for all the consumers.
To ensure that Allergens are used as an ingredient in the food preparation with written instructions on labelling of each product, thereby ensuring health and food safety.
Training covers, Allergen Risk Assessment, supplier risk assessment and Controls, identification & segregation, storage practices, hygiene & cleaning practices, training & awareness programmes and regular monitoring practices for their effectiveness to minimize the risk of cross contamination.
We conduct a 1 day Allergen Management Course includes how to identify Allergen hazards and necessary preventive measures.
This training is recommended for all Staff, Supervisors, Production managers and QA team working in the food industry.
