SS 590:2013 HACCP-Based Food Safety Management System Internal Auditor Training

The purpose of this training is to provide individuals and organizations with a comprehensive understanding of the HACCP (Hazard Analysis and Critical Control Points) principles and the implementation of the food safety management system based on these principles.

TGS Code

Price

SGD $535

[Subject to 9% GST]

Course Duration

2 Days

Course Mode

Face-to-face training at client’s site OR Online training with virtual interactive activities

Language

English

Funding Validity

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Course Dates

Course Overview

It also aims to improve food safety practices, promote compliance with regulations and ultimately safeguard public health. Besides, to build on the skill and knowledge to conduct internal audit.

Who Should Attend

Appointed Internal Auditor for Food Safety Management System, Quality Managers, Management Representative, Department Manager Involved In food safety operational and process

Course Content

Day 1

Overview of SS590:2013
Key Clauses in SS590:2013
Establishment of Food Safety Policy
5 Preliminary Steps of HACCP 12 Stages to enable hazard analysis
7 Principles of HACCP to develop HACCP Plan
Differences between Prerequisite Programmes (PRP), Operational Prerequisite Programmes (OPRP) and Critical Control Point (CCP)
Handling of Potentially Unsafe Products
Understand Differences between Validation and Verification
Control of Documents and Records

Day 2

Introduction to Auditing
Audit Objectives
Internal Audit Processes
Stage 1 – Audit Preparation
Stage 2 – Conduct of Audit
Stage 3 – Report Findings and Follow Up

Assessment

Dress Code

Learning Outcomes

By the end of this training, learners from SS590:2013 HACCP-based Food Safety Management System Internal Auditor Training will be able to:

Understand the clauses and requirements of SS590:2013
Develop and maintain food safety management system by meeting SS590:2013 requirements
Define the organization’s food safety policy
Develop HACCP Plan by applying 7 principles of HACCP system
Differentiate PRP, OPRP and CCP in food safety management system
Conduct internal audit in accordance to SS590:2013 clauses