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.
Course Code
Price
Course Duration
Course Mode
Language
Course Dates
Synchronous Learning (Online)
25-26 Mar 2024 (Mon-Tues, 0900-1700 hrs)
22-23 Jul 2024 (Mon-Tues, 0900-1700 hrs)
18-19 Nov 2024 (Mon-Tues, 0900-1700 hrs)
Physical Class @ LLI (Paya Lebar)
30-31 Jan 2024 (Tues-Wed, 0900-1700 hrs)
20-21 May 2024 (Mon-Tues, 0900-1700 hrs)
23-24 Sept 2024 (Mon-Tues, 0900-1700 hrs)
Course Overview
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.
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
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
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
Assessment & Certification
Certificates will be issued to participants who have attended the course and have successfully attain COMPETENT for MCQ assessments
