Certified Lead Implementer Professional (CLIP) for Food Safety Management System

Course Overview

The main concerns of the food industry are the safety of products and brand reputation. Organizations that produce, manufacture, handle or supply ingredients and food recognize the need to assure customers that their products are safe and free from contamination. Failures in the food supply chain can not only be dangerous to customers but prove costly in terms of company reputation, financial penalties and shareholder value. Food is an essential part of everyday life and managing its preparation is important to make sure the food you serve is safe to eat. High-profile food-related incidents such as those involving Salmonella and E.coli O157 have only served to increase general awareness of food safety issues. Changes to the food safety legislation will require that all food businesses, including caterers, apply food safety management procedures based on the principles of Hazard Analysis and Critical Control Point (HACCP) to their business.

CLIP-FSMS aims to assure the authenticity of food by minimizing the chance of a food borne illness through risk assessment of your organization, supply chain, process and product. In preparation for this, BSI decided to develop this course and to cater the demands of the food safety professional. This 5-day course provides insight into the fundamentals of food safety requirements and its advantages. It provides an insight into how food safety concepts can help organization to understand the stake holders concern, and gain confidence that the quality and product safety.

Course Objectives

Obtain a detailed understanding of ISO 22000:2005 and its application based on the principles of Hazard Analysis and Critical Control Point (HACCP), by identifying emerging supply chain risks and managing food safety within your organization in a systematic manner. 

Course Content

  • Understanding the implementing guidelines of food safety system
  • Conduct a base line review of the organizations current position with regards to food safety.
  • Gain skills to reporting and their links to core business practices.
  • Best practices of preventive control in the entire food chain of the foods establishment.
  • Explain the importance and benefits of ISO 22000:2005
  • Explain HACCP (Hazard Assessment Critical Control Point)
  • Basics of Microbiology
  • Different Types of Food
  • Basics of Food safety and Personal Hygiene
  • Implementation of Food safety
  • Food preservation methods

Course Methodology

The training is going to be highly interactive combination of lectures, group discussions, questionnaires, individual reflections, role plays, simulations and videos.

Target Audience

Those responsible for implementing and managing food processing business or those with food safety / security responsibilities.

Suggested job roles include:

  • Food industry professionals from a diverse range of functions including Senior Management
  • Technical/Quality Assurance
  • Those responsible for implementing food processing business or those with food safety/security responsibilities
  • Food Business owners
  • Food safety consultants
  • Food safety Auditors
  • Internal Auditors

Duration

5 Days (08:30–14:30) with appropriate breaks for tea/refreshments and lunch.