Course Agenda
ATTENDANCE AND AGENDA FOR THE DAY
For your convenience, you will be provided with a link in order to register and sign in your attendance on each day. This link will be sent during the course of each day via the meeting chat.
DOWNLOAD AGENDA
Feel free to download the course agenda, it will also be emailed to you prior to the course.
Disclaimer: This course agenda is subject to change on the day of the course.
Registration & Course Administration
Introductions: Course, Facilitator & Delegate
Leadership and Food Safety Culture
Practical assessments and methodology
Food Safety and Quality Management Systems
Regulatory and Statutory Requirements
Risk Management
Hazard Analysis
Validations
Customer Complaints
Change Management
Internal Audits
The use of Artificial Intelligence in Risk Assessment
Introduction to AI in Food Safety Risk Assessments
What is AI and its application in food safety risk assessments?
Why use AI in food safety risk assessments?
The benefits and limitations of AI in food safety risk assessments
Overview of AI Techniques for Food Safety Risk Assessments
Machine learning algorithms
Artificial neural networks
Deep learning
Natural language processing
Case Studies of AI in Food Safety Risk Assessments
Real-world examples of AI in food safety risk assessments
Discussion of the benefits and limitations of AI in these case studies
Horizon Scanning for Disaster Management – Detailed Risk Mitigation
Horizon Scanning – Update Risk Assessments
• Political Instability & Strikes
• Natural Disasters
• Load Shedding
• Elections & Potential Risks
The use of Artificial Intelligence in Simplification of Standards and Creation of Training Material
LLM Options – OpenAI/DeepSeek
Costs of Chatbot Subscriptions & Data Privacy Concerns
Prompt Engineering – The Secret to Getting results – Clarity and specificity. Providing context for better responses, Using examples and references and Structuring complex requests
How to use LLMs to simplify complex standards
Translation of Standards to language of choice
How to get the AI Chatbot to turn the training content into DBA Code for automatic generation of Powerpoint Slides
AI Creation of Training Manuals
Use of OpenAI SORA in generating text to videos in use for training materials
Raw Material/Packaging & Service Providers Management
Outsourced Requirements
Supplier Approval & Audits
Suppliers of Services
Ongoing Evaluation
Specifications
Risk Assessments & Food Fraud
Product Control
NPD | Labelling | Packaging | Authenticity & Claims | RSPO | Shelf Life |
Product Inspection and Testing | Labs | Specifications | Traceability | Allergen Management
Online Test & Feedback
DAY ONE
Process Control
Receiving
Handling of Non-conforming Product
Storage of Printed Packaging
Storage of Raw Materials
Issue of Packaging Materials
Debox/Debag/Depalletizing
Manufacturing
Weight, Volume and Count Control
Product Packing and Date Coding
Dispatch and Transport
Temperature Control & Recording Equipment
Segregation
Risk Assessment
Segregation Controls
Cleaning Controls
Premises and Facilities
Learn how to optimize facility layouts for maximum hygiene & compliance.
General Design
Walls, Ceilings and Fixtures
Floors & Drainage
Hand Wash Basins
Food Defense
Site Security
External Areas
Water Management & Storage
Ice/Steam
Air/Ventilation
Waste Management
High Risk Food Manufacturing Requirements
Foreign Body Detection & Removal
Metal
Glass/Hard Plastic/Ceramics
Glass Breakage
Plastic
Wood/String/Fibre/Other
Selection of Equipment
Hand/Optical Sorting & Screening
Sieving & Filtration
Magnets
Metal Detection & X-Ray
Foreign Body Detection
Selection of Equipment
Hand/Optical Sorting & Screening
Sieving & Filtration
Magnets
Metal Detection & X-Ray
Pest Biology and Life Cycles
Pest Proofing – Keeping them out
Online Test & Feedback
DAY TWO
Cleaning & Sanitation
Contract Cleaning
Cleaning Standards & Instructions
CIP
Sculleries
Cleaning Equipment
Cleaning Chemicals
Listeria Reaction Guidelines
Guidelines for the control of Salmonella in low-moisture foods
Assessment of Cleaning Standards
Swabbing
Pathogen Environmental Monitoring
Predictive Cleaning and Sanitization Models
AI-Optimized Clean-in-Place (CIP) Systems
Self-Adaptive Cleaning Protocols
AI-Powered Computer Vision for Surface Cleanliness
Real-time Contamination Detection
AI-powered cameras and hyperspectral imaging
Automated Visual Inspection for Cleaning Validation
HyperSpectral AI scanners identify invisible food residue and biofilms.
Autonomous Sanitation Robots
AI-Driven UV-C Disinfection Robots
Electrostatic Spray Robots
IoT-Based Air and Water Quality Monitoring
AI-Enabled Environmental Monitoring
AI-Driven Handwashing Compliance
Smart PPE Detection Systems
AI-Optimized Wastewater Treatment
Maintenance, Calibration & Verification
Preventative Maintenance Program
Workshop & Tools
Engineering Practices
Lubricants & Chemical Hazards
Post Maintenance Inspections
Calibration & Verification
Hygienic Engineering & Design: New Woolworths Equipment Design Standard
Equipment Management
Purchasing new equipment
Risk-based change management
Principles of Hygienic Design
Materials of construction
Surfaces and component configurations
Drainability
Installation
Equipment Design and Construction
Welding, joints and interfaces
Wheels and equipment feet
Pipelines including flexible hoses
FSSC 22000 – Hygienic Engineering Requirements (Rolf Uys)
– Importance of equipment management in food safety
– Overview of FSSC 22000 Additional Requirement 2.5.15
– Purchase Specification:
– Risk-Based Change Management Process
– Core Hygienic Design Principles
– Application in Food Industry
– Process for Equipment Purchasing & Installation
– Managing Changes to Existing Equipment
– What Auditors Look For
– Industry References
– EHEDG, ISO 22000:2018, GFSI standards
People Management
Practices
Personnel Amenities
Medical Screening
Protective Clothing
Laundry
Training
Incident Management
Workplace Accidents
Recalls & Withdrawal
Cyber security risk mitigation