COURSE AGENDA

WOOLWORTHS FOOD SAFETY & QUALITY TRAINING COURSE 2021

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ATTENDANCE AND AGENDA FOR THE DAY

There will be no Welcome Desk upon arrival as per our usual physical training courses. Instead, you will be provided with a link in order to register and sign in your attendance. This will be done on each day at 08h00 once you log on.

Feel free to download the course agenda, it will also be emailed to you prior to the course.

DOWNLOAD AGENDA

COURSE AGENDA 2021

Disclaimer: This course agenda is subject to change on the day of the course.

15H00Project Work (Virtual Break Out Rooms)

 DAY 1
08H00 Delegate introductions
08H45 Leadership and Food Safety Culture – We know the theory but what does it ACTUALLY look like?
09H15 Food Safety and Quality Management Systems –

  • Regulatory and Statutory Requirements
  • Risk Management
  • Hazard Analysis
  • Validations
  • Customer Complaints
  • Change Management
  • Internal Audits
10H45 Comfort break
11H00 Raw Material/Packaging & Service Providers Management

  • Outsourced Requirements
  • Supplier Approval & Audits
  • Suppliers of Services
  • Ongoing Evaluation
  • Specifications
  • Risk Assessments & Food Fraud
12H00 Product Control

  • NPD
  • Labelling
  • Packaging
  • Authenticity & Claims
  • RSPO
13H00 Lunch break
13H45 Product Control

  • Shelf Life
  • Product Inspection and Testing
  • Labs
  • Specifications
  • Traceability
  • Allergen Management
15H00 Project Work (Virtual Break Out Rooms)
16H00 Project Feedback
17H15 Close of Day One

15H30Project Work

16H30Project Feedback

 DAY 2
08H00 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
09H15 Segregation

  • Risk Assessment
  • Segregation Controls
  • Cleaning Controls
10H00 Premises and Facilities

  • 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
11H15 Comfort Break
11H30 Foreign Body Detection & Removal

  • Metal
  • Glass/Hard Plastic/Ceramics
  • Glass Breakage
  • Plastic
  • Wood/String/Fibre/Other
12H15 Foreign Body Detection

  • Selection of Equipment
  • Hand/Optical Sorting & Screening
  • Sieving & Filtration
  • Magnets
  • Metal Detection & X-Ray
13H00 Lunch Break
13H45 Pest Biology and Life Cycles
14H45 Pest Proofing
15H30 Project Work (Virtual Break Out Rooms)
16H30 Project Feedback
17H30 Close of Day Two

 DAY 3
08H00 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
10H00 Maintenance, Calibration & Verification

  • Preventative Maintenance Program
  • Workshop & Tools
  • Engineering Practices
  • Lubricants & Chemical Hazards
  • Post Maintenance Inspections
  • Calibration & Verification
10H45 Comfort Break
11H00 Hygienic Engineering & Design

  • EHEDG
  • Welding, Joints & Interfaces
  • Wheels & Equipment Feet
  • Pipelines
12H00 COVID-19

  • SARS-CoV-2 and its Relationship to Food Safety
  • COVID-19 management and Risk
12H30 People Management

  • Practices
  • Personnel Amenities
  • Medical Screening
  • Protective Clothing
  • Laundry
  • Training
13H15 Lunch Break
14H00 Incident Management

  • Incident Management
  • Workplace Accidents
  • Recalls & Withdrawal
15H00 Project Work (Virtual Break Out Rooms)
15H45 Project Feedback
16H45 Close of Course