Course Details

Training Classes for Risk Assessment of Food is conducted here. Complete coaching and guidance is given to the students by our faculties, who carry years of experience in teaching and students' understanding. We provide in-depth theoretical knowledge to the subjects, required for understanding the concepts with more ease.

Contents:

• Introduction to the manual
• Scope of the course
• Objectives
• Descriptive terms
• Concepts and approaches of modern food inspection
• Role and responsibilities of stakeholders in the food chain
• General inspection philosophy and approach
• Social and economic impact of food control
• Quality and safety management
• The role of inspection in food control
• Risk-based food inspection
• Shifting from product-based inspection to risk-based inspection
• Establishment registration and identification
• Establishment categorization
• Prioritization for inspection based on establishment and product profiles.
• General inspection procedures
• Inspection of food business system components
• Organization of the inspection
• Authorization, rights and responsibilities
• Prerequisite plan
• Regulatory action plan
• HACCP Plan, traceability and recall plan
• Inspection closing, reporting and documentation
• General inspection approach for food processing facilities
• Scope of inspection
• Organization of the inspection
• General process flow
• Counter-flow walk-through inspection
• Site assessment
• Food additives
• Non-food chemicals
• Packaging materials
• Sanitation and pest control
• Enforcement and compliance
• Regulatory base for effective quality and safety management systems
• Knowledge and skill requirements for food inspectors
• Compliance and enforcement policy
• Response to non-compliance and violations
• Enforcement actions and appeal process
• Annexes