Food Quality/Safety
All training courses are offered as online events in English. Inhouse training also possible.
Course ID |
Title |
Content |
Duration |
Prerequisites |
Certificate Type |
Certification Requirement |
IC-806-E-01 |
Introduction to Food Quality
and Safety |
·
Fundamentals of Food Quality and Safety ·
Overview of standards like ISO 22000, FSSC 22000,
and IFS ·
Legal Regulations and Standards in the Food Industry ·
Food Safety Risks and Contaminants ·
Quality Assurance and Control ·
Traceability and Batch Recalls ·
Responsibilities in the Food Industry |
1 day (8
hours) |
No specific prerequisites required. |
Certificate of Participation |
Without certification option |
IC-806-E-02 |
Implementation of a Food
Safety Management System (ISO 22000) |
·
Introduction to the ISO 22000 Standard ·
Planning and Implementation of a Food Safety
Management System ·
Risk Assessment and Management in the Food Chain ·
Monitoring and Improvement of the System ·
Preparation for ISO 22000 Certifications ·
Practical Examples and Case Studies |
2.5 days (20
hours) |
Basic knowledge in food
quality and safety required. |
Certificate of Participation |
Without certification option |
IC-806-E-03 |
FSSC 22000: Implementation and Monitoring |
·
FSSC 22000 Standard and Requirements ·
Implementation of an FSSC 22000 System ·
Audits and Inspections according to FSSC 22000 ·
Management of Food Safety Documentation ·
Continuous Monitoring and Improvement ·
FSSC 22000 Certification and Compliance |
2 days (16
hours) |
Basic knowledge in food
quality and safety required. |
Certificate of Participation |
Without certification option |
IC-806-E-04 |
IFS Food: Requirements and Certification
Preparation |
·
IFS Food Standard and Certification Process ·
IFS Food Requirements and Assessment Criteria ·
Certification Preparation and Audit Simulations ·
Implementing IFS Food Requirements in Companies ·
Successful IFS Food Certification ·
Best Practices in IFS Food Compliance |
1.5 days (12
hours) |
Basic knowledge in food
quality and safety required. |
Certificate of Participation |
Without certification option |
IC-806-E-05 |
Allergen Management in Food
Production |
·
Food Allergies and Their Effects ·
Identification and Labeling of Allergens ·
Allergen Management in Product Development ·
Prevention of Cross-Contamination ·
Training and Awareness of Personnel ·
Compliance and Legal Requirements |
1 day (8
hours) |
Basic knowledge in food
quality and safety required. |
Certificate of Participation |
Without certification option |
IC-806-E-06 |
Traceability and Batch Recalls |
·
Traceability Requirements in the Food Industry ·
Batch Recall Procedures and Management ·
Traceability Technologies ·
Crisis Communication and Crisis Management ·
Case Studies and Traceability Exercises ·
Legal and Regulatory Aspects |
1.5 days (12
hours) |
Basic knowledge in food
quality and safety required. |
Certificate of Participation |
Without certification option |
IC-806-E-07 |
HACCP Fundamentals and Implementation |
·
Principles of HACCP (Hazard Analysis and Critical
Control Points) ·
Identification of Hazards and Risks ·
Development of a HACCP Plan ·
Monitoring and Verification of the HACCP System ·
Staff Training in HACCP Practices ·
HACCP Certification and Compliance |
2 days (16
hours) |
Basic knowledge in food
quality and safety required. |
Certificate of Participation |
Without certification option |
IC-806-E-08 |
Food Contaminants and Residues |
·
Sources of Contamination in Food Production ·
Identification and Analysis of Contaminants ·
Prevention and Control of Contaminants ·
Food Residue Monitoring and Testing ·
Analytical Techniques and Laboratory Diagnostics ·
Legal Requirements and Residue Limits |
1.5 days (12
hours) |
Basic knowledge in food quality
and safety required. |
Certificate of Participation |
Without certification option |
IC-806-E-09 |
Food Safety Audit Preparation |
·
Audit Preparation and Planning for Food Safety
Audits ·
Documentation Requirements and Verification ·
Interaction with Auditors and Inspectors ·
Examples of Common Audit Questions and Scenarios ·
Audit Traceability and Reporting ·
Best Practices in Audit Preparation |
1 day (8
hours) |
Basic knowledge in food
quality and safety required. |
Certificate of Participation |
Without certification option |
IC-806-E-10 |
Food Hygiene and Good
Manufacturing Practice (GMP) |
·
Principles and Guidelines of Food Hygiene ·
Implementation of GMP in Food Production ·
Cleaning and Disinfection of Equipment ·
Staff Training in GMP ·
Quality Control and Assurance ·
GMP Audits and Compliance |
1 day (8
hours) |
No specific prerequisites required. |
Certificate of Participation |
Without certification option |
IC-806-E-11 |
Risk Management in the Food
Chain: Identification and Mitigation of Risks |
·
Risk Assessment and Management in the Food Industry ·
Identification of Risk Factors and Hazards ·
Preventive Measures and Risk Mitigation ·
Crisis Management and Response in the Food Chain ·
Case Studies and Scenario Planning ·
Compliance and Legal Requirements |
2 days (16
hours) |
Basic knowledge in food
management required. |
Certificate of Participation |
Without certification option |
IC-806-E-12 |
Crisis Management and
Emergency Planning in the Food Industry |
·
Types and Impacts of Food Crises ·
Crisis Management Plans and Strategies ·
Communication in Crisis Situations ·
Recalls and Crisis Response ·
Recovery and Resilience after Crises ·
Practical Crisis Drills and Simulations |
1.5 days (12
hours) |
Basic knowledge in food
quality and safety required. |
Certificate of Participation |
Without certification option |
IC-806-E-13 |
Food Safety Management in
the Supply Chain |
·
Food Safety Requirements in the Supply Chain ·
Supplier Evaluation and Monitoring ·
Ensuring Traceability in the Supply Chain ·
Crisis Response and Communication in the Supply
Chain ·
Collaboration with Suppliers and Partners ·
Compliance and Legal Requirements in the Supply
Chain |
1 day (8
hours) |
Basic knowledge in food
quality and safety required. |
Certificate of Participation |
Without certification option |
IC-806-E-14 |
Food Safety Officer |
·
Role and Responsibilities of the Food Safety Officer ·
Development and Implementation of Food Safety
Policies ·
Monitoring and Auditing of Processes and Facilities ·
Training and Awareness of Staff ·
Documentation and Compliance in Food Safety ·
Crisis Management and Emergency Planning |
2 days (16
hours) |
Advanced knowledge in food
management. |
Certificate of Participation |
Passed Exam |
IC-806-E-15 |
Food Safety and Quality
Auditor: Conducting Audits and Certifications |
·
Audit Planning and Implementation in the Food
Industry ·
Assessment of Food Safety Systems ·
Audit Reporting and Follow-up ·
Compliance with Food Safety Standards and Norms ·
Certification and Audit Process ·
Practical Audit Simulations and Exercises |
1.5 days (12
hours) |
Previous participation in
the following intellcert courses or courses from other providers whose
content we can acknowledge: |
Certificate of Participation |
Passed Exam |
IC-806-E-16 |
Food Quality and Safety
Consultant |
·
Introduction to Food Safety and Quality ·
Food Laws, Standards, and Regulations ·
Hazard Analysis and Critical Control Points (HACCP) ·
Quality Management in Food Production ·
Traceability and Batch Recalls ·
Hygiene Management and Monitoring ·
Auditing of Food Facilities ·
Crisis Management and Prevention |
2.5 days (20
hours) |
Previous participation in
the following intellcert courses or courses from other providers whose
content we can acknowledge: |
Certificate of Participation |
Passed Exam |