Training schedule

TRAINING
„HACCP SYSTEM REQUIREMENTS ACCORDING TO CODEX ALIMENTARIUS”
SPEECHES, CASE STUDY

TRAINING MODE: ONLINE
SIGN: 02 ENG

DESCRIPTION:
The training is designed to present the requirements of the HACCP system according to Codex Alimentarius.

TRAINEE:
The training is aimed at individuals involved in the design and management of a food safety management system, HACCP teams, employees and managers of management or quality control departments, employees responsible for supervision and verification of the HACCP system.

TRAINING PROGRAM:
1. Codex Alimentarius requirements
• Facility: location, premises, facilities and equipment
• Supervision of production operations
• Sanitation practices: cleanliness, pest control and waste supervision
• Personal hygiene: health, cleanliness and behavior – of employees and visitors
• Transport
• Product information and consumer awareness
• Training
2. Principles of implementation
• 7 principles/ 12 stages of HACCP system implementation.
3. Additional questions, summary, end of training.

TRAINER:
Graduate of the University of Warmia and Mazury in Olsztyn. Master’s Degree in Food Technology and Master’s Degree in Commodity Science, as well as postgraduate studies in Quality Manager with many years of experience in working in food industry plants in managerial and quality positions.
Since 2015 trainer, consultant and auditor in the field of food safety (HACCP, ISO 22000, IFS Food, BRC Food, IFS Logistic, IFS Broker), food defense, food fraud, allergens. Substantive support in aspects of certification processes.

DATES:

DURATION OF TRAINING: 6 hours

AGENDA:

9:00 – 11.30 – start of training
11:30 – 11:45 – break
11:45 – 13:15 – continuation of training
13:15 – 13:30 – break
13:30 – 15:00 – continuation of training
15:00 – summary and conclusion

TRAINING COST:
ONLINE
269€
The price includes: participation in the online training, personal certificate in electronic version, confirming participation in the online training, training materials in electronic version.

The number of places for on-line training is limited. The order of registration is decisive.

VAT invoice for the training is sent electronically after the training. In case you do not indicate on the application form your consent to the invoice in electronic version, an administration fee will be added to the issued invoice.
in the amount of 1€ net and the invoice will be sent on paper.

PRINCIPLES OF ORGANIZING TRAINING IN THE ONLINE VERSION:

HARDWARE REQUIREMENTS:
In order to properly and fully use the online training, you must have a device (computer, laptop or smartphone) with Internet access, built-in camera (optional) and microphone, speakers (headphone input/headphones). We recommend using Google Chrome web browser.

Before the training
Prior to the training, training materials (presentation) will be sent to the Participant in electronic form to the address
e-mail address provided in the application.
The Training Supervisor from the Training Projects Department will send to the Participant’s e-mail address prior to the training the instructions necessary to connect online and an invitation to the virtual training room on the TEAMS or ZOOM Internet Platform.

Training
The training is conducted by a trainer and a training supervisor. The training supervisor is available at the beginning and end of the meeting. If you need to contact him during the training, he is available by phone and email.
The training is broadcast live, participants can ask questions in real time, make comments, ask for
for guidance. It is also possible to chat with other participants and share insights. Participants are not provided with an attendance list or company list.
At the end of the class, participants complete a knowledge test (if provided) and evaluation surveys.

After the training
Participants will receive a certificate of participation in electronic version to the e-mail address indicated on the application form.

APPLICATIONS:
Please send applications up to 7 days before the training date.
A confirmation of the training implementation with details will be sent to participants 7 days before the training.
One day before the training, an email will be sent to participants with a link to the event and instructions for logging into the platform.
For any questions or technical support, please contact: szkolenia@jsh.com.pl or phone: 58/ 766 99 46.

DESCRIPTION:
Overview of the HACCP principles in the feed industry, description of the HACCP system documentation and supervision over the documentation, methods of implementing the system and examples of guiding documents (source: GMP+). Training for quality representatives and people dealing with feed safety.

TRAINEE:
Employees responsible for supervision and verification of the HACCP system. HACCP teams, employees and managers of management or quality control departments.

TRAINING PROGRAM:
1. Basic goals and assumptions of the HACCP system
2. HACCP plan and plant hygiene
3. HACCP documentation
4. Keeping records and documentation archiving
5. Updating of the documentation
6. Internal audits and corrective actions
7. Personnel requirements and prerequisite program
8. Traceability
9. Questions & Answers

TRAINER:
Auditor, trainer and consultant (GMP+ Registered Consultant) with experience in the food and feed industry, familiar with QA issues and the implementation of quality systems in accordance with GMP+, QS and VLOG and PIM. He has many years of experience in auditing, implementing and improving management systems and trainings.

TRAINING
„ISO 22000 & FSSC 22000 REQUIREMENTS”

LECTURE, DISCUSSION

TRAINING MODE: ONLINE
SIGN: 04 ENG

DESCRIPTION:
Training designed to give an overview of FSSC 22000 Scheme requirements with a focus on ISO 22000: 2018 requirements and changes in the version 6th of FSSC 22000 Scheme.

TRAINEE:
People working in food industry and in the food supply chain from operational and managerial level.

TRAINING PROGRAM:
1. A introduction to Food Safety Management Systems
2. Construction of the FSSC 22000 scheme
3. Food Safety Management Systems basic terms and definitions
4. ISO 22000: 2018 Requirements
5. ISO/TS requirements with a focus on ISO/TS 22002-1:2009
6. Additional requirements
7. Challenges in FSMS implementation and effective maintenance

TRAINER:
Auditor, Trainer, Food, Cosmetics & Chemical Products Safety, Quality & Sustainability Professional

Dealing with management systems since the beginning of her professional career while working at various levels throughout several international corporations: starting at the analytical lab in the FMCG industry, then building structures and processes in integrated management systems, and finally, serving as a Global Quality Manager.
A trainer and auditor, cooperating with a world renowned certification bodies.
Values direct contact and likes to share her experience, which is why she is passionate about her role as a trainer, consultant, and auditor.

DESCRIPTION:
Training designed to give an overview of main law requirements in food and packaging sector in EU.
Perfect for employees starting the work in the sectors but also for those which would like to understand better the basics law assumptions.

TRAINEE:
People working in food industry and packaging industry from operational and managerial level.

TRAINING PROGRAM:
1. Codex Alimentarius as a basic guideline for food law requirements
2. Review of basic EU Food Safety Law Requirements including:
• Regulation (EC) No 852/2004 of the European Parliament and of the Council of 29 April 2004 on the hygiene of foodstuffs,
• Regulations for food contact materials.
3. Review main changes in law requirements in 2022 & IQ 2023.
4. Review of RASFF notifications and statistics.

TRAINER:
Auditor, Trainer, Food, Cosmetics & Chemical Products Safety, Quality & Sustainability Professional

Dealing with management systems since the beginning of her professional career while working at various levels throughout several international corporations: starting at the analytical lab in the FMCG industry, then building structures and processes in integrated management systems, and finally, serving as a Global Quality Manager.
A trainer and auditor, cooperating with a world renowned certification bodies.
Values direct contact and likes to share her experience, which is why she is passionate about her role as a trainer, consultant, and auditor.

DESCRIPTION:
The aim of this training is to explain in details the recent legislation on Food Contact Materials in the Europe with focus on plastic packaging, articles and materials, as well as multilayer-multilateral films. In particular it includes discussion on responsibility and obligations of plastic materials producers, like Declaration of Compliance, selections of raw materials and additives, interpretation and verification of migration results and finally ensure compliance of the final product. Additionally it covers also hot topics like recycled FCMs or the latest and foreseen changes in EU legislation.

TRAINEE:
Regulatory Affairs, Quality Control & Assurance Managers and Operators in the food packaging supply chain, responsible for ensuring the final product safety and compliance, as well as dealing with the food packaging law.

TRAINING PROGRAM:
1. Introduction of Food Contact Materials
2. Framework Regulation on FCMs, (EC) No1935/2004
3. GMP Regulation (EC) No 2023/2006
4. Plastic Regulation (EU) No 10/2011
– Scope
– Declaration of Compliance
– Overall and Specific Migration – definition, results expression, S/V ratio, compliance
– Monomers, starting substances, additives Annex I: Union list of authorised substances
– Annex II, limits for metals and PAAs
– Non Intentionally Added Substances (NIAS)
– Migration – test methods
– Food simulant assignment depends on type of food
– Test conditions depends on storage conditions
– Derogations
– Screening approach
– Repeated use articles
– The and foreseen latest amendments
5. Cosmetic Packaging
6. Recycled Plastic Materials: Commission Regulation (EU) 2022/1616 of 15 September 2022 on recycled plastic materials and articles intended to come into contact with foods, and repealing Regulation (EC) No 282/2008
7. Proposal for a revision of EU legislation on Packaging and Packaging Waste (PPWR)

TRAINER:
Competence Center Director in Packaging and FCMs Testing Dept. of JS Hamilton Poland Laboratory. Expert in safety and compliance assessment of packaging and food contact materials, with reach experience in cooperation with European producers of packaging for food and cosmetics, as well as food companies to help them understand EU food contact law, advice the relevant solutions of safety verification, interpretate test results and demonstrate compliance, as well as supporting in discussion with their clients.

DESCRIPTION:
The purpose of the training is to present and discuss in detail the requirements of BRCGS Food version 9 with a discussion of changes in relation to edition 8. Participants should be familiar with the requirements for the HACCP system.

TRAINEE:
The training is designed for employees, managers, food safety (HACCP) team leaders and internal auditors in food production plants.

TRAINING PROGRAM:
1. Introduction and general concept of BRC
2. Food safety culture,
3. HACCP system according to BRC Food,
4. Identification of risk zones: high care, high risk, ambient high care,
5. Quality management system according to BRC Food,
6. Fundamental requirements, including: top management involvement. management and monitoring of suppliers and raw materials, traceability, layout, flow and segregation, maintenance of order and hygiene, allergen management, labelling and packaging control,
7. Corrective action, root case and preventive actions plan
8. Blended audits
9. Announced and unannounced audits

TRAINER:
Graduate of the University of Warmia and Mazury in Olsztyn. Master’s Degree in Food Technology and Master’s Degree in Commodity Science, as well as postgraduate studies in Quality Manager with many years of experience in working in food industry plants in managerial and quality positions.
Since 2015 trainer, consultant and auditor in the field of food safety (HACCP, ISO 22000, IFS Food, BRC Food, IFS Logistic, IFS Broker), food defense, food fraud, allergens. Substantive support in aspects of certification processes.

TRAINING „MANAGEMENT OF ALLERGENS”

SPEECHES, CASE STUDY

TRAINING MODE: ONLINE
SIGN: 11 ENG

DESCRIPTION:
The training is designed to identify and discuss tools to effectively manage allergens in production and reduce risks to consumers.
TRAINEE:
Employees at all levels of the Organization where the food safety management systems has been implemented. Especially for technologists, production managers, quality department employees and laboratories.

TRAINING PROGRAM:
INTRODUCTION
1. Allergens – hazard characterisation
2. Control of food hazards
3. Minimising allergen cross-contact during processing
4. Cleaning programmes
5. Rework and Work-in-Process
6. Monitoring effectiveness
7. Product information and consumer awareness
8. Management of allergens – standards requirements ( BRC v.9, IFS Food v.7)

TRAINER:
Certified lead auditor of ISO 9001, IFS Food version 7 and Global Standard for Food Safety version 9. Experience in management and quality assurance as HACCP Specialist, Quality Department Manager and Quality Management Systems Representative in the food industry. Active auditor working with certification body as lead auditor. Consultant, trainer in food safety management systems according to ISO 22000, IFS Food v.7 standard, BRC v.9 and HACCP system (including Codex Alimentarius).

DATES:

DURATION OF TRAINING: 5 hours