Food Safety Training and Consulting
BethAri offers a full range of expert technical consultation and trainings to food manufacturers, retailers, restaurants, caterers, fast food outlets and other organisations involved in the food supply chain. We help these companies ensure that they meet all legal obligations pertinent to food safety and hygiene including;
Good Manufacturing Practice (GMP) & System Compliance Auditing,
Good Hygiene Practice (GHP),
ISO 22000:2005 – Food Management Systems,
Hazard Analysis and Critical Control Points (HAACP) Management System,
Food (and beverages) safety is of paramount importance and as such it is important that all members of staff attend appropriate food hygiene training. Failing to do this can potentially lead to increase in the risk of food contamination and the public’s poor health. This can lead to loss of brand reputation and market share in addition to legal costs that may accrue from disaffected consumers of contaminated products.
We have extensive experience and demonstrated records of providing gap analysis and training personnel involved in food production the concepts of hygiene best practices in developing a culture of food safety.
We welcome the opportunity to further discuss your organisations’ food safety requirements from either a training or consultancy perspective for optimal outcome. We can design be-spoke and cost effective solutions to meet these requirements.
Good Manufacturing Practice (GMP) & System Compliance Auditing
The GMPs have formed the basis for safety assurance programs in food manufacturing, packing and holding facilities, and have been very effective to date. These minimum standards of operation are a prerequisite for any business involved in the food chain. In addition, such standards maintain the effectiveness of the business and increase the profitability of the whole operation.
Our training & consultancy services will review the main principles and recommendations of international and national regulations on Food manufacturing encompassing, Employee Training, Environmental Monitoring, and Allergen Management & Temperature Monitoring.
A GMP system must be effectively audited and where necessary updated to reflect the ever changing needs of the business. Experienced auditing is provided to help maintain your resource for this critical aspect of your business.
Good Hygiene Practice (GHP)
Critical to any food manufacturer is a high standard of hygiene to help maintain legal, customer and internal requirements. GHP must address all conditions and measures necessary to ensure the safety and suitability of food at all stages of the food chain. Hygiene problems can be subtle and sometimes difficult to pinpoint and the consequences of poor hygiene practices is food poisoning which can result in severe illness or even death. Food poisoning can seriously damage the reputation of a business, damage the reputation of the food industry, and jeopardise the jobs of many workers.
Our service offerings in GHP will help all personnel involved in the Food chain understand the principles of GHP and the obligation of all concerned in ensuring compliance to GHP. The depth, breadth, and duration of the training will be dependent upon the particular job requirement and the degree of risk involved in the activity.
ISO 22000:2005 – Food Management Systems
ISO 22000 is an international standard suitable for any business in the entire food chain, including inter-related organizations such as producers of equipment, packaging material, cleaning agents, additives and ingredients.
The standard combines generally recognized key elements to ensure food safety along the food chain, including:
Control of food safety hazards through pre-requisite programmes and HACCP plans
Continual improvement and updating of the food safety management system
Our training and consultancy exercise would enable participants better;
Understand the basics of the ISO 22000 Food Safety Management System
Know the documents and the required structure to implement ISO 22000:2005
Establish work instructions and procedures (Sanitation Standard Operating Procedures)
Review and implement system documentation
In addition, we also conduct ISO 22000 Auditor/Lead Auditor Training which provides participants the skills required to audit a food safety management system (FSMS). On completion of this course, participants will;
Learn to assess the design, implementation and improvement of a FSMS against the requirements of ISO 22000:2005.
Possess in-depth knowledge of the ISO 22000 audit and certification process
Have the skills and knowledge needed to conduct third party audits against the requirements of ISO 22000
Hazard Analysis and Critical Control Points (HAACP) Implementation & Auditing Training
All food manufacturers are legally required to have an up-to-date HACCP system and must be able to demonstrate its effectiveness.
This training introduces the requirements of HACCP Management Systems, the infrastructure needed to implement it and the HACCP auditing process. The training is based on case study materials and practical exercises and comprises lecture and workshop exercises
On training completion participants will be able to:
Understand the requirements of the Hazard Analysis Critical Control Point (HACCP) standard and their exact relation with industrial hygiene or food and product safety
Discuss the seven core HACCP Principles for managing risks associated with food and beverage safety
Develop and implement a HACCP plan
Master the HACCP auditing techniques
We can also provide support in the development of new HACCP systems, upgrading of existing systems or performing independent gap audits of HACCP systems.