SAI Global offers food safety training courses designed to help companies learn more about recent food safety standards changes.

SAI Global, Paramus, N.J., announces new food safety training courses designed to help companies learn more about recent food safety standards changes.

"Effective training will not only allow companies to demonstrate they are meeting food safety standards requirements, but also will empower staff, allowing them to effectively implement their learning,” says Gordon Hayburn, technical director (Agri-Foods).

The new BRC Global Food Safety Standard Issue 6 has evolved and is now offered by SAI Global. One of the main objectives is to direct the focus of the audit toward the effective implementation of the companied Food Safety Management Systems within the production areas. Issue 6 attempts to rebalance the audit process by increasing the amount of time spent by the auditor within the processing areas. SAI Global's “New Understanding the Requirements for BRC Global Standard for Food Safety Issue 6” course covers which clauses have been merged or expanded around topics such as GMPs within the production area, supplier management, foreign body control and allergen management. This course is recommended for production site quality and technical managers, certification body personnel, consultants and anyone dealing with the specification, implementation and auditing of the standard. Additional new courses available include BRC Internal Auditor and BRC Third Party Auditor.

Another change about to occur is in the SQF Audit Standard. SQF Codes 1000 and 2000 have now been combined into one, creating SQF Code Edition 7. All SQF-certified companies will be required to update their SQF processes to the new version of the SQF Code (Edition 7), effective July 1. In order to assist companies through the new changes, SAI Global created two new courses: SQF Edition 7 - Implementation and SQF Code Edition 7 Key Changes. Delegates will learn about the key changes and how to successfully implement SQF Edition 7. The implementation course enables authorized personnel to be fully trained in how food safety management systems are implemented and to thoroughly understand how to perform effective internal audits of the SQF management system. The second course is designed to provide food safety professionals with information on the new version, a detailed overview and understanding of the key changes in SQF Code Edition 7. Both of these courses are suggested for food supplier management, food safety auditors, food safety consultants and senior managers.

Furthermore, SAI Global offers the FSSC 22000 Understanding and Implementing course. Companies that achieve FSSC 22000 certification are able to meet the requirements of several global retailers or major branded food companies under a single, internationally recognized food safety management system. This FSSC 22000 course specifies the comprehensive requirements of ISO 22000:2005 and the additional components outlined. Attendees can learn how the FSSC 22000 certification scheme may be effectively applied within their organization with a step-by-step introduction to the implementation of a food safety management system via a practical series of hands-on activities and case studies. This course is designed for food production managers, line supervisors, food safety and quality managers and food safety certification personnel.

Another important program that SAI Global provides is a HACCP (Hazard Analysis Critical Control Points) program, which can be applied throughout the food chain from primary production to final consumption, and provide the best system of protection against contaminants. There are two courses offered by SAI Global - Introduction to HACCP and Intermediate HACCP. The Introduction to HACCP course provides an initial overview of HACCP and identifies the steps necessary to identify and control food safety hazards. The intermediate HACCP course gives an in-depth look at HACCP and identifies the steps necessary to recognize and control food safety hazards. Both of these sessions are recommended for plant managers, maintenance and packaging personnel, quality assurance managers, laboratory managers, line supervisors and food safety auditors.