COURSE OVERVIEW

This course is designed to provide participants with a detailed and up-to-date overview of total quality management system in food safety. It covers the ISO 22000 food safety manual and effective communication; the management responsibility, resource management, planning and realization of safe products; the validation, verification and improvement of the food safety management system; the food safety procedures, hazard analysis, HACCP plan management supplier evaluation, receiving and inspection
Further, the course will also discuss the proper identification, labeling and traceability as well as control of monitoring and measuring; controlling of potentiality unsafe food product; the internal audit and system validation; the soft TQM implementation elements, quality tools to improve processes and quality function deployment (QFD) or the house of quality; the analysis and analysis tools, synthesis and synthesis tools, TQM implementation issues and common errors in starting initiatives; and the role of senior managers, planning and communication and organizing TQM implementation.
During this interactive course participants will learn infrastructure, phases to be considered, training, attitude surveys and measurement of TQM/quality culture; the critical success factors for TQM including internal and external customers; preparing documentation and forms for implementing TQM responsibility delegations; the method awareness measure and potential pitfalls to be prepare; the customer satisfaction baseline benchmark; and implementing TQM into your own organization.