Catalog Area: Quality
Duration: 08 Hrs.
Modality: online and Face-to-face modality
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OBJECTIVE:
Knowing the requirements for a Food Safety Management System.
BASIC COURSE INFORMATION:
ADDRESSED TO:
Directors, Managers, Coordinators, and for the implemented team of the organization related to this area.
DEVELOPING COMPETENCES
Continuous Improvement, Control, and Critical Capacity.
SYLLABUS
I. GENERALS
II. PROCESS FOCUS
III. REQUIREMENTS:
A. Safety Management System (SMS)
B. Senior Management Responsibility
C. Resources Management
D. Planning and Making Safe Products
E. SMS Validation, Verification and Improvement
V. AUDITING PROCESS AND EXTERNAL CERTIFICATION
BENEFITS
Practical Interpretation about the norm to be implemented immediately and effectively.
