Traceability & chain of custody
From: £60.00 plus VAT
Overview
In an ever-changing world where consumers expect and demand that they and the company providing the food knows where it has come from, traceability and chain of custody is of paramount importance. Is the view that one step forward and one step back traceability is sufficient for a business?
What does a chain of custody process look like and when is it required?
It is key to be able to conduct mass balance traceability and fully understand the requirements of a traceability system in a timely manner and know the chain of custody of the materials and product.
This one-day course will provide the background and overview for the EU legal requirements for traceability and chain of custody and the differences. It will also look at methods to manage traceability and also chain of custody in the industry and define the scope of an effective system for all elements of the supply chain. The course will also look at mass balance traceability and the requirements of the system as well as testing and challenging of all processes. In addition, the course will look at product recall processes and the link with traceability.
Cost: £166 (Members), £232 (Non-Members), £60 (Students), all plus VAT, per delegate
Date: TBC
Time: 9.30am – 4.30pm
Platform: Microsoft Teams
Trainer: Jude Grayson
Description
T&C's
Who should attend?
This is suitable for Quality Managers, Production supervisors, and Food Technologists,
Course Content:
The course will provide information on:
- UK/EU legal regulations for traceability and chain of custody
- Traceability requirements
- Chain of custody requirements
- The scope of an effective traceability and chain of custody system
- Logical steps to deliver an effective system
- Defining the requirements of mass balance traceability
- Establishing traceability and recall tests
- Defining effective recall systems in the event of an incident
In the unlikely event that you wish to cancel a booking, please do so by e-mail to admin@sofht.co.uk no later than 4 weeks prior to the event/course. Cancellation will be subject to an administration charge of £30.00 plus VAT (please note after the 4-week cancellation deadline no refunds will be given). A substitution may be made, however, notification of a change of name must be given to the Society and the correct delegate rate will be applied.
The Society shall not be liable for the reimbursement of any associated costs incurred by the delegate due to cancellation by either party.
All bookings will need to be paid, in full, prior to the event start date, unless agreed in writing by the Society.
Course Objectives:
• To Develop a greater understanding of Food Microbiology
• Gain confidence with Environmental Monitoring processes and requirements and how to assess the microbial risks in food products
• Understand how the laboratory undertakes testing and interpreting the results
Part 1: What are microbes? How do they grow? What can we do to stop them? (2hr)
This session will introduce the delegates to the basics of microbiology, as well as formulation and processing steps one can take to stop them growing or remove them. It will also cover the basic differences between spoilage and pathogenic organisms, including examples.
Part 2: Assessing and addressing the risk from microorganisms in a food factory. (2hr)
The second session will introduce the audience to sources and vectors of microorganisms in a food manufacturing environment. It will discuss biofilm formation, control of the environment and the principles behind environmental monitoring. Microbiological specifications and legislation will be introduced from the perspective of monitoring the correct application of HACCP and pre-requisite programs.
Part 3: What happens to my sample once I’ve sent it to the lab? (2hr)
Our final session focusses on how a microbiological result is delivered once the sample is with the laboratory. Differences in testing approaches will be explained, together with the rationale behind testing for indicator groups such as ‘TVC’ or ‘Enterobacteriaceae’. Interpretation of results will be discussed, as will the difference between ‘presumptive’ and ‘confirmed’ results. Finally, we will take a look at some of the more rapid methods that are cutting down time to result.
Who should attend?
This course is designed to introduce food microbiology to technical team members who will be making decisions regarding microbiological aspects of food and factory safety and quality. The intention is to take people with little previous knowledge and give them a baseline level of knowledge which they can build upon to suit their particular facility. It could also be used to refresh the knowledge of more experienced personnel.
In the unlikely event that you wish to cancel a booking, please do so by e-mail to admin@sofht.co.uk no later than 4 weeks prior to the event/course. Cancellation will be subject to an administration charge of £30.00 plus VAT (please note after the 4-week cancellation deadline no refunds will be given). A substitution may be made, however, notification of a change of name must be given to the Society and the correct delegate rate will be applied.
The Society shall not be liable for the reimbursement of any associated costs incurred by the delegate due to cancellation by either party.
All bookings will need to be paid, in full, prior to the event start date, unless agreed in writing by the Society.
Related products
-
BRCGS Validation and Verification – Issue 9
£435.00 plus VAT View Details This product has multiple variants. The options may be chosen on the product page -
Listeria Management & Control
From: £195.00 plus VAT View Details This product has multiple variants. The options may be chosen on the product page -
Pesticides in the Food Industry
From: £30.00 plus VAT View Details This product has multiple variants. The options may be chosen on the product page -
Introduction to sensory evaluation
From: £85.00 plus VAT View Details This product has multiple variants. The options may be chosen on the product page