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1. Implementation of an APPCC System:
Objectives:
- To develop specific knowledge, attitudes and skills for quality managers within food manipulation centers, that can help the designing and implementation of Security and Food Hygiene Systems according to the current Technical – Health regulation, particularly with the observance of Royal Ordinance 2207 /1995 and Royal Ordinance 3484 / 2000 related to Food Products Hygiene Regulation in the Manipulation of Food Products.
- To train in the implementation of the Hazards Analysis and Critical Control Points System (HACCP) in the procedures, services, technical and human resources of the company, coordinating all involved areas.
- To help the designing and observance of the stated registries of the system, helping in its compression and using it as an improvement tool.
Directed to:
- Food Companies’ Quality Managers / Technicians.
- Tourism organizations’ Quality Managers /Technicians.
- Manipulating food products businesses.
Client benefits:
- Improvement of the image of the company.
- Increase the confidence of your customers.
- Use the world’s preferred certifying body for this standard.
2. Risk Facilities Hygiene and Health Maintenance Related to the Legionnaire's Disease:
Royal Ordinance 865 / 2003, that sets the hygiene and health conditions for preventing and controlling the Legionnaire’s Disease: “any staff that creates preventing of the Legionnaire’s Disease treatments must prove the given training to implement these treatments”.
This training must adapt to the stated program designed by The Health and Consume Ministry. SGS has been accredited in several Autonomic Communities to provide this training.
Objectives:
To qualify those present to:
- Know and implement the proper techniques in order to prevent the proliferation of the Legionnaire’s Disease in risk facilities.
- Introduce the companies' legal foundations of responsibility in relation to the provision of services for prevention of Legionella.
- Know the biology and ecology of Legionella Pheumophila's bacterium.
- Issue, for each installation, maintenance and treatment programs based on the current regulation.
- Learn to detect in each installation the higher risk points produced.
Methodology:
Methodology, with a theoretical-practical basis focuses on:
- Those assistant, their needs and their environment.
- Learning objectives previously set in order to satisfy assistants' needs.
Directed to:
- Members of the company that design their own treatments related to the Legionnaire’s Disease.
- Members of subcontracted companies that design these treatments.
- Those responsible for Environment and Safety in the companies.
3. III Introductory Course to ISO 9001:2000 Quality Management System in Food Industry
Presentation:
Hazards Analysis and Critical Control Points system (HACCP) consists on a group of preventive measuring and/or updating, which together allow an efficient self-control of the food company to guarantee the hygiene of products handled there.
In order to ensure the safety of companies in the market they must go beyond that, they must manage their quality through a system that guarantees customer satisfaction, keeping their quality levels according to their needs and expectations, as ISO 9001:2000 states.
Objectives:
- To give answer to all companies’ needs related to quality management issues.
- To train qualified professionals for Planning, control its implementation and provide the proper methodological techniques.
- To help the improvement of efficiency and effectiveness and the company’s competitive position.
Program:
- Concept of Quality.
- ISO 9001:2000 Regulation Requirements.
- Issuance of Documentation focused on the food industry.
- Implementation of a Quality Management System. Difficulties and achievements in food industry.
- Internal audits. Verification of Quality Management System.
- Development of case studies.
Visit a food company-business.
4. I Course of HAPPCC and ISO 9001:2000 Quality Management System in Food Industry
Presentation:
Hazards Analysis and Critical Control Points system (HACCP) consists on a group of preventive measuring and/or updating, which together allow an efficient self-control of the food company to guarantee the hygiene of products handled there.
In order to ensure the safety of companies in the market they must go beyond that, they must manage their quality through a system that guarantees customer satisfaction, keeping their quality levels according to their needs and expectations, as ISO 9001:2000 states.
Both HAPPCC and ISO 9001:2000 systems must subject to periodical verifications to test if they work properly, when implemented. These verifications can be requested by our customers or by the public administration, too.
Objectives:
- To give answer to all companies’ needs related to quality management issues.
- To train qualified professionals for the Planning and realization of audits.
- To assess the level of implementation of the systems and stat, if needed, corrective/preventive measures.
Program:
- Concept of HAPPCC and Quality.
- Systems structure. Requirements and Documentation.
- Concept of Audit.
- Planning, Development and Audit final report.
- Auditor’s attitudes and aptitudes.
- Development of case studies.
Visit a food company-business.
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