Activity Details

Objectives:

The objective of the inspection process of food organizations has been done either internally by a team of facility personnel or externally by one of the inspection bodies is to provide the necessary information about the conformity of inspected items with regulations, standards, specifications, inspection schemes or contracts.

Inspection parameters that govern the application of these elements by the regulatory bodies, and activities include matters of materials, products, quantity, quality, safety, fitness for purpose, construction, plants, processes, work procedures and continued safety compliance of installations or systems in operation and/or the provision of services. 

The activities of inspection bodies can include the determination of their conformity with requirements and the subsequent reporting of results of these activities to, whether the top management of the food facility or regulatory authorities in accordance with the purpose of inspection.

Such work normally requires the exercise of professional judgment in performing inspection, in particular when assessing conformity with general requirements and therefore recognize the elements of the inspections is a requirement essential in the preparation of the employees of the various agencies conducting inspections of food establishments.

This course is designed to familiarize participants with the basic concepts of the inspection process of food organizations in terms of the principles of the various types of inspections, the various stages of the inspection process, the characteristics and personality traits of the good inspector, the efficiency of the inspectors and the responsibilities of the various parties to the inspection process.  This will enable the participants to recognize the information, the correct methods and procedures for the inspection process, define the objectives and the reasons for and the terms of the inspection of all facilities and installations buildings, and how to carry out an inspection of food organizations throughout the food chain in an effective manner.

 Target Group:

This course is designed to train and educate workers in the health authorities and regulators responsible for the inspection of food organizations as well as employees of those organizations to be acquired with the correct procedures for the inspection of food establishments by selecting the targets and the reasons for and the terms of the inspection process for all facilities and buildings established for food.  It makes this course particularly useful for all individuals working in different departments of any facilities that in the food chain, as well as workers in the sector regulators and various food service sites are as follows:

(1)  Employees in the food and beverage sector hospitals, airlines and food service.

(2)  Employees in the industrial and commercial companies in the field of food. Is this translation better than the original?

(3)  Engineers and managers of production in food manufacturing companies.

(4)  Employees in the public health sector and food laboratories.

(5)  Employees in the sector of trade and industry, municipalities and customs.

(6)  Responsible for quality assurance of food and quality control mangers.

(7)  Food monitoring - staff supervision and quality food analysis laboratories.

(8)  Microbiology specialists, veterinarians and agricultural engineers.

(9)  Managers and specialists of research and development in food organizations.

Course Contents:

• Terms and definitions of the inspection process.
• Principles of the inspection process
• Types of inspection
• Thank you for your submission.
• Stages of the inspection process:

1.    Planning for inspection

2.    Preparation for inspection

3.    Implementation of inspection

4.    Reporting and follow-up

• Characteristics and personality traits of a good inspector
• Responsibilities:

1.   Activities and responsibilities of the inspection team

2.   Activities and responsibilities of the head of the inspection team

3.   Activities and responsibilities of the Inspector

4.   The responsibilities that are inspected and their employees

• Nonconformities and corrective actions
• Implementation of the inspection techniques of food organizations in terms of:

1.   Objectives and reasons for the inspection of all buildings and food facilities.
2.   The correct procedures for the inspection of food organizations.
3.   Inspection items for all food facilities and buildings.
4.   Models used in the inspection process

• Practical exercises on the inspection process

Language:

·                The materials for the trainees will be in Arabic and the reading reference will be in English.

·                The language of instruction will be in Arabic / English.

Program Duration and Daily Training Hours:

·                Program duration: 3 days

·                Daily training hours: 8:30 – 15:00