ONSITE CUSTOMIZED TRAINING AT CUSTOMER PREMISESONSITE CUSTOMIZED TRAINING AT CUSTOMER PREMISES At Food Vision, to cater to the needs of food business operations, training, learning and capacity building options are enormous. Food Vision offers training courses on basic food safety, HACCP, GFSI benchmarked schemes, internal auditing for HACCP and Food Safety, advanced Quality, lean manufacturing, and food safety culture. We are always working on strengthening our range of courses and add new subjects to our customers and strategic partners. We have the capability to extend learning options beyond what is outlined on the website. If you don't see your required area of training and learning, contact us at email@example.com for your questions. Our pool of diversified trainers will find the one that fits to your specific needs. Food Legislation and RegulationsSafe Food for Canadian Act/ RegulationsSafe Food for Canadian compliance – requirements for HACCP / Food Safety PlanUnderstanding FSMA and its applicationUnderstanding the European Food Safety Authority RequirementsUnderstanding the Austrian Food Safety Authority RegulationsForeign Supplier Verification (FSVP) Program under FSMAFood Label Compliance Review and Audits for all international destinations including, USA, Canada, Europe, Australia, Japan, and othersFood Additives usage review for regulatory Ingredients and materialsFood Packaging – Regulatory ingredients compliance audits and migration studies Food Labeling and Regulatory Compliance Canadian Food Label – Understanding requirements and Regulatory ImplicationsUS Food Label – Understanding requirements and Regulatory Implications Cross Border Food Products Labeling requirementsFood Allergen Labeling – Global Regulatory Perspective Ingredient Labeling in North AmericaNutritional Labeling in Canada and USAUnderstanding Food Label and its control requirements in Advanced Food Safety Mgt Understanding Food Label Requirements – Canadian and Cross Border requirements USA Food Label – Understanding requirements and Regulatory Implications Food Claims Health Claims Food Science, Food Preservation, Product Development, Basic Food Science, and Allied Subjects Accelerated Shelf Life Studies – Concept understanding and techniquesAdvance Product Development Cycle Basic Food MicrobiologyAdvanced Food Microbiology Food Preservation TechniquesRole of Food AdditivesSensory evaluation and shelf life monitoringUnderstanding Diversified Food Packaging TechnologiesUnderstanding Food spoilage and its prevention HACCP, GMP and Food Safety Systems Management SystemBasic HACCP Course / Food Safety Fundamentals for HACCPIntermediate HACCP for Manufacturing Intermediate HACCP for Food ServiceIntermediate HACCP for FarmingIntermediate HACCP for Food PackagingIntermediate HACCP for Pet Food and Animal FeedAdvanced HACCP / Challenges in Maintaining HACCP - an interactive workshopUSDA’s regulatory HACCP CFIA - regulatory HACCPFSMA compliance – requirements for Food Safety PlanHACCP - Prevention based Food safety Mgt – For SupervisorHACCP - Prevention based Food safety Mgt – For WorkersHACCP for Maintenance and Plant Sanitation TeamsHACCP for Senior ManagersWhy HACCP Fail? HACCP Program Review and ReassessmentHACCP Program Initial validation and revalidation GFSI Benchmark Schemes/ Standards (SQF, BRC, IFS, FSSC 22000, others) Role of Senior Management in GFSI bench Mark Schemes SQF Implementation interactive workshop BRC Implementation interactive workshop BRC Conversion to 8 – Requirements for sites SQF for Quality SQF for Warehousing and Distribution SQF for Food PackagingSQF for Retail OperationsSQF for Pet Food and Animal FeedUnderstanding IFS requirementsFSSC 22000 Understanding and Implementation interactive workshopSQF For Quality – Understanding, and ImplementationIFS - Introduction and Standard’s Requirements - Development and Implementation HACCP/ Food Safety and Quality Auditing Training How to make internal auditing and GMP inspections effective?GMP and Food Safety Inspections – Effective Tools and TechniquesRole of Understanding Sanitary Design in Effective GMP inspectionsWhy Internal audits do not produce results?Why are GMP inspections not effective?Quality Improvement through Effective Internal AuditingInternal Audit Training for Food Operations and Food Quality SystemsInternal Audit Training for HACCP / Food Safety Management SystemsInternal Audit Training for BRC StandardsInternal Audit Training for SQF Manufacturing CodeInternal Audit Training for SQF Quality CodeInternal Audit Training for SQF Food PackagingInternal Audit Training for IFSInternal Audit for Training FSSC 22000 How to Make HACCP/ Food Safety Based Internal Audits Effective?Internal Auditor Course – Train the Trainer Basic Food Hygiene/ Food Safety Fundamentals Food Safety FundamentalsGood Manufacturing PracticesBasic Food Hygiene for WorkersBasic Food Hygiene for ManufacturingBasic Food Hygiene for Food ServiceBasic Food Hygiene for ManufacturingBasic Food Hygiene for FarmingBasic Food Hygiene for Food PackagingBasic Food Hygiene for Pet Food and Animal FeedUnderstanding Allergens and their implicationsFood Security/ Food Defense & Bio-TerrorismFood Defense and its challengesFood Defense System – Vulnerability Assessment and Challenge requirementsFood Fraud and its challengesFood Fraud System – Vulnerability AssessmentPrincipals of Sanitary DesignFood Plant SanitationSupplier Approval ProgramEnvironmental ProgramGWHP - Good Warehousing PracticesFood Fraud – How to develop, implement and maintain?Crisis Management Program and its challengesSanitary Design and their operational and hygiene implicationsAllergen Program Development and ImplementationAllergen Program Monitoring, Verification and ValidationForeign Materials Control Program AuditingFood Plant SanitationHow to Develop Master Sanitations Plans?How to develop an effective program on Preventative Maintenance?Customer Complaint and Internal Corrective Action ProgramHow to develop materials and product Specification for GFSI programsQA/ Food Safety Programs’ verification and ValidationHow Verification differs Validation?How to make food safety fundamentals effective through validationProcess Validation ChallengesCCP Validation Techniques and strategiesRisk-Based Environmental Monitoring Program Supplier and Vendors Assurance ProgramSupplier Quality Assurance – Prospects and Challenges andTraceability and Recall systems Review/ Handling Mock RecallEffective Pest Prevention Program – Requirements and ChallengesAdvanced Food Safety Mgt – A success recipe for today and futureChemical handling & Mgt/Lock & Key provisions for ChemicalsComplaint Handling & Customer Satisfaction ProgramDeveloping and implementation Traceability & Recall System in Food facilitiesForeign Bodies Prevention Program/ Sharp and Hard Objects ControlGood Lab Practices (GLP) – An advanced approach to Lab Results and have enhanced accuracy and reliabilityPest Prevention - Approaches in food factories/ Pest Control SystemsIntegrating QA, Food Safety, Occupational Safety, and Environment mgt Program.Introduction to Work Place Safety/ Occupational Health and Safety for food facilitiesCleaning, Hygiene and Sanitation Mgt in Food FacilitiesEnvironment HygieneFactory-wide Hygiene – An Integrate approachFood Hygiene Management for Supervisor and ManagersFood Hygiene Management for Supervisor and ManagersFood Plant Sanitation Mgt – Concepts Understanding, Practices and ProgramInfestation Mgt in Food Facilities - Avenues and ControlsUnderstanding Cross Contamination and its controls in Food FacilitiesPathogen Monitoring for Food Facilities.Why Food Safety Fails? Food Safety Culture Understanding Food Safety Culture How to Develop and Plan a Food Safety Culture Project Food Safety Culture – Basic Training Food Safety Culture – Intermediate Food Safety Culture – AdvancedBRC – Food Safety Culture Lean Manufacturing and Quality Excellence How to Enhance Productivity Recipe for “Quality First Time” – Each time and every time Making Training Program Effective Quality Improvement – Prospects and challenges Lean Manufacturing5 SKaizenMistake proofingQuality ExcellenceTotal Quality Management – How to get there? Cost of Quality Smart Objectives and GoalsQuality Improvement ToolsTotal Quality Management Identity Preserved / Specialized Systems Gluten-Free Certification Requirements Organic Certification Requirements Current Changes in Canadian Organic Standards Internal Auditing in Organic Systems Organic System Development and implementation Halal Certifications – Requirements and optionsKosher Certifications and its requirementsVegetarian and VeganNon-GMOAllergen FreeNut FreeEthical Sourcing Certification requirements We have the capability to extend learning options beyond what is outlined on the website. If you don't see your required area of training, learning and capacity building, contact us firstname.lastname@example.org for your questions. Our pool of diversified trainers will find the one that’s fits to your specific needs. Advanced Quality Assurance Food Safety and Quality ObjectiveManagement Responsibility and Change Management Program How to Develop Smart Objectives?Key Performance Indicator – Goals, Objectives and Target Compliance – Ways and StrategiesQuality Planning and ExecutionQuality Control and Quality AssuranceCost of QualityEffective Corrective ActionsHandling Deviations and HoldsRoot Cause AnalysisRoot Cause Analysis and Problem Investigations5 S and ProductivityRole of Manager and Supervisor in Quality ProgramBasic QA system to Top notch Total Quality Mgt SystemChange through Ownership, Responsibility & Accountability focusCompanywide QualityConsumer Care and Customer SatisfactionCulturing First Time Quality Focus – BottlenecksDeveloping companywide Quality VisionEfficacy Mgt through Monitoring, Follow-up, and VerificationFloor Level QualityIdentify, Communicate, Motivate, Recognize – Recipe for change and successIdentifying and using change agents/ CatalystsImprovement and Productivity through 5 "S," House Keeping and KaizenImproving Efficiency &Productivity through; shared vision, effective communication Introduction to ISO – 9000:2000Motivation, Involvement, Participation, and RecognitionRole of QC and QASetting Up Targets, Goals, and objectives – Success through effective planningSuccess through Motivation and Recognition – Setting up standardsSuccess through Team Work and EmpowermentUnderstanding and Removing success barriers and frictionsUnderstanding PDCA for continuous improvementUnderstanding QC, QA, and Total Quality MgtWhy Change focus Fail?To know more about our customized or onsite trainings, their body of knowledge and financial implications please contact our learning and coaching division at email@example.com for your queries.