ONSITE 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 training@foodvisioninc.com for your questions. Our pool of diversified trainers will find the one that fits to your specific needs.

Safe Food for Canadian Act/ Regulations
Safe Food for Canadian compliance – requirements for HACCP / Food Safety Plan
Understanding FSMA and its application
Understanding the European Food Safety Authority Requirements
Understanding the Austrian Food Safety Authority Regulations
Foreign Supplier Verification (FSVP) Program under FSMA
Food Label Compliance Review and Audits for all international destinations including, USA, Canada, Europe, Australia, Japan, and others
Food Additives usage review for regulatory Ingredients and materials
Food Packaging – Regulatory ingredients compliance audits and migration studies

Canadian Food Label – Understanding requirements and Regulatory Implications
US Food Label – Understanding requirements and Regulatory Implications
Cross Border Food Products Labeling requirements
Food Allergen Labeling – Global Regulatory Perspective
Ingredient Labeling in North America
Nutritional Labeling in Canada and USA

Understanding 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

Accelerated Shelf Life Studies – Concept understanding and techniques
Advance Product Development Cycle
Basic Food Microbiology
Advanced Food Microbiology
Food Preservation Techniques
Role of Food Additives
Sensory evaluation and shelf life monitoring
Understanding Diversified Food Packaging Technologies
Understanding Food spoilage and its prevention

Basic HACCP Course / Food Safety Fundamentals for HACCP
Intermediate HACCP for Manufacturing
Intermediate HACCP for Food Service
Intermediate HACCP for Farming
Intermediate HACCP for Food Packaging
Intermediate HACCP for Pet Food and Animal Feed
Advanced HACCP / Challenges in Maintaining HACCP - an interactive workshop
USDA’s regulatory HACCP
CFIA - regulatory HACCP

FSMA compliance – requirements for Food Safety Plan
HACCP - Prevention based Food safety Mgt – For Supervisor
HACCP - Prevention based Food safety Mgt – For Workers
HACCP for Maintenance and Plant Sanitation Teams
HACCP for Senior Managers
Why HACCP Fail?
HACCP Program Review and Reassessment
HACCP Program Initial validation and revalidation

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 Packaging
SQF for Retail Operations
SQF for Pet Food and Animal Feed
Understanding IFS requirements
FSSC 22000 Understanding and Implementation interactive workshop
SQF For Quality – Understanding, and Implementation
IFS - Introduction and Standard’s Requirements - Development and Implementation

How to make internal auditing and GMP inspections effective?
GMP and Food Safety Inspections – Effective Tools and Techniques
Role of Understanding Sanitary Design in Effective GMP inspections
Why Internal audits do not produce results?
Why are GMP inspections not effective?
Quality Improvement through Effective Internal Auditing
Internal Audit Training for Food Operations and Food Quality Systems
Internal Audit Training for HACCP / Food Safety Management Systems
Internal Audit Training for BRC Standards
Internal Audit Training for SQF Manufacturing Code

Internal Audit Training for SQF Quality Code
Internal Audit Training for SQF Food Packaging
Internal Audit Training for IFS
Internal Audit for Training FSSC 22000
How to Make HACCP/ Food Safety Based Internal Audits Effective?
Internal Auditor Course – Train the Trainer

Food Safety Fundamentals
Good Manufacturing Practices
Basic Food Hygiene for Workers
Basic Food Hygiene for Manufacturing
Basic Food Hygiene for Food Service
Basic Food Hygiene for Manufacturing
Basic Food Hygiene for Farming
Basic Food Hygiene for Food Packaging
Basic Food Hygiene for Pet Food and Animal Feed
Understanding Allergens and their implications
Food Security/ Food Defense & Bio-Terrorism
Food Defense and its challenges
Food Defense System – Vulnerability Assessment and Challenge requirements
Food Fraud and its challenges
Food Fraud System – Vulnerability Assessment
Principals of Sanitary Design
Food Plant Sanitation
Supplier Approval Program
Environmental Program
GWHP - Good Warehousing Practices
Food Fraud – How to develop, implement and maintain?
Crisis Management Program and its challenges
Sanitary Design and their operational and hygiene implications
Allergen Program Development and Implementation
Allergen Program Monitoring, Verification and Validation
Foreign Materials Control Program Auditing
Food Plant Sanitation
How to Develop Master Sanitations Plans?
How to develop an effective program on Preventative Maintenance?
Customer Complaint and Internal Corrective Action Program
How to develop materials and product Specification for GFSI programs
QA/ Food Safety Programs’ verification and Validation
How Verification differs Validation?

How to make food safety fundamentals effective through validation
Process Validation Challenges
CCP Validation Techniques and strategies
Risk-Based Environmental Monitoring Program
Supplier and Vendors Assurance Program
Supplier Quality Assurance – Prospects and Challenges and
Traceability and Recall systems Review/ Handling Mock Recall
Effective Pest Prevention Program – Requirements and Challenges
Advanced Food Safety Mgt – A success recipe for today and future
Chemical handling & Mgt/Lock & Key provisions for Chemicals
Complaint Handling & Customer Satisfaction Program
Developing and implementation Traceability & Recall System in Food facilities
Foreign Bodies Prevention Program/ Sharp and Hard Objects Control
Good Lab Practices (GLP) – An advanced approach to Lab Results and have enhanced accuracy and reliability
Pest Prevention - Approaches in food factories/ Pest Control Systems
Integrating QA, Food Safety, Occupational Safety, and Environment mgt Program.
Introduction to Work Place Safety/ Occupational Health and Safety for food facilities
Cleaning, Hygiene and Sanitation Mgt in Food Facilities
Environment Hygiene
Factory-wide Hygiene – An Integrate approach
Food Hygiene Management for Supervisor and Managers
Food Hygiene Management for Supervisor and Managers
Food Plant Sanitation Mgt – Concepts Understanding, Practices and Program
Infestation Mgt in Food Facilities - Avenues and Controls
Understanding Cross Contamination and its controls in Food Facilities
Pathogen Monitoring for Food Facilities.
Why Food Safety Fails?

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 – Advanced
BRC – Food Safety Culture

How to Enhance Productivity
Recipe for “Quality First Time” – Each time and every time
Making Training Program Effective
Quality Improvement – Prospects and challenges
Lean Manufacturing
5 S
Kaizen
Mistake proofing
Quality Excellence
Total Quality Management – How to get there?
Cost of Quality
Smart Objectives and Goals
Quality Improvement Tools
Total Quality Management

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 options
Kosher Certifications and its requirements
Vegetarian and Vegan
Non-GMO
Allergen Free
Nut Free
Ethical 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 attraining@foodvisioninc.com for your questions. Our pool of diversified trainers will find the one that’s fits to your specific needs.

Food Safety and Quality Objective
Management Responsibility and Change Management Program
How to Develop Smart Objectives?
Key Performance Indicator – Goals, Objectives and Target Compliance – Ways and Strategies
Quality Planning and Execution
Quality Control and Quality Assurance
Cost of Quality
Effective Corrective Actions
Handling Deviations and Holds
Root Cause Analysis
Root Cause Analysis and Problem Investigations
5 S and Productivity
Role of Manager and Supervisor in Quality Program
Basic QA system to Top notch Total Quality Mgt System
Change through Ownership, Responsibility & Accountability focus
Companywide Quality
Consumer Care and Customer Satisfaction
Culturing First Time Quality Focus – Bottlenecks
Developing companywide Quality Vision
Efficacy Mgt through Monitoring, Follow-up, and Verification

Floor Level Quality
Identify, Communicate, Motivate, Recognize – Recipe for change and success
Identifying and using change agents/ Catalysts
Improvement and Productivity through 5 "S," House Keeping and Kaizen
Improving Efficiency &Productivity through; shared vision, effective communication
Introduction to ISO – 9000:2000
Motivation, Involvement, Participation, and Recognition
Role of QC and QA
Setting Up Targets, Goals, and objectives – Success through effective planning
Success through Motivation and Recognition – Setting up standards
Success through Team Work and Empowerment
Understanding and Removing success barriers and frictions
Understanding PDCA for continuous improvement
Understanding QC, QA, and Total Quality Mgt
Why 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 training@foodvisioninc.com for your queries.

19Years of Service Quality

info@foodvisioninc.com
Toll Free: 1 877 225 1622

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