Food Safe Blog


At Food Safe, we are very passionate about all aspects of food safety training, risk management and internal auditing. Food Safe offers a range of services to businesses in the food and related products sector across New Zealand.

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Blog posts tagged in Audit Training

Posted by on in Food Safety Training

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Food Safe has been granted registration by the New Zealand Qualification Authority (NZQA) under Part 18 of the Education Act 1989 as a private training establishment.

Food Safe has also been granted approval by NZQA under Section 251 of the Education Act 1989 to provide basic food safety, level 2 – Food Safe's in-house training scheme.

We value the support and business our clients and partners have given us, and continue to give us; and are already working with them to achieve future training goals.

Food Safe runs regular courses in basic and advanced food safety and hygience, and HACCP, and offers audit training and internal auditing solutions for businesses in food and related products in New Zealand.

Email us at This email address is being protected from spambots. You need JavaScript enabled to view it.  or call us on 0800 003 097.

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Advanced Audit Skills Training programme 

 

Food Safe has launched a 2-day Advanced Audit Skills Training programme as a result of increased demand.

This 2-day course is suitable for quality coordinators, team leaders, supervisors, managers, staff interested in further developing their skills and all manufacturing companies keen to improve their internal audit and quality assurance processes.

Training includes:

Unit standard 8084

  • Audit quality management systems for compliance with quality standards
  • Fundamentals of quality auditing
  • Preparing for auditing in a given situation
  • Quality standards
  • Auditor behavior
  • Fundamentals of registration of auditors and accreditation of certifying bodies

Unit standard 8085

  • Demonstrate knowledge of quality and its management
  • Fundamentals of quality and its management
  • The role of supply chain relationships in quality and its management
  • Roles and responsibilities for ensuring quality in an organisation
  • Quality management systems
  • Approaches to quality improvement; and 

Unit standard 8086

  • Demonstrate knowledge required for quality auditing
  • How to prepare to carry out a quality audit
  • How to carry out technical aspects of a quality audit
  • How to carry out interpersonal aspects of a quality audit
  • How to report on a quality audit
  • How to verify corrective actions

Investment: $855+gst plus disbursements per trainee. Disbursements include any additional trainer/assessor time and travel costs for Food Safe to complete practical assessments. Travel billed at cost.

Read reviews by Food Safe trainees here.

A 10% 30-day, early bird booking incentive applies.

Food Safe's training complements compliance requirements and assists towards improved audit scores. Training resources are simplified, visual and supportive of implementing learning on-job. The trainer is technically skilled to support learner needs, and holds a NZQA level 5 National Certificate in Adult Education.

Training is delivered by a trained ISO 9001 & 22000 lead auditor and trainer with first-hand knowledge and experience in high compliance manufacture and operations management. Training with Food Safe ensures best of breed trainee support towards programme completion.

Quick facts:

  • When: To be advised (please check calender on courses page)
  • Where: The Surrey Hotel, 465 Great North Road, Grey Lynn, Auckland
  • Book online: http://www.foodsafe.net.nz/courses.html
  • Contact 0800 003097 or  This email address is being protected from spambots. You need JavaScript enabled to view it.  for more information
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If you work in the food industry, you may have heard the term Codex Alimentarius. This blog attempts to explain why Codex Alimentarius is important to understand for all those who operate across food sectors in New Zealand, its impact and what exactly it is all about.

What is Codex Alimentarius or Codex, for short?

Codex Alimentarius (latin for Book of Food) is a collection of internationally recognised standards, codes of practice, guidelines and other recommendations relating to food, food production and food safety.

When was the Codex Alimentarius commission established? 

The Codex Alimentarius commission was established in early November 1961 by the Food and Agriculture Organisation of the United Nations (FAO). It was joined by the World Health Organisation (WHO) in June 1962.

What are the Codex Alimentarius commission goals?

The Commission's main goals are to protect the health of consumers and ensure fair practices in the international food trade. 

Who is the Codex Alimentarius commission recognised by?

The Codex Alimentarius is recognised by the World Trade Organisation as an international reference point for the resolution of disputes concerning food safety and consumer protection.

Who are the Codex Alimentarius commission members?

Codex Alimentarius Commission has 186 Codex Members  – 185 Member Countries including New Zealand and 1 Member Organisation (EU).

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What does Codex Alimentarius mean to New Zealand?

New Zealand attaches great importance to the work of Codex and has been a member since its formation in 1962. The New Zealand Food Safety Authority (NZFSA), now part of the Ministry for Primary Industries (MPI) as the lead agency, is responsible for managing New Zealand’s input and participation in Codex.  

In 2009, NZFSA developed a new Statement of Intent which underlines New Zealand’s commitment to a risk-based regulatory system and standards development programme, underpinned by sound science, and an effective government role in facilitating commerce and market access. 

Source: NZFSA - New Zealand’s Strategic Objectives in Codex 2010-13 Document, CodexAlimentarius.Org

For standards-based food safety training aimed at keeping learning simple, phone Food Safe on 0800 003097 or email This email address is being protected from spambots. You need JavaScript enabled to view it.

 

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Diary Food Safety in New Zealand by Food Safe Ltd


The dairy industry in New Zealand is a high-compliance sector, and one that has attracted increased media attention in the recent past.

Here are some key questions answered:

What is some of the legislation and requirements that cover dairy companies in New Zealand?

Animal Products (Dairy) Regulations 2005 requires Registered Risk Management Programmes (RMPs) for dairy sites

Who is it administered by?

Ministry of Primary Industries (MPI), with assistance from Recognised Agencies (RAs)

What is the definition of safe dairy product?

Under the Animals Products Act:

Dairy material and dairy product must be fit for intended purpose.

Must be safe from (as appropriate):

  • Risks from hazards to animal or human health; and
  • Risks from false or misleading labelling; and
  • Risks to the wholesomeness of dairy material or dairy product

How does regulation take effect?

  • Acts & Regulations (set mandatory requirements – what is required)
  • Specifications & Approved Criteria (clarify requirements and how to meet them)
  • Site RMPs & procedures (detail what is to be done at site level to meet the requirements)

How does the Animals Products Act (APA) model work?

Ministry of Primary Industries (MPI):

  • Administers the legislation 
  • Registers RMPs
  • Monitors compliance (via RAs) of RMPs
  • Issues Product Export Certificates
  • Develops Industry Specifications & Approved Criteria

Recognised Agencies (RAs):

  • Evaluates/verifies particular aspects of product safety e.g. RMPs

Dairy sites:

  • Are responsible for product safety
  • Must report to MPI (RAs) – monthly
  • Must report to MPI (RAs) – within 24 hrs for exceptions i.e. nonconforming dairy product or a critical non-compliance of the RMP
  • Must have internal and external auditing to ensure compliance of the RMP

What does a Risk Management Programme (RMP) on a dairy site consist of?

RMPs include pre-requisite programmes for:

  • Environmental pathogens surveillance
  • Factory inspection
  • Rodent and pest control
  • Pathogen surveillance
  • Inwards goods inspection and testing
  • Final product inspection and testing
  • Hygiene standards
  • Staff Training
  • Employee health
  • Customer complaints

In addition, RMPs include Hazard Analysis Critical Control Point (HACCP) Plans for Control of Critical Control Points (CCPs) and Quality Control Points through the entire operation.

To stay up-to-date with industry requirements and for comprehensive training that meets quality and product safety needs contact us on 0800 003 097.

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