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Certified by STAREGISTER (Reg. no. SCC08/06)     Satisfies EFET (Hellenic National Food Administration) requirements   ISO 22000 HACCP AUDITORS/LEAD AUDITORS COURSE   This training course is intended for technical experts, such as Quality and Safety Managers, Production Managers, within the food industry (private or public businesses who are active in one or more of the following: production, processing, packaging, transporting, distribution and selling or providing food supplies). It is also intended for those who wish to learn more about the HACCP system theory and methodology (Authorities, HACCP Auditors, HACCP System Consultants, Scientists, etc.).   The course has been designed in order to provide an analysis of the mechanism for achieving the Management of Food Safety, according to the General Hygienic Regulations for Facilities and Human Resources and the 7 HACCP System Principles.   The course focuses on the Developing Stages and the Methodology for implementing HACCP Systems, providing examples if implementation and group exercises, where delegates simulate a HACCP team, analyzing, developing and documenting step by step an imaginary HACCP System. The course also includes an analysis of the ability to certify food businesses for their conformance with a Food Safety Management System against national and international standards and specifications such as the ELOT 1416, AGRO 1-1, DS 3027, BRC (British Retail Consortium) and the new ISO 22000 – Food Safety Management Systems, which is currently being designed (ISO TC 34/ WG 8).   In addition, the course presents the Methodology for Auditing Systems according to the ISO 19011 standard (audit stages, audit practices, reporting of findings, auditor attributes). Delegates become familiar with auditing techniques through the use of examples and group exercises.   Having completed the course, delegates shall have obtained a complete knowledge of the approach to the Management of Food Safety and the HACCP System; they shall be able to coordinate a HACCP team and develop and audit a HACCP System.   This course satisfies the EFET (Hellenic National Food Administration) training course requirements.     DATES – CITY  See our Detailed Training Program   ATTENDANCE FEE SPECIAL OFFER 40% DISCOUNT: 448 Euro   (Valid for reimbursed registrations by predetermined dates.) The cost for the second participant from the same company is reduced to 426 Euro   REGULAR PRICE: 650 Euro   This Training Course may be fully funded by OAED   This Training Course may be offered exclusively to the executives of your company, either at your own facilities or at the CHECK POINT ones. You may contact the Training Department for an offer of an intra-business training course.   How to pay: •  By depositing the appropriate sum to the CHECK POINT bank account: Piraeus Bank, Account Nr: 5022-015936-942 •  By company or personal check to CHECK POINT •  By postal money order.   REGISTER NOW   TRAINING COURSE TIMETABLE   Day 1 08:30 Registration 08:45 Introduction 09:15 Introduction to Food Hygiene and Safety 10:15 Break 10:45 Personnel Hygiene 11:30 Review through DVD presentation 12:15 Break 12:30 Questions-Discussion 13:15 Lunch 14:00 ISO 22000 requirements presentation 16:00 Break 16:15 Team Exercise: Food Safety and HACCP Policy The delegates work in groups. Each member of the group will present the subject and activities of their own company. The group will select one of the companies and write the HACCP policy, against ISO 22000 requirements. The group will appointee a representative to present HACCP policy. 17:05 ISO 22000 requirements presentation cont. 18:35 Day Review 18:45 Day 1 Test 19:00 End of Day 1     Day 2 08:30 Cleaning and Disinfection 09:15 Pest Control 10:00 Break 10:30 Food Hygiene and Safety Legislation 11:15 Review through DVD presentation 12:00 Break 12:15 Questions-Discussion 13:00 Lunch 13:45 Documentation Team Exercise Working in groups of 2, the delegates will be asked to identify documentation (records , forms , documents and procedures), which is required to verify compliance with ISO 22000. 14:45 HACCP System Documentation The delegates will comprehend the different categories of documents of a HACCP System. 15:45 Break 16:00 HACCP Manual Exercise Practical examples of HACCP Manual will be presented. Working in groups the delegates will be asked to review a HACCP Manual against ISO 22000 requirements. 17:30 Audit, Certification, Accreditation Categories and types of Audit, The Role of Certification and Accreditation Bodies. 18:00 HACCP System Assessment Preparation Presentation of the requirement of ISO 19011 standard, related with the preparation and assessment of a HACCP system. 18:30 Day Review 18:45 Day 2 test 19:00 End of Day 2     Day 3 08:30 Reception of raw and package materials 09:05 Food Storage 09:40 Break 10:10 Food Preparation and Processing 10:50 Stages after thermal processing 11:30 Review through DVD presentation 12:15 Break 12:30 Questions-Discussion 13:00 Lunch 13:45 HACCP System Assessment Preparation cont. 14:45 Objective Evidence Exercise The delegates will review the ISO 22000 standard and determine the objective evidence of conformance that they would search as auditors of a HACCP system. The tutor will designate the delegates with certain clauses of the standard. 15:45 Break 16:00 Audit Report Writing The tutor explains how an audit report will be documented , including non-conformity report, categorizing of non conformity, audit findings, documentation, corrective action assessment. 17:00 Categorizing Non Conformities Exercise The delegates will categorize non conformities. 17:20 Definition of Corrective Actions Exercise Based on the finding of “Categorizing Non Conformities Exercise”, the delegates will be asked to define the appropriate corrective actions in order to erase non conformities. 17:40 Writing a Non Conformity Exercise The delegates will be given scenarios and will be asked to identify non conformities or observations and document their report. 18:40 Day Review 18:45 Day 3 test 19:00 End of Day 3     Day 4 08:30 Hygiene of Bakeries and Baker ' s outlets 09:05 Review 09:50 Break 10:05 DVD presentation 11:15 EFET Exam 12:30 Review of the Specimen Examination Paper and General Review Discussion with the delegates about the specimen examination paper and presentation of final exam scheme. 12:45 Personnel Certification and Registration Scheme Presentation of national and international personnel registration scheme and certification rules. 13:00 Break 13:15 General Instruction 13:30 Final Exam 15:30 End of Course     REGISTER NOW

TUTORS MAria Galitaki (Lead tutor), Food Chemist with post-graduate degree in Total Quality Management. Specialized in Food Hygiene Management Systems, approved instructor-auditor for EFET and approved auditor and trainer for HACCP and EUREPGAP Systems.   Dr. Ioannis Mpoziaris (Lead Tutor), Food Chemist, Senior Consultant in HACCP Management Systems, approved instructor-auditor for EFET and certified Quality Management and Food Safety and Hygiene Systems Auditor.   All CHECK POINT tutors have extended experience in consultation in many industrial sectors and have presented numerous Training Courses. They are also Lead Tutors of certified training courses.