Sessions
Date, delivery mode, trainer and fee are specific to each session. Fees are per person.
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Training content
Overview
Introduction to IFS Food Version 8, the structure and key requirements of the Standard, food safety and quality management system requirements, HACCP and a risk-based approach, operational and process controls, product and process monitoring, internal audits, corrective actions, continual improvement, the certification process and audit approach.
Attendance and Certificate
Certificate Rules
A certificate of attendance is issued to all participants whose attendance has been confirmed. To receive a certificate of achievement, participants must achieve a passing grade in the examination at the end of the training; participants who use all their examination attempts but do not pass will be issued a certificate of attendance.