Purpose of the Training
To provide participants with basic information on how to install and manage the ISO 22000 System, a food safety management system that aims to prevent, eliminate or reduce physical, chemical and microbiological hazards related to food safety for human health to certain levels.

Duration of Training
2 Days / 16 Hours

Content of the Training
History of Food Safety
Food Safety Legislation and Development of Food Standards
Pre-requisite and Operational Pre-requisite Programs
Creating the HACCP Plan
ISO 22000 Requirements and Interpretation
ISO 22000 & HACCP Comparison
ISO 22000 & ISO 9001 Comparison
Food Safety Management System Documentation Implementation
System Establishment and Certification
The trainings will be hands-on and discussion based with the participants on various case studies and problems. The trainings will be supported by group work.

Target Audience
All employees

Purpose of the Training
To inform the participants about internal audit techniques and Food Legislation according to ISO 22000 Food Safety Management System Standard and to train auditors who understand the audit requirements and can perform audits effectively.

Duration of Training
2 Days / 16 Hours

Education Content
Development and Basic Requirements of ISO 22000 Standard
What is Auditing? Why is it Applied?
Benefits of Quality Audits
Introduction of ISO 19011 Standard
Food Legislation
Audit Planning, Implementation and Reporting
Duties and Responsibilities of Auditors
Characteristics of Auditors and Audit Techniques
Follow-up Inspections
Communication in Audit
The trainings will be hands-on and discussion based with the participants on various case studies and problems. The trainings will be supported by group work.

Target Audience
Managers to Ensure the Effective Establishment and Implementation of the Food Safety Management System, Internal Auditor Candidates

Purpose of the Training
To provide participants with basic information on how to install and manage the FSSC 22000 System, which is the latest food safety management system for food producers that includes detailed pre-requisite programs aimed at preventing, eliminating or reducing to certain levels the physical, chemical and microbiological hazards related to food safety to human health and is approved by the global food safety initiative.

Duration of Training
2 Days / 16 Hours

Education Content
History of Food Safety
Food Safety Legislation and Development of Food Standards
Pre-requisite and Operational Pre-requisite Programs
Creating the HACCP Plan
FSSC 22000 Requirements and Interpretation
FSSC 22000 Documentation Implementation
System Establishment and Certification

Target Audience
Managers to Ensure the Effective Establishment and Implementation of the Food Safety Management System,

Purpose of the Training
To inform the participants about internal audit techniques and Food Legislation according to FSSC 22000 Food Safety Management System Standard and to train auditors who understand the audit requirements and can perform audits effectively.

Duration of Training
2 Days / 16 Hours

Education Content
Development and Basic Requirements of FSSC 22000 Standard
What is Auditing? Why is it Applied?
Introduction of ISO 19011 Standard
Food Legislation
Audit Planning, Implementation and Reporting
Duties and Responsibilities of Auditors
Characteristics of Auditors and Audit Techniques
Follow-up Inspections
Communication in Audit
The trainings will be hands-on and discussion based with the participants on various case studies and problems. The trainings will be supported by group work.

Target Audience
Managers to Ensure the Effective Establishment and Implementation of the Food Safety Management System, Internal Auditor Candidates

Purpose of the Training
To inform the participants about the law, basic regulations, objectives, scopes, definitions, principles, duties, powers and responsibilities within the Food Legislation in force, as well as other obligations other than Food Legislation but which should be taken into account in the Food Safety Management System.

Duration of Training
2 Days / 16 Hours

Education Content
Introduction to Food Safety
General Information on Turkish and EU Legislation
History of Food Legislation in Turkey
Laws, Decree Laws, Regulations and Communiqués Related to the Food Sector and Their Requirements
Basic Principles, Authorities and Responsibilities in the Follow-up and Implementation of Legislation
ISO 22000: 2005 Food Safety Management System Standard’s Links to Laws and Legislation

Target Audience
Food Engineers, Food Technicians, Chemists and Other Technical Staff Working as Managers or Department Supervisors in Various Sub-Sectors of the Food Industry, People Who Want to Have Information About Food Legislation

Purpose of the Training
To inform the participants about food safety hazard and risk methods, to enable them to identify the correct critical control points and to gain the necessary knowledge and skills to create a HACCP Plan through group work and practical exercises.

Duration of Training
1 Day / 8 Hours

Education Content
Definition and Types of Risk
Risk Analysis and Methods
Determination of Critical Control Points by Performing Applied Risk Analysis
Identification of Control Measures
Creating Applied HACCP Plans

Target Audience
Persons Responsible for the Establishment, Management and Implementation of the Food Safety Management System and Employees Involved in this System, Food Engineers, Quality Assurance Staff, Hazard – Risk Analysis, Assessment, People Who Want to Have Information About HACCP Plans

Purpose of the Training
To ensure that participants are informed about how to manage the HACCP System and hygiene rules, which aim to prevent, eliminate or reduce physical, chemical and microbiological hazards related to food safety for human health to certain levels.

Duration of Training
2 Days / 16 Hours

Education Content
What is HACCP? Benefits of HACCP System
Food Legislation and Development
Hazards (Physical, Chemical and Biological)
Hygiene Rules
Cleaning – Disinfection
Principles of HACCP
Prerequisite Programs
What is a Hygiene Audit? Benefits of Hygiene Audits
Hygiene Audit Planning
Preparation of Audit Questionnaires and Scoring System
Conducting Hygiene Inspection
Responsibilities of Auditors
Execution of Post-Audit Corrective Actions

Target Audience
All senior and middle managers who may be responsible for implementing and developing the HACCP system in their organizations

Purpose of the Training
Explaining the basic concepts of food hygiene and food safety, training the auditors who will carry out the audits within the organization to ensure sanitation according to the hygiene rules in the working environment of the participants and ensuring that they understand the techniques necessary to carry out an effective audit.

Duration of Training
1 Day / 8 Hours

Education Content
What is a Hygiene Audit?
Benefits of Hygiene Audits
Hygiene Audit Planning
Preparation of Audit Questionnaires and Scoring System
Conducting Hygiene Inspection
Responsibilities of Auditors
Execution of Post-Audit Corrective Actions
Follow-up Inspections

Target Audience
Responsible for HACCP Internal Audit Activities in Businesses, Persons and Managers involved in all stages from Food Production to Packaging, Storage and Transportation, Quality Control Specialists, Production Supervisors, Food Engineers

Purpose of the Training
To inform the companies that have BRCGS certificate about the requirements of the standard, how to install and manage it

Duration of Training
2 Days / 16 Hours

Education Content
What is BRCGS and the Scope of BRCGS
Development, Purpose and Benefits of BRCGS Food Standard
Requirements and interpretation of the BRCGS Food Standard
Points to Consider in Establishing and Implementing the BRCGS – Food System
BRCGS Certification Degrees
BRCGS – Food Certification Process

Target Audience
Managers, experts, engineers, employees who will be involved in process improvement studies, people who want to learn about process improvement.

Purpose of the Training
To provide participants with basic information on how to install and manage the IFS Management System.

Duration of Training
2 Days / 16 Hours

Education Content
What is IFS and Scope of IFS
Development, Purpose and Benefits of the IFS Standard
Requirements and Interpretation of the IFS Standard
Points to Consider in the Establishment and Implementation of the IFS System
IFS Certification Process

Target Audience
Managers, experts, engineers, employees who will take part in process improvement studies, people who want to learn about process improvement

Purpose of the Training
To inform the participants about internal audit techniques and Food Legislation according to BRCGS Food standard and to train auditors who understand the audit requirements and can perform audits effectively.

Duration of Training
2 Days / 16 Hours

Education Content
What is BRCGS and the Scope of BRCGS
Development, Purpose and Benefits of Food Safety Standards
Interpretation of the Terms of the BRCGS – Food Standard
Certification Degrees
BRCGS – Food Certification Process
Audit Planning, Implementation and Reporting
Duties and Responsibilities of Auditors
Characteristics of Auditors and Audit Techniques
Follow-up Inspections
Communication in Audit

Target Audience
Managers to Ensure the Effective Establishment and Implementation of the Food Safety Management System, Internal Auditor Candidates

Purpose of the Training
To inform the participants about internal audit techniques and Food Legislation according to IFS standard and to train auditors who understand the audit requirements and can perform audits effectively.

Duration of Training
2 Days / 16 Hours

Education Content
What is IFS and Scope of IFS
Development, Purpose and Benefits of Food Safety Standards
Interpretation of IFS Standard Requirements
Points to Consider in the Establishment and Implementation of the IFS System
IFS Certification Process
Audit Planning, Implementation and Reporting
Duties and Responsibilities of Auditors
Characteristics of Auditors and Audit Techniques
Follow-up Inspections
Communication in Audit

Target Audience
Managers, experts, engineers, employees who will be involved in process improvement studies, people who want to learn about process improvement.

Purpose of the Training
To inform companies that have or want to have IFS Food certification about the food defense approach of the IFS Food standard.

Duration of Training
1 Day / 8 Hours

Education Content
What is Food Defense? What is the Difference with Food Safety?
Food Defense Expectations of IFS – Food Standard
Food Defense Approach with Examples

Target Audience
Managers to Ensure the Effective Establishment and Implementation of the IFS – Food System, Employees Responsible for the Establishment, Implementation, Improvement, Audit and Monitoring of the IFS – Food System, Quality / Food Safety Managers and Manager Candidates, HACCP Team Leader and Members, Food Engineers.

Purpose of the Training
To explain the allergen management approach of the BRCGS and IFS standard, especially to companies that use a large number of allergens who want to have BRCGS and IFS certification, and to inform them in detail about the requirements.

Duration of Training
1 Day / 8 Hours

Education Content
What is an allergen? What are allergens?
Allergen management expectations of the BRCGS Food standard
Allergen management expectations of the IFS Food standard
Allergen management approach with examples

Target Audience
Managers who will ensure the effective establishment and implementation of BRCGS Food and IFS Food system, Employees responsible for the establishment, implementation, improvement, audit and monitoring of BRCGS Food and IFS Food system, Quality / Food safety Managers and manager candidates, HACCP team leader and members, Food Engineers.