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Technical
Information >> Course Outlines
Course Outlines
COURSE
OUTLINE - QUALITY MANAGEMENT |
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| Target Group: |
Owners and Managers of Micro,
Small and Medium-sized, Rural Food Processing Enterprises. |
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| Duration: |
April – August 2003 |
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| Rationale: |
The training modules are designed to enable managers,
owners and supervisors of Food Processing Enterprises
to develop an understanding of the importance and procedures
involved in ensuring Quality Management in operating businesses.
The training will also sensitize the target group to some
of the current best practices and standards in ensuring
food safety. |
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| Aim: |
Strengthen the owners and managers of food processing
enterprises in their ability to implement quality systems
to increase business competitiveness. |
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| Prepared by: |
Marcia Henry
Manager, Project and Quality Management Systems
Scientific Research Council
May 13, 2003
Updated July 30, 2003
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MODULE
2 |
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| Course: |
Introduction to the important
elements of Documentation as outlined in the requirements
of ISO 9001:2000 and Introduction to Good Manufacturing
Practices. |
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| Duration: |
8 hours |
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| Target Group: |
Owners and Managers of Micro,
Small and Medium-sized, Rural Food Processing Enterprises. |
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| Facilitator: |
Marcia Henry |
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| Aim: |
To introduce the elements
of documentation (writing of procedures, control of documents
and control of records) and to provide an opportunity
for participants to be exposed to the fundamentals of
good manufacturing practices. |
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| Objectives: |
At the end of the session,
participants should be able to:
- Formulate a document that is properly identified
and controllable.
- List and explain good manufacturing practices in
a food processing establishment as outlined in Codex
Alimentarius, “Recommended International
Code of Practice. General Principles of Food Hygiene”.
- Review the current status of their food processing
enterprises, based on the conditions and practices
of good manufacturing. Identify systems that need
to be introduced or improved in their enterprises.
- Develop a sanitation and pest control plan.
- Develop a start up checklist for their enterprise.
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| Activity: |
Participants will begin to document the practices
of their enterprises and to identify corrective actions
that are necessary for the enterprise to become compliant
with standard good manufacturing practices.
This will be the start of the process of documenting
their sanitation and other standard operating procedures.
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| References: |
Codex Alimentarius, “Recommended International
Code
of Practice. General Principles of Food Hygiene”.
ISO 9001:2000 standard
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MODULE
3 |
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| Course: |
Introduction to GMP Continued
and Introduction to Hazard Analysis and Critical Control
Points (HACCP). |
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| Duration: |
6 hours |
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| Target Group: |
Owners and Managers of Micro,
Small and Medium-sized, Rural Food Processing Enterprises
(those that have no documented procedures and no system
for control of documents and records). |
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| Facilitator: |
Marcia Henry |
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| Aim: |
Reinforce GMP and provide
exposure to the seven Principles of Hazard Analysis Critical
Control Point (HACCP) food safety system. Continue documentation
of current procedures as against GMP. |
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| Objectives: |
At the end of the sessions,
participants should be able to:
- List and explain the seven principles of HACCP.
- List and explain the various types of hazards.
- Understand the important relationship between GMP
and HACCP.
- Review the process flow for a product of their enterprise.
- Use worksheets to complete the following:
- Hazard Identification: at least one point that
is hazardous to human health in the process flow
will be identified.
- Identification of Critical Control Points: at
least one critical control point of the process
flow will be identified.
- Understand the method of establishing critical
limits at critical control points (CCPs) to prevent,
eliminate or reduce hazards.
- Understand the methods of monitoring CCPs and implementing
corrective actions in the processing of food products.
- Document procedures for GMP and HACCP.
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| References: |
Food and Agriculture Organization. Codex
Alimentarius. “Recommended International Code
of Practice. General Principles of Food Hygiene”.
ISO 9001:2000 Standard
United States Department of Agriculture. Guidebook
for Preparation of HACCP Plans. September 1999.
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MODULE
4 |
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| Course: |
Study Tour to an exemplary
Food Processing enterprise that is implementing GMP, HACCP,
Environmental Management Systems and Business Management,
with a view to benchmarking. |
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| Duration: |
4 hours |
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| Target Group: |
Owners and Managers of Micro,
Small and Medium-sized, Rural Food Processing Enterprises
that are advanced in the documentation of procedures to
meet HACCP requirements. |
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| Facilitators: |
Marcia Henry and Julia Brown |
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| Aim: |
Provide an opportunity for
participants to be exposed to the implementation of GMP,
HACCP, Environmental Management Systems and Business Management
in a profitable food processing enterprize. |
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| Objectives: |
At the end of the session,
participants should be able to:
- Further appreciate the importance of implementing
GMP, HACCP, Environmental Management and Business
Management Systems.
- Identify and report on the areas in the company
visited, that may need to be improved to meet the
requirements of these systems.
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| Activity: |
The participants will either visit the chicken processing
plant of the Jamaica Broilers Group Ltd, in Spring Village
St Catherine or the cheese processing Plant of Dairy
Industries Limited in Kingston. Both companies are exemplary
in adhering to good manufacturing practices and are
close to being HACCP certified. Dairy Industries is
ISO 9001 certified.
The participants will complete an evaluation form of
the company visited. |
COURSE
OUTLINE - ENVIRONMENTAL MANAGEMENT |
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| Target Group: |
Owners and Managers of Micro,
Small and Medium-sized Rural Food Processing Enterprises |
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| Duration: |
April – August 2003 |
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| Rationale: |
The training modules are designed to enable managers,
owners and supervisors of Food Processing Enterprises
to develop an understanding of the importance of having
environmental management systems operating in the business.
The training will sensitize the target group to ways of
becoming efficient and to be competitive both locally
and internationally. |
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| Aim: |
To strengthen owners and managers of Food Processing
Enterprises in their ability to implement environmental
management system to increase efficiency and competitiveness. |
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| Prepared by: |
Julia Brown
Manager, Process Development
Scientific Research Council
May 13, 2003 |
MODULE
1 |
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| Course: |
Introduction to Environmental
Management/Cleaner Production Technology |
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| Duration: |
14 hours |
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| Target Group: |
Owners and Managers of Micro,
Small and Medium-sized, Rural
Food Processing Enterprises |
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| Facilitator: |
Julia Brown |
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| Aim: |
This module is designed to
provide the participants of the Food Processing Operations
with introductory information on the environmental tools
to better manage the enterprises and to create the awareness
of benefits that can be derived from implementing these
procedures. This will assist participant with understanding
the fundamentals of good environmental management/cleaner
production techniques. |
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| Objectives: |
At the end of end of the
session, participants should be able to:
- Identify and discuss areas of inefficiency in the
production process of their companies.
- Using the five options listed below identify ways
in which the problems identified from 1 above can
be solved
- Changes in raw material
- Technology changes
- Good Manufacturing Practices
- Product changes
- Reusable programmes
- Produce a Cleaner Production Schedule based on the
solutions identified.
Schedule to include:
- Options
- Objectives
- Activities
- Responsibility
- Timeframe
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MODULE
2 |
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| Course: |
Introduction to Material Balance,
Material balance methodology and recommendations |
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| Duration: |
8 hours |
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| Target Group: |
Owners and Managers of Micro,
Small and Medium-sized, Rural
Food Processing Enterprises |
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| Facilitator: |
Julia Brown |
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| Aim: |
This module is aim at equipping
enterprises with the expertise to generate their process
flow charts in an attempt to quantify the usage of the
different parameters in an effort to increase efficiency
through the reduction of waste. |
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| Objectives: |
At the end of the session,
participants should be able to:
- Generate productive schemes for the different products
in their enterprises
- Generate process units for the different steps of
the productive scheme
- Quantify different parameters of the unit process
(raw material and other auxiliary material, water,
energy, labour, waste products, products and byproducts
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MODULE
3 |
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| Course: |
Environmental Management Systems
(ISO 14000) |
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| Duration: |
6 hours |
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| Target Group: |
Owners and Managers of Micro,
Small and Medium-sized, Rural Food Processing Enterprises |
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| Facilitators: |
Julia Brown |
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| Aim: |
Provide an opportunity for
participants to be exposed to the Principles of ISO 14001
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| Objectives: |
At the end of the sessions,
participants should be able to:
- List and explain the important principles of ISO
14001
- Identify the areas in their companies that would
need to need be improved to meet the requirement of
these standards.
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MODULE
4 |
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| Course: |
Introduction to various waste
treatment methods and systems |
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| Duration: |
6 hours |
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| Target Group: |
Owners and Managers of Micro,
Small and Medium-sized, Rural Food Processing Enterprises
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| Facilitators: |
Julia Brown |
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| Aim: |
Provide an opportunity for
participants to be exposed to the different methods available
for the treatment and disposal of waste produced by the
enterprises |
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| Objectives: |
At the end of the session,
participants should be able to:
- Identify the suitable methods for treating and disposing
of the waste produced
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Honduras
El Salvador
Nicaragua
Costa Rica
Panamá
Jamaica
Trinidad
& Tobago
Uruguay
