Introduction to an Integrated Quality System for the Food Industry

• American Institute of Baking

The requirements of the Global Food Safety Initiative (GFSI) and certification audits have challenged the food and food packaging material industries to review the internal resources necessary to sustain the distribution of sanitary, safe, and high quality products. The focus of this course is to provide the necessary integration of prerequisite programs, HACCP and quality system elements to compete in the global marketplace.

Participants in AIB's IQS seminars learn an integrated quality system to identify, control, and eliminate risk during the receipt of raw materials, manufacturing, handling, storing, transporting, and delivery of finished goods.

The seminar begins with an in-depth explanation of 24 programs that provide a safe food processing environment and are the basis for complete HACCP and quality programs.

The second day covers the application of the seven HACCP principles addressing the elimination of food borne hazards associated with raw materials, packaging materials, employees, and the manufacturing process.

The seminar concludes with quality-related issues that include activities from raw materials to the delivery of the finished product. The goal is to ensure the product consistently meets the specifications agreed upon between the supplier and their customers with an expectation for continuous improvement.
You'll learn:

* The four-step IQS method (HACCP)
* 24 Prerequisite Programs
* The Seven Principles of HACCP
* Criteria for quality evaluation
* How to implement and manage an Integrated Quality System
* How to make AIB's IQS part of your manufacturing process
* How to create a climate of continuous improvement for these programs once they are established
* IQS auditing skills during a practical, hands-on workshop that lets you practice the skills acquired during this seminar