Training Program For Myanmar Fisheries Industry First Course

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  • 1. Training program for Myanmar Fisheries Industry 1. Target group: Quality Managers; QA/ QC staff of the Fish Processing Plant Duration: 6 days Time: 8 – 13 June 2009 for the first group of 8 factories and from 15- 20 June 2009 for the second group of 9 factories No. of Participants: 25 Training Objectives: After the training, participants will be able to • Understand why quality management is needed for exporting fish products • Understand source and mechanism of food safety hazards; • Understand the principles of food hygiene and food safety; • Understand why fish quality change; • Know the importance of communication between Quality and Production managers; • Understand main elements of SSOP, GMP and HACCP • Revise existing SSOP, GMP and HACCP documents Time Subjects Remarks DAY 1st Quality management; Food safety hazard. Food hygiene; Fish quality change; Communication related to quality and production management. 8:00-8:10 Welcome remark by resource person MPEA Introduction to the agenda, objectives, and expected outputs of the 8:10-8:30 training All Set up internal rules for training 8:30-10:30 Introduction on quality management All • Concepts concerning food quality and food safety • Three parties involved in food quality and food safety • Three groups of characters of food products • The methods of quality management. • Introduce some Quality management systems in food industry • Market requirements on food quality and food safety focus on EU regulations • Roles of related parties in fisheries quality and food safety 1
  • 2. Time Subjects Remarks controls 10:30-10:45 Break Food safety hazards All 10:45-12:00 • What is hazard ? • Types of hazards • Physical hazard: o Mechanism and resource producing hazards o Human health affects of the hazards o Hazard control measures • Chemical hazard: o Mechanism and resource producing hazards o Human health affects of the hazards o Hazard control measures • Biological hazard: o Mechanism and resource producing hazards o Human health affects of the hazards o Hazard control measures 12:00-13:30 Lunch Exercise related to food safety hazards Groups 13:30-14:15 Listing sources of contaminations through out fisheries chain and proposing the control measures Food hygiene management All • What is food hygiene 14:15-15:00 • The importance of food hygiene • Basic principles of food hygiene management 15:00-15:15 Break Fish quality changes All 15:15-16:00 • How fish quality changes • The element that effected to fish quality • Good handling practices Communication related to quality and production management. All 16:00-17:00 • Why need to communication related to quality in company; • The methods to communicate information about quality. • Role Play Day 2nd 2
  • 3. Time Subjects Remarks Prerequisite requirements SSOP 8:00-8:30 Review of the first day lecture 8:30-10:30 Introduction of HACCP and prerequisites for implementation of All HACCP • 7 principles and 12 steps of HACCP; • Prerequisites requirements o Personnel o Facilities o Support Program • Principles in designing of fish processing factory • GMP vs SSOP 10:30-10:45 Break 10:45-12:00 SSOP All • What is SSOP; • The objectives of SSOP; • The importance and position of SSOP to implement HACCP; • The scope of SSOP; • How to documentation each SSOP: o The inputs to control and establish each SSOP; o The steps to establish; o The outputs of each SSOP. 12:00-13:30 Lunch 13:30-15:00 Revision and how to implementation of SSOP Explanation • Water / ice and Group o Water distribution mapping work o Water sample plan o Cleaning of water system 15:00-15:15 Break 15:15-16:15 Revision and how to implementation of SSOP (Cont.) Explanation • Food contact surfaces and Group o Cleaning steps work o Cleaning before processing o Cleaning during processing o Cleaning and disinfecting after processing 3
  • 4. Time Subjects Remarks 16:15-17:00 Revision and how to implementation of SSOP (Cont.) Explanation • Personnel hygiene and Group o Personnel hygiene facilities work o Protective garments o Entrance Guards Day 3rd SSOP Documentation and implementation GMP Documentation and implementation 8:00-8:15 Review of previous day Revision and how to implementation of SSOP (Cont.) Explanation 8:15-9:00 • Cross-contamination and Group • Control of toxic compounds work Revision and how to implementation of SSOP (Cont.) Explanation 9:00-10:00 • Protection of all food items from contamination and Group • Employee health work 10:00-10:15 Break 10:15-11:15 Revision and how to implementation of SSOP (Cont.) Explanation • Waste Control and Group work • Pest control 11:15-12:00 How to Train the workers on SSOP All • Training needs • Training plan • Implementation of training 12:00-13:30 Lunch GMP All 13:30-15:00 • What is GMP; • The importance and scope of GMP to implement HACCP; • The method to establish GMP’ • The content and structure of each GMP 15:00-15:15 Break 15:15-17:00 Revision of GMP Group Work • Process flow development • Technical parameters at each step • GMPs development Day 4th GMP implementation 4
  • 5. Time Subjects Remarks 8:00-8:15 Review of previous day Management of Raw materials 8:15-10:00 • Principles and Management measures • Monitoring of Raw Materials Quality 10:00-10:15 Break 10:15-11:00 Important of Time-temperature control 11:00-12:00 Requirements to monitoring devices 12:00-13:30 Lunch 13.30-14.15 Washing Steps 14.15-15:00 Freezing step 15:00-15:15 Break 15:15-16:00 Recording 16:00-17:00 How to training workers in GMP implementation Discussion th Day 5 HACCP principles and the implementation 8:00-8:15 Review of previous day 8:00-10:00 HACCP pre- steps: All and group • Establish HACCP team; work to revise related • Describe the products; documents • Intended using; • Describe all process flowcharts in scope • Verification the flowchart in fact 10:00-10:15 Break 10:15-11:15 Hazard Analysis and preventive measures • What is hazard Analysis; • The methods to analysis • Determine control points and preventive measures • Exercises related to hazard analysis 11:15-12:00 Determine Critical Control Point (CCP): • What is CCP? • Using decision tree to determine CCP • The characters of CCP • Exercise related to CCP in fact (follow the exercise related to hazard) 12:00-13:30 Lunch 5
  • 6. Time Subjects Remarks 13:30-15:00 Present the result of the Exercise 15:00-15:15 Break Critical limit (CL) • What is CL 15:15-17:00 • The information resource to determine CL; • Establish CL for each CCP Day 6th HACCP principles and the implementation 8:00-8:30 Review o the fifth day lecture 8:30-10:00 Establish the monitoring procedures • The methods to monitoring CCP; • Establish the monitoring system • Show samples 10:00-10:15 Break 10:15-12:00 Correction and corrective action • What is correction; • What is corrective action; • Explain more detail the different between correction and corrective action; • Show samples. 12:00-13:30 Lunch Verification: 13:30-14:30 • Define verification; • The kind of verifications; • Establish the verification procedure; 14:30-15:00 Exercise related to Corrective action and verification in fact (follow the exercise related to CCP) 15:00-15:15 Break 15:15-16:30 Present the result of the Exercise 16:30-17:15 Record: • What is record; • Requirement related to record; • The method to saving record 17:15-17:30 Closing 6