EATTA News & Events

ISO 2200:2005 Capacity Building Workshop

ISO 22000:2005 Food Safety Management System

Awareness /Internal Auditor Training

Venue: OCIR THE -KIGALI RWANDA

Date: Friday 29th - 31st August 2011,  Time 09h00 -  16h30)

Participants: Rwanda Tea Producing Factories

Training Body: Bureau Veristas Kenya Ltd

Participating Institutions:

  1. NAEB Head quarter
  2. SORWATHE
  3. NYABIHU
  4. PFUNDA
  5. RUBAYA
  6. SHAGASHA
  7. MULINDI
  8. NSHILI KIVU
  9. GISAKURA

DAY ONE

Session Title Time
  EATTA launch of Capacity Building Program
0800-0900
1. Chapter 1 – Course Introduction 0900-0930
2. Exercise 1 – Introduction 0930-1000
3.     

Chapter 2 – Product Hazards

1000-1030
4.        Coffee break 1030 -1100
5.        Chapter 3 – Controlling Product Hazards 1100-1140
6.        Exercise 2 – Classification (Hazard, process failure and control measure) 1140-1215
7.        Chapter 4 – Codex Alimentarius 1215-1300
8.        Lunch 1300-1400
9.        Chapter 5 – Why we need food safety 1400-1500
10.    Workshop  – Prerequisite Programmes 1500-1530
11.    Coffee 1530-1600
12.    Chapter 6 – Employee health and hygiene 1600-1700

DAY TWO

Session Title  
13.    Chapter 7 - Introduction to food safety management systems 0900-0930
14.    Chapter 8 - Clauses of the standard 0930-1000
15.    Chapter 9 – Planning and realization of safe products 0930-1000
16. Coffee break 1030 -1100
17.    Exercise 3 - Documentation 1100-1145
18.    Exercise 4 – Making a food safety management system 1145-1300
19.    Lunch 1300-1400
20.    Workshop 2 1400-1530
21.    Coffee break 1530-1600
22.    Chapter 10 – Potentially unsafe products 1600-1630
23.    Chapter 11 - Improvement 1630-1700

DAY THREE

Session Title  
24.    Chapter 12 – Audit management 0900-0930
25.    Chapter 13 – NCRs and corrective actions 0930-1030
26.    Coffee break

1030-1100

27.    Exercise 5 – NCRs

1100 -1230

28.    Chapter14 – Approach to the audit 1230-1300
29.    Lunch 1300-1400
30.    Chapter 15 – Performing an audit 1400-1430
31.    Exercise 6 - Communication 1430-1500
32.    Chapter 16 - Reporting 1500-1530
33.    Course evaluation and feedback 1530-1600
34.    Coffee break 1600
35.    End of course