1. Training Objectives
This training aims to:
- Guide participants in establishing traceability systems for food products within an organization.
- Cover key aspects such as raw material acceptance and processing registration, product manufacturing registration, finished product traceability, and recall procedures.
- Implementing an accurate traceability system helps minimize the chances of non-compliant products remaining in storage, ensures timely product removal from sales points, and allows for assessing supplier and distributor delivery accuracy and shipment precision.
2. Target Audience
This training is designed for:
- Employees of public authorities involved in certification programs, including state agencies and other governmental bodies.
- Business owners and staff in the food sector, including Food Safety Management System (FSMS) managers, chefs, quality control supervisors, warehouse managers, etc.
- Students invited as part of internship programs.
- Individuals applying for further training in laboratories and other specialized sectors.
- Private individuals interested in food traceability systems.
3. Training Content (Topics Covered):
1. Introduction
- Overview of traceability systems in the food industry.
- Importance of food traceability and its role in food safety management.
2. Traceability Procedure for Food Products
- Steps involved in tracing food products from raw materials to finished goods.
- Methods for tracking and registering products throughout the supply chain.
3. Recall Procedure
- Guidelines for managing product recalls efficiently.
- Best practices to ensure the timely and safe removal of unsafe products from the market.
4. Additional Training Details:
- Duration: 1 day (8 hours)
- Group Size: Minimum 6 – Maximum 12 participants
- Languages: Azerbaijani, Russian, and English
- Certification: Participants who successfully complete the training will receive a Certificate of Completion.