E-Learning

E-Learning as an out-of-classroom and in-classroom education experience, helps in imparting efficient training via computer or handheld device.
E-Learning is a computer and network based transfer of skill and knowledge. It is an education concept that uses technology to deliver digital content thereby providing learner-friendly enviroment.

UAB enables the E-Learning system which encourages sharing of resources and insights from each course. It helps the learners to retain course content and gives them the benefit of scheduling the training around personal and professional work in a way conventional learning does not.


CERTIFIED FOOD SAFETY MANAGER COURSE - "CFSM"

COURSE OBJECTIVE

To gain understanding to qualify as Food Safety Manager who will be able to Manage, Implement and Maintain Food Safety Management System in the units involved in Food Supply Chain.

LEARNING OBJECTIVES

Participants of the course are able to:                                  

·         Understand the concept of:

-          Food Safety,

-          Evolution of Food Safety Management Systems,

-          Continual Improvement and PDCA Cycle,

·         Identify & Analysis of Food Hazards & its Controls.

·         Understand Food Safety Legislations and their Application.

·         Understand and Application of Food Safety Risk Management.

·         Understand the requirements of Food Safety Management System as per ISO 22000 Standard.

·         Know the importance of documentation and records and their requirements under ISO 22000 Standard.

·         Understand key elements of Food Safety like HACCP, PRPs, OPRPs.

·         State the importance of controlling allergens in food system.

 

 

·         Application and conditions of withdrawal and/or recall of products                                                      

·         Formation and Requirements of Food Safety Team in Food Supply Chain.

·         Application of Core Management Principles in Food Supply Chain.

·         Application and benefits of FSMS implementation and maintenance.

·         Recognize the signs of food spoilage.

·         State common causes of microbiological, physical, chemical and allergenic hazards and how the risk from each can be controlled.

·         Recognize the responsibilities of food handlers and food businesses regarding HACCP.

·         Understand the importance & impact to clear and dispose of waste promptly.

·         Know the meaning of the terms food safety management system, control measures, critical control point, critical limit, monitoring, corrective actions, verification.

COURSE STRUCTURE

·          Self Study (Module -07 Nos.) Online - Duration 3 months

·          Classroom Study Webinar - Duration 6 hrs.

·          Online Evaluation - Duration 90 min.

·          Faculty Support-Online, Offline Support

SELF STUDY

 

Modules for Self Study are provided to the participants based on the typical topics of subject. The self review exercises and typical questions are provided to the participants based on the subjects to gain the understanding of the typical topics. Evaluators evaluate the exercises and answers to typical questions. The evaluator also provides the feedback to the participants about their work. The above process of study is conducted through web based interface.

 

Program Manager assists the participants to submit the self review exercises and answers to typical questions through web-based interface for evaluation.

 

CLASSROOM STUDY- WEBINAR

 

After self study course, participants have to undergo for webinar of 6 hrs. The tutors are the experts of the area and will teach the participants on the specified modules and help them to solve their typical problems. The webinars of 3 hours each will be conducted as per the below details.

 

  • Course Review & Problem Solving
  •  Exercises & Problem Solving

 

 

 

FACULTY SUPPORT-ONLINE, OFF-LINE SUPPORT

Course faculty will support to the participants for their subject related problems through online and off-line process. They may communicate through webinar or may directly chat with faculty in online process and in off-line they may send an e-mail to faculty.

 EVALUATION

 After the classroom study, the online evaluation is done of duration 90 min. The scoring for the evaluation is 60%. On qualifying the evaluation, the participants will be awarded the certificate of ‘Certified Food Safety Manager’

 COURSE EVALUATION & CERTIFICATE

 Course evaluation is based on overall 7 modules study and webinar exercises. Participants who score minimum 60% in evaluation shall be issued a certificate of successful completion. Participants, who are not able to qualify the exam, may appear again in the online exam within one year of evaluation. Re-Evaluation Fees will be as per fee structure.

 WHO SHOULD ATTEND

·         Professionals and persons pursuing technical studies in the disciplines such as microbiology, food, pharma, general science.

·         Persons who wish to gain detailed knowledge of Food Safety Management System and its application.

·         Persons who are responsible for implementation and maintenance of food safety in the organizations.

·         Quality professionals with interest in implementation of Food Safety Management System.

·         Persons who have interest in food safety like scientists, managers, report writers, patent agents, surveying agencies etc.

·         Persons who have work experience in food industries.

COURSE DURATION

3 Months

COURSE VENUE

            From anywhere from the world through web based interface – Online - Webinars

For more details contact to This e-mail address is being protected from spambots. You need JavaScript enabled to view it