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Integrated course including the Certification Scheme for GMP for Cosmetic Ingredients and quality management system requirements. The quality of cosmetic ingredients is critical to assure the safety, quality and efficacy of cosmetic products and related personal care products. Cosmetic ingredients have a wide range of applications and are essential components of the cosmetic product formulation. Therefore, applying appropriate good manufacturing practice (GMP) principles to cosmetic ingredients is essential. EFfCI is a European trade association representing the chemical and natural ingredient industries, the suppliers and service providers for the cosmetic industries. EFfCI was set up in 2000 to represent the collective interests of more than 100 cosmetic ingredient companies in Europe. ISO 9001 and EFfCI GMP 2017 for cosmetic ingredient manufacturer requirements are combined and well designed in this course. EFfCI Trainer Reg. Number: EFfCI-A0100/ EFfCI-T0022 This course is designed for manufacturer of cosmetic ingredients and cosmetic product manufacturer. Personal Care products council and European federation are prepared this standard. European federation deals with these topics on cosmetics. If you got quality management system standard ISO 9001:2015 training, yo will understand better GMP guideline. EFfCI aligned with ISO 9001 quality standard and can be audited together by certification bodies. EFfCI Certification requires the supplier to hold a valid ISO 9001 Certificate. But getting ISO 9001:2015 training is not prerequisite for this course. This course is only information related EFfCI guideline and for further information see EFfCI website. GMP is a set of rules designed to minimise the risks posed to end users (consumers) from poor quality and or contaminated cosmetic ingredients.

This one-day course will provide delegates with a thorough understanding of root cause analysis (RCA) to know its importance and be able to perform it competently. This is especially helpful when implementing some of the requirements in the BRCGS Standards. This course is part of the BRCGS Professional recognition programme. At the end of the course, you will: Be able to define root cause analysis Understand the difference between symptoms and root cause analysis (RCA) Understand the role and importance of RCA in compliance with the BRCGS Standards Have explored some common methods for undertaking RCA Be able to perform RCA and document it effectively

This one-day course provides delegates with a thorough understanding of risk assessment and enables them to use different risk assessment models. This is particularly useful when implementing product safety management systems onsite, and when implementing the requirements of the BRCGS Standards. This course is part of the BRCGS Professional recognition programme. At the end of the course, you will: Understand risk assessment terminology Be able to choose and use different risk assessment models for processes onsite Understand what BRCGS expects from a thorough risk assessment

HACCP System Training We want everything we use, eat and drink to be safe, right? So, are there any solution tools in the industry to achieve this? Yes there is. The HACCP system is a system designed to identify hazards and take precautions so that our food and beverages, even all materials that touch them, do not harm us. It is a method that will ensure reliability when applied correctly and when it becomes widespread. Please continue to find out. We used FDERD mobile application that designed for risk management tool for Quality, Food, Environmental, Health safety, Fraud and IT security on case studies. Whatever your industry, your job will affect human and business chain. Risk management is very important process for business continuity and supplied things for consumers. You can learn risk management methodology with some examples. Online training includes some HACCP and product safety risk assessment examples for food-meat, H&L-cosmetic ingredient, packaging and food supplements. We will share some valuable sources such as: guidelines to control Listeria, Pathogenic Vibrio species, viruses, parasites, examples, experiences on previous our HACCP study and real time data to conduct your HACCP plan with knowledge. GENERAL PRINCIPLES OF FOOD HYGIENE CXC 1-1969 has been updated on 2020 and our training has been adopted according to this updates. The General Principles of Food Hygiene: Good Hygiene Practices (GHPs) and the Hazard Analysis and Critical Control Point (HACCP) System aim to provide principles and guidance on applying GHPs and HACCP throughout the food chain for safe food, clarify their relationship, and provide a basis for specific codes of practice. For hygiene measures we share Code of practice of hygiene and taking our Hygiene training for staff. Without applying hygiene principles, HACCP can not be working. Management awareness and commitment are necessary for an effective HACCP system. The effectiveness also relies upon personnel having the appropriate HACCP training and competency. Therefore, ongoing training is necessary for all levels of personnel, including managers. Our course is designed by taking consideration of the SEVEN PRINCIPLES OF THE HACCP SYSTEM: hazard analysis, determining Critical Control Points (CCPs), establishing critical limits, monitoring CCPs, establishing corrective actions, validation/verification, and documentation. HACCP training is the requirement on Codex.

An Approach to Product Safety Culture is an industry focused course, considering organisational culture, leadership and behavioural concepts; inclusive of and generic to all BRCGS Global Standards, in addition to the global market for application to any manufacturing facility - regardless of business size or whether sites have a product scope of food or non-food related goods/ services. By attending this 1-day course participants will gain the fundamental understanding of the importance of a positive product safety culture at a site and the important role played by senior management leadership, understand the impact of attitudes and behaviour on product safety culture and demonstrate preparatory steps in developing a Product Safety Culture Plan, including how to engage staff and encourage their involvement. To complete the course, participants will need to submit a product safety plan as a workplace assignment, meeting the assessment criteria with 75% as a passing grade. By the end of the course, you will be able to: Describe the concept of Product Safety Culture and why a positive culture is important to ensuring product safety and integrity Identify what the standards require, and the function of Product Safety Culture Plan within a QMS Recognize the link between behaviour, Product Safety Culture and how it underpins product safety assurance Discuss how to measure an organisation's Product Safety Culture through the use of tools and techniques Develop a sustainable Product Safety Culture action plan and how to engage staff to support it

Global Standard for Packaging Materials Issue 7: Sites Training This course has been designed to enable delegates to gain a full understanding of the requirements of Issue 6, including the objectives of fundamental clauses and statements of intent. Delegates will learn how audits against the Standard operate including preparation, the audit, non-conformities, corrective actions and certificate issue. A good technical knowledge of the packaging industry is essential. Before attending the course, Delegates must download and read a copy of the Standard, which is available as a free download from the BRCGS Store. At the end of the course, you will: Understand the background and benefits of the Standard Be able to outline the details of the audit and certification programme Determine audit scope and plan the audit Understand what it is to have an audit, non-conformities and corrective actions Know how to report issues and use BRCGS resources