Course description
Nonconformities and Root Cause Analysis for Food Safety
This practical, hands on 1-day course teaches attendees how to use a simple, effective approach to correcting and preventing problems or nonconformities that exist anywhere in the organization. For a Food Safety and Quality Management System to be effective on an ongoing basis, an organization should have a systematic method for identifying actual and potential nonconformities, making corrections and taking corrective and preventative action, ideally, preventing problems before they occur. An efficient Food Safety Quality Management System has to ensure completeness of steps such as initiation, requesting, implementing and communicating the corrective/preventive action (CAPA) associated with processes and activities.
Who should attend?
- Food Safety Professionals
- Quality Assurance and Quality Control Employees
- Production professionals
- Sanitation professionals
Training content
- Classification of Nonconformities
- Difference between correction and preventive action
- How to manage root cause analysis
- Verify effectiveness of root cause analysis
Costs
About SAI Global
SAI Global
At SAI Global, we understand the challenges of building stakeholder trust and confidence for companies at all stages of maturity. We work with organizations to help them meet stakeholder expectations for quality, safety, sustainability, integrity and desirability in any market...
