Food industry
Description of duties of technical officials
Duration of the course: 8 hours
The topics of this course:
- Defining the duties of technical officials
- Description of the duties of the technical officer of the production units subject to the supervision law
- Acquaintance with the rules of the technical officer in the course describing the duties of the technical officers
- The law and requirements of food and beverage, cosmetics and hygiene
- Executive regulations of the Food, Beverage, Cosmetic and Health Law in the course of the description of the duties of technical officials
- Executive Regulations, Article 7, Edible, Cosmetic and Sanitary Materials
- Executive Regulations, Articles 8 and 9 of edible, drinking, cosmetic and health products
- Classes of symptoms in the description of duties of technical officials
- The law on how to apply government sanctions regarding the smuggling of goods and currency
- Penalties for the distribution and sale of food, beverages, cosmetics and hygiene
- Other provisions
- Training of technical officials
- Executive instructions for the training of technical officials
- A brief introduction to some international standards
- Codex
- Acquaintance with the Deputy Food and Drug Administration
- Getting to know the TTAC system
- Registration process of technical officials in the system
- The process of issuing a technical responsibility activity card
- The process of applying for source registration health permits
- Duties of the technical officer
- Control of raw materials in the factory
- Water consumption control
- Health monitoring in the production unit
- Monitoring the production of the product according to the manufacturing license
- Verification of the performance of production line devices
- Final control of the manufactured product
- Action to take samples from the production line
- Quality control of the final product
- Inconsistent product control
- Staff training
- Monitoring the implementation of labeling regulations
- Checking the GMP approval of the production unit
- Documentation of actions
- License to export food, cosmetic and sanitary shipments
- Filing instructions for raw materials
Sampling food and agricultural products
Duration of the course: 16 hours
The topics of this course:
Purpose and scope of application
Terms and definitions
sampling
Control sample
Acceptable quality level
acceptance number
Take a sample
Random sampling
Selective sampling
Identifying and determining the number of items in the shipment
Sampling conditions
Types of sampling methods
Laboratory sample preparation
Containment and labeling of specimens
Food formulation
Duration of the course: 16 hours
The topics of this course:
Formulation of dairy products
Formulation of meat products
Formulation of canned products
Formulation of beverage products
New product manufacturing process
Development of guidance services and new product production cycle planning
Analyzing consumer market responses considering competitors
Planning to launch the product
Pre-release prediction testing and testing
Selection of product components
Water soluble vitamins
Fat soluble vitamins
Salts and minerals
Food fortification
Probiotics
Physical or rheological characteristics
Sensory properties
Production technical problems
Formulation limitations
Product shelf life
Nutritional value of the product
Economic estimation of food product formulation
Features of Money Warehouse
The use of additives in the food industry
Duration of the course: 16 hours
The topics of this course:
Introduction and concepts
Food formulation ingredients
Food contaminants
Food additives
General purposes of using food additives
Codex principles regarding food additives
National laws and regulations regarding food additives
List of permitted food additives of the Ministry of Health and Medical Education
Labeling criteria related to food additives
Criteria related to additives in national standards
List of national standards regarding food additives
Holders
The characteristics of ideal chemical preservatives
Benzoic acid
Allowed consumption of benzoate and sorbate in food according to the national standards of Iran
Propionic acid
acetic acid
Allowed consumption of propionate and acetate in food according to the national standards of Iran
SO2 and sulfite
Allowed consumption of sulfur anhydride according to the national standards of Iran
Nitrate and nitrite and their permissible limits in food according to the national standards of Iran
Application of nitrite in meat industries
Nitrosamine and permissible limits in relevant standards
antibiotics
Permissible limits of nisin and natamycin in food according to the national standards of Iran
All kinds of sweeteners
All kinds of food colors
Types of antioxidants and permissible limits in food according to the national standards of Iran
Flavorings and applications
Food safety and fraud
Duration of the course: 16 hours
The topics of this course:
Introduction- terms and definitions and basic concepts
Food safety guarantee system and standards
Solutions for identifying food hazards
Acquaintance with the website of Iran’s National Standards Organization/Food Codex Commission
corruption
Types of spoilage of pasteurized and sterilized milk and its cause
Food fraud and the causes of the effects of food fraud
Food adulteration at the supply stage
Use of unauthorized additives
Quantitative and qualitative identification methods of food fraud
Milk fraud
Oil quality monitoring during the frying process
Rapid measuring device for polar compounds in oil
Types of flour based on bran percentage
Celiac
Use of unauthorized additives
The position of unauthorized additives in the law
Types of preservatives and their use in food
Types of colors and their uses and the dangers of using artificial colors and preservatives in food
Unauthorized use of artificial colors in the production of meat products
baking soda
Food safety management system (ISO22000:2018)
Duration of the course: 32 hours
The topics of this course:
Terms and concepts
Familiarity with food safety management requirements
Familiarity with ISO 22000 standard headings including:
The environment and business of the organization
management
Planning
support
the operation
Performance evaluation
improvement
Food safety policy
Flow Chart
Control measures
Prerequisite programs
Pre-operational plans
Critical control points
Control – monitoring
Acknowledgment and validation
Corrective actions
Document control
Hazard Analysis and Critical Control Points (HACCP)
Duration of the course: 16 hours
The topics of this course:
Objectives of food safety systems
definitions
Advantages of establishing and implementing the HACCP system
Types of risks
Seven principles and twelve steps in the HACCP system
General diagram of the implementation and establishment of the HACCP system
Principles and implementation steps of HACCP
Risk identification and assessment table for identifying CCP points
Determination of critical control points using decision tree
Good GMP production conditions in food factories
Duration of the course: 16 hours
The topics of this course:
Definition and terms of GMP
Basic requirements and infrastructures in the design of food and health industries based on GMP
Conditions and geographical location of the establishment of food industry factories based on GMP
Factory premises conditions according to GMP
Conditions of production and processing halls and warehouses of food industry factories based on GMP
The conditions of the doors of production halls and warehouses based on GMP
Conditions of the walls of different parts of food factories according to GMP
Floor and ceiling conditions of production halls and warehouses based on GMP
Conditions of windows and staircases in food industry factories based on GMP
Conditions of sewage and water in different parts of the factory based on GMP
Laboratory conditions
The conditions of welfare and health parts of factories
Hygiene and equipment washing
Disinfect
Equipment safety
Observance of personal hygiene
Characteristics of the water used
Lighting system in different parts of the factory
Compliance with proper ventilation of production halls and warehouses
Documenting processes
Principles of quality control in the food industry
Duration of the course: 16 hours
The topics of this course:
Introduction
Basic concepts of quality control
Factors affecting food quality
Chemical agents
Biological factors affecting food quality
Physical and rheological factors affecting food quality
Sensory factors affecting food quality
Control of raw materials
Selection of raw materials
Moving and storing raw materials
Tests of raw materials
process control
Rapid tests during production
Control or inspection of the final product
sampling
How to take samples
Quality control methods
Inspection
food standards
Global standards
Iran’s national standards
Food laws and regulations
Principles of labeling food products
Duration of the course: 8 hours
The topics of this course:
Definition terms and labeling requirements
Types of statements contained in the label
Rules related to images and tag phrases
Types of nutritional claims
Nutritional label
Nutrition facts table and color indicators
Identification of counterfeit milk and its products
Duration of the course: 8 hours
The topics of this course:
Fraud classification
Identification of counterfeit milk ingredients
Identification of organoleptic frauds
Identification of microbial load reduction frauds
Identifying frauds in increasing the quantity of raw milk
Identification of preservatives in dairy products
Getting to know the technology and fraud of meat products
Duration of the course: 16 hours
The topics of this course:
All kinds of sausages
Overview of the production process
National standards
Formulation of meat products
The role and performance of each compound in the formulation and quality of the final product
Devices and equipment of production lines
Types of coating of meat products
The principles of the production and cooking process
All kinds of fermented products and collager starters
Types of fraud in meat products
Practical meat products
functional foods
Duration of the course: 16 hours
The topics of this course:
Definitions and words in the field of superfoods
Getting to know the general characteristics of superfoods
A review of the chemistry of functional food components
Interpretation of pragmatic fatty compounds
Bioactive proteins and protein derivatives
Carbohydrates and the nature of their action
Description of beneficial elements based on herbal compounds
Probiotic-prebiotics and synbiotics in functional foods
Acquaintance with foods that have an intrinsic nature of super-utility
Modifying the production process and formulation in order to make foods more profitable
Explaining the basic principles and national regulations of food fortification
Documentation and evaluation principles of prerequisite programs (PRPs)
Duration of the course: 16 hours
The topics of this course:
Concepts and definitions
Familiarity with the infrastructure requirements included
The area of the production unit
Structural and infrastructure facilities
Equipment and facilities
Familiarity with operational requirements and documentation included
Pest control
Personal hygiene
C&D
Repair and maintenance
Education supply chain
Risk assessment and its significance
Duration of the course: 16 hours
The topics of this course:
Definition of risk analysis
The difference between HAZARD and RISK
Risk management and related measures
Identification of potential risks in the food industry and their evaluation
Monitoring, review and risk assessment
Familiarity with food industry pollutants
Duration of the course: 16 hours
The topics of this course:
An overview of waste and damages caused by pollutants and their ways of entering food
Residue from pesticides, insecticides, fungicides
Nitrate, nitrite and nitrosamine
Heavy metal residues
Microbial toxins
Mycotoxins
Dioxins
Thermal pollutants
Polycyclic aromatic compounds
Monomers migrating from food packaging
CIP principles training course in food industry
Duration of the course: 16 hours
The topics of this course:
Familiarity with the principles of CIP
Getting to know the types of detergents and disinfectants in the food industry
Hand hygiene and principles of personal hygiene
Sterilization dynamics
Microbial assessment
CIP process verification and validation monitoring methods
Polymers used in food packaging
Duration of the course: 16 hours
The topics of this course:
An overview of the general principles of using and forming polymers in the food industry
Polypropylene compounds used in food packaging
Types of polyethylene terephthalate used in food packaging
Polystyrene containers used in food packaging
Using compounds based on polyvinyl chloride and polyvinylidene chloride in packaging
Simple composite and coated plastic films in food packaging
Cellophanes in food packaging
Polyethylene lids used in food packaging
Sealants in food packaging
Forming polymers in food packaging
Basics of milk technology and its products
Duration of the course: 16 hours
The topics of this course:
Definition of milk compounds and their role in the production of milk products
Getting to know the theory of raw milk tests and its products
Defining the main processes in the production of milk and milk products
Exclusive processes in the milk industry
Fermented and enzymatic processing of dairy products
Good storage practices in the food industry
Duration of the course: 16 hours
The topics of this course:
Infrastructure of good warehousing practices (GSP)
Arrangement and arrival and departure of goods
Facilities and service departments in warehouses
Hygienic principles in warehouses
Documentation (GSP)
Application of enzymes in food industry
Duration of the course: 16 hours
The topics of this course:
Enzyme degradation
The benefits of using enzymes in the food industry
Adverse effects of enzymes
Sources of enzymes
Food enzymes of microbial origin
Transgenic enzymes and their application in food industry
The use of enzymes in the food industry
Allergens in food units
Duration of the course: 16 hours
The topics of this course:
Introduction and acquaintance with terms
Identification of food allergens
The position of allergen management in the food safety pyramid
Risk identification and assessment
Practical measures in the control of allergens in food factories
Allergen tests
Documentation of correction labeling and corrective action
The principles of developing SOP and documenting management systems in the food industry
Duration of the course: 16 hours
The topics of this course:
Introduction and concepts and vocabulary
policy
List of required documents
Explaining the requirements of documentation and implementation of management systems
regulations
Goals
Executive order
writing process
manual
sop
Description of ISO9001 quality management system requirements
Duration of the course: 16 hours
The topics of this course:
Introduction and definitions
The business environment of the organization
management
Planning
the operation
performance evaluation
improvement
Support
Familiarity with transgenic products and related laws
Duration of the course: 16 hours
The topics of this course:
Familiarity with the structure of biological molecules
Principles of genetic engineering and biotechnology
Molecular agriculture and metabolic engineering
The rules and regulations of the Food and Drug Organization in relation to transgenic products
Processing and sensory evaluation of tea
Duration of the course: 16 hours
The topics of this course:
Agricultural conditions of tea
Types of dry tea
Types of enzymes
Processing stages of black tea
Grading of black tea
Packaging and storage
Sensory evaluation of black tea
Good health conditions
Duration of the course: 16 hours
The topics of this course:
Introduction
Target
Scope of application of GHP good hygiene conditions
Definitions and terms
Personal hygiene
Hygienic behavior in good sanitary conditions GHP
Important microorganisms in food preparation and distribution centers
Important microorganisms in food hygiene
Disinfection in good sanitary condition of GHP
Isolation of equipment during cleaning and disinfection
Monitoring and corrective action
Training in good sanitary conditions of GHP
Practical plan of the cleaning program
Improvement implementation
W.C
Safety in procurement and distribution centers
Workers in good health conditions
Disinfectants used in kitchens and food preparation and distribution centers
Environmental health in food preparation and distribution centers
Ventilation in food preparation and distribution centers
Waste management in good sanitary conditions
Global standards and regulations
Risk analysis and HACCP critical point control in food preparation
Clean equipment and utensils
Improvement of equipment and containers in GHP sanitary sleeping conditions
Familiarization course with HSE principles in food industry
Duration of the course: 16 hours
The topics of this course:
Introduction
Definitions and importance of HSE in food industry
Getting to know the principles of HSE in the food industry
Workplace accidents and hazards
Personal protective equipment and emergency response
Basics of risk management and assessment
Hygienic principles of cold storage and fruit and vegetable storage warehouses
Duration of the course: 16 hours
The topics of this course:
Textural and respiratory characteristics of fruits and vegetables
Scientific principles of cooling and freezing process
General features of GMP cold storage and fruit and vegetable storage
Acquaintance with the storage conditions of fruits in the fruit cold storage
Ethylene and its role in fruit ripening
The effect of cooling on the quality of fruits and vegetables
Control of physical factors of cold storage and fruit and vegetable storage and their measurement methods
Familiarity with blockchain technology in the food industry
Duration of the course: 8 hours
The topics of this course:
A review of blockchain technology in food safety
Familiarity with blockchain technology
Key problems in the food industry
How the blockchain system works in the food industry
The role of blockchain in the food supply chain
Getting to know the adulteration of edible oils and oilseeds
Duration of the course: 16 hours
The topics of this course:
Introduction – terms, definitions and basic concepts
Food safety guarantee system and standards
Solutions for identifying food hazards
Acquaintance with the website of Iran’s National Standards Organization/Food Codex Commission
Fraud classification
Types of frauds in plant seeds and ways to detect them
Oil fraud
Adulteration in olive oil
Cheating in frying oil and ways to detect it
Mixing animal oil with various vegetable oils
Identification of peach, apricot and almond kernel oils
Detection of pungency of oils
Added edible nut oil
Adding rotten oil to all types of oil