- 20 years experience as auditor, trainer / lecturer (officially accredited IFS and FSSC 22000).
- Consultant for IFS, BRC Food, FSSC 22000, ISO 9001/22000
IFS, BRC and HACCP in the Tentamus Academy
Our professional and practice-oriented training courses provide the basis for implementing HACCP concepts and certifications such as IFS in the company.
Food is the basis of human life. The quality of our food has a direct influence on our health as well as our sense of enjoyment and thus on our overall well-being.
On its way from the field to the consumer, food passes through many different steps and is influenced by various factors. HACCP concepts and certifications such as IFS ensure the quality and safety of food in the supply chain.
To implement quality assurance concepts and complex certifications, employees and managers need specific expertise. Quant offers various training courses to build up this expertise and bring it up to date.
Do you require help or further information?
Contact us! We are happy to advise you:
Training Content
Some of the contents in of our IFS, FSSC 22000 and HACCP trainings:
- Hygiene management
- Risk analysis (HACCP)
- Food adulteration (Food Fraud)
- Legal requirements
- Concrete requirements of the certification standards (e.g. IFS)
- Innovations in the certification systems
- Allergens...
We are an official training provider for IFS.
Our Claim
In our training courses and training content, we place particular emphasis on:
- practicability and feasibility
- Practical relevance, e.g. through exchange between participants and practical examples
- Experienced instructors with sound knowledge of the branch
- Conformity with (certification) requirements
- Up-to-dateness of the information
- Informative and relevant content
- Comprehensibility
All training courses can also be held in-house/at other locations. In addition, we also offer the training courses online.
Training Schedule
Duration:
8 h (09:00 - 17.00)
Cost per participant:
750.00 € - on-site training (Location: Fraunhoferstraße 9, 82152 Martinsried)
650,00 € - online trainings
Dates:
by arrangement. Please feel free to contact us directly at info@quant.de or via the contact form below.
Agenda:
09.00 Start/introduction
09.15 Topic
10.45 Break (15 min)
11.00 Continuation of topic, exercises
12.30 Break (45 min)
13.15 Continuation of topic, exercises
15.00 Break (15 min)
15.15 Continuation of topic, exercises
17.00 End
Our Referees
Beate M. Heidorn-Thoß
Dipl.-Ing. (FH)
for Food Technology
for Food Technology
René Buchmann
Dipl.-Ing. (FH) for Food Technology, QMB, internal Auditor
- Almost 20 years of experience in food hygiene and quality management
- Auditor, lecturer, consultant for IFS and food hygiene
Registration IFS BRC Trainings
Questions and Answers on HACCP and Codex Alimentarius
What is an HACCP plan, and what is it used for?
HACCP stands for Hazard Analysis and Critical Control Points. It is a concept that was introduced in the 1960s to ensure the quality of food for astronauts. Today, it is one of the world’s most important concepts for food safety.
The goal of the HACCP concept is to identify critical points in the manufacturing process and monitor them. This allows problems to be detected during production and health (and other) hazards to be prevented, rather than focusing exclusively on testing the final product.
What is the Codex Alimentarius?
The Codex Alimentarius is a collection of international food standards. It is revised by the Codex Alimentarius Commission, which is a joint body of the FAO (Food and Agriculture Organization) and the WHO (World Health Organization) of the United Nations. The goal of the Codex Alimentarius is to ensure, as uniformly as possible on an international level, that food is safe for human health, that fair trade practices are followed with proper labeling, and to prevent counterfeiting. The Codex consists of procedural rules and guidelines and is not legally binding in itself, but is considered a recommendation. However, European and German food laws are largely based on the Codex Alimentarius.
How are the Codex Alimentarius and HACCP related?
One of the core components of the Codex Alimentarius is the implementation of an HACCP approach. To this end, it outlines 12 steps (ranging from establishing an HACCP team to creating flow charts and identifying critical control points, all the way through to documentation).