SS 668:2020 Cold Chain Management of Chilled and Frozen Foods Internal Auditor Training

ABOUT THE COURSE

SS668:2020 was approved on 10 December 2020 by the Food Standards Committee (FSC) under the purview of Singapore Standards Council. It comprises of the following parts under the Cold Chain Management (CCM) of chilled and frozen foods.

• General Requirements – Part 1
• Code of practice for meat – Part 2
• Code of practice for vegetables and fruits – Part 3
• Code of practice for fish – Part 4
• Code of practice for chilled table eggs – Part 5

This SS 668 Internal Auditor course will equip participants with the necessary skill and knowledge to perform an internal audit according to the requirements of SS 668:2020 Part 1. Participants will learn how to audit management systems based on ISO 19011 guidelines, such as the principles of auditing, management of an audit program and selection of competent auditors. 

Duration: 2 - day course

WHAT WILL YOU LEARN FROM THE COURSE?

By the end of this course, participants will be able to:

• Understand Cold-Chain Management in Food Safety 
• Explain the key terms, definitions and requirements of the standard
• Grasps the significance of organisational context, leadership and adopting a risk-based approach
• Describe the role of internal audit in the maintenance and improvement of food safety management system
• Understand the responsibilities of an auditee and auditor
• Plan, establish and manage an audit program and audit checklist
• Conduct an internal audit in accordance with ISO 19011 requirements
• Plan, perform, report and follow up an internal audit based on the requirements of SS444:2018 and the plan do check act (PDCA) cycle. 

Topics to be covered in this course include:

Day 1

• Introduction to Cold-Chain Management and links to Food Safety Hazards.
• Understand the requirements of SS668:2020 and clauses
• Management responsibility
• Monitoring and Measuring Equipment
• Validation and Verifications
• Documenting of SS668:2020 Part 1 for certification purposes 
• Understand the Supporting Reference Part 2 to Part 5

Day 2

• Introduction to types of audit and requirements
• Attributes, knowledge, and skills of Auditor
• Process approach to auditing
• Plan, prepare and conduct audit
• Post audit activities
• Learning activities/ case studies

WHAT IS THE COURSE METHODOLOGY?

Participants will learn through lectures, case studies, group exercises and discussions.

WHO SHOULD TAKE THE COURSE?

This course is specially designed for:

• Personnel responsible for establishing, implementing and maintaining the food safety system specific to CCM in the company, e.g. Quality Assurance Officers, Production Managers, Quality Control Supervisors etc.
• Individuals who wish to gain more insights into SS668:2020 principles and requirements as stipulated.

Prerequisite: None

WHO IS THE COURSE ADVISOR?

The course content and structure are designed by the domain experts from TÜV SÜD.

With immense experience and knowledge in the relevant standards, our team of product specialists and technical experts at TÜV SÜD, developed the course content based on current business landscape and market requirements.