HELPING ORGANIZATIONS TO ACHIEVE

BREAKTHROUGH PERFORMANCE

TRAINING CATALOGUE

2016

www.premysisconsulting.com

About us
PREMYSIS CONSULTING is a business consulting firm dedicated to
support organizations, in all sectors of business, industry and
government, in envisioning change as well as undertaking change
initiatives. To accomplish our objectives, we provide a wide range of
consulting and training services in the areas of Strategic, Quality,
Environmental and Safety.

Our clients entrust us with

many critical and vital projects
because they have confidence in
our
professionalism
and
judgment, which we develop
and foster by providing sound,
timely, and innovative yet
pragmatic advice and solutions.

Experienced professionals with

strong consulting background
(Arthur Andersen, Andersen
Consulting, Citibank, KPMG Peat
Marwick, Service Quality Centre,
Astra International, etc.)

"We are committed to

develop a partnership with
our clients to achieve
sustainable and outstanding
results to enable them
succeed in a rapidly
changing market through
innovation and people
development."

The service provided to each

organization is unique in that
you are delivered tailored
approach, knowledge and
skills, and solutions to achieve
your outcomes.

What Our Clients Say About Us

After going through our final selection process, it was quite clear that
Premysis Consulting was the only firm with proven track record and the
right experience. Selecting Premysis Consulting has turned out to be one of
our best decisions.
Mr. M Bachtiar, Director
PT Jibuhin Bakrie Indonesia

I appreciate the hard work that the consultant has put in during the project.
It was evident that the consultant had always done their homework. All
inputs from our end were also considered and carefully evaluated. The
research and interviews you conducted during the project really made all the
difference. .
Benny Suryanto, Director
Surya TOTO Indonesia Tbk

"We are pleased with the work of

Premysis Consulting. Their
professional background and
experiences were extremely valuable.
TS. Lye, Product IntegrityDirector
PT Mattel Indonesia

" We deeply appreciate the hard work

that the consultants has put during the
project. ...The consultants did a
magnificent job in explaining and
guiding us through various issues.
Mitsuaki Haba, President Director
KGD Indonesia,Inc.

The consultants are not only creative, talented, and hard working,
but I found everyone to be professional, thorough and pleasant.
From a Customers point of view, I found the entire experience
enlightening and fun. I will use Premysis in our future Project with
extreme confidence.
Chrisna Damayanto, Manager Perencanaan BBM
Pertamina UP III Plaju

The Benefits

Hands-on experience
Core competency center
Access to global and technical experts
Established training curriculum
Results driven and oriented
IRCA Registered Lead Auditor and Tutor
Creative, innovative and customized solutions
Our consultants are people who get things done, can
move from ideas to implementing change, can manage a
project and its people from conceptualizing through
completion

When you choose Premysis

Consulting, your benefit from our
culture of innovation and knowledge
sharing. We work hand-in-hand with
you to achieve Breakthrough
Performance.

. . .a consulting practice focused on helping clients

achieve measurable performance improvement and
implement positive and lasting change.

...qualified people
We believe that one of our key strengths is our people. We work
extremely well in a partnership arrangement with our clients
focusing on implementing change and improving performance.
Our goal is to ensure success of our clients and their people.
We have learned that client personnel must be positioned to
take the lead during the project including interviewing,
formulating solutions and conducting steering committee
meetings. Our role is to guide the process, providing the
necessary technical (understanding of standards, methodology)
and interpersonal skills (communication, required objectivity, )
at the right times and in the needed areas.

A significant portion of our training effort relates to reinforcing

these skills and values.
We are confident that you will
find that our people are
experienced,
professional,
bright, and most importantly,
they are people that you can
work with.
As soon as the proposal is
signed, our people are ready to
start work within 2-3 weeks
time. Should you select our
Firm to be your partner, we
would like to discuss in detail
the project organization chart
and schedule at your convenient
time.

Consulting Framework

Leadership | Malcolm Baldridge | Lean Six Sigma | Balanced

Scorecard | ISO 9001-QMS | ISO 14001-EMS | OHSAS 18001 |
Safety | Fire Fighting | Office Safety | ISO 29001-American
Petroleum Institute | ISO 27001 | ISO 17025 | ISO/TS 16949Automotive | Quality Control Circle | QC Seven Tools | Design
of Experiments | Measurement System Analysis | Lean
Manufacturing | Training Within Industry | 5S | Human
Resource Management | Supervisory | Service Excellence |
Joint Commission International Healthcare | ISO 22000-Food
Safety | BRC | AIB | HACCP | Train the Trainers |
Empowerment and Motivation | Outbound |

The above is not meant to be an exhaustive list of trainings provided by Premysis

Consulting. In many cases, we assist organizations in addressing specific business
issues which require the use of various management and strategic techniques.

Global Reach, Local Expertise

India

Singapore

7,S.J.S. Sansanwal Marg,

New Delhi -110016

7500-A Beach Road

#06-323 The Plaza
Singapore 199591

USA
1408 Northland Drive,
Ste. 310
Saint Paul, Minnesota
55120-1013
1408 Northland Drive,
Ste. 310
One Galleria Tower
13355 Noel Road,
Suite 1600
Dallas, Texas 75240

United
Kingdom
Granary House
Saltham Lane,
Runcton
Chichester, West
Sussex
PO20 1PU

Indonesia
Menara Rajawali 11th
floor
Jl.Mega Kuningan
Lot.5.1
Jakarta 12950
Komplek Graha Asri
K-12B
Jl.Ngagel 179-183,
Surabaya

In House Training
ISO 22000:2005 based
Food Safety Management System
Requirements for any organization in the food chain

Course Objective
Understand ISO 22000:2005 Food Safety
Management System (FSMS) Requirements
Able to introduce the best practice of
Prerequisite Program to your company
Able to develop, implement, maintain, and improve HACCP system
Able to initiate the development of food safety management system in
your company
Course Content
Background & Benefits of FSMS
PRP/GMP best practice
Interpretation of HACCP Principles
Detailed ISO 22000 requirements and the implementation
methodology
Key success factors and obstacles in implementing FSMS
Development of PRP, HACCP, Manual, and procedure
Workshop: Interactive HACCP game, PRP best practice
workshop with value added Feedback by Instructor.
Who Should Attend
Directors, Managers,
Supervisor involved in FSMS within food chain
ISO 22000 or HACCP
Project Team/Staff

Duration
3 days

In House Training
ISO 22000: 2005
Effective Food Safety Internal Auditor

Course Objective
Understand roles of Internal Quality Auditors in a Food Safety
Management System (FSMS)
Able to plan FSMS Audit and conduct FSMS Audit (including
Supplier FSMS Audit)
Able to initiate FSMS improvement and ensure FSMS effectiveness and
efficiency
Able to handle critical situations in audit
Able to write accurate Audit Report and verify corrective actions
Course Content
Overview of ISO 22000:2005 FSMS and HACCP
Fundamental of ISO 19011:2002
Planning processes oriented audit
Workshop: Process Oriented Audit Planning
Checklist audit development
Workshop: Preparing Audit Checklist
Conducting audits
Workshop: Audit Simulation or Live Audit!, with direct feedback.
Effective Audit Reporting
Workshop: Audit Report Writing
Evaluation of audit results and following up
Define and tracking corrective actions
Who Should Attend
Managers or Supervisors from all company areas and levels actively
involved in the Quality Management System and quality improvement
Internal Quality Auditor, potential Internal Quality Auditor, HACCP
Team
Potential Supplier FSMS Auditors
Duration
3 days

In House Training
BRITISH RETAIL CONSORTIUM
(BRC) ISSUE 7 Awareness

Course Objective
You have understanding on BRC issue 7 Global Standard for Food
Safety
You have understanding in detail about Fundamental requirement based
on BRC issue 7
You have understanding the changes between issue 6 and issue 7
You can intiate the development and implementation of BRC issue 7
You can conduct internal audit based of BRC issue 7 requirement.
Course Content
Business Process Approach
Scope, terms and definition of BRCS Food, Packaging and Consumer
Product Standards
Planning for Hazard identification, risk assessment and risk control
Performance measurement and monitoring
Discussion
BRC issue 7 requirement: Global Standard for Food Safety
Introduction to BRC Global Standard for Food Safety
Detail of BRC requirement including Commitment management,
HACCP, PRP
BRC Fundamental requirement
Professional audit technique
Who Should Attend
Managers or Supervisors who are involved in the implementation
of Food Safety Management Systems (such as
QA/QC, Production, R&D, Engineering)
Management System / ISO Coordinator (QMR, Team Leader for Food
Safety, HACCP Coordinator)
Professionals in Quality / Food Safety
Project Team members HACCP/ISO 22000
Duration
3 days

In House Training
BRITISH RETAIL CONSORTIUM
(BRC) ISSUE 7 Internal Auditor

Course Objective
Develop audit program
Plan, perform and report Internal Quality Audit
Identify corrective actions and verify of findings
Identify areas for improvement
Course Content

Audit principle, from preparation, conducting the audit, audit report
preparation & actions taken

BRC ver 7 from audit perspective

Duties and responsibilities of auditor

Process analysis tools:
Senior Management Commitment
Adoption of HACCP
Quality Management System
PRP (Pre Requisites Programs)

Activity: Live audit by participants

Activity: Live audit by tutor

Activity: Audit reporting, corrective actions and verification

Activity : Analyzing of proposed corrective actions
Who Should Attend
Management or who are implement food safety management system
Managers or Supervisors from all company areas and levels actively
involved in the food safety
ISO 22000/BRC Project Team/ Staff
Employees who are entrusted with food safety
Duration
2 days

In House Training
FOOD DEFENSE:
Protecting Your Food Business from Intentional Incident

Course Objective
Understanding the Concept of Food Defense
Understanding the Existing Deficiencies in the Organization in Terms of
Food Defense
Able to Plan and Build a Food Defense System
Able to Identify the Hazard and the Risk of Intentional Control
Able to solve Problems Found in System Implementation
Course Content
The background and concept of Food Defense
Elements of Risk
Principles of Food Defense
Identify Hazards Potential
Preparation of Food Defense Plan
Implementation of the Food Defense Plan
Who Should Attend
Managers or Supervisors who are involved in the implementation
of Food Safety Management Systems (such as
QA/QC, Production, R&D, Engineering)
Management System / ISO Coordinator (QMR, Team Leader for Food
Safety,
HACCP Coordinator)
Professionals in Quality / Food Safety
Project Team members HACCP/ISO 22000
Duration
2 days

In House Training
Food Hygiene for Patient Safety: A Hospital Responsibility
Enhance your hospital solution for patient safety

Course Objective
Basic Concepts of Food Safety Management System
Introduction of the types of food safety hazards
Introduction Pre-requisite Program (PRP)
Personal Hygiene Food Handler
Environmental hygiene of food processing
Hygiene storage environment meal
Hygiene equipment
Course Content
Understanding the types of food safety hazards in the Hospital
Understand anyone who is responsible for ensuring food security in the
Hospital
Understanding hygiene practices should be applied in managing food in
the Hospital
Able to plan and implement the necessary hygiene practices in ensuring
food security in the hospital environment
Who Should Attend
Managers or Supervisors who are involved in the implementation
Managers or Supervisors who are involved in the implementation
of Food Safety Management Systems (such as installation of nutrition
QA/QC, Production, and R&D
Management System / ISO Coordinator (QMR, Team Leader for Food
Safety, HACCP Coordinator)
Professionals in Quality / Food Safety
Project Team members HACCP/ISO 22000
Duration
2 days

In House Training
FSSC Awareness Training ISO 22000 & ISO TS 22002-1
(when your ISO 22000 is not enough)

Course Objective
Understanding the PRP (Prerequisite Program) in general based on
the Codex, ISO TS 22002-1, and best practices in multinational
companies
Understanding the scheme of FSSC 22000 (Food Safety System
Certification) as well as understand the relationship between ISO
22000, ISO TS 22002-1, and FSSC 22 000
Understanding the details of PRP implementation, based on the
requirements of ISO TS 22002-1
Determine the implementation of PRP based on the appropriate ISO TS
22002-1, according to the Company needs
Initiate the development and implementation of PRP based on ISO TS
22002-1
Course Content
The concept of Food Safety Management System
Introduction to the Prerequisite Program (PRP) based on the
CODEX GENERAL PRINCIPLES of FOOD HYGIENE, ISO TS
22002-1, and best practices in Multinational Companies
Details of PRP based on the requirements of ISO TS 22002-1
The scheme of FSSC 22000
ISO 22000 Requirements (optional)
Workshop: Development and Assessment of Implemented PRP
Who Should Attend
Managers or Supervisors who are involved in the implementation
of Food Safety Management Systems (such as QA/QC, Production
R&D and Engineering)
Management System / ISO Coordinator (QMR, Team Leader for Food
Safety, HACCP Coordinator)
Professionals in Quality / Food Safety
Project Team members HACCP/ISO 22000
Duration
2 days

In House Training
FSSC Training ISO 22000 & ISO TS 22002-1
Internal Audit

Course Objective
Understand roles of Internal Quality Auditors in a Food Safety
Management System (FSMS)
Able to plan FSMS Audit and conduct FSMS Audit
Able to initiate FSMS improvement and ensure FSMS effectiveness and
efficiency
Able to handle critical situations in audit
Able to write accurate Audit Report and verify corrective actions
Course Content
Overview of FSSC 22000, FSMS and HACCP
Fundamental of ISO 19011:2002
Planning processes oriented audit
Workshop: Process Oriented Audit Planning
Checklist audit development
Workshop: Preparing Audit Checklist
Conducting audits
Workshop: Audit Simulation or Live Audit!, with DIRECT
FEEDBACK.
Effective Audit Reporting
Workshop: Audit Report Writing
Evaluation of audit results and following up
Define and tracking corrective actions
Who Should Attend
Managers or Supervisors from all company areas and levels actively
involved in the Quality Management System and quality improvement
Internal Auditor, potential Internal Auditor, HACCP Team
Potential Supplier FSMS Auditors
Duration
3 days

In House Training
FSSC 22000:PAS 223 ( ISO/TS 22002-4 )
The Future Step of Food Safety Management System for Food
Packaging Supplier

Course Objective
Understanding the PRP (Prerequisite Program) in general based on
the Codex, ISO TS 22002-4, and best practices in multinational
companies
Understanding the scheme of FSSC 22000 (Food Safety System
Certification) as well as understand the relationship between ISO
22000, ISO TS 22002-4, and FSSC 22000
Understanding the details of PRP implementation, based on the
requirements of ISO TS 22002-4
Determine the implementation of PRP based on the appropriate ISO TS
22002-4, according to the Company needs
Initiate the development and implementation of PRP based on ISO TS
22002-4
Course Content
The concept of Food Safety Management System
Introduction to the Prerequisite Program (PRP) based on the
CODEX GENERAL PRINCIPLES of FOOD HYGIENE, ISO TS
22002-4, and best practices in Multinational Companies
Details of PRP based on the requirements of ISO TS 22002-4
The scheme of FSSC 22000
ISO 22000 Requirements (optional)
Workshop: Development and Assessment of Implemented PRP
Who Should Attend
Managers or Supervisors who are involved in the implementation
of Food Safety Management Systems (such as QA/QC, Production
R&D and Engineering)
Management System / ISO Coordinator (QMR, Team Leader for Food
Safety, HACCP Coordinator)
Professionals in Quality / Food Safety
Project Team members HACCP/ISO 22000
Duration
2 days

In House Training
GMP (Good Manufacturing Practice):
The Food Safety Prerequisite Program Best Practice

Course Objective
You have understanding in detail about PRP requirement based on
ISO/TS 22002-1
You can determine the appropriate PRP from ISO/TS 22002-1 to
implement suitable for you company .
You can initiate the development and implementation of PRP based on
ISO/TS 22002-1 requirement
Course Content
Introduction to Prerequisite Program(PRP) based on ISO/TS 22002-1
Brief history ISO/TS 22002-1
Scope of ISO/TS 22002-1
Normative Reference of ISO/TS 22002-1
Detail PRP requirements based on ISO/TS22002-1
What's news from ISO/TS 22002-1 for Prerequisite Programs (PRP)
Workshop : Assessing PRP Implementation
Plant Tour Assessment support
Discussion
Who Should Attend
Managers or Supervisors who are involved in the implementation of
Food Safety System (such as QA/QC, Production, R&D, Engineering,
etc) .ISO / Management System Coordinators (QMR, Food Safety Team
Leader, HACCP Coordinator) Food Safety/Quality Professionals
Duration
2 days

In House Training
(GMP) Good Manufacturing Practices Internal Auditor
The Essential Foundation for Your Food Management System
Course Objective
You have understanding about Codex Standard for Food Hygiene
(CAC/RCP 1-1696, Rev. 4-2003) Requirements
You have understanding about GMP audit concept
You have understanding about the roles of GMP Internal Auditors
You have the skill in planning, managing, and conducting GMP audit
You can initiate GMP improvement and ensure GMP effectiveness and
efficiency
You can ensure effectiveness of GMP implementation
You can handle critical situations in audit
You can write accurate Audit Report and verify corrective actions
Course Content
Overview of GMP from audit perspective Audit Principle
Duties and responsibilities of auditor
Audit Planning
Checklist audit development
Workshop: Preparing Audit Checklist
Conducting audits
Workshop: Audit Simulation or Live Audit!, with DIRECT
FEEDBACK.
Effective Audit Reporting
Workshop: Audit Report Writing
Evaluation of audit results and following up
Define and tracking corrective action
GMP Auditor Examination
Who Should Attend
Managers or Supervisors who are involved in the implementation of
Food Safety System (such as QA/QC, Production, R&D, Engineering,
etc) .ISO / Management System Coordinators (QMR, Food Safety Team
Leader, HACCP Coordinator) Food Safety/Quality Professionals
Internal Quality Auditor, Potential Internal GMP Auditor
Potential Supplier GMP Auditors
Duration
2 days

In House Training
HACCP Awareness Training

Course Objective
Understanding about food safety concepts
Understand how to develop HACCP system
An initiate the development and implementation of HACCP in your
company
Course Content
Concept of Food Safety System in the food chain
The importance of Prerequisite Program
Principles of HACCP
HACCP implementation steps in food industry
Hazardous materials and sources of hazards
Hazard Analysis
Identification of CCP ( Critical Control Points )
HACCP Plan development
Verification of HACCP Program
Workshop: Interactive HACCP game and value added Feedback
by Instructor.
Who Should Attend
Management or who are implement food safety management system
Managers or Supervisors from all company areas and levels actively
involved in the food safety
ISO 22000/HACCP Project Team/ Staff
Employees who are entrusted with food safety
Duration
2 days

In House Training
HACCP Internal Auditor

Course Objective
To provide a thorough understanding of audit principles that will enable
delegates to:
o Develop audit program
o Plan, perform and report Internal HACCP Audit
o Identify corrective actions and verify findings
o Identify areas for improvement
Course Content
HACCP Principles.
How to audit HACCP plan that the company has been developed.
Audit principle.
Process Analysis Tools.
Duties and Responsibilities of Auditor.
Audit Planning
Activity: Developing audit checklist.
Conducting HACCP Plant audit.
Activity: Conducting opening and closing meeting.
Audit reporting, Corrective Action and Verification.
Case study and examination.
Who Should Attend
QC, R&D, Engineering, Managers.
Manager QC & Supervisors.
Plant Manager.
Food & Beverage Manager.
Duration
2 days

In House Training
Integrate ISO 9001 with ISO 22000
(IFSQMS Awareness)

Course Objective
You have understanding about Integrated Food Safety & Quality
Management System (IFSQMS) concept according to ISO 9001:2008
and 22000:2005 requirements
You can introduce the best practice of Prerequisite Program to your
company
You have skill in developing HACCP system
You can develop, implement, maintain, and improve Food Safety &
Quality Management System
Course Content
Integrated Food Safety-Quality Management System Concept
Background & Benefits of IFSQMS
PRP / GMP best practice
Interpretation of HACCP Principles
Detailed ISO 9001 and ISO 22000 requirements
Implementation Methodology
Key success factors and obstacles
ISO 9001 and ISO 22000 Quiz and Discussion
Food Safety-Quality Management System Documentation
Development of PRP, HACCP, Manual, SOP and WI
Workshop: Interactive HACCP game, PRP best practice workshop.
Value added Feedback by Instructor.
Who Should Attend
Management or who are implement food safety management system
Managers or Supervisors from all company areas and levels actively
involved in the food safety
ISO 9001 and 22000/HACCP Project Team/Staff
Employees who are entrusted with food safety
Duration
3 days

In House Training
Cleaning and Sanitation for Food Manufacturing
The essential foundation for hygienic personnel, equipment and working
environment

Course Objective
To provide delegates with a thorough understanding of:
o Understand the basic and foundation of Food Safety Management
System (FSMS)
o Understand cleaning and sanitizing concept
o Provide clear instruction for cleaning and sanitizing method
(chemical, tools, method)
o Understand validation and verification of cleaning and sanitizing
process
Course Content
Definition cleaning and sanitizing
Principal of Cleaning and Sanitizing Method
Cleaning and Sanitation Agents
Chemical Storage and Handling
Cleaning and Sanitation Tools
Handling and Labeling of Cleaning Tools
Validation of Cleaning and Sanitizing Process
Verification of Cleaning and Sanitizing Process
Workshop (Case Study) of Cleaning and Sanitizing on Plant
Who Should Attend
Food Safety Team
Production, QC, warehouse and other related staff responsible for
cleaning and sanitizing
Managers or Supervisors from all company areas involved in food
safety management systems.
Employees who are entrusted with food safety management
Duration
2 days

In House Training
Become World Class Food Handler with Food Safety International
Standard

Course Objective
Understand the danger of food poisoning (foodborne illness) and its
causes
Understand and be able to do a good food preservation techniques
Able to carry out the electoral system, purchase and storage of raw
material safe
Understand the process of holding and good serving
Able to perform pest control programs and sanitation hygiene
Course Content
Personal hygiene in the kitchen area
Cleaning program and sanitation kitchen and equipment
Management purchase and storage of food
Pest control in restaurants
Regulation of food safety
Workshop: Interactive discussion, Videos & Games, Sharing Best
Practices, Simulation traceability, Quiz & Exams
Who Should Attend
Employees and operators Hotel, Restaurant, Catering (kitchen crew,
crew preparation, server, cook, supervisor)
Management (F&B manager & Operation Manager)
Duration
2 days

In House Training
Halal Assurance System
Be HALAL! Be SAFE!

Course Objective
Give participants an understanding of the concept of halal haram,
haram halal critical point control material, Halal certification process,
and halal assurance system in the food industry
Provide understanding of the concept and implementation of halal
assurance system integration with the food safety management system
Provide an understanding of the 11 criteria of halal assurance system
and its implementation in the industry
Course Content
The concept of Halal Haram, Halal Haram Critical Point Material
Preparation Phase Halal Assurance System
Halal Assurance System Planning
Halal Assurance System Documentation
Workshop
Who Should Attend
The manager or supervisor involved in the implementation of Halal
Assurance System and Food Safety Management (such as QA / QC,
Production, R & D, Engineering)
Coordinator Management System / ISO (QMR, Chairman of the Food
Safety, HACCP Coordinator) and Coordinator of Halal Internal
Auditors (Kahi)
Professionals in the field of Quality / Food Safety
Project team members ISO 9001 / ISO 22000 / HACCP / Halal Internal
Auditor (AHI)
Duration
2 days

In House Training
SQF
Safe Quality Food

Course Objective
You have understanding on SQF Code Module 2 (SQF System
Elements) level 3.
You have understanding on SQF Code Module 11 (Food Safety
Fundamentals modules (GMPs) for Processing of Food Product)
You have understanding in detail about Fundamental requirement based
on SQF Code Module 2 level 3 and Module 11.
You can intiate the development and implementation of SQF Code 7.2
Course Content
SQF requirement: Global Standard for Food Safety
Introduction to SQF Global Standard for Food Safety
Detail of SQF requirement including Commitment management,
HACCP, PRP
SQF Fundamental requirement
Who Should Attend
Management or who are implement food safety management system
Managers or Supervisors from all company areas and levels actively
involved in the food safety
SQF System Project Team/ Staff
Employees who are entrusted with food safety
Duration
2 days

In House Training
Best Aquaculture Practice (BAP)
Ensuring your product quality & safety throughout implementation
BAP

Course Objective
Understanding the concept of BAP (Best Aquaculture Practices)
Understanding the requirement of BAP (Best Aquaculture Practises)
Determine the suitable implementation of BAP regarding to the
company objective
Course Content
Why we need BAP (Best Aquaculture Practises)?
The Concept of BAP (Best Aquaculture Practices)
The standard related to BAP (community, environment, animal welfare,
food safety and traceability)
Awareness of BAP requirement
Workshop and discussion
Who Should Attend
Manager or Supervisor involve in controlling the activities of
aquaculture practises both for farming and processing
Management system coordinator/ISO/BRC/HACCP
Profesional related to food safety and quality for fisheries industry
Duration
3 days

In House Training
ISO 9001:2015 Quality Management System
How to implement in food industry

Course Objective
The New Concept of ISO 9001:2015
The High Level Structure
Key Revision of The New ISO 9001:2015
Detail Requirements of ISO 9001:2015
The Implementation of ISO 9001:2015 in Food Industry
How to Upgrade your ISO 9001:2008 to 9001:2015
How to integrate The New ISO with ISO 22000 in Food Industry
Course Content
Explanations of each clause of the requirements of ISO 9001:2015
The new terms and definitions in the standard ISO 9001:2015
The new requirements into account in ISO 9001:2015 include:
organizational context, risk-based thinking, leadership, planning and
support
Changes in the Quality Management System based on the appropriate
ISO 9001:2015.
Who Should Attend
Managers or Supervisors who are involved in the implementation of
Food Safety Management System (such as QA/QC, Production, R&D,
Engineering, etc)
ISO / Management System Coordinators ( QMR, Food Safety Team
Leader, HACCP Coordinator)
Food Safety/Quality Professionals
ISO 9001:2015project team
Internal Quality Auditor, Potential Internal Quality Auditor
Duration
2 days

Public Training
No.

1
2

Judul Training

Develop Effective Traceability System and Recall Protocol

GMP: The Essential Foundation for Your Food Safety Management
8
System
Food Defense: Protecting Your Food Business From Intentional Incident
9
based on PAS 96
10 Food Safety-Quality Awareness & Internal Auditor
BRC/IOP: A Special Global Standard for Packaging & Packaging Material
11
Supplier
12 Effective Way to Develop Your HACCP System
13 FSSC 22000: Upgrading Your ISO 22000 in Food Manufacturing
Become World Class Food Handler with Food Safety International
14
Standard
15 How to Implement ISO 9001:2015 in food industry

20
21

18 - 19 April

09 - 11 May

25 - 26 May

01 - 02 June

28 - 29 June

19 - 20 July

27 - 28 July
03 - 04
August
30 - 31
August
15 - 16
August
05 - 07
September
23 - 24
September
05 - 06
October

2
2
2

Obtain Global Competitive Edge for Your Food Business with ISO 22000

2
2

Food Safety-Quality Awareness & Internal Auditor

Develop Effective Traceability System and Recall Protocol

Effective Way to Develop Your HACCP System

22 How to Manage The Hazard of Allergen in Food industry

GMP: The Essential Foundation for Your Food Safety Management
23
System
24

Develop & Control Your Food Safety-Quality Documentation

18 FSSC 22000 - Q
19

04 - 05 April

How to Implement ISO 9001:2015 in food industry

FSSC 22000: The Future Step of Food Safety Management System for
6
Food Packaging Supplier

17

Obtain Global Competitive Edge for Your Food Business with ISO 22000

16

BRC Global Standard for Food Safety: A GFSI Recognized System to

Boost Your Customer Confident

Manage Food Safety-Quality Program in Your Supplier Site

Simplify Your System by Integrating Food Safety & Quality Management
25
System
Food Defense: Protecting Your Food Business From Intentional Incident
26
based on PAS 96

Date

12 - 13
January
27 - 28
January
2 - 3 Feb
2016
10 - 11
February
22 - 23
February
02 - 03
March
29 - 30
March

Effective Way to Develop Your HACCP System

3 FSSC 22000 - Q
4

Days

1
2
2
2
2

20-Oct
07 - 08
November
29 - 30
November
05 - 06
December
21 - 22
December

Head Office
Menara Rajawali, 11th Floor
Jl. Mega Kuningan Lot 5.1
Jakarta 12950
Tel. (62-21) 576-2727 (H)
Fax.(62-21) 576-2736
info@premysisconsulting.com

Surabaya Office
Komplek Graha Asri K-12B
Jl. Ngagel 179-183
Surabaya
Tel. (62-31) 502-6336, 5027109 (H)
Fax. (62-31) 501-4927
Info.sby@premysisconsulting.com

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