Course Details

International Trade and Food Export Safety Requirements Training Course

Introduction

The global food market offers immense opportunities for businesses, but navigating its complexities demands a profound understanding of international trade regulations and stringent food safety export requirements. Exporting food is not merely about production; it's about meeting diverse, often complex, and constantly evolving standards of importing countries, which can differ significantly from domestic regulations. Non-compliance with these requirements can lead to severe consequences, including rejected shipments, costly product recalls, import bans, significant financial losses, and irreparable damage to brand reputation. Beyond the explicit regulations, exporters must also contend with the nuances of sanitary and phytosanitary (SPS) measures, technical barriers to trade (TBT), and the increasing emphasis on traceability, authenticity, and food fraud prevention. Furthermore, the reliance on internationally recognized certifications like HACCP, ISO 22000, and GFSI-benchmarked schemes has become a prerequisite for market access. The challenge lies in harmonizing internal quality and safety systems with a multitude of external requirements, each with its own specific documentation, testing, and auditing protocols. Without a comprehensive and up-to-date understanding of these international demands, food exporters risk being excluded from lucrative markets or facing crippling operational disruptions. Many food safety professionals are adept at national compliance but lack the specialized global perspective and practical insights needed to successfully facilitate international trade.

Conversely, mastering International Trade and Food Export Safety Requirements equips professionals with the essential knowledge and practical skills to understand, interpret, and effectively comply with diverse food safety regulations, international standards, and trade agreements governing food exports. This critical skill set is crucial for ensuring market access, preventing costly rejections and recalls, mitigating risks in global supply chains, building robust export-ready food safety management systems, and fostering long-term success in international food trade. Our intensive 5-day "International Trade and Food Export Safety Requirements" training course is meticulously designed to equip food safety managers, quality assurance personnel, regulatory affairs specialists, export managers, supply chain professionals, and business development executives with the comprehensive theoretical understanding and extensive practical insights required to confidently navigate and excel in the global food export market.

Duration

5 Days

Target Audience

The "International Trade and Food Export Safety Requirements" training course is ideal for a broad range of professionals and individuals involved in the export of food products, or those seeking to expand their food business into international markets. This includes:

• Export Managers and Coordinators: Responsible for facilitating international trade operations.
• Food Safety Managers and Directors: Overseeing food safety programs for export-bound products.
• Quality Assurance (QA) and Quality Control (QC) Personnel: Ensuring products meet importing country specifications.
• Regulatory Affairs Specialists: Interpreting and ensuring compliance with international food laws.
• Supply Chain and Logistics Managers: Managing international transport and storage requirements.
• Business Owners and Executives: Seeking to expand into new international markets.
• Product Development and R&D Teams: Designing products for specific export markets.
• Auditors and Consultants: Specializing in international food safety and trade compliance.

Course Objectives

Upon successful completion of the "International Trade and Food Export Safety Requirements" training course, participants will be able to:

• Understand the fundamental principles of international food trade agreements, particularly the WTO SPS and TBT Agreements.
• Identify key food safety requirements and import regulations for major global markets (e.g., EU, US, China, Middle East).
• Comprehend the role and application of international food safety standards (Codex Alimentarius, GFSI-benchmarked schemes).
• Develop robust export-specific HACCP/FSMA Preventive Controls plans and documentation.
• Navigate certification processes, export health certificates, and pre-shipment inspections.
• Implement effective strategies for food fraud prevention and traceability in global supply chains.
• Address labeling, language, and cultural considerations for export markets.
• Formulate a comprehensive export food safety compliance strategy for their organization.

 Course Modules

Module 1: Foundations of International Food Trade Regulations

• Overview of the World Trade Organization (WTO) and its role in food trade.
• The WTO Agreement on Sanitary and Phytosanitary (SPS) Measures: Principles, scientific justification, transparency, and non-discrimination.
• The WTO Agreement on Technical Barriers to Trade (TBT): Addressing technical regulations and standards for products.
• Understanding the interplay between national, regional, and international food laws.
• Key terms: Equivalence, regionalization, mutual recognition agreements.

Module 2: International Food Safety Standards and Certifications

• Codex Alimentarius Commission (CAC): Its role in setting international food standards, guidelines, and codes of practice.
• Global Food Safety Initiative (GFSI): Benchmarked schemes (e.g., FSSC 22000, BRCGS, IFS) and their importance for market access.
• ISO 22000 and its integration with HACCP principles.
• Understanding audit processes and certification maintenance for international standards.
• The benefits of adopting internationally recognized food safety management systems for export.

Module 3: Food Safety Requirements for Major Export Markets – EU

• EU General Food Law (Regulation (EC) No 178/2002): Key principles, responsibilities, and traceability.
• EU Food Hygiene Package: (EC) No 852/2004, (EC) No 853/2004 - specific hygiene rules for food of animal origin.
• Import controls and Border Control Posts (BCPs): Documentation, physical checks, and sampling.
• Residue monitoring programs (pesticides, veterinary drugs) and maximum residue limits (MRLs).
• Specific requirements for allergens, novel foods, and organic products.

Module 4: Food Safety Requirements for Major Export Markets – US

• FDA Food Safety Modernization Act (FSMA): Emphasis on preventive controls for human and animal food.
• Foreign Supplier Verification Program (FSVP): Importer responsibilities for ensuring foreign supplier compliance.
• Preventive Controls Qualified Individual (PCQI) requirements.
• Registration of food facilities and prior notice for imports.
• Labeling requirements (nutrition facts, allergens, common names) and import alerts/detentions.

Module 5: Food Safety Requirements for Other Key Markets

• Requirements for Asian Markets (e.g., China, Japan, Korea): Specific registration, certification, and labeling demands.
• Middle East & North Africa (MENA) Region: Halal certification, specific ingredient restrictions, and local standards.
• Australia and New Zealand: Biosecurity, import permits, and food standards code.
• Understanding the dynamic nature of import regulations and how to stay updated.
• Best practices for researching country-specific requirements.

Module 6: Export Documentation, Certification, and Inspection

• Export Health Certificates (EHCs) / Sanitary Certificates: Purpose, application, and content.
• Certificates of Analysis (CoAs) and other supporting documentation.
• Role of competent authorities in the exporting country for certification and inspection.
• Pre-shipment inspections and conformity assessment programs (e.g., PVoC).
• Common documentary errors leading to shipment delays or rejections.

Module 7: Traceability, Food Fraud, and Supply Chain Security

• End-to-end Traceability Systems: Meeting international demands for rapid recall and transparency.
• Food Fraud Prevention (VACCP): Vulnerability assessment and mitigation strategies for export.
• Adulteration, mislabeling, and economically motivated adulteration (EMA) in international trade.
• Building secure supply chains to prevent intentional contamination (Food Defense, TACCP).
• The role of technology (blockchain, IoT) in enhancing traceability and security for export.

Module 8: Strategic Export Compliance and Crisis Management

• Developing an integrated export food safety management system.
• Risk assessment frameworks tailored to international trade.
• Managing non-conformities, rejections, and import alerts.
• Effective crisis management and recall procedures for international incidents.
• Building strong relationships with trade partners and regulatory authorities to facilitate smooth exports.

CERTIFICATION

• Upon successful completion of this training, participants will be issued with Macskills Training and Development Institute Certificate

TRAINING VENUE

• Training will be held at Macskills Training Centre. We also tailor make the training upon request at different locations across the world.

AIRPORT PICK UP AND ACCOMMODATION

• Airport pick up and accommodation is arranged upon request

TERMS OF PAYMENT

Payment should be made to Macskills Development Institute bank account before the start of the training and receipts sent to info@macskillsdevelopment.com