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Accreditions

Back to Training & Courses Long Term Training Programs

Short Term Training Programs
1 Hazard Analysis of Critical Control Point. (HACCP) The FSSA 2006, FSS Rules and regulations 2011 demand implementation of Food Safety Systems and measure.Hazard Analysis Critical Control Point System (HACCP) is applicable in all food processing aspects by Food Processing Operations to satisfy the need for Food Safety.
HACCP is defined as a systematic approach to assure food safety by U.S. National Advisory Committee on Microbiological Criteria for Foods (NACMSF).  The system was developed as an alternative to traditional control systems such as finished product analysis and process controls.
2 Food Safety Management System (FSMS) Pre requisites- Pillars of HACCP- GMP Implications.
Risk Analysis and Management of Food Safety.
System elements, implementation approach & project monitoring.
3 FSSA (Food Safety standard Act You may be aware that from 5th August 2011; The FSSA 2006, FSS Regulation 2011, FSS RULES 2011 have came into force.
NAFARI would be conducting One day Industry specific training program on FSSA (Food Safety Regulations and Food Safety Rules).
4 Seven QC tools:
How to define a problem?
  1. Data Collection: Importance of Data collection and Actions to be taken.
  2. Flow Diagram: To understand the process of production.
  3. Brainstorming: To generate more ideas to solve a problem.
  4. Graphs & Charts: To understand the trend of output.
  5. Histograms: To identify Important factors affecting the process.
  6. Pareto Diagram: To priorities and select factors for action.
  7. Cause & Effect Diagram: To understand the relationship between Causes & effect.
5 Statistical Quality Control
This course is designed to establish the foundation of understanding of following:
  • Basics of Statistics
  • Data handling and review
  • Process capability study
  • Determination of control limits
  • Application
6 Kaizen and 5-S
KAIZEN in Japanese means Continual Improvement. Available resources are optimally used to improve efficiency and profitability with KAIZEN principles.Moreover, without any capital cost KAIZEN culture can improve Productivity, Quality, Cost & Delivery
  • 5 – S is another Japanese concept that brings out improvement in manufacturing as well as service industry.
  • 5 – S is a simple yet powerful when implemented in Work area.
  • 5 – S is a starting point to bring out improvement and helps to create a culture to involve everyone in the organization.
7 Packaging and Labeling
This course is designed to establish the foundation of understanding of following:
Labeling: Labeling requirements as per Packaged Commodity Act.
Packaging and Packaging Material:
  • Selection of Packaging
  • Flexi Film
  • Printing of film
  • Packaging Machinery
8 Sensory Evaluation:
  • Need & importance of Organoleptic studies
  • Necessary infrastructure and materials for the sensory evaluation set up
  • Standard procedure for sensory evaluation
  • Management of the sensory analysis evaluation
  • Test data analysis (Quantitative analysis)
  • Factors affecting test results
  • Sensory panel selection
  • Training sensory panel
  • Automation in sensory analysis
  • Instruments for analysis
9 Training program on GMP/ GHP/ GLP
This course is designed to establish the foundation of understanding of these pre-requisites of HACCP in the candidates. 
It covers answers on how to implement Good Manufacturing Practices and includes details regarding:
  • Development of effective GMP program and operating procedures.
  • Distinguishing between Pre -requisites (PRP) and Operational Pre –requisites (OPRP) in ISO 22000.
10 Training program “Chemical analysis of Food for Nutritional Facts”
Nutrition is a very vital element in food processing industry as it not only has a social obligation but also have a legal mandate, we have designed this training program to spread awareness about the basic tests of nutritional analysis with standard operating procedures. You get focused attention as hands on training.
Course Content:
  • Nutritional analysis of Food products. (Fats, Proteins, Carbohydrates, Energy value     Sugar, Moisture, and Ash).
  • Introduction for Chemical testing specific criteria and proximate analysis.
  • GLP in Chemical analysis.
11 Training Program on “Microbiological analysis of Food, Fruit and Water”
Quality and Food Safety assurance tests on Water, Fruit & Vegetable Product – Microbiological analysis will be covered. You get focused attention as hands on training.
Course Content:
  • Introduction for microbial testing specific criteria.
  • Introduction for GLPs in Microbial laboratory.
  • Microbial analysis of water as per BIS methods.
  • Microbial analysis of Fruit & Vegetable Products for Quality and Food Safety as per BIS methods.
  • Asepsis.
12 Training program on Instrumental Analysis.
This course is designed to establish the foundation of understanding of following:
  • High Performance Liquid Chromatography (HPLC): (Demonstrations and theory)
    • Nutrient
    • Component of Turmeric/ Key
    • Added toxic color
    • Actile compound of chilly
  • Gas Chromatography (G.C): (Demonstrations and theory)
    •   Components of Fat
  • Atomic Absorption Spectrograph (AAS): (Demonstrations and theory)
    •   Heavy metals & other metal Ions
  • High Performance Thin Layer Chromatography (HPTLC): (Only theory).
13 ISO: 22000 and 17025
  • Food Safety: Introduction to the concepts of Food Safety Management.
  • Systems Elements
  • Documentation
  • Record Keeping
  • Emergency
  • Communication
  • Management Responsibilities
  • Process Management- PRP, OPRC, CCP
  • Supply Management
  • Verification and Validation
  • Corrective and Preventive Action
  • Internal and External Auditing
  • Continuous Improvement.
  • HACCP: The concept of HACCP (Hazard Analysis and Critical Control Point), Hazard and Risk
14 Energy Conservation Power shortage hampers the economic growth of any state. Energy Conservation is the cheapest, easiest and cleanest way for bridging the gap between demand and supply. It is estimated that energy conservation projects requires only 1/5th investment against for installation of new power project. By improvement in the energy efficiency, the competitiveness of the industry will increase by way of reduction in the energy cos
15 Internal Audits
  • System Elements and their Implementations
  • Audit preparation
  • Check Lists
  • Auditing Skills
  • Reporting
  • Verification
  • Audit trials

Other Training Programs


NAFARI- List of training programs in Collaboration with Atyaasaa for year 2012-13.
1 Supervisory development program
  • Enhanced supervisory productivity
  • Effective handling of challenges and stress
2 Ownership and Accountability
  • Accepting responsibility and taking ownership at the workplace
  • Learning how to take accountability while performing complex tasks
  • Going beyond the blame game to achieve collaboration
3 Business communication
  • Infusing the art of effective communication
  • Building effective relationships through the power of communication.
  • Written business communication for success.
4 Time management
  • Gaining insights into multitasking to manage time
5 Withstanding pressure to enhance performance
  • Increasing the threshold level of pressure
6 Sales leadership program
  • Know your customer behavior to maximize sales
7 Business acumen
  • Gaining knowledge about the business and industry
  • Learning the impact of different factors of economy on business
  • How to do competitor profiling
8 Presentation skills
  • To help participant imbibe the skills for presenting effectively and delivering influential presentations
9 Customer Service
  • Understanding the dynamics of customer service and foster the culture of customer focus in the organization
10 Result orientation
  • Identifying the key behavioral indicators of result orientation
11 Managerial effectiveness
  • Improve interpersonal relationships through effective communication
12 Goal setting
  • Understanding the process of effective goal setting
  • Setting goals in different aspects like personal, professional and social
13 Planning and strategizing
  • Learning budgeting, resource allocations, risk assessment and mitigation
  • Insights on models of planning and strategy formulation
14 Team Building
  • Imbibe the art of creating highly synergistic and effective teams
15 Innovation management
  • Gathering the knowledge about the significance and various techniques of innovation at personal and organizational level
16 Personal effectiveness
  • Self analysis to discover the real you
  • Deliver high performance by managing conflicts at workplace
17 Culture management
  • Understanding of the component organization for better integration
  • Identifying and addressing the people issues
18 Change management
  • To imbibe the skills in participants that will help them handle change and deal with ambiguity arising from it effectively
19 Emotional intelligence in business
  • Understanding the human mind, thoughts and emotion
  • Profit augmentation through critical EI competencies.
20 Developing Interviewing Skills
  • Provide insights into human processes and mind
  • Understanding intricacies of entire interviewing process
21 Managing vision and purpose
  • Converting the vision statements into measureable goals
  • Create a road map to achieve your vision
22 Decision making
  • Behavioral indicators of decision making
23 Negotiation skills
  • Understanding how to structure your negotiation process to obtain effective outcomes
24 Ideation Workshops
  • Identification of alternatives to create and utilize opportunities
25 Creating world class companies
  • Competing in the global market
  • Benchmarking with best in business
26 Conflict management
  • Understanding conflicts in new light and positive perspective
  • Using assertiveness to create win-win situation
27 Managing through turbulent times
  • Comprehending a systematic approach to deal with crisis
  • Understanding the emotional and functional skills to deal with crisis