Quality Management in the Food Sector

If you are active in the food sector, whether as a producer, trader, storage provider, or transporter, ensuring and enhancing the quality of your products and services is crucial. Additionally, compliance with regulations set forth by the Dutch Food and Consumer Product Safety Authority (NVWA) are required. To address these needs, you might consider implementing a quality management system, potentially leading to certification. But where should you start? What does quality management in the food sector entail, and what steps should you take? This training provides an introduction to the fundamental principles of quality management in the food sector, along with an overview of relevant certifications.

 Target group
This training is designed for individuals seeking to acquire a solid foundational knowledge of quality management in the food sector. It caters to a wide range of professionals, including quality managers, buyers, planners, and salespeople. It is also highly suitable for start-ups or organizations that have recently expanded their quality teams with new members. The course is tailored for professionals with an educational background of bachelor / upper vocational level and offers practical, applicable knowledge.

The four-hour program covers the following topics:

  1. Regulatory Requirements for Food Companies: Overview of key laws and regulations applicable to the food sector.
  2. HACCP: Fundamental principles of HACCP and their implementation to ensure food safety.
  3. Quality Management System

    – Traceability
    – Purchasing and Sales
    – Management Review
    – Internal and Exeternal Audits
    – Complaints and Non-conformities
    – Continuous Improvement

  4. Certification Process: Understanding the steps and requirements for achieving various certifications.
  5. ISO Certifications: Explanation of various ISO certifications such as ISO 22000 and their relevance to the sector.
  6. GFSI (Global Food Safety Initiative): Insight into GFSI-recognized standards, such as BRC, IFS, and FSSC 22000.

Learning objectives
By the end of this training, participants will be able to:

  1. Understand and apply the basic principles of quality management within their organization.
  2. Identify and implement HACCP methodologies to ensure food safety.
  3. Understand the certification options available and determine which certifications are relevant for their company.

On registration / in-company
This training can be offered in-company at your company.

Contact for a proposal

Choice of Dutch or English

For more information about this in-company training, please send an email to

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