{"product_id":"ags-international-technical-guidelines-pack-food-inspection-practice","title":"International Technical Guidelines Pack - Food Inspection Practice","description":"\u003cp\u003e\u003cem\u003eEquipment for the inspector rather than the establishment: the walk-through, the risk formula and the officer who has to justify both.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eThis set covers professional inspection practice in the settings where official food control happens — food service premises, manufacturing plants and slaughter — with a commodity field reference standing behind them. Aligned with ISO 9001:2015 and FAO technical guidance, it turns inspection from inherited craft into documented, teachable work: what an officer must know, how a visit is prepared, what is examined in which order, and how a finding is evidenced.\u003c\/p\u003e\n\u003cp\u003eThe food service procedure is built on the backwards walk-through, from finished product back to raw material, and on a risk-categorisation formula that weights management at 60 per cent of the score. Its manufacturing companion turns instead on the kill step and the trust it earns. The meat standard governs ante-mortem and post-mortem examination, the examining officer's powers, biosecurity, isolation pens and facilities, while the commodities reference works category by category across twelve food groups, beverages, fish, produce, spices and snacks among them, to GCC-compliant requirements.\u003c\/p\u003e\n\u003ch2\u003eWhat this system covers\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eInspection of food service establishments — the backwards walk-through, the four officer profiles, qualifications and training courses\u003c\/li\u003e\n\u003cli\u003eRisk categorisation — the 20\/20\/60 weighting and the reasoning that puts management above premises and process\u003c\/li\u003e\n\u003cli\u003eFactory inspection — kill steps and growth inhibition, objectives, scheduling and complaint-driven visits\u003c\/li\u003e\n\u003cli\u003eField technique — protective clothing, calibrated tools, sampling, sealing and photographic evidence\u003c\/li\u003e\n\u003cli\u003eMeat inspection — ante-mortem and post-mortem examination, officer powers, biosecurity and isolation pens\u003c\/li\u003e\n\u003cli\u003eCommodity checks by food group — definitions, key requirements, inspection tools and step-by-step examination\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eFood control authorities and municipalities, inspector training academies, lead auditors and inspection team managers, and consultants asked to modernise an official inspection service. The trigger is structural: a service being stood up, an academy needing a syllabus, or an authority whose findings vary from officer to officer. They end up with an editable inspection manual in which competencies, risk scoring and field method are written down rather than carried in someone's head.\u003c\/p\u003e","brand":"Apex Global Solutions AGS","offers":[{"title":"Default Title","offer_id":56792712675668,"sku":"AGS-04-025","price":790.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/4996\/4372\/files\/AGS-04-011_11_General_Inspection.png?v=1786639546","url":"https:\/\/agskits.com\/products\/ags-international-technical-guidelines-pack-food-inspection-practice","provider":"Apex Global Solutions","version":"1.0","type":"link"}