Training Proposal

Comprehensive Food Safety, Quality, and Safety Management Systems Training Programs

Submitted to: Ada Food Complex Plc

Prepared by: Dr. Wudu Beyene

Date: July 2025

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 Table of Contents

Title……………………………………………………………………..……………………..page

1. Introduction………………………………………………………..………..……………..3
2. Training Objectives (Per Course) …………………………………………..…………….4
3. Training Methodology……………………………………………………...…..…………6
4. Course Content Details……………………………………………………..……………..6
5. Duration and Schedule……………………………………………………….……………9
6. Number of Participants……………………………………………………..……………10
7. Training Venue & Arrangements…………………………………………...……………10
8. Certification……………………………………………………..……………………….11
9. Cost Breakdown and Price Quotation……………………………………………………11
10. Payment Terms……………………………………………………..…………………....12
11. Additional Notes……………………………………………………..…………………..12
12. Contact Information……………………………………………………..….……………13
13. Conclusion……………………………………………………..…………..…………….13

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 1. Introduction

Wudu Beyene Management Systems Consultancy, founded by Dr. Wudu Beyene, is dedicated to
enhancing organizational performance through specialized training and consultancy in
management systems. Dr. Beyene, with a Doctor of Veterinary Medicine (DVM) from Addis
Ababa University and extensive practical experience, is a highly qualified professional in food
safety, quality management systems (QMS), occupational health and safety (OHS), and
environmental management systems (EMS). His background includes key leadership roles and
certifications in ISO 22000:2018, ISO 9001:2015, ISO 14001:2015, ISO 45001:2018, and
HACCP. He has a proven track record of delivering impactful training and auditing services to
various organizations, including collaborations with GIZ in Ethiopia.

This proposal is submitted in response to your invitation, Ada Food Complex Plc, to provide
detailed proposals for a range of critical training programs aimed at strengthening your
organization's compliance, operational efficiency, and overall management systems. We are
prepared to deliver high-quality, practical training designed to meet the specific needs of your
team across various levels and departments.

Our training programs are crafted to provide your staff with essential knowledge, practical skills,
and best practices in key areas, contributing directly to the robust implementation and continuous
improvement of your management systems.

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 2. Training Objectives (Per Course)

Each training program has specific objectives tailored to its content and target audience:

A. ISO 22000:2018 Awareness & Requirements

 Understand the fundamental principles and requirements of ISO 22000:2018.

 Grasp the importance of a Food Safety Management System (FSMS) for food businesses.
 Learn about the Plan-Do-Check-Act (PDCA) cycle in the context of ISO 22000.
 Understand the roles and responsibilities in maintaining an effective FSMS.
 Familiarize with key concepts like PRP, HACCP, and the communication within the food
chain.

B. HACCP Principles and Application

 Understand the seven principles of HACCP (Hazard Analysis and Critical Control
Points).
 Learn how to conduct a comprehensive hazard analysis (biological, chemical, physical).
 Develop skills in identifying Critical Control Points (CCPs) and establishing critical
limits.
 Understand monitoring procedures, corrective actions, verification, and record-keeping
for HACCP.
 Apply HACCP principles to real-world food production scenarios.

C. Personal Hygiene & Food Handling

 Understand the importance of personal hygiene in preventing foodborne illnesses.

 Learn best practices for handwashing, protective clothing, and health monitoring.
 Grasp safe food handling techniques, including cross-contamination prevention,
temperature control, and storage.
 Identify common sources of food contamination and methods to control them.
 Promote a culture of food safety responsibility among all staff.

D. Traceability & Recall Procedures

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  Understand the regulatory and business importance of traceability in the food industry.
 Learn how to establish and maintain effective traceability systems (one step forward, one
step back).
 Develop skills in preparing for and executing product recall procedures.
 Understand roles and responsibilities during a recall event.
 Minimize risks and mitigate damage during food safety incidents.

E. Workplace Health and Safety (ISO 45001:2018 if relevant)

 Understand the importance of occupational health and safety (OHS) in the workplace.
 Familiarize with key concepts of ISO 45001:2018 (if relevant to your QHS objectives).
 Identify common workplace hazards and risks.
 Learn about incident reporting, investigation, and prevention.
 Understand the role of workers' participation and consultation in OHS.

F. Customer Complaint Handling & Non-Conformance Management

 Understand the importance of effective customer complaint management for business

reputation and improvement.
 Learn systematic approaches to record, investigate, and resolve customer complaints.
 Grasp the principles of non-conformance identification, reporting, and disposition.
 Develop skills in conducting root cause analysis for complaints and non-conformities.
 Understand the link between complaint/non-conformance management and continual
improvement.

G. Environmental Awareness (ISO 14001:2015)

 Understand the fundamental principles of environmental management and ISO

14001:2015.
 Recognize the environmental impacts of organizational activities, products, and services.
 Learn about legal and other requirements related to environmental performance.
 Understand best practices for waste management, resource efficiency, and pollution
prevention.

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  Promote environmental responsibility among all staff.

3. Training Methodology

Our training programs are designed for maximum engagement and practical application,
employing a blended learning approach:

 PowerPoint Presentations and Lectures: Core concepts and theoretical foundations

will be delivered clearly and concisely.
 Interactive Group Discussions: Facilitating shared learning, problem-solving, and
varied perspectives.
 Practical Exercises & Case Studies: Real-world scenarios and hands-on activities to
apply learned concepts.
 Simulation/Mock Scenarios: (Applicable for HACCP, Traceability, etc.) to practice
procedures in a controlled environment.
 Question and Answer Sessions: Dedicated time for clarification and in-depth
discussion.
 Assessments (Pre- and Post-Tests): To measure knowledge acquisition and training
effectiveness.

4. Course Content Details

The specific content for each course will be tailored to the duration and the specific needs of Ada
Food Complex Plc. Below is a general outline for each, which can be further detailed in an
agenda once a course is selected:

A. ISO 22000:2018 Awareness & Requirements (5 Days)

 Introduction to Food Safety Management Systems (FSMS)

 Overview of ISO 22000:2018 Standard structure and clauses
 Context of the organization and interested parties
 Leadership and commitment
 Planning: Risks and opportunities, objectives

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  Support: Resources, competence, awareness, communication, documented information
 Operation: PRPs, HACCP plan, emergency preparedness
 Performance evaluation: Monitoring, measurement, analysis, evaluation, internal audit,
management review
 Improvement: Nonconformity and corrective action, continual improvement

B. HACCP Principles and Application (3 Days)

 Introduction to food safety hazards and HACCP

 Prerequisite Programs (PRPs)
 The 7 Principles of HACCP:
o Conduct Hazard Analysis
o Determine Critical Control Points (CCPs)
o Establish Critical Limits
o Establish Monitoring Procedures
o Establish Corrective Actions
o Establish Verification Procedures
o Establish Record-Keeping and Documentation Procedures
 Developing and implementing a HACCP plan
 Case studies and group exercises on hazard analysis and CCP identification

C. Personal Hygiene & Food Handling (2 Days)

 Microorganisms and foodborne illnesses

 Importance of personal hygiene: Handwashing, health status, protective clothing, hair
restraints
 Cross-contamination prevention: Raw vs. cooked, cleaning and sanitization
 Temperature control: Danger zone, cooking temperatures, cooling, reheating
 Safe storage practices: FIFO, labeling, segregation
 Pest control awareness
 Cleaning and sanitation principles

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D. Traceability & Recall Procedures (1 Day)

 Introduction to traceability: Why it's crucial

 Regulatory requirements and industry best practices for traceability
 Establishing a traceability system (forward and backward)
 Key information required for traceability records
 Understanding different types of product recalls
 Steps in a product recall procedure: Notification, communication, product retrieval,
disposition
 Post-recall activities and effectiveness checks
 Mock recall exercise (if time permits)

E. Workplace Health and Safety (ISO 45001:2018 if relevant) (3 Days)

 Introduction to OHS and its importance

 Overview of ISO 45001:2018 (if applicable to your interest)
 Identifying workplace hazards (physical, chemical, biological, ergonomic, psychosocial)
 Risk assessment and control measures (hierarchy of controls)
 Legal and other OHS requirements
 Incident investigation and reporting
 Emergency preparedness and response
 Worker participation and consultation
 OHS performance monitoring and improvement

F. Customer Complaint Handling & Non-Conformance Management (3 Days)

 The value of customer feedback and complaint management

 Establishing a complaint handling process: Receiving, logging, acknowledging
 Investigation techniques for complaints and non-conformities
 Root cause analysis methodologies (e.g., 5 Whys, Fishbone Diagram)
 Developing and implementing corrective actions
 Communication with customers regarding complaints
 Monitoring and reviewing the effectiveness of actions

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  Preventive actions and continual improvement

G. Environmental Awareness (ISO 14001:2015) (3 Days)

 Introduction to environmental management concepts

 Overview of ISO 14001:2015 standard: Key principles and clauses
 Identifying environmental aspects and impacts
 Understanding legal and other environmental requirements
 Resource consumption reduction strategies (energy, water)
 Waste management hierarchy: Reduce, reuse, recycle, recover, dispose
 Pollution prevention
 Emergency preparedness for environmental incidents
 Environmental performance monitoring

5. Duration and Schedule

The duration for each training program is as follows:

 ISO 22000:2018 Awareness & Requirements: 3 Days (40 Training Hours)

 HACCP Principles and Application: 3 Days (24 Training Hours)
 Personal Hygiene & Food Handling: 2 Days (16 Training Hours)
 Traceability & Recall Procedures: 1 Day (8 Training Hours)
 Workplace Health and Safety (ISO 45001:2018 if relevant): 3 Days (24 Training
Hours)
 Customer Complaint Handling & Non-Conformance Management: 3 Days (24
Training Hours)
 Environmental Awareness (ISO 14001:2015): 3 Days (24 Training Hours)

Training Schedule:

 Each training day will generally run from 9:00 AM to 4:30 PM, including appropriate
breaks for tea/coffee and lunch.

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  Specific dates for each selected training will be mutually agreed upon with Ada Food
Complex Plc to best fit your operational schedule.

6. Number of Participants

To ensure optimal learning and interactive engagement, the participant numbers are set as
follows for all listed training programs:

 Minimum: 8-20 participants per session (for more than one day trainings)
 Maximum: more than 20 participants per session (for one day trainings)

For groups exceeding 20 participants, we strongly recommend organizing a separate session to

maintain the quality of engagement and individual attention during practical exercises.

7. Training Venue & Arrangements

To ensure a smooth and effective training delivery, the responsibilities for venue and
arrangements are proposed as follows:

Responsibility Handled By
Training Venue (Room): Suitable, quiet training room with adequate Ada Food Complex
space for participants and presentation setup. Plc
Audiovisual Equipment: Projector, screen/whiteboard, flipcharts, Ada Food Complex
markers. Plc
Refreshments: Daily tea/coffee breaks and lunch for participants and Ada Food Complex
trainer. Plc
Training Materials (Soft Copy) & Certificates (Hard Copy): Dr. Wudu Beyene
Comprehensive training manuals and certificates of completion. (Trainer)
Facilitation and Delivery: Expert instruction and guidance throughout Dr. Wudu Beyene
the program. (Trainer)

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 8. Certification

Upon successful completion of each training program, all participants who attend the full course
and meet any stipulated assessment criteria will be awarded a Certificate of Completion
relevant to the specific training title (e.g., "ISO 22000:2018 Awareness & Requirements,"
"HACCP Principles and Application," etc.).

These certificates formally acknowledge that the participant has acquired the foundational
knowledge and practical competencies in the respective subject area, reflecting their readiness to
contribute effectively to Ada Food Complex Plc's management systems.

9. Cost Breakdown and Price Quotation (Per Session)

Our pricing structure is designed to be flexible and cost-effective, based on the number of
participants per session. Prices are quoted per session for the entire duration of the course.

Option 1: For 17 to 20 Participants

 Professional Fee: 3,500 ETB per participant

 Total Cost Per Session: (3,500 ETB × Number of Participants)
o Example for 20 participants: 3,500 ETB × 20 participants = 70,000 ETB per
session

Option 2: For 13 to 16 Participants

 Professional Fee: 4,000 ETB per participant

 Total Cost Per Session: (4,000 ETB × Number of Participants)
o Example for 15 participants: 4,000 ETB × 16 participants = 64,000 ETB per
session

Option 3: For 8 to 12 Participants

 Professional Fee: 5,000 ETB per participant

 Total Cost Per Session: (5,000 ETB × Number of Participants)

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 o Example for 10 participants: 5,000 ETB × 12 participants = 60,000 ETB per
session

Note: The total cost per session remains the same regardless of the course duration (e.g., a three-
day ISO 22000 training for 20 participants would be 60,000 ETB, and a 1-day Traceability
training for more than 20 participants would also be 60,000 ETB, reflecting the effort for setting
up and delivering a full session).

10. Payment Terms

 50% Advance Payment: To confirm the training session(s), 50% of the total
professional fee for the selected course(s) is required as an advance. This ensures
commitment and allows us to finalize all necessary preparations.
 50% Final Payment: The remaining 50% is due upon completion of the training session,
prior to the issuance of certificates and the final training report.

Important: A 10% Value Added Tax (VAT) is not included in the amounts quoted above.
Applicable taxes will be added to the total invoice.

11. Additional Notes

Comprehensive Training Report: A detailed training report will be prepared and submitted
within three (3) days after the completion of each training session. This report serves as
official documentation for internal records and compliance, typically including:

 Attendance list
 Training content summary
 Photos (if applicable and permitted)
 Feedback or evaluation results from participants
 Recommendations for further improvement or actions.

Customization: While our course content outlines are comprehensive, we are open to discussing
specific customization needs to align the training even more closely with Ada Food Complex
Plc's unique processes and challenges.

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 12. Contact Information

For any further discussions, clarifications, or to proceed with this proposal, please feel free to
contact:

Dr. Wudu Beyene Lead Auditor & Management Systems Consultant � +251-910748138 �
[email protected]

13. Conclusion

We are excited about the opportunity to partner with Ada Food Complex Plc in elevating the
competence and awareness of your team across critical management system areas. Investing in
these training programs will undoubtedly strengthen your food safety, quality, and workplace
safety frameworks, contributing to enhanced operational excellence, regulatory compliance, and
customer confidence.

We are confident that our expertise and practical approach will deliver tangible benefits and
foster a culture of continuous improvement within your organization. We look forward to your
positive response and to embarking on this valuable training journey with Ada Food Complex
Plc.

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