HACCP Principles & Application Guidelines
-
COURSE DATES AND LOCATIONS
DATE
Duration
LOCATION
FEES
Book Now
-
INTRODUCTION
Our course will help you to understand the Principles of Codex HACCP and how you can use them to develop a HACCP plan which will identify, evaluate and control food safety hazards within your organisation. Our food safety training experts will guide you through the requirements of HACCP in full so you can implement a system that demonstrates your commitment to food safety and manages your risks effectively.
-
COURSE OBJECTIVES
By the end of the course, you‘ll be able to:
- Establish effective record keeping procedures that document the HACCP system.
- Establish procedures for verification that the HACCP system is working correctly.
- Determine the key factors for successful HACCP implementation.
- Establish HACCP plan maintenance and measurement procedures.
- Recognize Regulatory Issues Impacting the Implementation of HACCP Systems
- Recognize the Relationship Between HACCP and Food Safety
- Review Good Manufacturing Practices (not a part of the HACCP plan)
- Identify and Control Hazards
- Present and Discuss the Principles of HACCP
- Establish Critical Control Point monitoring requirements and procedures for using the results of monitoring to adjust the process and maintain control.
- Establish corrective actions to be taken when monitoring indicates that there is a deviation from an established critical limit.
-
COURSE AUDIENCE
This course is made for:
- Supplier Assurance Managers
- Product Development and Innovation Managers
- Procurement staff
- HACCP Team leaders
- Food Safety and Quality System staff
- Shift Supervisors
- Technical Managers
-
COURSE OUTLINE
DAY ONE :
HACCP Plan Introduction
-
- Context of Food Safety
- Overview of Industry Recalls
- Food Safety Legislation including Food Standards code.
- Prerequisite programmes
DAY TWO:
- HACCP Steps 1 to 6 including Workshops
- Assemble HACCP team
- Describe product
- Identify intended use
- Construct flow diagram
- Hazard analysis and control
DAY THREE:
- Documenting and Implementing a HACCP plan
- HACCP Steps 7 to 12 including Workshops
- Determine Critical Control Points (CCP) including CCP decision tree
- Establish critical limits for each CCP
- HACCP Steps 7 to 12 including Workshops
DAY FOUR:
- Establish a monitoring system for each CCP
- Establish corrective actions
- Establish verification procedures
- Establish documentation and record keeping
DAY FIVE:
- Validation of CCPs
- Validation v Verification
- HACCP Plan Review
Keyword
Training Subject
Training Location
