Hazard Analysis and Critical Control Points (HACCP) Introduction Training Course
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INTRODUCTION
This training course provides an introduction for anyone involved in the development, implementation and management of the Hazard Analysis Critical Control Points (HACCP) certification scheme and also provides an overview of the purpose and requirements of the HACCP certification scheme.
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COURSE OBJECTIVES
By the end of the course, you‘ll be able to:
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Identify the biological, chemical, and physical hazards in the food offered to consumers in a food system.
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Determine which hazards are significant risks.
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Determine, write, and validate adequate controls for those hazards.
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Write a Food Safety Management Plan that provides an appropriate level of protection for customers.
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Train and supervise employees to perform controls that strive for zero customer illness or injury during the life of the business.
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Be ready to take HACCP certification test
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Be ready to take ISO 22000 certification
- Understand the concepts & requirements of HACCP and their relationship with food and product safety
- Understand the core HACCP Principles for managing risks associated with food safety
- Develop & implement a HACCP Plan
- Gain the knowledge, confidence & skills to apply the CODEX 12 HACCP steps to develop, implement & maintain a HACCP based food safety management system
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COURSE AUDIENCE
This course is made for :
- Professionals working in food supply chains.
- Professionals who need HACCP certification for working in food industry
- Enthusiasts who want to make career in food safety sector
- Masters and bachelor of food sciences who want to upgrade their profiles
- Companies that need to get ISO 22000 certification
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COURSE OUTLINE
DAY ONE :
- Introduction
- Prerequisite Programs
- Education and Training
- Developing a HACCP Plan
- Assemble the HACCP team
DAY TWO:
- Describe the food and its distribution
- Describe the intended use and consumers of the food
- Develop a flow diagram which describes the process
- Verify the flow diagram
DAY THREE:
- Conduct a hazard analysis (Principle 1)
- Determine critical control points (CCPs) (Principle 2)
- Establish critical limits (Principle 3)
DAY FOUR:
- Establish monitoring procedures (Principle 4)
- Establish corrective actions (Principle 5)
DAY FIVE:
- Establish verification procedures (Principle 6)
- Establish record-keeping and documentation procedures (Principle 7)
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