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training CourcesHACCP

Course Description

HACCP (Hazard Analysis Critical Control Point) is the systematic preventative approach to food safety.

It addresses physical, chemical, and biological hazards as a means of prevention rather than finished product inspection. Hazard analysis and critical control points (HACCP) is a systematic preventive approach to food safety and biological, chemical, and physical hazards in production processes that may cause the finished product to be unsafe, and designs measurements to minimize these risks to a safe level.

In this manner, HACCP is referred as the prevention of hazards rather than finished product inspection. The HACCP system can be used at all stages of a food chain, from food production, preparation processes including packaging, distribution, etc..

Who is HACCP applicable to?

HACCP can be used by any organization directly or indirectly involved in the food chain and pharmaceutical industry including:

  • Farms, fisheries and dairies

  • Processors of meats, fish and feed

  • Manufacturers of bread and cereals, beverages, canned and frozen food

  • Food service providers such as hotels, restaurants, fast food chains, and caterers.

  • Manufacturers of prescription and non-prescription drugs and remedies

By the end of this workshop, you will be able to:

  • Understand the requirements of the Hazard Analysis Critical Control Point (HACCP) standard and their exact relation with industrial hygiene or food safety

  • Understand the seven core HACCP Principles for managing risks associated with food and beverage safety

  • Develop and implement a HACCP plan

  • Be an expert the HACCP auditing techniques

  • Know the certification process

Course Content

  • What is HACCP?

  • Why PRP & HACCP?

  • Physical, Chemical and Biological hazards

  • Codex Alementarius

  • What is a process and how to create process flow charts?

  • HACCP Auditing

  • HACCP Certification.

Language

  • English

Training Duration

  • 1 day

E-Learning

  • Available

 

 

  

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