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Hazard Analysis Critical Control Points (HACCP) For Food Manufacturers

Course Purposes

HACCP is an improved food safety culture that involves everyone and manages the risks before problems arise. Change is planned and managed, and provides the foundation for the ‘continuous improvement’ that is the common goal of many modern management systems

Course Objectives:

By the end of the course all trainees should be able to:
 
  • Have a comprehensive overview of HACCP
  •  Understand key principles of HACCP
  •  Get familiar to Audit procedures
  •  Link hygiene to implementation 

Course Contents

  •   Food safety management
  •   Hazards
  •   Benefits of a HACCP system
  •   Adverse consequences of not implementing HACCP
  •   Prerequisites of HACCP
  •   The role of employers and employees
  •   Training
  •  The law relating to HACCP
  •   The implementation of HACCP
  •   Failures in implementing HACCP
  •   Definitions
  •   Codex decision tree
  •   The interrelationship of food safety management systems

Course Recipients

  This course is suited for 
 
  • key members of staff involved in assessing risks to food safety and implementing policies designed to control these risks.

Duration

3 Days

Methodology of teaching

Classroom lectures & Videos

Certificates

Core Certificate

Available DATE

Duration Start End
3 Days 2018-02-26 2018-02-28 Apply



3 Days 2018-04-17 2018-04-19 Apply



3 Days 2018-06-12 2018-06-14 Apply



3 Days 2018-08-21 2018-08-23 Apply



3 Days 2018-10-09 2018-10-11 Apply



3 Days 2018-12-04 2018-12-06 Apply




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