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.
Hazard Analysis Critical Control Points (HACCP) For Food Manufacturers
0.00 EGP
- Description
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Description
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
- 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
This course is suited for key members of staff involved in assessing risks to food safety and implementing policies designed to control these risks.
- Classroom lectures
Core Certificate for each attendee
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