Back to Food Safety, Hygiene & HACCP
HACCP is a scientific and rational approach to food safety which analyzes potential hazards, determines the critical control points in a food process and develops monitoring procedures to determine if the hazards identified are being effectively controlled.
HACCP offers a number of advantages over any current food safety system.
Most importantly, HACCP focuses on identifying and preventing hazards from contaminating food. Designed in line with local regulations, HACCP is based on sound science and permits more efficient and effective governmental compliance, primarily because the record keeping allows to see how well a firm is complying with food safety laws over a period rather than how well it is doing on any given day, and places responsibility for ensuring food safety appropriately on the food manufacturer or distributor. HACCP also helps food companies compete more effectively in the world market and reduces barriers to international trade.
The HACCP Awareness Training course is a four hours course, including a coffee break and question and answer session at the end. The course is presented in English.
Certification: Approved Certificate of Attendance will be provided to all the attendees.
Lecture Outline:
Introduction and Understanding Food Safety
Introduction and History of HACCP
Pre requisites for HACCP
The twelve step Codex Logic Sequence
Assemble and train the HACCP team
Describe the Product or Process
Identify the Intended Use
Construct a Flow Diagram
Onsite Verification of the Flow Diagram
Principle 1: Conduct a Hazard Analysis
Principle 2: Determine Critical Control Points
Principle 3: Establish Critical Limits
Principle 4: Establish Monitoring Procedures
Principle 5: Establish Corrective Actions
Principle 6: Establish Verification Procedures
Principle 7: Establish Documentation and Record Keeping Question and Answers.