Why HACCP?
• To achieve a well established system of food safety management – Hazard Analysis and Critical Control Point (HACCP) certification by a third party.
• To develop the pre-requisites and Good Hygiene Practices necessary to act as a foundation to HACCP. This includes development of Documentation and records related to management commitment and policy, premises and equipment general preventive maintenance program, Cleaning and disinfecting program, pest control management, waste management, personnel requirements, personal hygiene, equipment calibration, water and environmental quality, food testing, supplier approval, staff training commensurate to the work activities etc.
• To conduct a gap analysis audit for the outlets/locations going for HACCP implementation.
• To develop HACCP-based food safety management procedures.
• To manage and implement HACCP-based procedures, help develop the standard operating procedures and evaluation of the procedures.
• To develop an understanding of HACCP-based food safety management and to provide appropriate knowledge and understanding to be an Integral part of a HACCP team and to help manage the implementation of a HACCP-based system in the work environment.
• To develop and implement HACCP approach to food safety procedures by review of international requirements relating to HACCP.
• To develop the HACCP team, allocate the responsibilities and resources related to HACCP with the importance of effective HACCP team meetings and communication.
• To develop a plan of work and setting deadlines for each activity
• To identify the staff training needs.
• To analyse food production processes including use of end product.
• To produce process flow diagrams for each process.
• To carry out hazard analysis and risk assessment in the production process.
• To determine critical control points and develop a procedure to monitor them.
• To establish critical limits and corrective action procedures.
• To validate each activity during the design, development and application of HACCP Plan.
• To develop a system of HACCP system verification and review.
• To develop documentation and record keeping procedures.
• To produce a HACCP manual with HACCP Plan.
• To conduct regular auditing to assess the effectiveness of the HACCP system.
• To develop a plan for internal HACCP audit.
• To assist in choosing an auditor for HACCP certification audit for obtaining the HACCP certification from an accredited firm.
• To develop the pre-requisites and Good Hygiene Practices necessary to act as a foundation to HACCP. This includes development of Documentation and records related to management commitment and policy, premises and equipment general preventive maintenance program, Cleaning and disinfecting program, pest control management, waste management, personnel requirements, personal hygiene, equipment calibration, water and environmental quality, food testing, supplier approval, staff training commensurate to the work activities etc.
• To conduct a gap analysis audit for the outlets/locations going for HACCP implementation.
• To develop HACCP-based food safety management procedures.
• To manage and implement HACCP-based procedures, help develop the standard operating procedures and evaluation of the procedures.
• To develop an understanding of HACCP-based food safety management and to provide appropriate knowledge and understanding to be an Integral part of a HACCP team and to help manage the implementation of a HACCP-based system in the work environment.
• To develop and implement HACCP approach to food safety procedures by review of international requirements relating to HACCP.
• To develop the HACCP team, allocate the responsibilities and resources related to HACCP with the importance of effective HACCP team meetings and communication.
• To develop a plan of work and setting deadlines for each activity
• To identify the staff training needs.
• To analyse food production processes including use of end product.
• To produce process flow diagrams for each process.
• To carry out hazard analysis and risk assessment in the production process.
• To determine critical control points and develop a procedure to monitor them.
• To establish critical limits and corrective action procedures.
• To validate each activity during the design, development and application of HACCP Plan.
• To develop a system of HACCP system verification and review.
• To develop documentation and record keeping procedures.
• To produce a HACCP manual with HACCP Plan.
• To conduct regular auditing to assess the effectiveness of the HACCP system.
• To develop a plan for internal HACCP audit.
• To assist in choosing an auditor for HACCP certification audit for obtaining the HACCP certification from an accredited firm.
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