What does this course offer and how can do this course ?

This qualification is aimed at learners who are working at a management level in a manufacturing business, quality assurance staff or members of a HACCP team. It would also be useful for trainers, auditors, enforcers and other food safety professionals. Achievement of this qualification gives learners the skills to assist in the implementation of a HACCP system, to critically evaluate HACCP plans and to understand the importance of having an effective HACCP system in place. Subjects covered include the principles of HACCP management for food manufacturing, understanding the importance of HACCP-based food safety management procedures, understanding how to manage the implementation of HACCP-based food safety management procedures and understanding how to develop and evaluate HACCP-based food safety management procedures.

Topics Covered

An Introduction to HACCP and Its Role in Food Safety Control

Preparations and Planning to Achieve Effective Food Safety

Hazards, Their Significance, and Control

Prerequisites for Food Safety: PRPs and Operational PRPs

Designing Food Safety

How to Do a HACCP Study

Implementation, Verification, and Maintenance for Ongoing Risk Management

Considerations for HACCP Application in Different Supply Chain Sectors

HACCP: Definitions and Principles

Overview of Biological, Chemical, and Physical Hazards

Hazard Analyses and Assignment of Risk Categories

Determining Critical Control Points

Establishing Critical Limits for Critical Control Points

Monitoring Critical Control Point Critical Limits

Corrective Action Procedures for Deviations from the

Recordkeeping Systems for Documenting the HACCP Plan

Verification of the HACCP Program

Control Points and Critical Control Points

HACCP Systems in Regulatory Inspection Programs: Case Studies

Understand the importance of HACCP based food safety management procedures Legislation relating to HACCP

The development requirements of the HACCP team

The importance of effective communication

Staff training needs

The prerequisites for HACCP

Food production processes including use of end product

Process flow diagrams

Hazards and risks in the production process

Verification and review of procedures

Documentation and record keeping procedures

How will you be assessed?
You need to clear following theory papers

HACCP – A Practical Approach (100 Marks)
HACCP – Principles and Applications (100 Marks)
HACCP Legislation (100 Marks)
Guidelines for HACCP, GMP and GHP for ASEAN Food SMEs (100 Marks).

Practical

Case Studies on HACCP Systems in Regulatory Inspection Programs.(100 Marks).

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