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