An integral part to your overall food safety management system is the requirement to use the steps and principles of HACCP to identify, assess, control and monitor food safety hazards that may occur in your food business. If the steps and requirements of HACCP are not correctly undertaken and implemented, there can be significant impacts on both your customers and your business. These impacts can include product recall, injury, illness, customer complaints or decreased business profit.
The Principles and Applications of HACCP course is designed to teach participants how to develop, implement and maintain a Hazard Analysis Critical Control Point (HACCP) system. The training is presented over 2 days which cover the 5 preliminary steps and the 7 principles of HACCP. Practical examples and activities are provided to assist with development and implementation within your food business. Additionally, participants will learn techniques for managing both HACCP and pre-requisite programs to ensure food products are safe and suitable for customers and consumers. This course is facilitated by an International HACCP Alliance qualified trainer with a certificate of competency provided to all participants who successfully complete the in-course activities and assessments.
By the completion of this course you should be able to:
Recognize the Relationship Between HACCP and Food Safety
Review Good Manufacturing Practices (not a part of the HACCP plan)
Identify and Control Hazards
Present and Discuss the Principles of HACCP
Establish Critical Control Point monitoring requirements and procedures for using the results of monitoring to adjust the process and maintain control.
Establish corrective actions to be taken when monitoring indicates that there is a deviation from an established critical limit.
Establish effective record keeping procedures that document the HACCP system.
Establish procedures for verification that the HACCP system is working correctly.
Determine the key factors for successful HACCP implementation.
Establish HACCP plan maintenance and measurement procedures.
Recognize Regulatory Issues Impacting the Implementation of HACCP Systems.
This course covers:
An Introduction to HACCP
How to determine critical control points
Setting appropriate critical limits and documenting their validation
Designing effective monitoring actions
Verification and implementation activities for your HACCP Plan
Documentation and Record keeping
Case studies to help with understanding and implementation
DAY 01(8:30 AM - 4:30 PM)
08.30 AM - 09.00 AM: Registration
Module 1: Course Overview
Module 2: An Introduction to Food Safety & HACCP Systems
Module 3: An Overview of HACCP
Module 4: Good Manufacturing Practices
Module 5: Hazard Identification and Control
Module 6: The preliminary steps of HACCP
Module 7: The Principles of HACCP
Module 8: Critical Control Points
Module 9: Critical Limits
DAY 02(8:30 AM - 4:30 PM)
Module 10: Monitoring
Module 11: Corrective Actions
Module 12: Verification
Module 13: Documentation and Record Keeping
Module 14: Implementing the HACCP Plan
Module 15: Maintaining the HACCP Plan
Module 16: Training
Module 17: HACCP and the Regulatory Environment
Module 18: Course Recap, Review & Assessment