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Who should attend Principles and Application of Hazard Analysis Critical Control Point (HACCP)
HACCP Team leaders, Food Safety and Quality System staff, Shift Supervisors, Technical Managers, Supplier Assurance Managers, Product Development and Innovation Managers, Procurement staff
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Principles and Application of Hazard Analysis Critical Control Point (HACCP)  

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Seminar Summary:

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. (see full course description)

 
 

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Training Course Syllabus:


Course Description

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.

Learning Objectives:

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.

Areas Covered:

This course covers:

An Introduction to HACCP
Hazard Identification
Hazard Analysis
Control measures
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
SESSION 1
Module 1: Course Overview
Module 2: An Introduction to Food Safety & HACCP Systems
Module 3: An Overview of HACCP
Module 4: Good Manufacturing Practices
BREAK 1
SESSION 2
Module 5: Hazard Identification and Control
Module 6: The preliminary steps of HACCP
BREAK 2
SESSION 3
Module 7: The Principles of HACCP
BREAK 3
SESSION 4
Module 8: Critical Control Points
Module 9: Critical Limits

DAY 02(8:30 AM - 4:30 PM)

SESSION 1
Module 10: Monitoring
Module 11: Corrective Actions
Module 12: Verification
Module 13: Documentation and Record Keeping
BREAK 1
SESSION 2
Module 14: Implementing the HACCP Plan
Module 15: Maintaining the HACCP Plan
BREAK 2
SESSION 3
Module 16: Training
Module 17: HACCP and the Regulatory Environment
BREAK 3
SESSION 4
Module 18: Course Recap, Review & Assessment
FINAL ASSESSMENT

Seminar Summary:

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. (see full course description)

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