To ensure
food safety: Equip participants with the knowledge to implement
HACCP principles effectively in order to ensure food safety and
prevent foodborne illnesses.
To comply
with regulations: Provide an understanding of food safety
regulations and international standards, including those laid out by
the Codex Alimentarius Commission.
To promote
proactive risk management: Teach participants how to identify,
assess, and control hazards throughout the food production and
handling process.
To enhance
quality control: Encourage continuous monitoring and improvement
of processes to maintain food quality and hygiene standards.
Objectives:
Understand
the principles of HACCP: Familiarize participants with the seven
principles of HACCP and their application in food safety management.
Perform
hazard analysis: Equip participants with skills to conduct
thorough hazard identification and analysis in food production.
Develop and
implement a HACCP plan: Teach participants how to design,
document, and implement an effective HACCP plan for their
organization.
Establish
critical control points (CCPs): Help participants identify CCPs
in food processes where control is essential to ensure safety.
Conduct
monitoring and verification procedures: Train participants in
effective monitoring of CCPs and verification procedures to maintain
food safety.
Handle
corrective actions: Teach the appropriate responses to
deviations from the HACCP plan, ensuring corrective actions are
taken.
Maintain
documentation and records: Provide knowledge on maintaining the
required HACCP documentation and records to ensure compliance and
traceability.
To ensure
food safety: Equip participants with the knowledge to implement
HACCP principles effectively in order to ensure food safety and
prevent foodborne illnesses.
To comply
with regulations: Provide an understanding of food safety
regulations and international standards, including those laid out by
the Codex Alimentarius Commission.
To promote
proactive risk management: Teach participants how to identify,
assess, and control hazards throughout the food production and
handling process.
To enhance
quality control: Encourage continuous monitoring and improvement
of processes to maintain food quality and hygiene standards.
Objectives:
Understand
the principles of HACCP: Familiarize participants with the seven
principles of HACCP and their application in food safety management.
Perform
hazard analysis: Equip participants with skills to conduct
thorough hazard identification and analysis in food production.
Develop and
implement a HACCP plan: Teach participants how to design,
document, and implement an effective HACCP plan for their
organization.
Establish
critical control points (CCPs): Help participants identify CCPs
in food processes where control is essential to ensure safety.
Conduct
monitoring and verification procedures: Train participants in
effective monitoring of CCPs and verification procedures to maintain
food safety.
Handle
corrective actions: Teach the appropriate responses to
deviations from the HACCP plan, ensuring corrective actions are
taken.
Maintain
documentation and records: Provide knowledge on maintaining the
required HACCP documentation and records to ensure compliance and
traceability.
