Overview

The principles of HACCP are traceable to the Codex Alimentarius Commission, which was created to develop food standards, guidelines and codes of practice by the Joint FAO/WHO (Food and Agriculture Organization/World Health Organization) Food Standards Program for the United Nations. The Global Food Safety Initiative, made up of global food retailers, has recognized HACCP as a fundamental element of food safety system. HACCP is a key component of numerous food safety standards.HACCP specifies the requirements for a food safety management system that involves the following elements:· interactive communication· system management· prerequisite programs· Control of food hazard such as Biological, Chemical, Physical, Allergen and Radiological hazardBenefits:· Build rapport in customer and consumer and able to explore bigger sales market worldwide.· Business will benefit from a clear definition of processes and procedures. Effective communication and continual process improvement are the cornerstones of a functioning management system.· A controlled food operating environment and effectively implemented and applied food safety system will improve customer and consumer confidence in the safety of food.· It uses a systematic approach covering all aspects of food production from raw materials, processing, distribution and point of sale to consumption and beyond. It moves a company from a solely retrospective end product testing and sampling approach towards a preventative approach that is designed to reduce product losses and liabilities.· It complements other quality management systems such as ISO 9001, ISO 14001, ISO 45000, GMP+ and etc....Course Content:· What is food hygiene?· How safe is your food product?· Food and disease· How is food contaminated?· Preventing food poisoning· What is HACCP?· A Definition· Benefits of HACCP· What is GMP? (Good Manufacturing Practices):a. Facilities and design of staff & material movementb. Operation Controlc. Housekeeping, Cleaning & Sanitationd. Preventive Maintenance & Calibratione. Personal Hygienef. Trainingg. Supplier & Chemical Controlh. Internal Audit Requirementsi. Management Reviewj. Compliance of Legal Requirements· How to conduct a hazard analysis· How to determine the Critical Control Point (CCPs)· How to establish a CCP monitoring system· How to establish corrective actions to be taken for deviations· How to establish documentation and record keeping

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