Course Details

This course is designed for those who work in the food and food-related industries, and those who are planning on implementing, or have already implemented a HACCP system. It is designed to give employees involved in the HACCP implementation, or who will be supporting the system, an overview of the importance of the HACCP system for the food safety and to explain the principles of the system, its implementation steps and the pre-requisites to the effectiveness of the program. It is aimed to municipal or governmental food inspectors and staff of food control departments responsible for inspecting food and beverage trading and or manufacturing facilities.

Course Outline:

• What is HACCP?
• Historical Background
• Reasons for Implementing a HACCP System
• How HACCP works?
• Identifying Food Hazards
• Identifying Control Measures
• Pre-requisite Programs
• CCPs and Critical Limits
• Monitoring and Corrective Actions
• Mangement Role is success of the HACCP
• Verification, validation, and documentation of a HACCP