Course Details

This training is designed for personnel responsible for conducting internal audits of their company’s HACCP system. F&B Managers and Hygiene officers, supervisors and other personnel responsible for establishing, implementing and maintaining the HACCP System can take up this program. Quality control officers and laboratory supervisors can also take on this training. Those who have attended a HACCP Awareness Seminar and want to improve their understanding of the HACCP System are also eligible for this program.

Program Details:

• Introduction
• HACCP overview and definition
• Benefits of HACCP System
• Seven principlesof HACCP
• HACCP Team
• Preparing a HACCP Plan
• Hazards types
• Critical control points
• Specifics abut this Drinking Water model
• HACCP System implementation
• Using the Drinking Water model to develop & implement a specific HACCP System
• Implementing HACCP System in Water Bottling Plants
• Implementing HACCP System in Catering
• Process category description
• Product categories and ingredients
• Flow charts
• Hazard analysis worksheet
• HACCP Plan worksheet
• Record keeping
• Records and forms
• Review & Discussion