An in-depth course that explains the 12 Codex Alimentarius stages of a HACCP system as a preventive tool for safe food production.
CONTENT
- History of food safety systems
- The relationship between PRPs and HACCP
- HACCP terminology
- Food safety legislation
- Food safety hazard categories
- The 12 stages of Codex Alimentarius HACCP
- Preliminary steps covering HACCP team selection and product description, intended use description, flow diagram and floor plan preparation
- Conducting a hazard analysis; identification of hazards and control measures and methodology used for determining the significance of hazards
- How to determine CCPs
- Critical limits and their validation
- Monitoring procedures
- Corrective action system
- Verification of a HACCP system
- Procedures and documentation needed
- The role of top management in a food safety system
WHO SHOULD ATTEND?
- Those responsible for implementing or maintaining HACCP plans/hazard control plans,
- Managers of HACCP systems
- HACCP or food safety team members
- HACCP or food safety team leaders
- HACCP or food safety auditors
- HACCP /food safety consultants
OUTCOMES
Understanding of
- How to prepare for a HACCP study
- How to conduct a HACCP study
- The role of the HACCP/ food safety team
REQUIREMENTS
- No prior learning is required. Knowledge of prerequisite programmes would be beneficial
There is an assessment
A certificate of completion will be issued