An in-depth course that explains the 12 Codex Alimentarius stages of a HACCP system as a preventive tool for safe food production.

COURSE 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

COURSE OUTCOMES

Understanding of:

• How to prepare for a HACCP study
• How to conduct a HACCP study
• The role of the HACCP/ food safety team

COURSE REQUIREMENTS

No prior learning is required. Knowledge of prerequisite programmes would be beneficial.

There is an assessment

A certificate of completion will be issued