Hazard Analysis and Critical Control Points (HACCP) System

Course Description:

This course aims to provide a comprehensive understanding of the Hazard Analysis and Critical Control Points (HACCP) system and its importance in ensuring food safety. It covers the steps involved in implementing the system and how to manage risks associated with food production processes.

Objectives:

• Understand the principles of the HACCP system and the requirements for its implementation.
• Learn the steps involved in developing an effective HACCP plan.
• Develop skills in assessing hazards and identifying critical control points.
• Learn monitoring and control strategies to ensure the safety of food products.
• Apply fundamental concepts to improve food safety and achieve compliance.

Target Audience:

• Quality and food safety managers
• Production and manufacturing management personnel
• Health inspectors and auditors
• Food safety consultants
• Operations management personnel

Prerequisites:

• Basic knowledge of food safety and quality management principles
• Prior experience working in the food industry (optional)

Course Content:

• Introduction to HACCP:
  • Background of HACCP and its importance in ensuring food safety
  • Overview of the seven principles of the HACCP system
• Steps in Developing a HACCP Plan:
  • How to establish a HACCP team
  • Defining the scope of the HACCP plan
  • Conducting a hazard analysis and identifying critical control points
• Monitoring and Control Strategies:
  • How to develop monitoring procedures
  • Setting critical limits for each control point
• Documentation and Records:
  • Importance of documentation in the HACCP system
  • How to prepare and review records
• Audit Readiness Strategies:
  • How to prepare the facility for HACCP audits and reviews
  • Handling audit findings and achieving continuous improvement
• Case Studies:
  • Examples of HACCP implementation in food manufacturing facilities