HACCP Implementation and Auditing

HACCP IMPLEMENTATION AND AUDITING TRAINING COURSE


Course Introduction

Hazard Analysis and Critical Control Points (HACCP) is an internationally accepted technique for preventing microbiological, chemical and physical contamination along the food supply chain. It is a system that identifies where hazard might occur in the food production process and puts in place control measures to prevent the hazard from occurring.

The course aims to introduce the requirements of HACCP Management System and impart knowledge, and to understand the infrastructure needed to implement the HACCP system. The in-depth knowledge of HACCP auditing and certification process will also be included.

Course Objectives:

• Equip individuals who have a general understanding of food safety matters and who have a background in quality or safety systems.
  
  
• Ensure a broad understanding of Hazard Analysis Critical Control Point (HACCP) and its exact relation with industrial hygiene or food and product safety.

Course Outline:

• Overview of HACCP requirements.
• Seven principles of HACCP for managing risks associated with food and beverage safety.
• Developing and implementing an HACCP Plan.
• HACCP auditing techniques and certification process.

Certification

Delegates who successfully completed the course will be issued a certificate by SGS.