HACCP LEAD AUDITOR TRAINING COURSE (HA/2)

Course Introduction
HACCP (Hazard Analysis and Critical Control Points) 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.

This course aims to introduce a systematic and scientific approach to process control, with specific attention on food safety. It enables delegates to acquire the details of the HACCP management system, the specific auditing techniques and preparation, as well as the certification process.

Course Objective
This 5-day HACCP Lead Auditor training course aims to:

• equip individuals who have a general understanding of food safety matters and who have a background in quality or safety systems and auditing, with the ability to audit or assess the implementation and effectiveness of an HACCP system.
• ensure a broad understanding of HACCP (Hazard Analysis Critical Control Point) and its exact relation with industrial hygiene or food and product safety.
• provide training for the role of HACCP auditors to the standards required for third-party certification

Course Outline

• Introduction and legislation
• HACCP principles and applications
• HACCP certification and HACCP criteria
• Biological, chemical and physical hazards
• HACCP versus ISO 9000
• HACCP auditing skills
• System analysis of HACCP manual

Certification
Delegates who successfully complete the program and pass the examination will be issued a Certificate of Successful Completion by SGS HK.