Description
Every operation serving or selling food needs to have a food safety system in place that is designed specifically to guarantee the food being served is safe to eat. This specific food safety system is called HACCP for Hazard Analysis and Critical Control Point. There are twelve tasks required to develop a HACCP plan and these are designed to ensure that the seven principles are applied correctly. Principle 1, which is to conduct a hazard analysis, requires that the first five tasks have all been addressed in a logical and honest manner so that all real hazards associated with the commodity have been identified. The training will cover the 12 task/stesps in the following order:
Requirements
- Basic microbiology and chemistry knowlege is needed.
Benefits of HACCP?
- Effectively manage food safety risks across the whole supply chain
- Give producers, stakeholders and suppliers confidence in your controls
- Continually review and improve your system so it stays effective
- Implement internationally recognized food safety hazard controls
- Align HACCP with ISO 22000 to improve food safety management systems
What will you learn?
- Identify the biological, chemical, and physical hazards in the food offered to consumers in a food system.
- Determine which hazards are significant risks.
- Determine, write, and validate adequate controls for those hazards.
- Write a Food Safety Management Plan that provides an appropriate level of protection for customers.
- Train and supervise employees to perform controls that strive for zero customer illness or injury during the life of the business.
- Be ready to take HACCP certification test
- Be ready to take ISO 22000 certification
Who this course is for?
- Professionals working in food supply chains.
- Professionals who need HACCP certification for working in food industry
- Enthusiasts who want to make career in food safety sector
- Masters and bachelor of food sciences who want to upgrade their profiles
- Companies that need to get ISO 22000 certification
