HACCP - Internal Auditor Program

LIVE VIRTUAL TRAINING SCHEDULE

• 4th - 5th Mar 2021: HACCP Internal Auditor Training Programme
  9.30 AM - 6.30 PM SGT | 2 Days

INTERNAL AUDITOR PROGRAM ON HACCP – HAZARD ANALYSIS CRITICAL CONTROL POINT

TÜV SÜD South Asia organise 2 days internal auditor training program based on HACCP standards gives an insight on requirements on standard HACCP.

This training program is structured to provide an overall understanding on HACCP standard requirements with the aid of tutor led sessions, interactions and relevant examples.

Language: English

YOUR BENEFITS

After completion of this course, you would learn to conduct audit as per HACCP standards requirements with regards to management commitment, management responsibilities, resources management, planning and realization of safe products, validation, verification and continual improvements along with PRP - Prerequisite program requirements, 12 steps in development of HACCP, flow chart preparation, hazard analysis, identification of CCP, monitoring & record keeping and incorporation of ISO 19011:2018 auditing guidelines.

HACCP can be incorporated in all the stages in food chain from farm to fork. HACCP is based on the principle that hazards affecting food safety can be either eliminated or minimized by prevention during production / processing rather than by inspection of the finished product. The HACCP approach can be applied right from harvest to the point of consumption. Companies using the HACCP system will be able to provide greater confidence about food safety to consumers as well as to food regulatory authorities. This is achieved by verifying food chain for hazards, evaluating the hazards and ensuring necessary controls are established to provide safe food to the consumer. Implementation of HACCP system gives confidence that food safety being managed effectively. This HACCP system can be implemented to all types of food industries

This 3 days course will be conducted by our experienced auditors, who have audited numerous organizations from diverse industries and who will share their experiences and knowledge of best practices being followed.

COURSE CONTENT / OUTLINE

• Introduction to Food Safety, HACCP its terms & definitions.

• HACCP as per Codex Alimentarius requirement.

• HACCP Management System 
  • Duties of organisation
  • Scope
  • Documentation & Record keeping
  • Compliance to Legal requirements
• Management Responsibilities
  • Management commitment
  • Responsibility & authority
  • Communications
  • Crisis Management
  • Periodic review

• Resource Management 
  • Planning of resources
  • Training

• Planning and realisation of safe products. 
  • PRP – Prerequisite Programs. (Identification of PRP’s (Prerequisite Programs) viz GMP’s (Good Manufacturing Program) as per Codex Alimentarius Commission Recommended Code of Practices
  • Product Characteristics
  • Hazard Analysis, design and re-design of the HACCP Plan
  • Process control and implementation of HACCP Management system
  • Implementation of measures of basic hygiene

• Verification, Validation and Improvement 
  • Monitoring and measure
  • Internal audits, data analysis, validation and improvement

• ISO 19011:2018 Audit Principles
• ISO 19011:2018 Audit Program, Reporting & Competency

WHO SHOULD ATTEND?

• Supervisors, Executives from food & food related companies.

• Fresh graduates and college students with science background or any other streams.

• Managers and core group members responsible for establishing, implementing, maintaining, auditing and improving HACCP in food safety certified companies.

• Professionals who have a role to play in the implementation of HACCP in their organisation.

Prerequisites: Should have knowledge and or working experience in Food Industry or related industries. 

EXAM DETAILS

• Participants will be assessed through a 60 marks objective type examination (open book) at the end of the course.

• Minimum passing % criteria: 60% (36 Marks).

CERTIFICATION

TÜV SÜD certificate of “Internal Auditor training program on HACCP - Hazard Analysis Critical Control Point” will be issued to participants only after successful completion based on performance during the course and in written examination.

Others who have not successfully completed the course will be issued a certificate of attendance.