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HACCP Implementation Program

Qualifying People - Developing Future

VIRTUAL CLASSES SCHEDULE

6thto 7th April 2020 – HACCP Implementation Training Programme I Duration: 2 Days

TÜV SÜD South Asia organizes a 2 days HACCP Implementation training program based on HACCP- Hazard Analysis Critical Control Point. The program gives insights on HACCP requirements and is structured to provide an overall understanding of basic HACCP standard and techniques to implement them in any food industry. The program is conducted with the aid of tutor-led sessions, interactions and with relevant examples. The HACCP approach can be applied right from harvest to the point of consumption. HACCP is based on the principle that hazards affecting food safety can be either eliminated or minimized by prevention during the production phase rather than during the inspection of finished product. Companies using the HACCP system are able to provide greater confidence about food safety to their consumers as well as to the food regulatory authorities. The course would 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 throughout the industry.

your Benefits

After completion of this course, you would learn about HACCP and its iimplementation techniques. We teach you how to verify the food chain from hazards, evaluate the hazards and ensure that necessary controls are established to provide safe food to the consumers. Implementation of HACCP system gives you the confidence that food safety is being managed effectively. The HACCP system can be implemented to all types of food industries. In this course, requirements with regards to PRP-Prerequisite program requirements, 12 steps in development of HACCP, flow chart preparation, hazard analysis, identification of CCP, monitoring & record keeping are explained in detail with relevant examples.

 

course content / outline

  • Introduction to HACCP
  • Identification of PRP’s (Prerequisite Programs) viz GMP’s (Good Manufacturing Program) as per Codex Alimentarius Commission Recommended Code of Practices
  • Understand PRP’s viz GMP- Good Manufacturing Practices, GHP- Good Hygiene Practices, GWP- Good Warehouse Practices, GHP-Good Housekeeping Practices, GDP – Good Distribution Practices and GLP- Good Laboratory Practices
  • Understanding HACCP based on Codex Alimentarius
  • Flow chart preparation
  • Hazard Analysis methodology
  • Identification of Critical Control Points
  • Establishing of critical limits
  • Monitoring system to be established by the Organization
  • Documentation and records required as per HACCP standards

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 organization.

training duration

Duration: 02 Days

 

prerequisites

Should have knowledge and or working experience in Food Industry or related Industries.

Exam details

  • Participants will be assessed through a 60 marks subjective type examination (open book) at the end of the course.
  • Minimum passing% criteria: 60%. (36 Marks)

Certification

TÜV SÜD certificate of "Certificate on Implementation of HACCP (HACCP - Hazard Analysis Critical Control Point)" will be issued to participants on course completion.

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