Ensure foods safety across the food supply chain with ISO 22000
ABOUT THE COURSE
Food is an indispensable part of our life and safety of food is the grave concern for us. Increased consumer awareness and global trade practices have compelled the food business operators to give it a thought. Multiple problems regarding human health as food poisoning, mad cow disease, obesity etc have proven the fact that food safety should be the prime concern for food producer, manufacturer, Trader etc. and all other industries coming under the food chain. HACCP (Hazard Analysis and Critical Control Point) is an internationally recognized, science based food safety system, designed to prevent, reduce or eliminate potential biological, chemical and physical food safety hazards. This NASA spinoff has been called “the most revolutionary institutional innovation to ensure food safety of the twentieth century”. A HACCP system is the responsibility of the establishment. The food manufacturer has the most control over the product and thus can have the greatest impact on the safety of the food produced.
II. Importance of Food Safety.
III. Codex Alimentarius Commission
IV. Hazard Analysis and Critical Control Point (HACCP)
V. Introduction and History
VI. Guidelines for Application of HACCP
VII. Logic Sequence for Application of HACCP
VIII. The Seven Principles of HACCP
WHO SHOULD TAKE THE COURSE?
Participants will learn through role plays, case studies, group exercises, scenarios and discussions.
Duration: 1 Day, 09:00 AM – 05:00 PM
Select Your Location
Bosnia and Herzegovina