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Hazard Analysis and Critical Control Points Awareness Training

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.

Course objective:

  • Understand the concepts and importance of food safety
  • Understand the HACCP preliminary steps and principles based on Codex Guidelines
  • Food Safety Management Incorporating Hazard Analysis and Critical Control Point (HACCP)
  • Understand the HACCP Implementation Methodology

Course outline

I. Introduction
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?

  • Individuals planning the implementation of HACCP System
  • Anyone who may be involved in either the support or actual implementation of a food safety management system or HACCP-based system
  • Food safety professional or other personnel tasked with managing a food safety management system
  • Food safety consultants

Prerequisite: None

METHODOLOGY

Participants will learn through role plays, case studies, group exercises, scenarios and discussions.

Duration: 1 Day, 09:00 AM – 05:00 PM

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