 |
 |
Advanced HACCP System Development Course
| Course Background | HACCP is the best known food hygiene system. Describe in the Guidelines of the Codex Alimentarius Commission Guidelines for the application of HACCP, it is valid from farm to fork and is specific for any food establishment. The SGS HACCP course includes the prerequisite, the GMP and SSOP. |
| Participants | Production Managers, Plant Managers, QC/QA Managers, Food Safety Managers, Project Managers, or other involved in developing and operating food quality & safety systems. |
| Work Design | Lecture and hands-on training using slides, overheads and video. All training materials are provided. |
| Objectives | To assist food professionals in meeting the requirements of national and international food hygiene legislation in a practical and cost effective manners that adds value to their business. |
| Topics | Module 1: Introduction to HACCP. Module 2: The Hazards. Module 3: HACCP Support programs. Module 4: Assemble the HACCP Team. Module 5: Describe the product. Module 6: Identify the intended use. Module 7: Construct a process flow diagram. Module 8: On-site verification of the process. Module 9: Conduct a hazard flow diagram analysis. Module 10: Determine Critical Control Points. Module 11: Establish Critical Limits for each CCP. Module 12: Establish a monitoring system for each CCP. Module 13: Establish corrective action for deviations that may occur. Module 14: Establish verification procedures. Module 15: Establish record keeping and documentation. |
| Prework | None |
| Pre-requisites | Recommended minimum qualifications:
|
| Assessment | No assessment |
| Award | Certificate of attendance |
| Duration | Three (3) days |
