HACCP - Food Safety Control

Introduction:

Food Safety is one of the challenges that the food industry face. Striving to prevent food safety problems during the day-to-day operation of the establishment is important. Preventing dangers is always better than having to react to the consequences.

Employees who are involved in the development and implementation of food safety programs must receive foundational training, to develop programs and implement to align with company goal. The participants of this course will learn the key factor of food safety. Participants will learn how to prevent food-borne illnesses through the use of essential good hygiene practices, maintaining hygienic premises and equipment, Hazard Analysis & Critical Control Point (HACCP) and audit to effectively mitigate risk

Targeted Groups:

• Food Safety Consultants
• Hygiene inspectors acting on behalf of official Public Health Authorities, involved in the inspection of food premises and the implementation and monitoring of food safety legislation
• Quality Control personnel in food premises and food processing facilities
• Food technologists and scientists who want to enrich their scientific knowledge
• Potential food professionals and scientists who want to gain knowledge that will bring new job opportunities

Course Objectives:

At the end of this course the participants will be able to:

• Set up the HACCP team that has the knowledge and experience to develop and implement an effective HACCP system in their organization
• Perform the hazard analysis to determine the preventive measures necessary to reduce the risk within acceptable levels
• Perform the categorization into Operational Prerequisite Programs (OPRPs) and Critical Control Points (CCPs)
• Design and implement monitoring systems aiming at controlling and improving the food safety management system
• Evaluate and improve of logistics following the requirements of legislation and international food safety standards

Targeted Competencies:

• The international guidelines and regulations regarding food safety and the need for an organization to demonstrate compliance with applicable statutory and regulatory food safety requirements
• Evaluation of customer needs and how these relate to food safety
• Human resources allocation and related requirements
• How to effectively communicate food safety issues to the different stakeholders in the food chain
• The documentation needed to ensure that the organization conforms to its stated food safety policy
• The need for certification or registration of a food safety management system

Course Content:
Unit 1: Food Safety:

• Introduction
• Types and sources of contamination
• Biological hazards
• Chemical hazards
• Physical hazards

Unit 2: Food Contaminant:

• Chemical
• Biological
• Physical

Unit 3: Risk Analysis:

• Introduction of risk analysis
• Risk Assessment
• Risk Management
• Risk Communication
• Decision matrices

Unit 4: Hazard Analysis & Critical Control Point (HACCP)

• What is HACCP?
• Conduct hazard analysis
• Determine critical control point
• Establish critical limit
• Establish monitoring and correction action
• Verification and record keeping

Unit 5: Food Safety System:

• Overview of food safety system
• Designing
• Implementing
• Controlling
• Verification