What you'll learn

Become HACCP Expert to implement the system in any particular industry

Helpful in reducing food safety complaints in the food industry

How Hazard Analysis & Critical Control Point (HACCP) apply to food companies

How to identify hazards and Critical Control Points with critical limits?

Documentation to prepare and implement the HACCP system

Practice exercises to make a HACCP plan along with quiz & answers

Serve as a foundation of ISO 22000 Food Safety Management System

Be ready to take HACCP and ISO 22000 certification

Requirements

No specific pre requisite degree or information is required

Basic information about food safety is beneficial

Description

The Hazard Analysis and Critical Control Point (HACCP) system is a logical, scientific approach to control food safety hazards in food production. HACCP is a preventive system assuring the safe production of food products. The HACCP system can be applied to food manufacturing, shipping, distribution, food service, catering, hotel industry including home preparation as well. The ideal application of HACCP system would include all processes from farm to fork

HACCP  system covers a sequence of 5 preliminary steps & 7 principles.The highlights  of these initial steps and main principles are as follows.

1. Assemble HACCP team

2. Describe the product

3. Define Intended Use

4. Construct a process flow diagram

5. Onsite verification of process flow diagram

6 (Principle #1) List all potential hazards associated with each step, conduct a hazard analysis, consider any     measures to control identified hazards

7 (Principle #2) Determine Critical Control Points (CCPs)

8 (Principle #3) Establish Critical limits for each CCP

9 (Principle #4) Establish a monitoring system for each CCP

10 (Principle #5) Establish Corrective Actions

11 (Principle #6) Establish Verification Procedures

12 (Principle#7) Establish Documentation & Record Keeping

Hazard Analysis Critical Control Point (HACCP) is a tool and it is not designed to stand alone program

To be effective, other tools must also include, adherence to good manufacturing practices, pre-requisites, standard operating procedures or personal hygiene programs

In addition to this, discussed a HACCP sample case study along with common mistakes to avoid in making a HACCP system, practice quiz, sample internal audit check lists & downloadable important HACCP forms 

Note: Codex HACCP guidelines has not been given due to copy right issues.

Who this course is for:

Food handlers including food production staff & supervisors

Food production, logistics, distribution, trading, service sectors

Food & beverage owners, managers, food safety team members

Food safety and quality professionals, food science graduates

Professionals who need HACCP certification for working in food industry

Enthusiasts who want to make career in food sector

Anyone interested in HACCP System & wants sound knowledge about it