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HACCP Training – Establishing Hazard AnalysisCritical Control Point Program
Introduction :
This training program is mainly designed to target food scientists, engineers, managers and specialistsfor developing a quality and food safety system. This program aims at enhancing trainers knowledgeabout food safety issues, product attributes, regulatory requirements, and any of these issues or all thatcan be applied in each step of the development, manufacture and distribution the foods. HACCP (HazardAnalysis and Critical Control Point food safety system) will be used as a tool for developing a quality andsafety system. Special emphasis will be given on practical examples and case studies after introductionof each topic.
Objectives :
Familiarize participants with the development of a HACCP plan. Prevent or eliminate food safety hazards or reduce them to acceptable level. Develop relevant examples for the group as we go through each HACCP principle. Help participants in establishing HACCP System in their food Companies.
Contents :
HACCP AND HACCP PRINCIPLES
Introduction to HACCP Systems (Concept and Origin)
Hazard Analysis and Critical Control Point System (Purposes and Principles).
Basic Steps in The Development of HACCP Systems
Food Safety and Quality.
Analysis of Components That Affect Safety (Ingredients,
Processes, sampling and testing procedure).
Application of HACCP Principles.
HAZARDS AND CONTROL
Biological Hazards and Controls
FOODBORNE DISEASE (Factors, Prevention)
PATHOGENS AND INDICATORS (Characteristics and controls).
Chemical Hazards and Controls
CHEMICALS OF CONCERNS TO THE FOOD INDUSTRY.
DESINGNIG THE HACCP PROGRAMM (prior to receipt, upon receipt, Processing, Storage)
Physical Hazards and Controls
SOURCES OF PHYSICAL HAZARDS
PHYSICAL CONTAMINATS AND CONTROL.
DEVELOPING HACCP PLANS
Initial Tactics in Developing HACCP Plans (The HACCP team develop and verify the flowdiagram).
Hazard Analysis and Identification of CCPs.
Monitoring and Corrective Actions.
Recordkeeping and Verification Procedures
Workshop Flow Diagrams and Forms.
MANAGING HACCP PROGRAMS
Organizing a HACCP Program
Managing a HACCP Program
Relationship of HACCP to CGMPs and sanitation.
HACCP AND REGULATIONS
Food Inspection Overview
Use of HACCP Concepts in Food Regulations
Recalls: Regulations/ Company Organizations
Who Should attend?
Food scientists, engineers, managers and specialists for developing a quality and food safety system inpublic and private sectors.
Course Venue Date