HACCP Principles and its application to food product safety

The three-day course, which leads to the WFSO Certificate, provides the basic principles of HACCP and how they may be applied to control food safety.

COURSE OBJECTIVES

- Overview and the fundamental understanding of the principles of HACCP.

- Awareness of the legal requirements effecting HACCP.

- Awareness of the requirements needed to implement a HACCP management system.

- Appreciation of implementing a HACCP management software system.

- Meet the WFSO standard requirements.

WHO SHOULD ATTEND?

It is aimed at persons in food and beverage establishments:

- Responsible for developing and implementing a HACCP system.

- Those who may be involved in food technology, recipe design, food preparation, production, storage, sales,    purchasing, distribution, product safety, product handling, food hygiene, cross contamination, and engineering.

- Regulatory food inspectors, consultants and auditors.

COURSE CONTENT

- The need for a HACCP system.

- Legal obligations on food businesses.

- HACCP Principles.

- Hazard analysis methodology.

- Identifying CCPs and critical limits.

- Monitoring procedures for CCPs.

- Establishing verification methods.

- Introduce and manage a HACCP system.

- Implementing Food Safety Management System (HACCP) using software.

INSTRUCTIONS
Course will be held as per announcement on events page.
Time: Start time 9.00 am and finishes at 5.30 PM - each day.
Exam: Will be held in the afternoon of the third day.

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