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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.
To view list of courses & Bookings click here
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