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