HACCP 7 Principles
is considered as preventive approach towards food safety, which considers food safety issues that arises on account of biological, chemical, physical and radio logical hazards during food production
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Course Overview
The Aim of this course is to bring insight on seven principles of HACCP which help to identify food hazards and ensure food safety. HACCP is considered as preventive approach towards food safety, which considers food safety issues that arises on account of biological, chemical, physical and radiological hazards during food production. HACCP implementation includes practical follow-up of 7 principles of HACCP which helps to identify operational hygiene issues raised during food production, and direct the organization to take necessary preventive & corrective actions to mitigate the negative effects in food chain. By this way, instead of inspecting finished products for the effects of these hazards, HACCP attempts to avoid hazards throughout the food production steps. Hence HACCP system is suitable for implementation at all levels of food chain
Learning Objectives
1
Learners will be able to implement and understand the content and purposes of the Codex Alimentarius Guideline on HACCP
2
Learners will be able to understand the relative knowledge to plan and support the implementation of Food Hygiene practices in accordance to HACCP plan.
3
Learners will Gain a mastery of the HACCP Seven Principles methodology which in turn be applied to mitigate Food risks.
4
Learners will be able to understand the implementation of a risk-based HACCP System.
5
Understand the skills needed to complete a HACCP based risk assessment.
Who Should Attend?
This highly practical and interactive course has been specifically designed for:
This course in intended for personals performing their obligation as: QHSE/Hygiene Officer/Manager/Advisor, Cluster Hygiene Manager, Executive Chef, Quality Assurance Manager, Food Technologist, Senior Manager, Operation Manager, R&D Department Head, Process Engineer
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