Health, Safety and Environment
Basic HACCP
Overview:
Introduction:
This training program provides foundational knowledge and skills essential for implementing Hazard Analysis and Critical Control Points (HACCP) principles in food safety management. Through this program, individuals gain a fundamental understanding of HACCP principles and their application in various food processing and handling environments.
Program Objectives:
At the end of this program, participants will be able to:
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Establish a proficient HACCP team capable of developing and implementing an effective HACCP system within their organization.
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Conduct hazard analyses to identify preventive measures necessary for risk reduction to acceptable levels.
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Categorize Operational Prerequisite Programs (OPRPs) and Critical Control Points (CCPs) effectively.
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Develop and deploy monitoring systems to control and enhance the food safety management system.
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Evaluate and enhance logistics in alignment with legislative requirements and international food safety standards.
Targeted Audience:
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Quality Control personnel in food premises and food processing facilities.
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Hygiene inspectors acting on behalf of official Public Health Authorities, involved in the inspection of food premises and in the implementation and monitoring of food safety legislation.
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Food Safety Consultants.
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Food technologists and scientists who want to enrich their scientific knowledge.
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Potential food professionals and scientists who want to gain knowledge that will bring new job opportunities.
Program Outlines:
Unit 1:
Introduction to and Basic Definitions of Food Safety Management Systems:
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Introduction to the ISO 22000:2005 Food Safety management system.
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The evolution of ISO 22000:2005 through the HACCP and Codex Alimentarius correlation and principles.
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Guidelines and Regulations regarding food safety.
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Glossary used in Food Safety.
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Identification of CCPs (Critical Control Points) and CLs (Control Limits).
Unit 2:
Review of ISO 22000 Main Chapters:
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Food safety management system.
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Management responsibility.
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Resource management.
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Planning and realization of safe products.
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Validation, verification, and improvement of the food safety management system.
Unit 3:
Documentation Requirements for ISO 22000, Management Review, Human Resources:
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Detailed reference to documents with specific examples on the design and use of forms.
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The purpose of management reviews.
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Detailed reference to management review inputs and outputs.
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Human resources: Competence, awareness, and training.
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Work environment.
Unit 4:
Planning and Realization of Safe Products:
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PRPs (prerequisite programs).
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Preliminary steps to enable hazard analysis: Food safety team, Flow diagrams, process steps, and control measures
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Hazard analysis.
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Establishing the operational PRPs and the HACCP plan (CCPs and CLs) – Group exercise on the development of a HACCP plan in the context of attendees’ own organizations.
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Verification planning / Traceability system.
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Control of nonconformity: Corrective actions, Withdrawals.
Unit 5:
Validation, Verification, and Improvement of the Food Safety Management System:
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Validation of control measures.
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Control of monitoring and measuring.
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Food safety management system verification.
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Internal audits in the context of ISO 22000 – team exercise on an internal audit.
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Improvement: The need for Continual improvement, Updating the food safety management system.