Introduction:

This training program provides participants with an in-depth understanding of Hazard Analysis and Critical Control Points (HACCP) principles and their application in food safety management. It equips participants with the knowledge and skills to implement and manage HACCP systems effectively across various food industry sectors.

Program Objectives:

At the end of this program, participants will be able to:

• Understand the historical context, legal regulations, and key components of HACCP in food safety management.

• Design HACCP-based systems by integrating prerequisite programs and identifying potential hazards.

• Establish critical limits for CCPs and implement effective monitoring procedures to ensure food safety.

• Develop corrective action protocols, conduct root cause analysis, and validate HACCP system effectiveness.

• Create documentation practices for ongoing evaluation and improvement of food safety management systems.

Targeted Audience:

• Quality Control personnel in food premises and processing facilities.

• Hygiene inspectors in food premises and food safety legislation.

• Food Safety Consultants.

• Food technologists and scientists seeking knowledge in food safety.

• Aspiring food professionals and scientists aiming for new job opportunities.

Program Outline:

Unit 1:

Foundations of HACCP and Regulatory Context:

• Overview of HACCP's historical context and development in food safety.

• Key legal regulations and standards governing HACCP-based systems.

• Components and requirements of HACCP in food safety management.

• Leadership commitment and organizational culture’s role in HACCP.

• Introduction to the Codex Alimentarius Principle 1: Conduct Hazard Analysis.

• How to integrate prerequisite programs within HACCP plans.

Unit 2:

Identifying and Managing Critical Control Points (CCPs):

• Codex Principle 2: Determining Critical Control Points (CCPs) in HACCP.

• Defining and setting critical limits for CCPs according to Codex Principle 3.

• Monitoring procedures for CCPs to ensure food safety.

• Developing documentation practices for monitoring activities.

• Establishing corrective action protocols for deviations (Codex Principle 5).

• Conducting root cause analysis and corrective action planning.

• Verification procedures to validate HACCP system effectiveness (Codex Principle 6).

Unit 3:

Documentation, Evaluation, and Improvement of HACCP Systems:

• Importance of comprehensive documentation and record-keeping in HACCP.

• Developing protocols for documenting HACCP plans and corrective actions.

• Implementing internal audits and verification activities for FSMS.

• Continuous improvement and adaptation strategies for HACCP plans.

• How to prepare for regulatory inspections and maintaining compliance.

• Utilizing electronic tools for documentation management.