HACCP Requirement

Overview
The course curriculum provides an in-depth understanding of verification and validation of HACCP plans and Food Safety Management Systems. The course includes case studies and small working group sessions to provide participants with a working knowledge of validation and verification and enables participant to enhance food safety in their own facilities.


Course Objectives
Recognize the Relationship Between HACCP and Food Safety
Review Good Manufacturing Practices (Not a part of the HACCP Plan).
Identify and Control Hazards.
Present and Discuss the Principles of HACCP.
Implement a HACCP Plan.
Maintain the HACCP Plan.
Recognize Regulatory Issues Impacting the Implementation of HACCP Systems.

Who should attend
Those interested in learning about HACCP.
Quality Assurance managers.
Food safety directors.
Food safety technicians.
Management.
Production supervisors.
Retailers.
Distributors.
Processors.

Duration 3 Days – 18 hours

Code MS/115