MFS-104    Understanding, Documenting and Implementing of HACCP System

• Overview
• Course Objectives
• Course Content
• For Whom
• Schedule and Hours

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Contaminated food that potentially could make us ill is a major hazard in the food industry. HACCP (Hazard Analysis Critical Control Point) is a food safety management system which aims to identify hazards, be they physical, chemical, biological or allergic before they have chance to harm the food we are producing or selling.

The purpose of this interactive live training session is to discover more about the requirements and the interpretation of the HACCP certification scheme.

An attendee who successfully completes the course will be able to:

• Provide a basic understanding of the principles of HACCP system
• Provide basic knowledge on the hazards associated with foods and the methods for their control
• Impart skills for applying the HACCP system

• The background to HACCP
• Prerequisites to HACCP
• Preliminary Steps in Developing HACCP
• HACCP Principles & Application
  
• HACCP Certification Process
  

This course is for all who work in the food industry, especially those who have a day to day responsibility for:

• Senior management
• Those responsible for their organization’s HACCP to meet the requirements
• Those considering implementing a HACCP
• Internal auditors and quality professionals
• Management Representatives

This is 2-days programme.
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This course runs from 9:00am – 5:00pm with an hour for lunch and periodic short breaks.
 
This is an intensive session designed to include as much discussion as possible. Lunch and breaks provide an opportunity for further questioning and discussion with the instructors.

Public Training Schedule:
N/A