MFS-104 Understanding, Documenting and Implementing of HACCP System

Overview
Course Objectives
Course Content
For Whom
Schedule and Hours

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:

Gain understanding of the principles of HACCP
Assess the effectiveness of a HACCP system
Conduct hazard analysis
Recognize hazards and apply appropriate corrective actions
Effectively participate in a HACCP team

Introduction to HACCP system
Prerequisites to HACCP System Implementation
Preliminary Steps in Developing HACCP System
HACCP Principles & Application
HACCP System 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 a 2-days programme.

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

“The goal of the food safety professional should be to create a food safety culture, not a food safety program.” - Frank Yiannas