MFS-113    Understanding the Requirements of GMP and HACCP

  • Overview
  • Course Objectives
  • Course Content
  • For Whom
  • Schedule and Hours
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Food safety is of paramount concern to all consumers worldwide.  HACCP, an acronym for Hazard Analysis Critical Control Point is a food safety system that is certifiable and is widely recognized in the industry.  It is a powerful system, which can be applied to all organization in the food chain regardless of type, size and complexity to both small and large manufacturers. HACCP is a systematic approach to the identification, evaluation, and control of food safety hazards. You will gain the understanding of the 7 principles of HACCP: Hazard Analysis, Identifying Critical Control Points, Establishing Critical Limits, Monitoring Procedures, Corrective Actions, Verification Procedures, and Record Keeping and Documentation Procedures.

GMP regulations require a quality approach to manufacturing, enabling companies to minimize or eliminate instances of contamination, mix-ups and errors. This in turn, protects the consumer from purchasing a product which is not effective or even dangerous.
This training provides:
  • An understanding of the Good Manufacturing practices (GMP) and HACCP
  • Prepare the food safety team in the development of food manufacturing practices in the company
Day 1
  • Introduction to MS 1514 : 2022 GMP 
  • Designs and facilities – location, premises, equipment, facilities (water, drainage, waste, personal hygiene, cleaning, air, lighting , storage.
  • Control of operations, control of food hazards
  • Hygiene control systems – time , temperature control,  specific process steps
  • Microbiological, chemical and physical specifications
  • Microbiological/physical/chemical contaminations and allergen close contact
  • Incoming materials, packaging materials, non conforming materials
  • Water as contact or as ingredients
  • Maintenance , cleaning and sanitizing -  Cleaning & sanitizing, preventive & corrective maintenance,  pest control, waste management
  • Personal hygiene – health status, illness, visitors
  • Training-  requirements, program
  • Product information & traceability, recall
  • Transportation design and requirements
  • Internal inspection – internal audit & self inspection
  • Management review, documentation and records
  • Food Defense and food fraud
Day 2
  • Part 1 :
           - What is HACCP, why need HACCP, relationship of FSSC
           22000, ISO22000, HACCP and GMP.
          - Hazards – Biological, physical and chemical
  • Part 2 :
    - MS 1480: 2019 HACCP Requirements
  • Part 3 :
    - Workshop
    - HACCP analysis
    - CCP identification
    - HACCP summary and implementation
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This course is suitable for Food safety team leaders, Food safety team members, Quality and production managers, Quality and production supervisors and Technical managers.
This is a ​1 or 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.

We are HRD Corp (Human Resource Development Corporation) Registered Training Provider.
​All of our training modules are claimable under HRD Corp.