MFS-118 Understanding the Requirements of HACCP and Good Hygiene Practices (GHP) based on Codex Alimentarius Version 2022
The Codex Alimentarius 2022 outlines food safety requirements through Good Hygiene Practices (GHP) and Hazard Analysis Critical Control Point (HACCP) systems. GHP ensures cleanliness in facilities, equipment, and personnel, preventing contamination during food handling and production.
HACCP identifies and controls hazards at critical points, focusing on prevention and risk management. The 2022 update emphasizes flexibility, allowing tailored approaches for businesses of all sizes while maintaining strict monitoring and corrective actions.
Following Codex 2022 helps businesses meet global food safety standards, boosting consumer confidence and promoting safer food production and trade.
HACCP identifies and controls hazards at critical points, focusing on prevention and risk management. The 2022 update emphasizes flexibility, allowing tailored approaches for businesses of all sizes while maintaining strict monitoring and corrective actions.
Following Codex 2022 helps businesses meet global food safety standards, boosting consumer confidence and promoting safer food production and trade.
At the end of this course, participants will be able to understand:
- Understand the fundamentals of Codex Alimentarius, HACCP, and GHP.
- Learn the relationship between HACCP, FSSC 22000, ISO 22000, and GMP/GHP.
- Identify hazards and apply HACCP principles to control and mitigate risks.
- Develop and maintain HACCP plans with a focus on continuous improvement.
- Apply theoretical knowledge through hands-on workshops and group activities.
- Section 1: Introduction to Codex Alimentarius, HACCP, and Good Hygiene Practices (GHP)
- Section 2 Hazards – Biological, Physical, and Chemical (Allergens)
- Section 3: GHP Requirements and Implementation
- Section 4: HACCP Preliminary Steps
- Section 5: 7 Principles of HACCP
- Section 6: HACCP Plan Development and Maintenance
- Section 7: HACCP Documentation and Group Preparation
- Section 8: Raw Material and Product Descriptions
- Section 9: Hazard Risk Assessment and HACCP Analysis
- Section 10: Identification of Critical Control Points (CCPs)
- Section 11: Group Presentations
Food safety team members , internal auditors, managers and executives within the HACCP scope.
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.
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.
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