“The goal of the food safety professional should be to create a food safety culture, not a food safety program.” - Frank Yiannas
MFS-110 Understanding the Requirements of Hazard Analysis Critical Control Point (HACCP)
Schedule and Hours
This training provides an overview of the purpose and requirements of a Hazard Analysis and Critical Control Points (HACCP) certification scheme.
The major changes of this MS 1480: 2019 version are the readjustment and amendment of clauses for better flow and understanding. Addition of new terms and definitions, amendment of the Hazard Analysis Worksheet for raw material and packaging material, and deletion of Annex A (Pre-requisite programmes). This newly published revision replaces MS 1480 2007 (first version).
The transition to the new standard will end by 1st September 2020. After this transition date, any existing accredited certificates issued based on MS 1480:2007 will no longer be valid and shall be withdrawn.
To understand the key changes and new requirements of MS 1480:2019.
To understand the documentation related to new requirements of MS 1480:2019
To understand the core HACCP Principles for managing risks associated with food safety
Introduction to HACCP system
Prerequisites to HACCP System Implementation
HACCP Principles & Application
This course is specially designed for personnel responsible for the development, implementation and maintenance of their organization’s food safety program, fresh graduates and college students with a science background.
This is a 1-day 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.
We are HRD Corp (Human Resource Development Corporation) Registered Training Provider. All of our training modules are claimable under HRD Corp.