Hazard Analysis Critical Control Points (HACCP)

HACCP (Hazard Analysis and Critical Control Points) is a food safety management system that is widely recognized and used in the food industry. This course will introduce participants to the principles and practical applications of HACCP. The course will focus on the practical applications of these principles, providing participants with a step-by-step approach to implementing HACCP in their organization.

The course will cover the identification of critical control points (CCPs) in the production process. Critical Control Points are points in the process where control measures can be applied to prevent, eliminate, or reduce a hazard to an acceptable level. Participants will learn how to establish critical limits for each Critical Control Point, which are the parameters that must be met to ensure that the product is safe for consumption.

The course will cover the monitoring of Critical Control Points, which involves regularly checking that the critical limits are being met. Participants will learn how to establish corrective actions for deviations from critical limits, which may involve stopping production, recalling products, or implementing process changes.

The course will also cover the verification of the effectiveness of the HACCP system, which involves checking that the system is working as intended and that the food products are safe for consumption. Participants will learn how to establish documentation and record keeping procedures to ensure that the HACCP system is being implemented and maintained in an effective manner.

Upon completion of this course, participants will have a thorough understanding of HACCP and will be equipped with the knowledge and skills necessary to effectively implement and maintain a HACCP system in their organization.