HACCP (Hazard Analysis and Critical Control Points system)

HACCP (Hazard Analysis and Critical Control Points system)

 

Date & Location: (22-26/Jan) Kuala Lumpur – ( 15-19/Oct) Istanbul

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Course Overview

Introduction:

Because this course will be used to evaluate HACCP-training equivalency, it is imperative that course instructors adhere to the course format and material to the extent possible. The course is divided into three segments. The first teaches the student the seven principles of HACCP. The second segment explains the seafood HACCP regulations and guidance materials available to help develop a HACCP plan. The last segment is a class exercise where students are divided into small groups and asked to conduct a hazard analysis and develop a HACCP plan. Each of these segments is necessary to give students an adequate foundation to establish their firm’s HACCP mandate.

 

Program Objectives:

One approach to stimulate participation is to arrange the work sessions following the respective instruction (e.g., the work session on hazard analysis to follow the lecture on Determining Critical Control Points, and the work session on developing the HACCP Plan following the lecture on Recordkeeping.) Likewise, some may choose to teach the HACCP regulation on day one, prior to HACCP principles.

 

Who Should Attend?

  • Anyone involved in the planning, implementing or supervising of quality management

 

Program Outline:

 Day 1 –

  • Preliminary Steps HACCP
  • Seafood Safety Hazards
  • Hazard Analysis

Day 2 –

  • Determine Critical Control Points
  • Establish Critical Limits

Day 3 –

  • Critical Control Point Monitoring
  • Corrective Actions

Day 4 –

  • Establish Verification Procedures
  • Record-Keeping Procedures
  • The Seafood HACCP Regulation

Day 5 –

  • Sources of Information on Preparing HACCP Plans
  • Review and Preparation for Developing HACCP Plans