HACCP (Codex Alimentarius) Interpretation

Interpret the requirements of HACCP/APPCC (CAC/RCP 1-1969, Ver. 4-2003) as well as its objectives and benefits.

Develop skills for implementation and improvement of these requirements inside the organization.

Understand the importance of the HACCP/APPCC in the food safety and in the management thereof.

Understand the mechanism (step by step) of the preparation of the HACCP/APPCC plan and the tools for its management.

Understand the certification process, as well as its importance and recognition in the domestic and international markets.

Program:

Introduction to the HACCP/APPCC

• Definition

• Objectives

• Scope

• Comprehension

• Responsibilities

• Importance and Benefits

• Applicable legal requirements

• Principle 1 – Hazards

• Principle 2 – Determination of Critical Control Points

• Principle 3 – Setting critical limits for each PCC

• Principle 4 – Establishing a monitoring System for each PCC

• Principle 5 – Establishing corrective action

• Principe 6 – Establishing verification procedures

• Principle 7 – Establishing the documentation and record retention

• Qualification

• Food Safety Management System

• Certification Process

• Conclusion

Who the course is intended for: Professionals in the food sector working directly or indirectly with food safety.

Course Duration: 16  hours

Prerequisites: Is recommended prior knowledge in Good Manufacturing Practices (BPF/GMP)

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