HACCP, according to the requirements of ISO 22000:2005

Interpret the requirements of HACCP/APPCC according to the requirements of ISO 22000:2005, as well as its objectives and benefits.

Develop skills for implementing and improving on these requirements inside the organization.

Understand the mechanism (step by step) of preparation of the HACCP/APPCC plan.

Program:

• Introduction

• Definition

• Objectives

• Scope

• Comprehension

• Responsibilities

• Importance and Benefits

• Applicable legal requirements

• Essential Requirements Program Overview

• Steps prior to hazard analysis

• Hazard Analysis

• Establishing an Operational PPR

• Establishing a PCC

• Monitoring System

• Verification

• Update

• Qualification

• Food Safety Management System

• 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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