Enabling you to identify and mitigate the intrinsic risk in your operations, supply chains and business processes.
Evaluating how your products and services meet and exceed quality, safety, sustainability and performance standards.
Validating the specifications, value and safety of your raw materials, products and assets.
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.
• 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
• Food Safety Management System
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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