AIMS:
- To ensure food safety: Equip participants with the knowledge to implement HACCP principles effectively in order to ensure food safety and prevent foodborne illnesses.
- To comply with regulations: Provide an understanding of food safety regulations and international standards, including those laid out by the Codex Alimentarius Commission.
- To promote proactive risk management: Teach participants how to identify, assess, and control hazards throughout the food production and handling process.
- To enhance quality control: Encourage continuous monitoring and improvement of processes to maintain food quality and hygiene standards.
OBJECTIVES:
- Understand the principles of HACCP: Familiarize participants with the seven principles of HACCP and their application in food safety management.
- Perform hazard analysis: Equip participants with skills to conduct thorough hazard identification and analysis in food production.
- Develop and implement a HACCP plan: Teach participants how to design, document, and implement an effective HACCP plan for their organization.
- Establish critical control points (CCPs): Help participants identify CCPs in food processes where control is essential to ensure safety.
- Conduct monitoring and verification procedures: Train participants in effective monitoring of CCPs and verification procedures to maintain food safety.
- Handle corrective actions: Teach the appropriate responses to deviations from the HACCP plan, ensuring corrective actions are taken.
- Maintain documentation and records: Provide knowledge on maintaining the required HACCP documentation and records to ensure compliance and traceability.
COURSE CONTENT:
- Hazard Analysis and Critical Control Point (HACCP) Training Program.
- Teacher: AIMS MARITIME
Modules: 1
Skill Level: Advanced
Course Duration: 2 Days
