HACCP Food Safety Management System

Introduction:

The safe management of food remains one of the key challenges in the food industry, with the importance of risk prevention during daily operations being crucial. Proactive measures are always more effective than reactive steps taken after an issue arises.

Personnel responsible for preparing, designing, and delivering food safety programs must first undergo basic HACCP and food safety training to ensure the program meets organizational needs. This HACCP Food Safety training course will teach participants the fundamental principles of food safety.

Participants will learn how to implement key measures to prevent food contamination, such as maintaining good personal hygiene, ensuring clean surroundings and equipment, applying Hazard Analysis & Critical Control Points (HACCP), and conducting audits to effectively reduce risks.

Objectives:

At the end of this HACCP Food Safety Management System course, participants will be able to:

• Establish and appoint an HACCP team with the necessary expertise to plan, implement, and manage the HACCP food safety management system within the organization.
• Conduct hazard analysis to identify control measures and maintain acceptable risk levels.
• Analyze hazards, categorize them into Operational Prerequisite Programs (OPRPs), and determine Critical Control Points (CCPs).
• Develop systems to manage and enhance monitoring activities within the HACCP framework.
• Assess and optimize supply chain processes in compliance with regulatory requirements and global food safety standards.

Training Methodology:

• Presentations with active participation
• Participant forums
• Role-playing exercises
• Risk assessment practice
• Peer assessments

Course Outline:

Unit 1: Food Safety

• Definition
• Sources and types of contamination
• Microbial hazards
• Chemical contamination
• Physical contamination

Unit 2: Food Contaminants

• Chemical contaminants
• Biological contaminants
• Physical contaminants

Unit 3: Risk Analysis

• Fundamentals of risk analysis
• Risk assessment process
• Risk management process
• Risk communication process
• Decision-making matrices

Unit 4: Hazard Analysis and Critical Control Point (HACCP)

• Definition of HACCP Plan
• Hazard analysis practices
• CCP determination
• Criteria setting
• Monitoring procedures and corrective actions
• Implementing and maintaining records

Unit 5: Food Safety System

• History and current state of food safety systems
• Planning
• Execution
• Auditing and validation