Description
The course begins by introducing you to the basics of food safety, food quality and process-related activities. And goes further to explain the following in details, incorporating specific requirements of ISO 22000 standards: Hazard Analysis and Critical Control Points (HACCP)This section of the course is designed for individuals working in the food; food packaging, food processing, packaging manufacturing and/or related industry who want to enhance their skills in HACCP implementation and audit. In this section, you will learn how to implement and manage the Hazard Analysis and Critical Control Points (HACCP) system designed by the Food and Drug Administration (FDA) as part of food safety management system for controlling food and related hazards. You will learn the following in this section: What HACCP isBuilding a HACCP systemWhy use HACCPHACCP principlesDocumentation and records in HACCP implementationVerification activitiesMonitoring proceduresCritical limitsCorrective Actions CCPs, OPRPs and PRPsThis aspect of the course will enable you select control measures based on the requirements of ISO 22000 and guidelines of ISO/TS 22004. The section introduces basic concepts relating to Critical Control Points (CCPs), Operational Prerequisite Programs (oPRPs), Prerequisite Programs (PRPs) and risk management in food safety. This section is very vital for organizations gearing towards FSSC 22000 implementation and certification. Here, you will learn how to determine critical control points (CCPs), Operational prerequisite programs (oPRPs) and Prerequisite programs (PRPs) as per the requirement of the standard. Course BenefitsSuperior food hygieneHigh quality public/company imageReduction in business riskCompliance with legal requirementsThe course consists of FREE downloadable templates, white papers and other resources that you can practice with to enhance your skills or customize for your personal and/or professional usage.
