Provided by: Orga-Naqsis

HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) FOR FOOD SAFETY SYSTEM

Click here for more information or to take this course

home : Food, Restaurants, Hotels and Hospitality : Hotel and Restaurant Health and Safety

Get More Information

Search for Training

Find Your Genius!

Training Provided by Orga-Naqsis

Learning Outcomes

* Fulfil the current legislative requirements of the agri-food industry
* Increase awareness of the industry and/or services staff regarding the detection of potential risks
* Provide tools and methods of implementation, assessment, and prevention according to the HACCP approach
* Ensure continuous monitoring of the entire implementation processes
* Create standard documentation including fact sheets and control procedures for all critical processes in accordance with Food Safety management Systems ISO 22000

Prerequisites

Auditors must have the skills necessary for their assigned tasks in order to better assess the risks and monitoring methods to be applied.
The role of auditors is to contribute to setting up relevant control means compared to non-preventive control means.

Participants

Managers, executives and technicians in the agri-food , biotechnology industry, catering industry , fast food or the distribution network.

Training Avaliability and Delivery

This is primarily ilt training
	This is a workshop seminar
	This class may involve group study

	This class may be available at a classroom in Toulouse, Midi-Pyr n es, or at one of these training facilities: ,
	Contact Orga-Naqsis for more information

Course Level:	basic through advanced
Schedule:	2 days
Training Presented in:	French

Related Keywords: haccp scope risk identification haccp documentation haccp system audit ccps haccp diagram manufacturing workflow diagram fsms iso 22000

Training Program Details

Topics covered

HACCP Knowledge Background

Positioning in relation to the ISO 22000 standard and definition of the associated method in the regulation of best practices guidelines.
Types of risks related to food stuffs and germs handling activities chemical physical bacteriological with simple and/or cross-linked contaminations.

Essential Practical points in 7 steps

* HACCP scope establishment
* Process of product manufacturing
* Manufacturing workflow diagram
* Risk identification and related preventive measures
* Monitoring of Critical Control Points CCPs
* HACCP documentation and registration to be implemented
* HACCP system audit and corrective actions Establishment

Case Studies

Practical exercises are included as case studies. However other case
studies may also be used in a collective way on the above-mentioned topics including specific cases where applicants design their own HACCP diagram.

Hazard Analysis Critical Control Point

About Orga-Naqsis - Training Provider

Orga-Naqsis - Orga-Naqsis Management training courses offer a wide range of programs in Quality Management ISO 9001- Environmental Management ISO 14001 and Food Safety Management ISO 22000 including HACCP. Others related training courses fields are provided in Quality assessment touls - Process mapping and QSD design - The CE in view of choosing an QMS commitment. External training It is planned annually...

More Training from Orga-Naqsis

Click here for more information or to take this course

Custom Search

Training Directory \| New Training Seminars \| New Training Providers \| Search \| Site Map \| Promote Training \| Login \| Links

	Training-Classes.com by Skillbox® 07/18/08 Copyright 1998-2008 skillbox, inc. All rights reserved

Are you a Haccp scope training provider?

You could be on this page today - for FREE!