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Provided by: Orga-Naqsis HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) FOR FOOD SAFETY SYSTEMHotel and Restaurant Health and Safety |
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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.
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HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) FOR FOOD SAFETY SYSTEM
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
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 The Training Provider: Orga-Naqsis
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...
