COURSE NAME:Hazard analysis and critical control points (HACCP)


UPCOMING EVENTS


START DATE END DATE CITY/COUNTRY PRICE Request
This course can be scheduled at your convenience, to request this course please click here
OBJECTIVES:

Upon successful completion of the course participants will be able to:

  • Explain and recognize the relationship between HACCP and food safety, by knowing the benefits of implementing an HACCP system.
  • Review the importance and nature of Good Manufacturing Practices and develop SOPs
  • Develop, implement, evaluate and maintain an HACCP plan
  • Recognize regulatory issues impacting the implementation of HACCP systems
OUTLINE:

The following program is planned for this course. However, the course instructor(s) may modify this program before or during the course for technical reasons with no prior notice to participants. Nevertheless, the course objectives will always be met

Day One:

  • Registration & Coffee.
  • Welcome & Introduction.
  • PRE-TEST
  • Relationship Between HACCP and Food Safety
  • Explain the relationship between HACCP and food safety.
  • Discuss the benefits of implementing a HACCP system which include motivating and selling the industry on HACCP and reviewing case studies.
  • Relationship Between HACCP and Food Safety (cont’d)
  • Discuss HACCP and basic food safety principles.
  • Review what students will learn from the course.
  • Good Manufacturing Practices (not a part of the HACCP plan)
  • Define and develop SOPs.
  • Define and develop GMPs.
  • Good Manufacturing Practices (not a part of the HACCP plan) (cont’d)
  • Discuss the importance of SOPs and GMPs.
  • Describe how SOPs and GMPs are necessary before developing a HACCP plan.

Day Two:

  • Identify and Control Hazards
  • Identify food items that are produced.
  • Define a hazard(s).
  • Name the three hazard categories (biological, chemical, physical) as defined by the National Advisory Committee on Microbiological Criteria for Food (NACMCF).
  • Identify and Control Hazards (cont’d)
  • Determine the significant hazards as described in Principle 1 of the NACMCF guidelines.
  • Explain control measures that prevent, reduce, or minimize hazards associated with foods.

Day Three:

  • Principles of HACCP
  • Develop a flow chart of the process and product.
  • Conduct a hazard analysis; prepare a list of steps in the process where significant hazards occur and describe the preventive measures.
  • Principles of HACCP (cont’d)
  • Identify Critical Control Points (CCPs) in the process. Day Three:
  • Principles of HACCP (cont’d)
  • Establish critical limits for preventive measures associated with each Critical Control Point.
  • Principles of HACCP (cont’d)
  • Establish Critical Control Point monitoring requirements and procedures for using the results of monitoring to adjust the process and maintain control.
  • Principles of HACCP (cont’d)
  • Establish corrective actions to be taken when monitoring indicates that there is a deviation from an established critical limit.
  • Principles of HACCP (cont’d)
  • Establish effective record keeping procedures that document the HACCP system.

Day Four:

  • Principles of HACCP (cont’d)
  • Establish procedures for verification that the HACCP system is working correctly.
  • Implement a HACCP Plan
  • Describe the commitment from upper management necessary for food safety to succeed.
  • Determine the key factors for successful HACCP implementation.
  • Discuss the steps for developing and implementing HACCP in the production plant.
  • Implement a HACCP Plan (cont’d)
  • Develop implementation steps using GMPs as a foundation for HACCP.
  • Convey realistic expectations of time and commitment needed to be successful.
  • Maintain the HACCP Plan
  • Establish a staff training program.

Day Five:

  • Maintain the HACCP Plan (cont’d)
  • Establish HACCP plan maintenance and measurement procedures.
  • Regulatory Issues Impacting the Implementation of HACCP Systems
  • Recognize that the establishment is responsible for producing a safe product and having/implementing a HACCP plan.
  • Identify what assistance is available from FSIS/FDA or other regulatory agencies.
  • Identify and recognize all regulatory requirements
  • Regulatory Issues Impacting the Implementation of HACCP Systems (cont’d)
  • Discuss how FSIS/FDA or other regulatory agency will verify that the HACCP plan is working satisfactorily.
  • Describe enforcement actions for noncompliance.
  • Establish a Working HACCP Plan for the Attendees.
  • Competency Exam
  • Presentation of Certificates
WHO SHOULD ATTEND:
  • Food & Beverage Managers, Supervisors & Employees
  • Sites / Locations' Doctors and Nurses
  • All employees in Catering companies
  • Hotels and Restaurants Duty managers
  • Cooks and Kitchen managers
  • Health & Safety Managers /Supervisors/Advisers
  • Food Safety and Kitchen Inspectors
  • Public health & Occupational Health Doctors & Nurses
DURATION:
    • 5 Day(s)
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    Sabic

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    Sabic

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    Sabic

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    Sabic

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    Mobily

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    General Authority of Civil Aviation (GACA)

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    Sabic

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    Sabic

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    Al-Suwadi Services

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    Coldstorec Group Of Saudi Arabia

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    Saudi Aramco

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    Al-Suwadi Services

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    Al Khodari Company

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    Al Khodari Company

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    Al Khodari Company

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    Ibrahim Darwish
    Al Khodari Company