Course details
Hazard analysis and critical control points, or HACCP, is a systematic preventive approach to food safety and allergenic, chemical, and biological hazards in production processes that can cause the finished product to be unsafe, and designs measurements to reduce these risks to a safe level. In this manner, HACCP is referred as the prevention of hazards rather than finished product inspection
What You Will Cover:
- Introduction to the training course
- HACCP: History and background
- The Codex Guidelines for the application of the HACCP system
- Assemble the HACCP Team
- Describe product and identify intended use
- Construct flow diagram and onsite confirmation
- List all potential hazards associated with each step, conduct a hazard analysis and consider any measure to control identified hazards
- Determine Critical Control Points
- Establish critical limits for each critical control pointsEstablish a monitoring system for each critical control point
- Establish corrective actions
- Establish verification procedures
- Establish documentation and record keeping
- Practical studies
About Change International Business Training
When communicating with investors and business owner, I often ask them: “If you face some problems in managing your business, what would you do?” Although everyone differs in the name of the consultant he would resort to, two final points remain common when they describe that consultant they trust: capability and quality.
Capability means that the business consultant providing you with different and rich business solutions has to be ambitious to provide unique services and products with high quality to meet the needs of your estimated institution and can create an added value for you; quality means to be committed in its quest for excellence to reach beyond what you imagine.
As a business solution company, We_they centers around one point: the continuous improvement of the business solutions it provides through direct contact with business world needs and its changing nature.
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