Course details
PROGRAMME OBJECTIVES
At the end of the programme, participants will be able to:
- Have a comprehensive overview of HACCP
- Understand key principles of HACCP
- Get familiar to Audit procedures
- Link hygiene to implementation
PROGRAMME OUTLINE
1. Introduction and origin of HACCP
2. Why the need for HACCP
3. Traditional Limitations
4. Relevant Laws
5. Benefits of implementation
6. The need to understand Hygiene
- Food poisoning & its causes
- High Risk Foods
- Protection Mechanisms
- A note on Personal Hygiene
7. Guidelines and Principles of HACCP
- Hazard Analysis
- Critical Control Points
- Critical Limits
- Monitoring
- Corrective Action
- Verification
- Record Keeping
8. The Audit dimensions
- Types of audit
- Steps in HACCP Audit
9. Cultural Enablers: Do we do it for certification only?
Updated on 21 November, 2017Course Location
About SMF Centre for Corporate Learning
The Singapore Manufacturing Federation (SMF), formerly known as the Singapore Manufacturers' Association, was first established in 1932. Its main aim is to champion the Singapore manufacturing sector. With a membership of over 2,800 corporate members ranging from MNCs to SMEs, SMa carries out a myriad of activities to enhance the competitive edge of our members.
See all SMF Centre for Corporate Learning courses- Food Hygiene Level 2 John AcademySGD 32Duration: 1 To 2 Hours
- Level 1 Food Hygiene and Safety Training ExpressSGD 22
SGD 476Duration: 7 Hours
