Practical HACCP Training for Food Safety Teams (1 day)

Description

• Introduction to HACCP
• CODEX General Principles of Food Hygiene
• HACCP Terms and Definitions
• The HACCP team
• Product Description
• Intended Use
• Consumers
• HACCP Scope
• Process Flow Diagram
• Flow Diagram Verification
• Prerequisite Programs
• Conducting a hazard analysis
• Hazard Assessment and Risk Assessment
• Identifying the Critical Control Points
• HACCP Decision Tree
• Establishing Critical Limits
• Preventive Controls
• Validation
• Establishing a Monitoring System
• Establishing Corrective Actions
• Establishing HACCP Documentation
• Verification