HACCP Fundamentals and Implementation

Description

• Content:
  • Principles of HACCP (Hazard Analysis and Critical Control Points)
  • Identification of Hazards and Risks
  • Development of a HACCP Plan
  • Monitoring and Verification of the HACCP System
  • Staff Training in HACCP Practices
  • HACCP Certification and Compliance
• Prerequisites:
  • Basic knowledge in food quality and safety required.
• Certification Requirement:
  • Without certification option
• Conduction Method:
  • Online (For on-site or in-house training, please send us a request via our contact form (Contact - intellcert). We will get in touch with you shortly thereafter.)
• Language:
  • English
• Target  Audience:
  • Quality managers
  • HACCP coordinators
• Learning Objectives:
  • Understanding the HACCP concept (Hazard Analysis Critical Control Points) and its application in food production.
  • Identifying hazards and risks in production and implementing preventive measures.
  • Conducting a hazard analysis and determining critical control points (CCPs).
  • Preparation for audits and review of the implementation of HACCP measures.
• Note:
  • Displayed price excl. VAT