Comprehensive HACCP, From Farm To Fork

HACCP is a system in which food safety is addressed through the identification, assessment, analysis, and control of biological, chemical, and physical hazards throughout the food supply chain. For successful implementation of a HACCP program, top management should be strongly committed.

This training course defines the organization’s expectations for the food safety team members to understand their role in the application of the HACCP principles to apply the PDCA cycle at the operational level.

It includes a general description for the selection of the programmes for the appropriate work environment for food production and covers:

• the selection of the food safety team members;
• preliminary steps to enable the hazard analysis (description of raw materials, ingredients, processes, processing aids, end product, intended use, and flow diagrams);
• expectations for the hazard analysis including hazard identification (ingredients, process environment, processes);
• hazard assessment, and selection of control measures;
• validation of control measures;
• implementation and monitoring of control measures;
• verification and analysis;
• updates and record keeping.

It comprises 14 modules where each module utilizes the most advanced eLearning techniques to facilitate your learning in an enjoyable way, keeping you engaged and focused on what really matters.

The course is full of activities that uncover the tips and tricks of what is vital to the HACCP program, while make you reflect and apply what you learn.

Participants must have knowledge of basic food plant prerequisite programmes such as sanitation, allergen control, personnel practices, chemical control, maintenance, pest control, and supplier verification.

Everyone related with food safety at an operational level, particularly:

• Food safety team members
• Food safety auditors and auditing managers
• Food safety management system implementers, users, managers, and consultants