HACCP Implementation & Its Audit Systems

📚 Key Topics Covered

* Introduction to HACCP and Food Safety Fundamentals
* Codex Alimentarius CXC 1-1969 and HACCP Principles
* Food Hazards: Biological, Chemical, Physical, and Allergen Hazards
* Good Manufacturing Practices (GMP), Good Hygiene Practices (GHP), and Prerequisite Programs (PRPs)
* Process Flow Diagram Preparation and Product Description
* Hazard Identification and Hazard Analysis Techniques
* Determination of Critical Control Points (CCPs) and Critical Limits
* Monitoring Procedures, Corrective Actions, Verification, and Validation
* Documentation, Record Keeping, and HACCP Forms and Worksheets
* Cleaning and Sanitation, Pest Control, and Personal Hygiene Requirements
* Traceability, Product Recall, and Cross-Contamination Prevention
* Practical Exercises, Case Studies, and Development of a Basic HACCP Plan
* Common Challenges in HACCP Implementation and Best Practices
* Interactive Discussions and Q&A Sessions

* Certificate will be provided after completion of the training.
* Certificate Validity: Lifetime
* Course Access Validity: Lifetime