HACCP Implementation and Its Audit Systems

This online course is designed to provide participants with comprehensive knowledge about Hazard Analysis and Critical Control Points (HACCP) systems and their effective implementation. The course also covers auditing techniques and systems to evaluate HACCP implementation in compliance with food safety standards.

Course Objectives

By the end of this course, participants will:

1. Understand the principles and structure of HACCP systems.
2. Learn to identify hazards and assess risks in the food production process.
3. Gain practical knowledge on setting up and implementing an effective HACCP plan.
4. Be familiar with audit procedures to evaluate the compliance and effectiveness of HACCP systems.
5. Develop skills to conduct internal audits and prepare for external audits.

Module 1: Introduction to HACCP

• Overview of Food Safety
  • Importance of food safety in the food industry
  • Global food safety standards and regulations
• Introduction to HACCP
  • History and development of HACCP
  • Objectives and benefits of HACCP
  • Regulatory requirements and compliance

Module 2: Understanding the HACCP Principles

• The 7 Principles of HACCP
  • Conducting hazard analysis
  • Determining critical control points (CCPs)
  • Establishing critical limits
  • Monitoring CCPs
  • Establishing corrective actions
  • Verification procedures
  • Record-keeping and documentation
• Common Challenges in HACCP Implementation
  • Practical examples and case studies

Module 3: HACCP Implementation

• Developing a HACCP Plan
  • Steps to create an effective HACCP plan
  • Identifying and managing hazards in food processes
  • Allocating roles and responsibilities
• Key Components of HACCP Implementation
  • Prerequisite programs (PRPs)
  • Managing CCPs in food production

HACCP Auditing Systems

• Introduction to HACCP Audits
  • Types of audits: Internal, external, and certification audits
  • Key audit standards and guidelines
• Conducting HACCP Audits
  • Preparing an audit checklist
  • Audit process: Planning, execution, reporting, and follow-up
  • Handling non-conformities
• Practical Audit Scenarios
  • Case studies and mock audit exercises

Training Methodology

• Live interactive sessions with expert trainers
• Practice exercises and mock audits
• Assessments and quizzes

Target Audience

• Food safety professionals
• Quality assurance/quality control personnel
• Food business operators
• Aspiring food auditors
• Students of food technology

Date and Timing

• Duration – 1 Day
• Time: 10:00 AM – 05:00 PM
• Date – 15 DEC 2024
• Fee – 1180 Per Participants
• Mode – Online, Microsoft Teams

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