Documentation on Hazard Analysis Critical Control Point (HACCP)
About This Course
COURSE DESCRIPTION:
Learn how to document a food safety management system plan based on the principles of HACCP. This three day training program aims to equip the participants with the skills and knowledge to document their current HACCP plan in the manufacture of specific/identified food products.
OBJECTIVES:
• Describe and document the basic requirements for HACCP planning (Prerequisites – GMP, SSOP, Preliminary HACCP Steps)
• Understand the preliminary steps in documenting and developing HACCP plan
• List the principles/steps for HACCP in preparation for planning and documentation
• Prepare a tentative sample draft of a HACCP plan for a specific product
• Evaluate the company’s existing HACCP documentation to assess if any revision/s may be needed
COURSE OUTLINE:
• Review of Pre-requisite Programs
• The five (5) Preliminary Steps and seven (7) Principles of HACCP
• Determination of critical control points
• Documenting the Preliminary Steps
• Documenting the HACCP Plan based on the Seven (7) Principles
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