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Basic HACCP

Overview:

Introduction:

This training program provides foundational knowledge and skills essential for implementing Hazard Analysis and Critical Control Points (HACCP) principles in food safety management. Through this program, individuals gain a fundamental understanding of HACCP principles and their application in various food processing and handling environments.

Program Objectives:

At the end of this program, participants will be able to:

  • Establish a proficient HACCP team capable of developing and implementing an effective HACCP system within their organization.

  • Conduct hazard analyses to identify preventive measures necessary for risk reduction to acceptable levels.

  • Categorize Operational Prerequisite Programs (OPRPs) and Critical Control Points (CCPs) effectively.

  • Develop and deploy monitoring systems to control and enhance the food safety management system.

  • Evaluate and enhance logistics in alignment with legislative requirements and international food safety standards.

Targeted Audience:

  • Quality Control personnel in food premises and food processing facilities.

  • Hygiene inspectors acting on behalf of official Public Health Authorities, involved in the inspection of food premises and in the implementation and monitoring of food safety legislation.

  • Food Safety Consultants.

  • Food technologists and scientists who want to enrich their scientific knowledge.

  • Potential food professionals and scientists who want to gain knowledge that will bring new job opportunities.

Program Outlines:

Unit 1: 

Introduction to and Basic Definitions of Food Safety Management Systems:

  • Introduction to the ISO 22000:2005 Food Safety management system.

  • The evolution of ISO 22000:2005 through the HACCP and Codex Alimentarius correlation and principles.

  • Guidelines and Regulations regarding food safety.

  • Glossary used in Food Safety.

  • Identification of CCPs (Critical Control Points) and CLs (Control Limits).

Unit 2:

Review of ISO 22000 Main Chapters:

  • Food safety management system.

  • Management responsibility.

  • Resource management.

  • Planning and realization of safe products.

  • Validation, verification, and improvement of the food safety management system.

Unit 3:

Documentation Requirements for ISO 22000, Management Review, Human Resources:

  • Detailed reference to documents with specific examples on the design and use of forms.

  • The purpose of management reviews.

  • Detailed reference to management review inputs and outputs.

  • Human resources: Competence, awareness, and training.

  • Work environment.

Unit 4:

Planning and Realization of Safe Products:

  • PRPs (prerequisite programs).

  • Preliminary steps to enable hazard analysis: Food safety team, Flow diagrams, process steps, and control measures

  • Hazard analysis.

  • Establishing the operational PRPs and the HACCP plan (CCPs and CLs) – Group exercise on the development of a HACCP plan in the context of attendees’ own organizations.

  • Verification planning / Traceability system.

  • Control of nonconformity: Corrective actions, Withdrawals.

Unit 5:

Validation, Verification, and Improvement of the Food Safety Management System:

  • Validation of control measures.

  • Control of monitoring and measuring.

  • Food safety management system verification.

  • Internal audits in the context of ISO 22000 – team exercise on an internal audit.

  • Improvement: The need for Continual improvement, Updating the food safety management system.

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