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:
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: