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  Terms & Conditions

 

HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP)

FOR FOOD SAFETY SYSTEM

                                                     

Learning Outcomes


  - Fulfil the current legislative requirements of the agri-food industry.

  - Increase awareness of the industry and/or services staff regarding the detection of potential risks.


  - Provide     tools     and     methods     of implementation, assessment, and prevention according to the HACCP approach.


  - Ensure continuous monitoring of the entire implementation processes.


  - Create standard documentation including fact sheets and control procedures for all


                                                             critical processes in accordance with Food Safety management Systems ISO 22000.

Prerequisites


Auditors must have the skills necessary for their assigned tasks in order to better assess the risks and monitoring methods to be applied.
The role of auditors is to contribute to setting up relevant control means compared to non-preventive control means.


Participants


Managers, executives and technicians in the agri-food, biotechnology industry, catering industry, fast food or the distribution network.


 Topics Covered

                                                             

HACCP Knowledge Background

    Positioning in relation to the ISO 22000

      standard and definition of the associated

      method in the regulation of best practices

      guidelines.

    Types of risks related to foodstuffs and

      germs handling activities: chemical,

      physical, bacteriological with simple

      and/or cross-linked contaminations.

Essential Practical points in 7 steps:

    HACCP scope establishment Process of

      product

    Manufacturing

    workflow diagram

 

                                                               

    Risk identification and related

      preventive measures

    Monitoring of Critical Control Points

      (CCPs)

    HACCP documentation and registration

      to be implemented

    HACCP system audit and corrective

      actions establishment

Case Studies


Practical exercises are included as case studies.

However, other case studies may also be used in a collective way on the above-mentioned topics including specific cases where applicants design their own HACCP diagram.

 

 Workshop Organisation

        

Organisation of Sessions



This Training program is currently provided inhouse or in our training centre, upon request.

The duration of the training is 2 days. Training is organised in four sessions (3,30 h each). Session schedule can be tailored according to organisational needs.


Teaching Method


Adjustment from theory to practical situations, following individual and group assessment.
The process includes extensive coaching by the trainer with personal case HACCP analysis diagrams.


Training material and exercises are delivered to each participant.

 

 

 

 
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