 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.
|
 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.
|
Organisation of Sessions
Teaching Method