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Training provider: FoodBev International Consulting
Training Type: Online
Location: Pretoria
Cost: R Contact for more information
On Demand
Course Duration: 4 Days
Approach to delivering of this course is based on critical evaluation of the key concepts of HACCP implementation and the course is designed to ensure delegates develop the required knowledge and practical skills to implement a HACCP plan.
This course is an updated practical approach to implementation of effective food safety management systems using Hazard Analysis Critical Control Point (HACCP). The course covers in depth the requirements for implementing HACCP based on ISO 22000:2018.
The approach to delivering of this course is based on critical evaluation of the key concepts of
HACCP implementation and the course is designed to ensure delegates develop the required
knowledge and practical skills to implement a HACCP plan in their workplace.
Food Safety Management
o Food hazards, nature and variety and implication on food safety
o Implications of failing to control them, benefits of HACCP systems.
o Legal requirements for food safety
Pre-Requisites and Procedures
o Describe the policies, standards and prerequisites for HACCP.
o Skills of a HACCP team.
o Describe the product
o Produce a suitable and confirmation of a process flow diagram
The development of HACCP based procedures
o Planning, analysing and documenting a HACCP plan.
o Risk assessments and determination of CCPs
o Establish critical limits and tolerances/targets for each critical control point.
o Identify methods of implementing and communicating the HACCP system in the
workplace.
Monitoring and Evaluation of HACCP procedures
o Control measures and monitoring procedures.
o Determine the nature of, and limits for any corrective action.
o Devise suitable and appropriate documentation.
o Validation of the HACCP system
o Establish procedures for verification to confirm that the HACCP system is working
effectively.
o Review Process
Introduction to TACCP and integration with HACCP
Introduction of tools to help conduct TACCP studies and analysis of how to integrate with
HACCP.
The course is designed for individuals within a food manufacturing organization involved in Food Safety, QA, QC and production especially managers, supervisors and food safety team of all food manufacturing businesses responsible for the development of a food safety management system based on the Codex principles of HACCP:
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Our main objective is to EDUCATE the food industry. Foodemy is THE place to find out about training for the food industry – courses, training providers, on-line training, self-help programmes – all in one place. Whether you are a training provider or a learner – we aim to make training in the food industry simple.
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