The course begins by introducing you to the basics of food safety, food quality and process-related activities. And goes further to explain the following in details, incorporating specific requirements of ISO 22000 standards:
1. Hazard Analysis and Critical Control Points (HACCP)
This section of the course is designed for individuals working in the food; food packaging, food processing, packaging manufacturing and/or related industry who want to enhance their skills in HACCP implementation and audit.
In this section, you will learn how to implement and manage the Hazard Analysis and Critical Control Points (HACCP) system designed by the Food and Drug Administration (FDA) as part of food safety management system for controlling food and related hazards. You will learn the following in this section:
1) What HACCP is
2) Building a HACCP system
3) Why use HACCP
4) HACCP principles
5) Documentation and records in HACCP implementation
6) Verification activities
7) Monitoring procedures
8) Critical limits
9) Corrective Actions
2. CCPs, OPRPs and PRPs
This aspect of the course will enable you select control measures based on the requirements of ISO 22000 and guidelines of ISO/TS 22004. The section introduces basic concepts relating to Critical Control Points (CCPs), Operational Prerequisite Programs (oPRPs), Prerequisite Programs (PRPs) and risk management in food safety.
This section is very vital for organizations gearing towards FSSC 22000 implementation and certification. Here, you will learn how to determine critical control points (CCPs), Operational prerequisite programs (oPRPs) and Prerequisite programs (PRPs) as per the requirement of the standard.
1) Superior food hygiene
2) High quality public/company image
3) Reduction in business risk
4) Compliance with legal requirements