Goals
- Detect and control the risks of contamination and microbial growth.
- Apply the HACCP method in the preventive analysis of hazards, risk assessment and critical control points in the agri-food sector.
- Building an HACCP plan in its 12 steps.
Program
- • Quality, Hygiene, HACCP
- • Fundamental concepts, definitions and terminology, the European and global regulatory context in the agri-food sector
- Alert management, crisis management, best practice guides, IFS and BRC standards, ISO 22000
- The basics of HACCP
- The preliminary phases of the study
- Product information. Intended use, method of consumption
- The 7 principles of HACCP
- Hazard analysis and prevention measures. Determination of CCPs.
- Surveillance system
- Pre-established corrective measures in case of loss of control
- Procedures for verifying the complete device.
- HACCP plan documentation. HACCP implementation requirements from ISO 22000, IFS and BRC, GMP, FAMIQS, NATURE CHOICE, EUREPGAP
- Getting to grips with the method and tools
- Developing an HACCP plan based on the 7 Principles
- Case study, self-assessment, and action plan for your own business
Evaluation and validation methods
- This training does not include an assessment of acquired knowledge and skills.
- This training course is validated by an individual Certificate of Completion.
- This training course includes a measurement of overall trainee satisfaction regarding the organization and reception conditions, the pedagogical qualities of the trainer, as well as the methods, resources and materials used.
Target audience
Managers and supervisors in production, industrial methods, quality, R&D, purchasing, maintenance, cleaning/disinfection departments.
Prerequisites
No prior knowledge is required to attend this training.