Hazard Analysis Critical Control Point (HACCP)

Hazard Analysis Critical Control Point (HACCP)

Introduction

Hazard Analysis Critical Control Point (HACCP) is a food safety management system used to identify and control hazards related to food production and preparation. The seven principles of HACCP include conducting a hazard analysis, determining the critical control points (CCPs), establishing critical limits, implementing monitoring procedures, implementing corrective actions, implementing verification procedures, and implementing a record-keeping and documentation system. The goal of HACCP is to prevent food contamination and food poisoning. HACCP is widely used in the food industry and is recognized as an effective food safety management system.

Course content

•  What is HACCP?
•  Benefits of HACCP System
•  Possible consequences of not having HACCP System
•  Implementing food safety management systems
•  Food safety standards
•  The seven principles of HACCP
•  Principle 1: Conduct a hazard analysis (Physical and chemical hazards)
•  Principle 2: Determine the critical control points (CCPs)
•  Principle 3: Establish critical limits for each CCP
•  Principle 4: Implement and monitor CCPs
•  Principle 5: Establish corrective actions
•  Principle 6: Establish verification procedures
•  Principle 7: Establish documentation and record keeping
•  Failures in implementing HACCP

Registration Details:

Download the Registration form below and send us back on the mentioned email address along with the fees receipt. Your class will start within 1 week of registration.

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Account no: 0146 100 5048 774

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 Course Fees:

         20,000PKR

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info@besafe-training.com

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