Training Program Description:
The Hazard Analysis and Critical Control Points (HACCP) system is considered one of the most essential programs in the food industry. Most companies seek to implement it to ensure the quality of manufacturing processes, extend product shelf life, reduce the risk of foodborne illnesses, and monitor the effectiveness of operations at all stages of food production. It also helps identify critical points and limits, ensures the safety of the surrounding production environment, reduces waste, and facilitates compliance with regulatory and governmental standards.
This program aims to familiarize trainees with the fundamental requirements that must be in place before implementing a HACCP system. It covers key concepts, the origin and rationale behind HACCP, and its overall importance. The program also introduces how to form the HACCP team, along with the necessary skills and qualifications that the team must possess. Furthermore, trainees will learn how to conduct hazard analysis, establish critical limits and control measures, develop corrective actions, and implement the seven key principles of the system. The course includes practical guidance on how to create, review, update, and audit HACCP documentation and templates.
General Objective:
To enable trainees to understand the essential requirements for facilities prior to implementing a HACCP system, including core concepts, team qualifications, and necessary skills. The program also focuses on hazard analysis, establishing critical limits and monitoring systems, implementing corrective actions, completing all preliminary steps, applying the seven core principles of HACCP, and learning how to prepare, review, update, and audit HACCP documentation throughout the training course.
Target Audience:
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Professionals working in the food industry.
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Quality and food safety officers in food factories and establishments.
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Individuals seeking to enhance their skills in the field of food safety and processing.
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Students in food science and related disciplines.
تفاصيل الدورة
Training Program Description:
The program focuses on qualifying participants to understand and apply the Hazard Analysis and Critical Control Points (HACCP) system, one of the most important systems for ensuring food safety at all stages of production. The program helps develop the skills necessary to form a HACCP team, analyze hazards, identify critical points, and implement controls and corrective actions, ensuring compliance with international standards and achieving high food quality.
Detailed Training Program Objectives:
1-Understand the origin of the HACCP system, its core concepts, and the prerequisites for its implementation.
2-Differentiate between the preliminary steps and the seven principles of HACCP, and understand the logical sequence of implementation.
3-Identify different types of food hazards and learn how to analyze them through practical exercises.
4-Develop the skills to build effective control and monitoring measures for food products and their production environment.
5-Gain hands-on experience in creating process flowcharts for food production.
6-Learn how to describe products within HACCP plans.
7-Distinguish between Critical Control Points (CCP) and Operational Prerequisite Programs (OPRP).
8-Understand the difference between preventive and corrective actions and how they are defined and approved by management.
9-Differentiate between verification and validation activities.
10-Identify types of records, their components, and how to document and retain them properly.
11-Recognize the difference between a HACCP plan and a HACCP manual, and understand how to audit and review them.
12-Review and correct HACCP plans developed by trainees during the course.
