QM40 – HACCP Implementation

HACCP (Hazard Analysis and Critical Control Points) Implementation

Objectives: Implement the HACCP, preliminary, prerequisites and principles to the food, drinks and medical devices industries, such as restaurants, catering, warehousing, hospitals, hotels, traders, transporters, food processing, canning, etc.

Benefit: The workshop on HACCP is designed to develop the know-how of participants with food hygiene and food safety (HACCP). The requirements of the Codex Alimentarius Commission from the FAO (Food and Agriculture Organization) and WHO (World Health Organization) are intimately integrated with the Good Manufacturing Practices (GMP) to produce a safety system that addresses the Safety in the food and drink industry. Organizations with or without previous HACCP implementation will benefit from this approach and assure continual sustainability to the organization and its customers

Who Should Attend: Any organization involved with the processing, production, storage, transportation, delivery, trading, and serving of food and drinks – hotels, bakeries, stores, restaurants, schools, healthcare, bottling water, food canning etc… 

Workshop Content:

Part 1 – Introduction to HACCP
Historical Background, Safety Management Systems, Quality Management Systems, Terms and Definitions, regulations / Codex Alimentarius, Good Manufacturing Practices, and HACCP principles.

Part 2 – HACCP Fundamental Requirements:
HACCP fundamentals: preliminary tasks, pre-requisites, principles, sustainability and improvement.

Part 3 – HACCP Principles and Implementation:
Analyze hazards, identify critical control point, establish critical limits, CCP control monitoring, corrective actions, verification, and documentation system.

Questions and Answers

Interactive Group Workshops (Teamwork)

Team Presentations

Certificate of Attendance