Hazard Analysis Critical Control Point (HACCP) Training Course
This Virtual Instructor Led Training (VILT) course is designed to develop an appreciation of the principles behind HACCP and to develop the skills needed in formulating and verifying an effective HACCP plan.
May 19, 2020, 06:30
May 21, 2020, 15:30
Crishabelle R. Espejo
Management Systems Auditor
Awareness of food-borne illness is increasing and concern throughout the industry is driving the use of HACCP and HACCP based certification programs. Hazard Analysis and Critical Control Point (HACCP) is an internationally recognized system for reducing the risk of safety hazards in food.
This training is designed to develop an appreciation of the principles behind HACCP and to develop the skills needed in formulating and verifying an effective HACCP plan. Using the Codex Alimentarius Commission Guidelines where basic principles from the description of the product to the establishment of records and documentation shall be discussed.
- Introduction to HACCP.
- Understanding & Awareness of Food Safety.
- Prerequisite Programs.
- Basic HACCP Principles.
- Application of the HACCP Principles.
- Development of HACCP Plan.
- HACCP Implementation and Verification.
- Work Sessions.
The course consists of lectures, workshops, group exercises and discussion. Your grasp of the subject matter will be evaluated via a written test by the end of the course. All participants meeting the requirements will be issued a certificate of successful completion to signify their accomplishment.
By the end of the course, you are expected to:
- Understand the requirements of the Hazard Analysis Critical Control Point (HACCP) standard and their exact relation with industrial hygiene or food and product safety.
- Discuss the seven core HACCP Principles for managing risks associated with food and beverage safety.
- Develop and implement a HACCP plan.
- Master the HACCP auditing techniques.
- Know the certification process.
This course is relevant to personnel who work in food and beverage processing and packaging organizations, commissaries, restaurants, regardless of size (from small to large) and regardless of product mix, particularly for those organizations who want to go for HACCP certification or compliance.
Managers, supervisors, non-technical or technical personnel involved in the HACCP program will benefit from this course.
Note: SGS shall provide only generic information and advice which are freely available in the public domain.
SGS will not provide company-specific advice towards any development and implementation of managements systems for eventual certification, which contravenes requirements of the IAF Guidance (i.e. provision of consultancy services).
PRICE: PHP 10,000.00 + 12% VAT