This training introduces the requirements of HACCP Management Systems, the infrastructure needed to implement it and the HACCP auditing and certification process.

On training completion participants will be able 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

The training comprises lecture and workshop exercises.

Contact your SGS Expert today to find out more about SGS HACCP Implementation and Auditing Training.

LEVEL:
 
Technical Training

PARTICIPANTS RECEIVE:
  • Copies of presentation slides
  • Course Manual
  • Soft copies of forms/plans
  • Certificate of course completion

DURATION:
 
2 Days

COURSE MATERIAL AND APPROACH:

This course provides comprehensive steps to implementing a Hazard Analysis Critical Control Point (HACCP) system.

SGS training is based on ISO/TS 22002-1 criteria for prerequisite programs and Codex Alimentarius HACCP Guidelines, forming a sound foundation for future Global Food Safety Initiative (GFSI) approved food safety management schemes.
 
LEARNING OUTCOMES:
  • Learn details of each requirement and what is expected.
  • Understand components of a robust system.
  • Discover through interactive workshops this scheme's approach to implement the following:
    • Benefits of HACCP:
      • Regulatory/Customer requirements
      • Creating a Strong Foundation for GFSI approved schemes
      • Management Commitment/Review
      • Customer Focus/Specifications
    • Prerequisite programs (Codex Alimentarius and ISO/TS 22002-1):
      • Full coverage of PRPs
      • Writing procedures
      • Management of Purchased Materials
    • Preliminary steps to HACCP:
      • HACCP team, Product characteristics, ingredient, packaging, suppliers, flow diagrams & Plant schematics
  • HACCP Principles (Codex Alimentarius):
    • Conduct a hazard analysis
    • Determine the Critical Control Points (CCPs)
    • Establish Critical Limits
    • Establish a system to monitor control of the CCP
    • Establish corrective actions to be taken when monitoring indicates that a particular CCP is not under control
    • Establish procedures for verification to confirm that the HACCP system is working effectively
    • Establish documentation concerning all procedures and records appropriate to these principles and their application
    • Writing and reviewing HACCP Plans
    • Improvement/Updating

WHO SHOULD ATTEND?

Food safety managers, quality assurance/quality control/regulatory affairs managers, department supervisors, consultants or anyone who is interested in gaining more insight into the creation and maintenance of sustainable, competent GMP/HACCP systems for food safety control.