IMPLEMENTATION OF A HACCP SYSTEM

The delegate will learn to implement the steps below using case studies and example templates.

Preliminary Stage 1 – How to Form a HACCP team

Preliminary Stage 2 – How to Design Product Descriptions

Preliminary Stage 3 – How to Determine the Intended Use of Products

Preliminary Stage 4 – How to Draw a Flow Diagram

Preliminary Stage 5 – How to Verify the Flow Diagram

Principle 1 – How to Conduct a Hazard Analysis

Principle 2 – How to Determine CCPs

Principle 3 – How to Establish Critical Limits

Principle 4 – How to Monitor CCPs

Principle 5 – How to Apply Corrective Action for CCPs

Principle 6 – How to Establish Procedures for Verifications

Principle 7 – How to Establish Proper Documentation and Record-keeping

DEMONSTRATE COMPREHENSIVE KNOWLEDGE OF FOOD MICROBIOLOGY IN RELATION TO FOOD SAFETY

Demonstrate Knowledge of the Concept of Microorganisms in a Food Handling Environment

Demonstrate Knowledge of the Growth and Reproduction of Micro-Organisms in a Food Handling Environment

Identify Good Manufacturing Practices to Control Microbiological Contamination during Food Handling

Indicator Organisms

The Microbiology of Food Commodities

The Microbiology of Food Preservation

Sampling and Testing

WORKPLACE ASSIGNMENT

CLASSROOM ASSESSMENT