course objectives

​       Gain knowledge of the CODEX HACCP methodology to develop, document and implement HACCP food safety programs and effectively apply the Codex HACCP certification criteria and GHPs.

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Training participants will be able to

       Apply CODEX HACCP Food Safety Risk Methodology

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       Connect the CODEX HACCP methodology to the HACCP program in your company and the requirements of the HACCP accreditation criteria and GHPs. Participate in the development and review of the HACCP programme.

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       GHPs Good Hygiene Practices/HACCP Hazard Analysis and Critical Control Point Systems is an internationally recognized principle that can be used as a guideline for defining a control system in food production or production. packaging for food by using a model for documenting system conformity and using the documentation system as a tool to manage and monitor the effectiveness of the system implementation focusing on the organization's preparation process or the Preliminary Step; and Procedure for applying the seven principles of HACCP

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who should attend the training

       Executives, Heads, Quality Working Group and food safety, Food Safety Team, delivery control officer

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course content

       Concepts and summary of the seven key principles of GHPs, HACCP.

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• Study of product information and determination of purpose of use and review of chart documents. production process and conducting a hazard analysis and considering measures to control hazards according to Principle 1 of the HACCP system

• CCP Point Analysis according to Principle 2 of the HACCP System

• Determination of appropriate critical threshold values according to principle 3

• scheduling surveillance according to the 4th principle

• fixing method according to the 5th principle

• Determination of verification methods according to principle 6

• Summary of issues, suggestions for improvements in the system, and Q&A