|
| Course Name |
Participants
Trained |
No of
Trainings |
| Hazard Analysis and Critical Control Point |
385 |
12 |
Hazard Analysis and Critical Control Point ( IS.ISO 1500 )
Introduction
Food Hygiene and safety requirements being the essential elements of food manufacturetill these are consumed by the actual users, have a serious implication on the industrieswho will be required to develop a system for the identification of the hazards which arepotential in the entire chain of activities from primary manufacturer to final customer.HACCP standard provides an opportunity for implementing such a system which willenhance the organizations management system in identifying these hazards andcontrolling them critically to provide confidence to the end user.
Is your Company’s reputation at stake ?
Are the consumers safe while eating and drinking your products?
HACCP Implementation gives your customers confidence that the
products are produced in a hygienical and safe environment.
Certification or Assessment of your Food Safety Management System
demonstrates your continuous commitment to the consumer safety. |
Purpose
Development and implementation of HACCP system /and or upgrade the existing QMS tobe aligned to HACCP
Objective
To lay a foundation for ensuring food hygiene and safety in conjunction with each specificcode of hygiene practice, where appropriate, and the guidelines of microbiological criteria.This envisages the identification of all related hazards, the identification of critical controlpoints and their criteria.
Process
The system is developed on the principles of P D C A to ensure basic planning forcountering all the hazards and precise documentation facilitating effective operationprior to checking and actions required as countermeasures.
 Services Offered
Awareness & Implementation Training :
One /two days of awareness training provides the understanding of this standard in terms of identification ofhazards, the need for identifying the critical controls with the criteria for implementation. At the end of thistraining participants are conscious of the impact of potential hazards and the need for setting criteria forcontrols. This is a very essential portion of the overall implementation.
Purpose & Outcome
The purpose of this basic awareness course is to explain the concept behind Food Safety and its importance relating to future business activities. The strategic importance of Food Management Standards will be discussed, along with its principles, core elements and other essentials.
By the end of the course the delegates would be able to :
- appreciate the effect food safety considerations will have on their future business.
- understand the essence of current Food Safety Standards.
- be able to initiate action regarding Manage- ment Planning to meet the future legislative requirements for Food Safety.
Road Map for HACCP
Implementation
Documentation :
This guidance provides the methodology for identifying and structuring the complete documentation forimplementation and auditing. The inputs given are very useful in creating easy and effective systemdocumentation, their linkages and it also facilitates in writing the HACCP manual with all interpretations of thebasic standard to any organization. The duration can vary depending upon organisations current system.
Internal Auditor Training :
The two day training on auditing is to provide the organisation with sufficient number of auditors to check thesystem compliance and to provide the inputs to the top management on the deficiencies observed. The auditorsget the required inputs for effective auditing through various exercises and examples relevant to the food industrythus making them more conscious of audit requirements. |
