Setting up and managing HACCP system
 |
Hazard Analysis and Critical Control Points (HACCP) is a systematic preventive approach to food safety. SALINA supports your organization to identify potential food safety hazards and to eliminate the risk of the hazards being realized. |
Audience
Personnel from the food industries involved with the implementation of the HACCP system
Objective
This method, which in effect seeks to plan out unsafe practices, differs from traditional "produce and test" quality assurance methods which are less successful and inappropriate for highly perishable foods.
This workshop will train delegates in all the principles of HACCP as laid down by Codex Alimentarius and the development and implementation requirements of the HACCP schemes.
Content
HACCP is based around seven established principles.
Principle 1: Conduct a hazard analysis. Plants determine the food safety hazards and identify the preventive measures the plant can apply to control these hazards. A food safety hazard is any biological, chemical, or physical property that may cause a food to be unsafe for human consumption.
Principle 2: Identify critical control points. A critical control point (CCP) is a point, step, or procedure in a food process at which control can be applied and, as a result, a food safety hazard can be prevented, eliminated, or reduced to an acceptable level.
Principle 3: Establish critical limits for each critical control point. A critical limit is the maximum or minimum value to which a physical, biological, or chemical hazard must be controlled at a critical control point to prevent, eliminate, or reduce to an acceptable level.
Principle 4: Establish critical control point monitoring requirements. Monitoring activities are necessary to ensure that the process is under control at each critical control point. Where is requiring that each monitoring procedure and its frequency be listed in the HACCP plan.
Principle 5: Establish corrective actions. These are actions to be taken when monitoring indicates a deviation from an established critical limit. The final rule requires a plant's HACCP plan to identify the corrective actions to be taken if a critical limit is not met. Corrective actions are intended to ensure that no product injurious to health or otherwise adulterated as a result of the deviation enters commerce.
Principle 6: Establish record keeping procedures. The HACCP regulation requires that all plants maintain certain documents, including its hazard analysis and written HACCP plan, and records documenting the monitoring of critical control points, critical limits, verification activities, and the handling of processing deviations.
Principle 7: Establish procedures for verifying the HACCP system is working as intended. Validation ensures that the plans do what they were designed to do; that is, they are successful in ensuring the production of safe product. Plants will be required to validate their own HACCP plans. FSIS will not approve HACCP plans in advance, but will review them for conformance with the final rule.
What will it allow you to do?
- To gain an in-depth and practical understanding of HACCP principles and practice
- To formally develop and implement a documented system to comply with the HACCP requirements
- To implement or audit against HACCP systems with confidence
- To set up and manage HACCP system
- Workshop content material
- ½ day examination session
- Identification of next steps
Completed within three days
SALINA will work closely with your leadership to ensure you receive a successful training with practical advice. We want to help your organization achieve its goals efficiently and effectively.
Request for services
