ISOQAR Certifications (PVT) LTD Accredited with PNAC
HACCP certification is an international standard defining the requirements for effective control of food safety. It is built around seven principles: Conduct Hazard Analysis of biological, chemical or physical food hazards. Establish a system to monitor control of Critical Control Points. HACCP is important because it priorities and controls potential hazards in food production. By controlling major food risks, such as microbiological, chemical and physical contaminants, the industry can better assure consumers that its products are as safe as good science and technology allows. The goal of HACCP is to prevent, eliminate, or reduce biological, chemical, or physical hazards to food. The main HACCP principles to focus on are: Identify hazards. Set critical limits.
Objectives
- Firstly, To acquire the expertise to implement HACCP System.
- Secondly, To understand the operation of HACCP System.
- Thirdly, To improve the ability to analyze the internal and external environment of an organization, risk assessment and audit decision-making in the context of a HACCP System.
Who should attend
- So, All Professionals, Head of Departments and Food Safety Managers
- All Support Function owners
- Purpose of HACCP System
- HACCP System Policy
- Policy & objectives
- Legislation requirements
- Risk assessments – Food Safety
- Critical Control Points
- Operational Prerequisite programs and Prerequisite programs
- In addition, a Detailed understanding of standard requirements and implementation approach
- As well as Implementation and monitoring requirements
- Emergency preparedness and product recall
- Performance Monitoring
- Thus, Audit preparation includes audit planning, execution, and audit management based on ISO 19011.
- Auditor competency and reporting.