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Advanced Food Hygiene and HACCP
Introduction
This course is focused on how to perform a detailed audit of the HACCP systems of food and feed operations. It is designed to give participants a thorough understanding of the general approach to HACCP auditing and the techniques needed to perform an effective audit. This course is aimed at participants with a good existing knowledge of the HACCP principles. All workshops will be of 5 days duration and will include tutor presentations, group exercises, and a visit to a food/feed operation.
The International Standard of food safety management systems (FSMS) (ISO 22000:2005) includes what made it the highest level of the activity of the International Organization for Standardization (ISO) in the field of food safety and hygiene. The uniqueness of ISO 22000:2005 is the main objective of its application to produce food products that don’t cause any negative hygienic problems for the consumer. This will be achieved through the application of the standards that will control the food safety-related hazards during all the phases that form the food chain. This concept is called “Food Safety from Farm to Fork”.
Thus, the objectives of this course are to concentrate on the understanding of the philosophy, concepts, and elements of this International Standard which will enable the participants to plan, establish, implement, operate and maintain the food safety management system (FSMS). Their food organizations will then be able to properly comply with the standard, statutory, and regulatory. Also, the organizations will then be able to prove their ability to control all the hazards that may affect food safety and to assure that the produced food is healthy and safe.
Hazard Analysis and Critical Control Points (HACCP) is a systematic preventive approach to food safety and pharmaceutical safety that addresses physical, chemical, and biological hazards as a means of prevention rather than finished product inspection. HACCP is used in the food industry to identify potential food safety hazards, so that key actions, known as Critical Control Points (CCP’s) can be taken to reduce or eliminate the risk of the hazards being realized. The system is used at all stages of food production and preparation processes including packaging, distribution, etc. The Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA) use mandatory juice, seafood, meat, and poultry HACCP programs as an effective approach to food safety and protecting public health. Meat and poultry HACCP systems are regulated by the USDA, while seafood and juice are regulated by the FDA. The use of HACCP is currently voluntary in other food industries.
The seven HACCP principles are included in the international system ISO 22000. This standard is a complete food safety management system incorporating the elements of prerequisite programs for food safety, HACCP, and quality management systems which together form an organization’s Total Quality Management.
Objectives
The main objective of the course is to provide all candidates hands-on on how to audit the full cycle of food hygiene based on HACCP principles.
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- Get certified in HACCP from an internationally recognized Accreditation Body (CIEH)
- Explain and recognize the relationship between HACCP and food safety, by knowing the benefits of implementing a HACCP system.
- Review the importance and nature of Good Manufacturing Practices and develop SOPs
- Develop, implement, evaluate and maintain a HACCP plan
- Recognize regulatory issues impacting the implementation of HACCP systems
Training Methodology
This course is designed to be engaging and hands-on. It will include open question and answer sessions, collaborative group exercises, multimedia presentations, and case studies that highlight best practices. Participants will have the chance to discuss what strategies work well for them and where they face challenges, as well as address real issues from their own organizations. This approach ensures that the learning experience is both practical and tailored to individual and organizational needs.
Who Should Attend?
This course is intended for Food & Beverage (F&B) Managers, Executives, Supervisors, Personnel, and Food handlers who have the responsibility to implement, maintain, and monitor good food hygiene procedures.
This training program is intended to train and aware of the staff at the organizations of the food chain to fulfill the requirements of any organization that wants to effectively implement the International Standard ISO 22000:2005. It may be particularly useful for all the staff in the different departments of all organizations in the food chain who have responsibilities to support the food safety team via their involvement in establishing and/or executing the system plans.
Also, it will be of great benefit for specialists at health and control agencies, food service sectors at different operations such as hospitals, airline companies, hotels and oil companies camps, and food safety managers and auditors.
Course Outline
- Relevant EU legislation
- HACCP based procedures
- Prerequisite food hygiene requirements
- DG SANCO Guidance Annex 1
- DG SANCO Guidance Annex 2
- HACCP Principle 6
- The Principles of auditing
- Practical training audit (field) visit
- Document review
- By attending this course participants can refresh and challenge their knowledge of HACCP and gain a good understanding of how to approach an audit of a HACCP based system. This course is designed for participants with a more advanced existing knowledge of HACCP.
Course Features
- Duration 5 days
- Activities Food Safety Courses
- Course Code EHS 01
- Date 24 Nov 2024
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