The principles of HACCP are traceable to the Codex Alimentarius Commission, which was created to develop food standards, guidelines and codes of practice by the Joint FAO/WHO (Food and Agriculture Organization/World Health Organization) Food Standards Program for the United Nations. The Global Food Safety Initiative, made up of global food retailers, has recognized HACCP as a fundamental element of food safety system. HACCP is a key component of numerous food safety standards.

HACCP specifies the requirements for a food safety management system that involves the following elements:

· interactive communication

· system management

· prerequisite programs

· Control of food hazard such as Biological, Chemical, Physical, Allergen and Radiological hazard

Benefits:

· Build rapport in customer and consumer and able to explore bigger sales market worldwide.

· Business will benefit from a clear definition of processes and procedures. Effective communication and continual process improvement are the cornerstones of a functioning management system.

· A controlled food operating environment and effectively implemented and applied food safety system will improve customer and consumer confidence in the safety of food.

· It uses a systematic approach covering all aspects of food production from raw materials, processing, distribution and point of sale to consumption and beyond. It moves a company from a solely retrospective end product testing and sampling approach towards a preventative approach that is designed to reduce product losses and liabilities.

· It complements other quality management systems such as ISO 9001, ISO 14001, ISO 45000, GMP+ and etc....

Course Content:

· What is food hygiene?

· How safe is your food product?

· Food and disease

· How is food contaminated?

· Preventing food poisoning

· What is HACCP?

· A Definition

· Benefits of HACCP

· What is GMP? (Good Manufacturing Practices):

a. Facilities and design of staff & material movement

b. Operation Control

c. Housekeeping, Cleaning & Sanitation

d. Preventive Maintenance & Calibration

e. Personal Hygiene

f. Training

g. Supplier & Chemical Control

h. Internal Audit Requirements

i. Management Review

j. Compliance of Legal Requirements

· How to conduct a hazard analysis

· How to determine the Critical Control Point (CCPs)

· How to establish a CCP monitoring system

· How to establish corrective actions to be taken for deviations

· How to establish documentation and record keeping