Introduction
This course provides participants with a comprehensive understanding of the Hazard Analysis and Critical Control Points (HACCP) system. It covers the principles, implementation strategies, and best practices for developing and managing an effective HACCP plan to ensure food safety and quality. Participants will learn how to identify hazards, establish critical control points, and implement preventive measures to mitigate risks in food production.
Duration
5 Days
Target Audience
- Food safety managers and quality control officers
- Production and processing staff
- Food safety auditors and inspectors
- HACCP coordinators and consultants
- Restaurant and food service managers
- Regulatory compliance officers
Personal Impact
- Acquire in-depth knowledge of HACCP principles and practices.
- Develop skills to design and implement effective HACCP plans.
- Enhance ability to identify and manage food safety hazards.
- Improve proficiency in monitoring and evaluating food safety processes.
- Increase confidence in ensuring compliance with HACCP standards.
Organizational Impact
- Improved food safety management and risk reduction.
- Enhanced compliance with HACCP standards and regulatory requirements.
- Increased efficiency in identifying and controlling food safety hazards.
- Strengthened food safety culture within the organization.
- Reduced risk of food safety incidents and recalls.
Course Level:
Course Objectives
- Understand the principles and objectives of the HACCP system.
- Develop and implement a HACCP plan for food safety management.
- Identify and assess hazards and critical control points in food production.
- Implement and monitor preventive measures and corrective actions.
- Ensure compliance with HACCP standards and regulatory requirements.
Modules
Module 1: Introduction to HACCP
- Overview of HACCP and Its Importance
- History and Development of HACCP
- Key Principles and Objectives of HACCP
- Regulatory Framework and Standards
- Case Study: Successful HACCP Implementation in a Food Facility
Module 2: Developing a HACCP Plan
- Conducting a Hazard Analysis
- Identifying Critical Control Points (CCPs)
- Establishing Critical Limits and Monitoring Procedures
- Developing Corrective Actions and Verification Procedures
- Documentation and Record-Keeping
- Case Study: Creating an Effective HACCP Plan for a Dairy Product
Module 3: Implementing HACCP in Food Production
- Integrating HACCP into Food Safety Management Systems
- Training and Engaging Staff in HACCP Procedures
- Monitoring and Controlling CCPs
- Implementing Preventive Measures and Corrective Actions
- Case Study: Implementing HACCP in a Meat Processing Plant
Module 4: Monitoring and Verification
- Developing Monitoring and Verification Plans
- Conducting Internal Audits and Inspections
- Reviewing and Updating HACCP Plans
- Handling Non-Conformities and Issues
- Case Study: Internal Audit Results Leading to HACCP Improvements
Module 5: Ensuring Compliance and Continuous Improvement
- Compliance with HACCP Standards and Regulations
- Managing Documentation and Record Keeping
- Continuous Improvement and HACCP System Updates
- Case Study: Best Practices in HACCP Compliance
Related Courses
Course Administration Details:
Methodology
These instructor-led training sessions are delivered using a blended learning approach and include presentations, guided practical exercises, web-based tutorials, and group work. Our facilitators are seasoned industry experts with years of experience as professionals and trainers in these fields. All facilitation and course materials are offered in English. Participants should be reasonably proficient in the language.
Accreditation
Upon successful completion of this training, participants will be issued an Indepth Research Institute (IRES) certificate certified by the National Industrial Training Authority (NITA).
Training Venue
The training will be held at IRES Training Centre. The course fee covers the course tuition, training materials, two break refreshments, and lunch. All participants will additionally cater to their travel expenses, visa application, insurance, and other personal expenses.
Accommodation and Airport Transfer
Accommodation and Airport Transfer are arranged upon request. For reservations contact the Training Officer.
- Email: [email protected]
- Phone: +254715 077 817
Tailor-Made
This training can also be customized to suit the needs of your institution upon request. You can have it delivered in our IRES Training Centre or at a convenient location. For further inquiries, please contact us on:
- Email: [email protected]
- Phone: +254715 077 817
Payment
Payment should be transferred to the IRES account through a bank on or before the start of the course. Send proof of payment to [email protected]
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