Objective:

This is an introductory course, which aims to give a reasonable under- standing about the Food Safety system – HACCP.

Participants could understand the origin and concepts of HACCP system, the fundamental principles of HACCP, the steps of HACCP implementation and the benefits and economics of food safety system.

Who Should Attend:

• F&B Managers, chefs, kitchen  supervisors who  are involved in implementing pre requisites program/HACCP in the hotels and catering companies.
• Managers, Supervisors in food processing, food packaging and water processing companies.
• All those who are interested personally to learn about this internationally recognized system

Contents:

• Introduction and origin of HACCP.
• Hazards: Biological, Chemical and Physical.
• Pre requisites of HACCP.
• Brief overview of Support programs.
• Review of GMP requirements according to Codex Alimen- tarius Standard.
• 12 steps of HACCP implementation – Five preliminary steps and Seven HACCP principles.
• Benefits and Economics of HACCP approach.

Structure:

Tutorials, Discussions, Workshops, Quiz and Certificate