Objective:

• The aim of this course is to bring the participants to the concept of HACCP. The course provides skills, knowledge and understanding of principles and practices of HACCP. The course will allow HACCP team leader and members to understand how to implement a HACCP system from a practical point of view. On successful completion of the course, the participants should be capable of successfully implementing an effective and efficient food safety management 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
• HACCP Team Members.

Contents:

• Concepts of food safety and historic evolution of HACCP, Legislation.
• Prerequisite programs and support  procedures  for successful HACCP implementation.
• HACCP team.
• 7 Principles of HACCP.
• Hazard Analysis, critical control points, critical limits, monitoring, corrective action.
• Validation of system.
• HACCP system implementation.
• Verification.

Structure:

Tutorials, Discussions, Workshops, Quiz and Certificate