HACCP Level 3 Internal Auditor Training

What Will You Learn?

• Introduction to HACCP at 9:30am
• Tea Break at 11am
• CXC-1-1969 General Principles (clause 5)
• Technical terms (clause 6)
• Introduction and control of food hazards (clause 7
• Primary production (clause 8)
• Discussion (Q & A)
• Lunch Break at 2pm
• Establishment - design of facilities and equipment (clause 9
• Training and competence (clause 10)
• Establishment maintenance, cleaning and disinfection, and pest
• control (clause 11)
• Tea Break at 4pm
• Personal hygiene (clause 12)
• Control of Operation (clause 13)
• Product information and consumer awareness (clause 14)
• Transportation (clause 15)
• Case Study & Exercise
• Q&A at 6pm (Day End)
• Hazard analysis and critical control point (HACCP) system (Day 2 starts at 9:30am)
• Revision for day 1
• Introduction to HACCP (clause 16)
• Principles of the HACCP system (clause 17)
• Tea break at 11am
• General guidelines for the application of the HACCP system (clause
• 18)
• Cross-contamination
• Exercise
• Discussion Q&A
• Lunch break at 2pm
• Logic sequence for application of HACCP
• Hazard analysis worksheet
• Tools to determine the critical control points (CCPs)
• CCP determination worksheet
• HACCP worksheet
• Tea Break at 4pm
• Discussion Q&A
• Assessment & Certification