HACCP Level 4 Combo Training

What Will You Learn?

• Top Management Commitment
• HACCP Team & HACCP Team Leader
• Training Plan
• PRPs, OPRPs, and its Validation & Verification
• Determination of the HACCP scope
• Gap Audit and Prioritize the Risk
• Understanding of Food & Safety
• Why Food Safety?
• Key Component of sustainable food safety Culture
• In-depth understanding of different type of food safety hazard
• FATTOM
• Allergen Management
• HACCP Common Misconception
• How do we know HACCP works?
• What is the regulatory position of HACCP?
• What does HACCP cost?
• Why Should I Revisit My HACCP Program?
• The Evolution of HACCP
• Traditional method of Quality control
• Construct a process flow diagram
• Types of Data
• Style
• Verify as Correct During Manufacture
• Types of HACCP PlanLinear HACCP plans
• Modular HACCP plans
• Generic HACCP plans
• Product Concept Safety Considerations
• Target audience and food sector
• Raw materials
• Legal issues
• Recipe and intrinsic factors
• Process conditions and cross-contamination issues
• Distribution and final customer/consumer handling
• Describe the product and intended use
• Designing Your Recipe Formulation
• Designing Safe Processes
• Safe Raw Materials for Safe Product Design
• Establishing a Safe and Achievable Shelf-Life
• Prerequisite Program Design
• Equipment and Factory Design for Product Safety
• Development Specification
• Validate the HACCP Plan
• Verification
• HACCP audit,
• microbiological and chemical testing,
• analysis of data,
• consumer complaint monitoring,
• continued awareness of new emerging hazards,
• ongoing training requirements, and
• procedures to keep the HACCP plan up to date.
• Establish critical limits
• What Are the Critical Limits?
• Validating Your Critical Limits
• Confirming Process Capability
• Finding the Right Monitoring Procedure
• Corrective Action Requirements
• Record Keeping & Documentation
• Difference between records and documentation
• Records and documents retention time
• Types of records and documentation
• Establish corrective action procedures
• Handling non compliance product
• Root cause analysis
• Correction
• Corrective action
• Identify Critical Control Points
• Where Are the Critical Control Points?
• Use of CCP Decision Trees for Raw Materials
• Use of CCP Decision Trees for Process Steps
• Operational PRPs
• Identify monitoring procedures
• Finding the Right Monitoring Procedure
• Assemble the HACCP team
• Describe the product
• Identify intended use
• Construct a flow diagram
• On-site confirmation of flow diagram
• Conduct a Hazard Analysis (Principle 1)
• Determine Critical Control Points (CCP) (Principle 2)
• Establish critical limits for each CCP (Principle 3)
• Establish a monitoring system for each CCP (Principle 4)
• Establish corrective actions (Principle 5)
• Establish verification procedures (Principle 6)
• Establish documentation and record keeping (Principle 7)
• Validate process flow diagram
• Conduct a hazard analysis
• Hazards from PRPs or within HACCP
• How to Conduct A Hazard Analysis
• The Structured Approach to Hazard Analysis
• Hazard Vs Risk
• Risk Matrix
• Controlling Hazard