HACCP- Product Safety Risk Analysis Methodology

Ensuring the safety of everything we use, eat, and drink is crucial. But how can we achieve this? The HACCP system is a proven methodology designed to identify hazards and implement precautions to ensure that our food, beverages, and all materials that come into contact with them are safe. When applied correctly and widely, HACCP ensures reliability and safety. In our training, we utilize the FDERD mobile application, a comprehensive risk management tool for Quality, Food, Environmental, Health Safety, Fraud, and IT Security, through various case studies. Regardless of your industry, your role impacts the human and business chain, making risk management a vital process for business continuity and consumer safety. This course will teach you risk management methodologies with practical examples. The training includes HACCP and product safety risk assessment examples for food (meat), H&L (cosmetic ingredients), packaging, and food supplements. We provide valuable resources such as guidelines to control Listeria, Pathogenic Vibrio species, viruses, and parasites, along with real-time data to help you develop your HACCP plan. For hygiene measures, we share the Code of Practice of Hygiene and offer Hygiene Training for staff. Without applying hygiene principles, HACCP cannot function effectively. Consumers also play a role by following guidance for food handling, preparation, and storage. Effective HACCP implementation in any food business depends on management's awareness and commitment to food safety. All personnel, including managers, require ongoing and role-specific training to ensure competency. Training in HACCP principles and applications is essential for effective implementation. Specific training should support the HACCP plan, with working instructions and procedures defining the tasks at each CCP. Training programs should be periodically reviewed and updated, with re-training as part of corrective actions for deviations.