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HACCP System Training We want everything we use, eat and drink to be safe, right? So, are there any solution tools in the industry to achieve this? Yes there is. The HACCP system is a system designed to identify hazards and take precautions so that our food and beverages, even all materials that touch them, do not harm us. It is a method that will ensure reliability when applied correctly and when it becomes widespread. Please continue to find out. We used FDERD mobile application that designed for risk management tool for Quality, Food, Environmental, Health safety, Fraud and IT security on case studies. Whatever your industry, your job will affect human and business chain. Risk management is very important process for business continuity and supplied things for consumers. You can learn risk management methodology with some examples. Online training includes some HACCP and product safety risk assessment examples for food-meat, H&L-cosmetic ingredient, packaging and food supplements. We will share some valuable sources such as: guidelines to control Listeria, Pathogenic Vibrio species, viruses, parasites, examples, experiences on previous our HACCP study and real time data to conduct your HACCP plan with knowledge. GENERAL PRINCIPLES OF FOOD HYGIENE CXC 1-1969 has been updated on 2020 and our training has been adopted according to this updates. The General Principles of Food Hygiene: Good Hygiene Practices (GHPs) and the Hazard Analysis and Critical Control Point (HACCP) System aim to provide principles and guidance on applying GHPs and HACCP throughout the food chain for safe food, clarify their relationship, and provide a basis for specific codes of practice. For hygiene measures we share Code of practice of hygiene and taking our Hygiene training for staff. Without applying hygiene principles, HACCP can not be working. Management awareness and commitment are necessary for an effective HACCP system. The effectiveness also relies upon personnel having the appropriate HACCP training and competency. Therefore, ongoing training is necessary for all levels of personnel, including managers. Our course is designed by taking consideration of the SEVEN PRINCIPLES OF THE HACCP SYSTEM: hazard analysis, determining Critical Control Points (CCPs), establishing critical limits, monitoring CCPs, establishing corrective actions, validation/verification, and documentation. HACCP training is the requirement on Codex.

This course enables participants to develop a full understanding of the general principles of the requirements of the Standard. It is designed to equip delegates with the knowledge of how to successfully implement the requirements of the Standard on site. Participants will discuss activities which develop a culture to maintain compliance and learn what to expect during the process of certification, including actions needed prior to, during and after the audit. Active learning will be used throughout the course utilising case study-based activities to encourage critical thinking and help explain how sites will implement the Standard. In preparation for the course, participants must read and review a copy of the Standard including the glossary, which is available as a free download from the BRCGS Store, in addition to the pre-course materials provided. It is advised participants must have working knowledge of HACCP. At the end of the course, participants will be assessed with an exam. This course is part of the BRCGS Professional recognition programme. At the end of the course participants will be able to: Explain what is required to comply with the requirements of the Standard Describe the scope of companies and products covered by the Standard Describe what to expect from your BRCGS audit Prepare for an audit to the Standard Apply resource tools available for compliance and support from BRCGS

Integrated management systems are used generally on Global Companies. Common requirements should be managed together to ease up implementation and avoid double work by different disciplines. For that reason, this course is well designed to explain quality and food safety standards requirements in one manner. You will learn : 1- Process approach 2- Management Commitment 3- Risk and Opportunities management on quality and food chain together 4- HACCP approach 5- Research and development, Purchasing and Sales Department requirements 6- Change management and Emergency Management 7- Continual Improvements