Share Description
In this course, you will learn :
- How do the requirements for Hazard Analysis and Critical Control Points (HACCP) apply to food companies?
- What are the applicable requirements for food manufacturers?
- How can specific foodborne dangers be identified and monitored?
- How can we determine the presence of food dangers and prevent them from occurring?
- Using hazard analysis to identify critical control points (CCPs).
- In my food business, I'm using common sense and precautionary measures.
- Food processing enterprises are subject to standards and regulations.
- Documents used to prepare, implement, and verify GMP compliance.
- How can I improve my GMP and HACCP to meet ISO 22000 requirements?
Syllabus :
- Introduction to Hazard Analysis and Critical Control Points (HACCP) frameworks
- Preparation of documentations required for HACCP compliance
- Implementation of documentations to meet HACCP requirements
- Verifications of your implementation (Basics of Internal Auditing)
