About Course
Course Description
Master the principles of Hazard Analysis and Critical Control Points (HACCP) and learn to effectively manage compliance with multiple regulators in food safety systems. Explore strategies for aligning HACCP principles with diverse regulatory requirements, ensuring robust food safety management practices. Gain insights into handling regulatory audits, fostering compliance, and optimizing food safety systems for maximum effectiveness.
Certification
Participants will receive a certificate of completion/ competence
Learning Objectives
| Understand the principles and significance of Hazard Analysis and Critical Control Points (HACCP) in food safety management systems, including its role in preventing, reducing, or eliminating hazards that may pose risks to food safety. |
| Explore the HACCP principles and guidelines established by international bodies such as the Codex Alimentarius Commission and understand how to apply them effectively in various food production and processing settings to ensure compliance with regulatory requirements. |
| Develop proficiency in conducting hazard analysis, identifying critical control points (CCPs), establishing critical limits, and implementing monitoring procedures and corrective actions in accordance with HACCP principles to maintain food safety throughout the food supply chain. |
| Learn strategies for navigating multi-regulator management in food safety compliance, including understanding and complying with diverse regulatory requirements from different authorities, such as food safety agencies, health departments, and industry standards organizations. |
| Acquire skills in developing and maintaining documentation and record-keeping systems necessary for HACCP implementation and compliance verification, including maintaining accurate records of HACCP plans, monitoring activities, corrective actions, and verification procedures. |
Who is this Course for
Environmental Health Practitioners in all spheres of government and the private sector
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