Interpretation of HACCP (Hazard Analysis Critical Control Point)


Format: Presentation File  
Venue: Class room
Day recommended 2 days
Proficiency Basic
Trainer TBC
Abstract: This course gives the overviews of HACCP, understanding 7 principles of HACCPs, and 12 steps of HACCP.
Course Description: (Hazard Analysis and Critical Control Points)

HACCP is a systematic preventive approach to food safety and pharmaceutical safety that addresses physical, chemical, and biological hazards as a means of prevention rather than finished product inspection. HACCP is used in the food industry to identify potential food safety hazards, so that key actions, known as Critical Control Points (CCPs) can be taken to reduce or eliminate the risk of the hazards being realized. The system is used at all stages of food production and preparation processes including packaging, distribution, etc.

Target Participant(s) Quality Controller, Product managers, Plant manager, engineering manager,  Safety team leader, HACCP team leader, quality internal audit team
Learning Objectives: After completing this course, you should be able to:

  • Identify the requirements of HACCP and how they apply to the business involved.
  • Establish HACCP plan that fit in to the operation of the food product.
  • Produce a documented quality monitoring plan
  • Communicate this system throughout food production chain
  • Evaluate and food safety risk assessment and put preventive measures
  • Identify the critical points in food chain and produce documented procedures as required.
  • Ensure these procedures are suitable and adhered to.
Materials provided:
  • Presentation slides of HACCP in Khmer or in English
  • Sample of HACCP plan
  • Other relevant material
Certificates: To be confirmed by training organizer