|Day recommended||2 days|
|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:
|Certificates:||To be confirmed by training organizer|