A HACCP system identifies and enhances control of significant hazards, where necessary, over that achieved by the GHPs that have been applied by the establishment. The intent of the HACCP system is to focus control at Critical Control Points (CCPs). By specifying critical limits for control measures at CCPs and corrective actions when limits are not met, and by producing records that are reviewed before product release, HACCP provides consistent and verifiable control beyond that achieved by GHPs. The application of the HACCP principles to develop an effective HACCP system should be the responsibility of each individual business. This training will provide you with an in-depth understanding of the HACCP management system requirements to identify, evaluate and control food safety hazards in your organization according to the latest methods developed by CODEX ALIMENTARIUS General Principles of Food Hygiene CXC 1-1996 Rev.2020.

Upon completion of this program, participants will be better able to:

• Understand the latest HACCP System and requirements that are relevant to the food chain business

• Identification of gaps in the implementation of HACCP in the current organization

• Formulate strategic objectives and plans for implementation of HACCP

• Conducting an audit of the implementation of HACCP

• Develop systems & resources to support the implementation of HACCP