HACCP Introductory Course

HACCP Introductory Course

HACCP Introductory Course: Developing my HACCP plan onsite

Hazard Analysis and Critical Control Point (HACCP) is a preventive, science-based, systematical approach to food safety that identifies significant hazards and how to control them. It provides a framework to produce safe foods and to document that they were produced safely.

An effectively implemented HACCP System is critical when it comes to preventing food safety hazards onsite, as well as assuring the food safety of your products, increasing your brand’s reputation, and reducing the risk of a foodborne illness and product recall.

CICS HACCP Introductory training will provide you with the HACCP practical understanding that you and your team need, as well as the key elements on how to develop and implement a HACCP system, to meet the customer and regulatory requirements.

Moreover, our training will provide unique food industry examples, and include activities that will put your knowledge to practice.

Upon completion of the training, each participant will receive a Training Certificate of completion issued by CICS.

If you are:

1. A new HACCP Team member.
2. Responsible for the HACCP implementation at your company.
3. Need to identify, reduce, and prevent potential sources of contamination onsite.
4. Struggling to identify your Critical Control points.
5. Unsure how to differentiate between verification and validation activities.
6. Looking to meet the HACCP Training requirements of a GFSI recognized program like SQF, FSSC 22000, BRCGS and other relevant standards.

This training will teach you the essential information to advance your career as a food professional to be confident implementing and maintaining a HACCP system.

Who would benefit from this training?

• Food safety and Quality Assurance Managers.
• HACCP Team members.
• Sanitation personnel.
• Product development team.
• Internal auditors.
• Food safety professionals.

Pre-requisites

To get the best of this training, it is expected that participants have:

1. Prior working knowledge of food safety hazards and good manufacturing practices (GMPs).
2. Prior working experience at a food processing site.

Training objectives:

The course will provide the participants’ the knowledge to be able to:

1. Correctly identify its site’s hazards.
2. Establishing effective critical limits.
3. Understand how to monitor the established critical control points.
4. Develop their site’s HACCP Plan.
5. Document their HACCP System appropriately.
6. Differentiate between Validation and Verification activities.

Agenda Items

• Introduction to HACCP.
• Prerequisite programs.
• Developing HACCP Plans.
• Preliminary steps for developing a HACCP Plan.
• Hazard Analysis
• Critical control points.
• Critical limits.
• Monitoring.
• Corrective actions.
• Verification and Validation.
• Recordkeeping.
• Implementing the plan.
• Final test for competency.

Your Individual registration fee includes:

1. Access to the live sessions with our training expert.
2. Unique food industry examples.
3. Q&A Sessions for feedback.
4. Access to trainer’s contact.
5. Final test and Certificate of attendance issued by CICS Americas Inc.

How to enroll?

Click here, enter the requested details, and secure your spot!

Contact us at +281 292 8606 or by email at [email protected]

Need an in-house Course? Give us a call! We can adjust this or any course to your specific needs!