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HACCP ALLIANCE COURSE  For Produce Importers

Introduction to Food Safety and the HACCP System HACCP Overview History of HACCP Benefits of HACCP HACCP and its relationship to quality and safety programs Responsibilities: Management, quality assurance, operations, regulatory agencies, etc. Review of HACCP Pre-Reguisite Programs Present a review of such areas as sanitation, housekeeping, hygienic practices, training programs, and establishment layout (Adequate pre-requisit programs are an essential part of a successful HACCP program Discuss Hazards Various physical, chemical, and biological hazards that can occur. Define "significant hazards". These hazards, if not prevented, can seriously affect food safety. Sources for help or assistance Presentation of HACCP Principles (as defined by CODEX Committee on Food Hygiene and the National Advisory Committee on Microbiological Criteria for Food's report on HACCP Systems, March 20, 1992.

Discuss the seven (7) principles in detail. How to Implement HACCP Obtain management support and commitment Assure the basic GMP's are followed Steps in developing a HACCP plan Organize HACCP team and reporting structure Train the team Develop a pilot HACCP plan Test, evaluate, modify, validate the plan Identify sources of expertise Implementing the plan, including recordkeeping and verification In establishments Expanding to suppliers and customers How to Maintain the Plan Staff training Periodic modifications and updates (new procedures, products, equipment) Measuring the plan's effectiveness Regulatory Issue This course lays the foundation for those with responsibilities for HACCP including the food safety team and those with on-line responsibilities for monitoring critical control points in your process.
Each person plays a key role in identifying potentials hazards based on their job and work experience with science-based controls implemented to control those hazards and keep the consumers safe Who Should Attend: Managers, supervisors, HACCP team members and industry members needing a better understanding of HACCP and food safety plan development. Prerequisites: None. This is a basic food safety training For Infomation call +1 520 449 7398  support@agrofoodsafety.com  AFS Internaitonal www.agrofoodsafety.com jesicaram@agrofoodsafety.com .

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