Course Duration in Hours
4
4
HACCP - Hazard Analysis Critical Control Point
VACCP - Vulnerability Assessment Critical Control Points
TACCP - Threat Assessment Critical Control Points
HACCP (Hazard Analysis Critical Control Point) is internationally accepted as the most cost-effective method of preventing food contamination from chemical, microbiological and physical hazards.
By using the HACCP system, control is shifted from end product testing (corrective) into the design and manufacturing of products (preventive) and can be applied to a specific product or to an existing or new process.
HACCP has international recognition as the most cost-effective means of controlling food borne disease.
Objectives of the course
Detail overview of HACCP
To study the risks involved with food handling, and how to minimise these risks
Achieve the means to assess and improve an organisations systems.
Introduction to Food Laws (India)
Process flow Study.
Hazard Identification
Tools for Hazard Analysis
Identifying Critical Control Points.
PRP
Regulatory Compliance (like FSSAI)
Correct Food other ingredients or packaging material Storage and Delivery Method.
Importance of Plant / Workers Hygiene.
Monitoring Procedures and Documentation Control for Process.
Traceability to the Product and Process
Familiarity to ISO 22000 & Other Food Standards
Continual Improvement Techniques & Methodology,
System Management
Corrective Action and process Improvement
Work shop and case study on process flow/hazard analysis/CCP.
Tags
HACCP Implementation Training Course, HACCP Course, HACCP, TACCP & VACCP
HACCP related with safety of food
TACCP - food Defence
VACCP - Food Fraud
Basic Awareness about HACCP
Intertek, Chandigarh,IN