HACCP Entry
– Definition of HACCP
– Objective of HACCP
– Background of HACCP
– HACCP Information
– HACCP Certification
– HACCP Food Chain
– HACCP Risk Factors
– Advantages of Applying HACCP
– Development of HACCP
COURSE :
HACCP
COURSE CONTENT
7 Principles Of HACCP
– Principle 1: Conduct Hazard Analysis
– Principle 2: Determine Critical Control Points (CCPs)
– Principle 3: Establish Critical Limits
– Principle 4: Establish Monitoring Procedures
– Principle 5: Identify Corrective Actions
– Principle 6: Verify That The System Works
– Principle 7: Establish Record Keeping / Documentation
Risk Assessment Of Food Safety Hazards
– Delivery of Food Supplies
– Selection of Raw Foods (wet, dry, processed)
– Storing of Raw Food
– Arranging of Food
– Refrigeration and Temperature
– Identify Danger Zone
– Water Supply and Ice
– Handling of Raw Food
– Safe Ways to Defrost Food
– Food Handlers
– Food Preparation
– Storing of Cooked Food
– Packing of Food
– Serving of Food
– Catering of Food
Implementation Of Food Safety Management HACCP
– Set-up HACCP Committee
– Prepare HACCP Policy
– Prepare HACCP Manual
– Prepare HACCP flow-chart
– Prepare HACCP SOPs (Standard Operating Procedures)
– HACCP Communication Board / Channels
– Monthly meeting of HACCP (with minutes)
– Follow-up on Corrective Action Reports (CAR)
– Improvement on Preventive Action Report (PAR)
– Management Review on Food Safety
– Continual Improvement on Food Safety
– Annual Report on HACCP
