Course Objective
This is an introductory course, which aims to give a reasonable understanding about the Food Safety system – HACCP. Participants could understand the origin and concepts of HACCP system, the fun- damental principles of HACCP, the steps of HACCP implementation and the benefits and economics of food safety system.
Course Content
- Introduction and origin of HACCP
- Hazards: Biological, Chemical and Physical
- Pre-requisites of HACCP
- Brief overview of Support programs
- Review of GMP requirements according to Co- dex Alimentarius Standard
- 12 steps of HACCP implementation – Five pre- liminary steps and Seven HACCP principles
- Benefits and Economics of HACCP approach
Who Should Attend
- F&B Managers, chefs, kitchen supervisors who are involved in implementing pre requisites program/HACCP in the hotels and catering companies
- Managers, Supervisors in food processing, food packaging and water processing companies
- All those who are interested personally to learn about this internationally recognized system.
Course Delivery
- Will held at hotels and can be held at customers premises, if required
- Fee includes coffee/tea and lunch break