Hazard Analysis and Critical Control Point (HACCP) is an internationally recognized food safety system designed to reduce hazards in foods by identifying and controlling hazards at specific points in the process. This rigid short course was designed to bring awareness and further equip participants with the necessary knowledge and skill set to implement an efficient and effective food safety system, through the identification of potential hazards and the implementation and monitoring of these critical control points.
Benefits to the Company
- gain customer confidence
- sharpen your competitive edge and develop new export opportunities
- achieve more rigorous quality control
- reduce waste and spoilage
What you will Learn
- Identify the organizations influencing food safety in the world food trade locally and internationally. Identify the core functions, impact and resources that are made available by these organizations.
- Recall Prerequisite Programs and how it functions in controlling
- Identify the components of the food safety
- Understand the principles of HACCP and how to use basic tools to identify hazards and determine risks to food
- Apply the twelve steps to HAACP in order to effect implementation in a food manufacturing
- Understand how to effectively and efficiently document the food safety
Who Should Attend
- Owners/Operations of Food Manufacturing Business
- Plant Managers and Supervisors
- Operations and Production Managers and Supervisors
- QA/QC Managers, Supervisors and Technicians
- QA/QC Specialists and Personnel
- Quality and Food Safety Technologists
- Supply Chain Managers
- R&D Managers and Personnel
- Production Associates
- control contamination risks and recall processes
- build awareness of hygiene and safety for employees
- eliminate potential allergen issues
Facilitator
Amanda McCamus
Duration
1 day
Investment
Contact us for corporate rates
Contact
Email Steve MacKinnon smackinnon@loyalistcollege.com call 613-969-1913 Ext 2635 for questions