Course Introduction:

What does HACCP stand for? HACCP refers to Hazard Analysis Critical Control Point. It is a management system addressing food safety through chemical, biological and physical hazard analysis and control, from raw material production, manufacturing and distribution to finished product consumption.

It is a systematic approach to identify, evaluate and control food safety hazards. Food hazards are of various types, including microbiological, chemical and physical hazards as well as allergens.

To be able to successfully address the issues and impacts of hazards, it is important that they are correctly identified, evaluated and classified. Thus, hazard identification broadly refers to identification and evaluation, which require special expertise.

Certification of an organization or industry by HACCP adds a huge mark of credibility and safety with regard to the food products produced, thus increasing organizational appeal to customers and retailers.

Compliance Training (BD) Limited’s HACCP training course will empower you with complete knowledge and information on HACCP. The experience and exposure gained through this training course will help you drive adoption and maintenance of HACCP in your organization, demonstrating your talent and potential and inviting higher roles and responsibilities.

Further, this HACCP course will increase your credibility as a professional in the food industry and foster further career growth and progression through multiple opportunities in other organizations and industries requiring expertise and experience in HACCP.

Course Objectives:

The main objective of this HACCP Food Safety Training Course is to empower professionals with—

·         complete knowledge and information about HACCP

·         the required knowledge, confidence and skill to drive implementation of HACCP in the organization

·         the confidence and experience to train other professionals on adopting HACCP

·         the required skill set, experience and capabilities to audit food production systems, from start to end, for food safety compliance, thus increasing potential and demonstrating a talent for future growth and progression

·         the required experience and exposure to contribute to certification of the organization by HACCP, thus increasing organizational credibility and fostering organizational growth and success

·         the required understanding and experience to ensure compliance with not just international standards but adequate proof and documentation of processes and standards of the manufacturing process to protect against litigation and lawsuits

·         a sense of pride to contribute to consumer safety by ensuring safety compliance at all levels of food production

Course Content(s):

Unit- 1: Types of Hazards

·         Microbiological

·         Chemical

·         Physical

·         Allergens

SmnU-2 – Principles of HACCP

·         Conduct a hazard analysis

·         Determine critical control points

·         Establish critical limits

·         Establish monitoring procedures

·         Establish corrective action

·         Establish verification procedures

·         Establish record-keeping and documentation procedures

Unit-3: Development of HACCP Plan

·         Assemble the HACCP team

·         Describe the food and its distribution

·         Describe its intended use and consumers

·         Develop a flow diagram explaining the process

·         Verify the flow diagram

·         Start analysis

Unit-4: Common Pre-requisite Programs

·         Facilities

·         Supplier control

·         Specifications

·         Production equipment

·         Cleaning and sanitation

·         Personal hygiene

·         Training

·         Chemical control

·         Receiving, storage, shipping

·         Traceability and recall

·         Pest control

·         Quality assurance procedures

·         Standard operating procedures

·         Labelling

·         Employee food and ingredient handling practices

Unit- 5: Benefits of HACCP

·         Business money-saving in the long-term

·         Increased food safety standards

·         Compliance with the law

·         Increased food quality standards

·         Organised process for safe food production

·         Organised staff, greater teamwork and efficiency

·         Due diligence and defence in court

Unit-6: Types of Records

·         Temperature charts/logs

·         Storage logs

·         Cleaning schedules

·         Employee qualifications

·         Pest control logs

Unit-7: Challenges of HACCP Implementation

·         Lack of expertise

·         Large range of product types

·         Limited funding and resources

Unit-8: HACCP Certification Process

·         Proposal/Application for certification

·         Pre-assessment

·         Training

·         Document review

·         Certification audit

·         Certification

Target Participants:

·         Senior management and members of organizations of the food industry who need to understand and know more about HACCP

·         HR, Admin & Food Safety professional

·         Hoteliers and restaurateurs who need to inculcate food safety practices among their staff

·         Auditors and compliance experts responsible for conducting food safety and manufacturing, production and cooking process compliance for various organizations

·         Chefs and other staff directly involved in manufacturing and/or preparing food for consumers

·         Legal advisors and officials who should be aware of food safety standards in case of law suits or other legal issues

·         Any other professional who would like to know more about HACCP training

Training Methods:

·        Power point presentation

·        Case study

·        Group Tasks

·        Brain storming

Training Media: Online Virtual

Course Summary:

·        4 Modules

·        10 Hours Course

·        Certification Course

·        Evening Shift

·        Price: BDT 2500/-