Hazard Analysis and Critical Control Points (HACCP) is a food production control system used to determine the potential danger points in food manufacturing and to define a strict management and monitoring system to ensure safe food products for consumers. It is a revolutionary approach to food safety hazard prevention, rather than the previous end product inspection quality control method. HACCP itself is certifiable for food related industries, and also a major part of the Food Safety Management System [ISO 22000]. Common mistakes on HACCP implementation such as too many Critical Control Points per plan, uneconomical control measures and under-performed Pre-requisite programs need to be corrected for the optimum performance of the HACCP system.
At the end of this lesson, participants are expected to have an essential understanding on the
WHO SHOULD ATTEND
Owners of food businesses, HACCP Team Members, QA/QC supervisors, Production Supervisors, Purchasing Staff, Management Trainees and key personnel who will be undertaking the task of developing and implementing the HACCP system are encouraged to attend.
METHOD AND MEDIUM
Lectures form the basic method of presentation. Comprehensive training notes are provided. The medium of instruction is English and Bahasa Malaysia. Mandarin is available if required.
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