GMP & HACCP Requirement and Interpretation

Description

***From July onwards, SGS also provide e-certificate and e-document (e-document will be provided for In-house training only). This enables leaners to be free from certificate loss, to reduce storage space, and ultimately to be environmental-friendly to which SGS’s current policy is attached.***

The course gives a clear overview of the requirements of GMP & HACCP with examples of how the guideline may be applied in Food industry and Food Chain Industry.  The course provides the balance between theory and interactive workshops, which develop the necessary knowledge and skills to conduct the implementation of the GMP &and HACCP guideline.

CONTENT

• Introduction to food hazards

• General principle of food hygiene requirements/GMP and its interpretation

• HACCP System and its interpretation

• Certification Process

Objectives

The training course objectives are to provide delegates with a comprehensive understanding of the principle of Good Manufacturing Practice (GMP) and Hazard Analysis and critical control points system (HACCP) adopted by the Codex Aliment Arius Commission.  The course gives a clear overview of the requirements of GMP & HACCP with examples of how the guideline may be applied in Food industry and Food Chain Industry.  The course provides the balance between theory and interactive workshops, which develop the necessary knowledge and skills to conduct the implementation of the GMP &and HACCP guideline.

Audience

• Implementers and users

• Quality manager

• System auditors

• Any individual or representative of an organization who wishes to understand the concepts of Hazard Analysis and Critical Control Point (HACCP) system and guideline for its application (Annex to CAC/RCP1-1969, rev 3 (1997)