The HACCP system is an internationally recognized approach to managing food safety. Our 2-day course introduces attendees to the 12 steps developed by the Codex Alimentarius that enable internal audit of an HACCP program.
Objectives
Our course can help you:
Understand the seven principles of HACCP (hazard analysis, determination of critical control points, critical limits, monitoring, corrective actions, verification procedures, and document control and records)
Recognize the correlation of HACCP, developed by the Codex Alimentarius, with other Global Food Safety Initiative (GFSI) food safety standards
Improve your current program
Discuss internal audit techniques to verify the consistency of a Food Safety Management System
Audience
Food Professionals and Proferssionals Involved in Food Quality Department.
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2 Days
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