Description
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.
Classroom 2 Days
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