What’s Included In Hazard Analysis
- Understanding Food Safety Management
- HACCP Principles
- Employer and Employee Roles
- Legal Compliance
- Implementation Procedures
- Problem Resolution and Monitoring
About The Course
In the dynamic realm of hazard analysis, preparation, and sales, businesses carry both legal and moral responsibilities to uphold stringent food safety standards and minimize the risk of foodborne illnesses. This specialized course is meticulously crafted to empower participants with the knowledge and skills required to implement a robust Food Safety Management System (FSMS), a cornerstone in reducing food safety risks to a safe and manageable level.
The course delves comprehensively into the intricacies of food safety management, covering vital topics such as hazard identification, understanding HACCP (Hazard Analysis and Critical Control Points), and recognizing the benefits derived from implementing a HACCP system. Participants will explore the detrimental consequences of neglecting HACCP protocols and the prerequisites necessary for the successful implementation of this critical system.
The training accentuates the pivotal roles played by both employers and employees in ensuring food safety, addressing the legal aspects related to HACCP, and dissecting the seven principles that form the foundation of HACCP systems. From constructing flow diagrams to validating them, and from conducting hazard analyses to establishing corrective actions, the course provides a comprehensive guide to each step of the HACCP implementation process.
Participants will also acquire practical skills, learning how to manage failures in HACCP implementation, effectively use monitoring forms, navigate the Codex Decision Tree, and understand the interrelationship of various Food Safety Management Systems.
By the end of the course, participants will not only possess a profound understanding of food safety management but will also be equipped with the tools and insights needed to implement and sustain a robust HACCP system. This course serves as an invaluable resource for individuals involved in the food industry, ensuring that they contribute to the creation of safe and reliable food products, meeting both regulatory requirements and consumer expectations.