Food Safety (A Basic Training on HACCP)
About the Training/Workshop
Overview
In the food manufacturing industry as well as in the food service, it has been realized by business owners that in order to compete in business they have to offer the best quality products as well as safe food. This means that not only must they practice cGMP but also be HACCP compliant.
This seminar will present the basic component of Food Safety and the basic principles of HACP program. Ultimately, the participants will understand the basic components of HACCP Plan. This Basic Food Safety Seminar will then prepare them in the future to prepare HACCP plans for its existing products
Objectives
- To enlighten the participants about the need to implement a Food Safety program.
- To enable the participants to understand the basic concepts of Food Safety.
- To enable the participants to understand the elements and the prerequisite programs of a HACCP Program.
- To be able to equip the participants with the basic working knowledge of HACCP Plan Preparation
Who Should Participate
- Team Leaders, Quality Assurance Officers and Production Supervisors in a Food Manufacturing Company, Commissary or Food Service
Key Topics
Module 1. The Need for Food Safety
- What is Food Safety
- Review of cGMP- its relationship to Food Safety
- Some Food Safety Related Problems in the Food Industry
Module 2. Types of Food Hazards
- Physical Hazards
- Chemical Hazards
- Biological Hazards
Module 3. HACCP Program
- What is HACCP
- Why is there a need to Implement HACCP
- The Prerequisite Programs to HACCP
- Considerations Before Implementing HACCP
Module 4. HACCP Concepts and Procedures
- Seven principles of HACCP
- Developing a HACCP System
- Documenting the HACCP System
Module 5. HACCP Plans
- Forms Needed in preparing a HACCP Plan
- Setting the Standards
- Monitoring Procedures
- Verification Procedures
- Corrective Actions to Undertake
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TIME: 9:00 AM to 4:00 PM
VENUE: Unit 2 2/F Intellect Bldg. MacArthur Highway, Brgy. San Sebastian, Tarlac City, Tarlac
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