Course Description
All Level HACCP Training
What You’ll Learn?
- The Evolution of Food Hygiene
- Pre-requisite Programmes (PRPs)
- Food Safety Hazard, Source identification and Control Measure
- The Key Stages of HACCP
- HACCP PLAN
- CONTROL MEASURES
- Food Poisoning & Cross Contamination
- Supportive Food Safety Culture
- HACCP PRINCIPLE & HACCP Preliminary Step
- HACCP Scope of Study
What I will Get
- Sttudy Material
- Free Hard Copy Certificate delivered with in 7 days
- Instant Soft Copy Certificate
Training Details
Training Date: 1st April to 16th April
Mode: Online
Time: MON to SAT (7.30 pm to 9 pm)
Fee: Rs 3499
Support: +918239008202
Record Video
- HACCP
- PRP
- Safe Product/Process Design
- Essential support activities
- Physical Hazard
- Chemical Hazard
- Biological Hazard
- Allergen Hazard
- FATTTOM
- Difference between Hazard and Risk
- Risk Assessment
- Allergen Management
- Food to Food Cross Contamination
- Equipment to Food Cross Contamination
- Premises to food Cross Contamination
- Person to Food Cross Contamination
- Assemble the HACCP team
- Describe the product
- Identify intended use
- Construct flow diagram and on-site confirmation of flow diagram
- On-site confirmation of flow diagrams
- The origin of the hygiene concept
- The origin of the Food Law
- Difference between Draft, Bill, Act
- Difference between Statutory and Regulatory Requirement
- Difference between Act, Rules and Regulation
- Multiplicity of Laws
- GENESIS OF THE FOOD SAFETY AND STANDARDS ACT 2006
- Construction, Layout and Design of the premises
- Supplies and Utilities
- Pest Controls
- Suitability of the equipment
- Supplier Assurance Program
- Handling of Products
- Cleaning & Disinfection
- Prevention of Cross Contamination
- Personal Hygiene
- Product Information
- Consumer Awareness
- CONDUCT A HAZARD ANALYSIS
- Determine critical control points
- Determination of Critical Limit
- Establish a monitoring system for each critical control point H
- Corrective Action
- Verification
- Documentation and Record Keeping
- Preparation and Planning
- Preparing the Way: Personnel and Training
- Senior management commitment
- The HACCP teams.
- Additional personnel
- What Are the Training Requirements?
- Baseline Audit and Gap Analysis
- How Do We Get There? Project Planning
- Linear, Modular and Generic HACCP Plan
Mr. Prasad
FSSAI Trainer with fssai
Course Mode : Live
Google Meet
2024-04-01T07:30:00
2024-04-16T09:30:00
safefoodmitra@gmail.com
by Safe Food Mitra
English
Price:
₹ 3499
Instrutor:
Mr. Prasad
Language:
English
Certificate:
Yes