HACCP Combo(Level 1, Level 2, Level 3 & Level 4)

Record Video

• Top Management Commitment
• HACCP Team & HACCP Team Leader
• Training Plan
• PRPs, OPRPs, and its Validation & Verification
• Determination of the HACCP scope
• Gap Audit and Prioritize the Risk

• Understanding of Food & Safety
• Why Food Safety?
• Key Component of sustainable food safety Culture
• In-depth understanding of different type of food safety hazard
• FATTOM
• Allergen Management
• HACCP Common Misconception
• How do we know HACCP works?
• What is the regulatory position of HACCP?
• What does HACCP cost?
• Why Should I Revisit My HACCP Program?
• The Evolution of HACCP
• Traditional method of Quality control

• Construct a process flow diagram
  • Types of Data
  • Style
  • Verify as Correct During Manufacture

Types of HACCP Plan

• • Linear HACCP plans
  • Modular HACCP plans
  • Generic HACCP plans

• Product Concept Safety Considerations
  • Target audience and food sector
  • Raw materials
  • Legal issues
  • Recipe and intrinsic factors
  • Process conditions and cross-contamination issues
  • Distribution and final customer/consumer handling

• Describe the product and intended use
• Designing Your Recipe Formulation
• Designing Safe Processes
• Safe Raw Materials for Safe Product Design
• Establishing a Safe and Achievable Shelf-Life
• Prerequisite Program Design
• Equipment and Factory Design for Product Safety
• Development Specification

• Validate the HACCP Plan
• Verification
  • HACCP audit,
  • microbiological and chemical testing,
  • analysis of data,
  • consumer complaint monitoring,
  • continued awareness of new emerging hazards,
  • ongoing training requirements, and
  • procedures to keep the HACCP plan up to date.

• Establish critical limits
  • What Are the Critical Limits?
  • Validating Your Critical Limits
  • Confirming Process Capability
  • Finding the Right Monitoring Procedure
  • Corrective Action Requirements

• Record Keeping & Documentation
  • Difference between records and documentation
  • Records and documents retention time
  • Types of records and documentation

• Establish corrective action procedures
  • Handling non compliance product
  • Root cause analysis
  • Correction

Corrective action

• Identify Critical Control Points
  • Where Are the Critical Control Points?
  • Use of CCP Decision Trees for Raw Materials
  • Use of CCP Decision Trees for Process Steps
  • Operational PRPs

• Identify monitoring procedures
  • Finding the Right Monitoring Procedure

1. Assemble the HACCP team
2. Describe the product
3. Identify intended use
4. Construct a flow diagram
5. On-site confirmation of flow diagram
6. Conduct a Hazard Analysis (Principle 1)
7. Determine Critical Control Points (CCP) (Principle 2)
8. Establish critical limits for each CCP (Principle 3)
9. Establish a monitoring system for each CCP (Principle 4)
10. Establish corrective actions (Principle 5)
11. Establish verification procedures (Principle 6)
12. Establish documentation and record keeping (Principle 7)

• Validate process flow diagram

• Conduct a hazard analysis
  • Hazards from PRPs or within HACCP
  • How to Conduct A Hazard Analysis
  • The Structured Approach to Hazard Analysis
  • Hazard Vs Risk
  • Risk Matrix
  • Controlling Hazard

Course Mode : Live