UNDERSTANDING HACCP

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Looking to enhance your knowledge and skills in food safety management? Join us for a one day training program on UNDERSTANDING HACCP. This comprehensive course will cover the principles and practices of Hazard Analysis and Critical Control Points (HACCP) to ensure the safety and quality of food products.

Our experienced trainers will guide you through the process of identifying, evaluating, and controlling hazards in food production, storage, and distribution. Don't miss this opportunity to advance your career in the hospitality industry and become a certified HACCP practitioner. This training program is in association with the School of Professional Executive Education Development (SPEED) by ASIA e University.

Request a quote today to learn more about our UNDERSTANDING HACCP training program and take the first step towards becoming a food safety expert in Malaysia.

Learning Objectives

Upon completion of the course, the participants will be able to:
1. Define the term control points, and identify the ten control points in the food service system.

2. Describe the Hazard Analysis Critical Control Point (HACCP) system and how it relates to the SRM program.

3. Describe HACCP inspection documentation and reports.

4. Define imminent health hazards.

Content Delivery Method

Physical

HRD Corp Certified Course

Yes

Duration and Language

1 Day; available in English

Target Audience

Suitable for employees of all levels

Key Skillset Addressed

1. Develop a Sanitation Risk Management (SRM) program focusing on control points and risk reduction.
2. Integrate the FDA's Food Code as the SRM program's foundation.
3. Assign clear responsibility for the implementation and maintenance of the SRM program.
4. Highlight the benefits of the SRM program, including improved safety and compliance.
5. Introduce the Hazard Analysis Critical Control Point (HACCP) system as a proactive food safety approach.
6. Cover the seven principles of HACCP, including hazard analysis, identifying Critical Control Points (CCPs), establishing critical limits, monitoring procedures, corrective actions, record-keeping, and verification.
7. Focus on food establishment inspections, encompassing staff training, conducting inspections, documentation, reporting, and maintaining records.