HACCP - Hazard Analysis and Critical Control Points
Hazard Analysis and Critical Control Points (HACCP) is a systematic approach to food safety management that identifies, evaluates, and controls hazards throughout the food production process. Developed in the 1960s by NASA and later adopted by the food industry, HACCP focuses on preventing hazards rather than relying solely on end-product testing.
Good Manufacturing Practices
Good Manufacturing Practices
The topics include the meaning and importance of GMP in manufacturing industries, GMP principles and key requirements, good practices in production and manufacturing, good practices in quality control, and general and specific requirements for documentation and records.
HACCP Awareness
HACCP Awareness
The topics include the introduction to Food Safety, HACCP terms and definitions, foodborne Illness & risks from foodborne illness ,consequences from eating contaminated foods and HACCP – The overview, HACCP Prerequisites, developing HACCP Plan, seven Principles of HACCP and maintenance of HACCP System.
Good Hygiene Practices
Good Hygiene Practices
The topics include the good hygienic and sanitary practices for production of safe food and general requirements on hygienic and sanitary practices.
ISO Awareness Training
ISO Awareness Training
The topics include the basics of a food safety management system and the structure of ISO standards in general, a brief description of the framework for a generic management system standard referring to the high-level structure, the purpose of ISO 22000:2018, and the approach and methods for a food safety management system according to ISO 22000:2018.
Who All Can Attend?
2 Day
Mode Of Delivery
Onsite or Hybrid