Guide to Writing a HACCP Plan - International

Niveau Spécialiste Durée 2 journées de formation

Disponible pour réserver: Salle de classe virtuelle 950€ + TVA View dates and book

Preventative food safety risk management is a fundamental requirement in all food safety compliance standards.

The CODEX Recommended International Code of Practice, General Principles of Hygiene and the HACCP approach described in Hazard Analysis and Critical Control Point (HACCP) System and Guidelines for its Application (Annex) are globally accepted as best practice methodology for food safety risk assessment.

This course details the CODEX HACCP methodology for the 5 preliminary steps and 7 principles required in the development of HACCP plans. Specific insight will be gained in:

Application of HACCP methodology to meet the expectations of GFSI Food Safety Standards
Verification activities required to maintain an effective HACCP based food safety management system

Through references to current food product and process examples, you’ll develop practical skills and confidence to participate or lead a HACCP team in your workplace.

Prerequisites

Pre-course reading is provided prior to the course to ensure you have an understanding of the CODEX Recommended International Code of Practice, General Principles of Hygiene.

Pedagogical objectives

Advance your understanding of the importance of preventative food safety management systems
Engage in a proactive process to identify significant food safety hazards and determine critical control points to ensure the safety of your product and process
Apply the HACCP food safety risk assessment methodology to your products and processes to facilitate safe food production and meet compliance requirements of food safety standards
Develop a scientifically sound, preventative food safety management system
Apply risk-based thinking to improve the resilience of your food safety management system

The course is for anyone involved in food production/preparation and food safety systems development and management.

It’s especially relevant if you’re directly involved in the development and maintenance of HACCP plans and food safety management systems.
Upon completion of this training, you will be able to:
- Define concepts of CODEX General Principles of Hygiene and the application of HACCP
- Identify GFSI requirements for a HACCP based system
- Identify different tools and methods of verification to apply HACCP to your workplace food safety management system
- Explain the intent of different perspectives or approaches within a food safety management system
- Apply the concept of HACCP
- Source information to inform a HACCP study of your products and processes
- Interpret and evaluate relevant information and ideas relating to HACCP and food safety management systems
- Execute a preventative food safety hazard assessment
- Course materials, provided electronically
- Letter of attestation
- Official certificate
Assessment specifics
- Questionnaire to assess the knowledge at the end of the training
- Customer survey
Course materials including:
- Introduction to the training, detailed program and security assignments
- Course presentation, theory and activities/ role plays
- Answers to the activities
- Videos
- Additional documents, distributed during the sessions, to use for the activities
Attendance sheet to be signed
This guide will give you all the necessary information.
Download our training guide: Guide to Writing a HACCP Plan
* These training modules are eligible to the subsidizing by the public institutions in France (OPCO).

**Each delegate receives a training convention after enrollment.

***Please note that for the public sessions, you have until 48h before the start of the course to confirm your enrollment. For the in-house sessions, the deadline would be of two weeks prior to the start of the course.

****Should you be in a disabled situation, please contact us and indicate what details should be taken into account.

You can contact us on training.france@bsigroup.com or 01 89 79 00 40.

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