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1- Online Training...with international accreditation. The value of participation per person is $1,450
2-Requirement : specifying the course, number of participants, implementation date, and joint coordination.
Group contracting ... 20% Discount For Each Participant In Any Group Of Five Person Or More
Other Places To Hold The Course :
KualaLumpur.. Istanbul.. Dubai.. Cairo.. Riyadh.. Jeddah.. Abu Dhabi.. Doha.. Muscat.. Sharm El Sheikh.. Kuwait.. Tripoli.. Amman.. Beirut.. Damascus.. Tunisia.. Casablanca.. London.. Paris.. Barcelona.. Amsterdam.. Brussels
Food Safety, Hazard Analysis and Critical
Control Point (HACCP)
Introduction :
The Food Safety Management, Hazard Analysis and Critical Control Point (HACCP) course is designed to provide distinctive training content in food safety and HACCP, by learning about the basics of food microbiology, food safety, the causes of food contamination and the occurrence of poisoning, and understanding the preliminary requirements programs (PRPs), good manufacturing practices (GMP), and health practices. Good GHP. During the course, the focus will be on the concepts of food safety and HACCP to strengthen the participants’ skills in understanding the requirements of the HACCP system (hazard analysis and identification of critical control points) and how to create an integrated plan for the HACCP system, in addition to reviewing and explaining the requirements and items of the food safety system in accordance with the ISO 22000 standard.
Course Objectives :
At the end of this course, the participants will be able to :
- Understanding the basics of food microbiology and the causes of food spoilage and contamination
- Understanding the requirements of PRPs
- Understanding the requirements of international standards ISO 22000 & ISO 9001
- Understanding the requirements of the HACCP system “Hazard Analysis and Critical Control Points Determination”
- Creating and implementing an integrated HACCP plan and reviewing it
- Acquiring the necessary skills to pass job interviews in food factories
Targeted Audience :
- Food safety managers, engineers, supervisors and monitors
- Members of the Food Safety and HACCP team
- Workers in food factories and catering companies
- Those who want advanced training in food safety
Course Outlines :
Food microbiology :
- Basics of food microbiology
- Methods of testing and detecting bacteria and diseases in laboratories
- The basics of examination and testing methods in food laboratories and laboratories
- Chemical tests and definition of their types
- Microbiological tests and definition of their types
Causes of food contamination and spoilage :
- Causes of food contamination and signs of food spoilage and spoilage
- Causes of food poisoning and symptoms of poisoning
- Accidental contamination
- Chemical contaminants of all types and examples inside food products
- Microbiological contaminants of all types and examples inside food products
- Physical contaminants of all types and examples within food products
Prerequisite Programs (Basic) PRPs & GMP :
- SSOP hygiene and disinfection programmes
- IPM pest control programs
- GHP personal hygiene programmes
- Programs to prevent accidental contamination
- Good GSP storage software
- Waste disposal management
- Raw material purchasing management
- Design of the facility, buildings and roads
- Interior facility design
- Water, energy and ventilation sources
- Documentation and records requirements
- Requirements for product recall procedures
- Practical – Discuss good and bad practices with food safety videos
Implementing food safety requirements in food establishments :
- Methods of receiving and inspecting raw materials and food ingredients used in manufacturing/preparing food
- Food safety standards and requirements in production, manufacturing and food serving areas
- Appropriate temperatures for cooking and preparing food
- Prepare, implement and follow up cleaning and disinfection plans
- Implementing requirements for packaging, transporting and handling food products
- Inspecting and evaluating the final products before delivering them to the customer “Quality Control”
- Preservation and storage methods for the final product
- Inspection of food facilities using checklists
Establishing and implementing the HACCP system :
- The seven basic principles of the HACCP plan
- Stages of implementing the HACCP plan and how to implement the HACCP system
- Stage 1 : Defining competencies and responsibilities
- Phase 2 : Formation of the HACCP Team
- Stage 3 : Product description
- Stage 4 : Determine the intended use
- Stage 5 : Create flow charts
- Stage 6 : Check the flow chart.
- Stage 7 : Identify and analyze risks associated with food safety and measures to combat them
- Stage 8: Determine critical control points (CCP).
- Stage 9: Establishing Critical Limits
- Stage 10: Establish monitoring and monitoring procedures
- Stage 11: Establishing the necessary corrective actions
- Phase 12: Verification and review of the risk analysis system
- Stage 13: Creating documents and developing a documentation system
- Stage 14: Review of the risk analysis system
ISO 9001 and linking it to ISO 22000 :
- The concept and purpose of quality and food safety management
- Introducing the ISO standard specifications and their role in building an integrated system
- Employee responsibilities within the ISO 9001 & ISO 22000 system
- Understand and define the context of the organization and interested parties in accordance with the requirements of ISO 9001 & ISO 22000
- Identify the HLS High Level Structure
- Risk-based thinking
- Terms and requirements of the quality management system in accordance with ISO 9001
- Terms and requirements of the food safety management system in accordance with ISO 22000
- Defining the elements of internal audit and management review in accordance with ISO 19011
- Documentation requirements and control of documents and records
- External review of the granting of ISO certification and the employee’s responsibilities therein
- Scenario review and role exchange between the trainer and the participants
European Business Center Training Methodology :
Our training work is presented in a professional and attractive manner.. Interspersed with interceptive information to renew attention throughout the training period… We aim with this method to train the listener and interact… In addition to practical applications that target the direct skills and knowledge required to be achieved.. It is presented to the trainees in more than one way.. Practical exercises and applications.. Surveys and questions.. A training strategy has been adopted based on pairing between the theoretical and the professional and between the local and the global.
What Does The Participant Get From The Course?
Each participant obtains an internationally accredited training certificate from the European Business Center for Training and Development … which has the ISO certificate in quality No. 900/2015 from the English international company UCAS .. and receives a training bag containing the scientific material via an electronic flash … in addition to an enjoyable and useful training that is reflected Positive and developmental for individuals and the institution
Note :
We can implement the training course in any of the cities referred to in this course..at the appropriate and required time for the trainees..through joint coordination with the training department at the center..the training is implemented in a distinctive manner according to the best quality standards so that we meet all training requirements and needs.
International Accreditations
European Business Center for Training and Development has obtained international and official accreditations with the highest and best international levels scientifically and technically, which reflect the level of outstanding performance in our training work.. so that it achieves what each participant aspires to by obtaining the best certificates with officially approved scientific and technical standards.
