HACCP in Food Safety... Creating a HACCP Plan
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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
HACCP in Food Safety... Creating a HACCP Plan
Introduction :
This course is specifically designed to provide the necessary skills and knowledge and real practical experience in applying the HACCP system and creating the HACCP Plan in the food industries, nutrition and catering companies, restaurants, hotels and all companies located in the food chain without the need to rely on a specialized consultant.During the duration of the course, participants will learn the seven principles of the Hazard Analysis and Critical Control Points (HACCP) system and the stages of preparing and creating a HACCP plan, along with practical experience in preparing and reviewing the plan. The course provides valuable information useful to anyone interested in learning how to create a HACCP plan and apply the HACCP system in their workplace. Or review the HACCP plan already established in the company
Course Objectives :
At the end of this course, the participants will be able to :
- Awareness of physical, chemical, and biological risks and allergens that affect food safety
- Create a HACCP plan that complies with all standard specifications as well as the Food Codex
- Understand and learn how to apply the HACCP system
- Conduct risk assessment in a scientific and systematic manner to identify all potential risks
- Conduct all necessary verifications to measure the effectiveness of the HACCP plan’s performance
- Qualifying trainees to conduct an internal review of the HACCP plan in all departments of the facility
- Implementing the HACCP system in the nutrition department and food factories
- Establish food safety records to cover prerequisite food safety program requirements (Good Manufacturing Practices (GMP))
Targeted Audience :
- Those who want to learn how to create a HACCP plan without having to rely on a consultant
- Those responsible for creating or reviewing the HACCP plan
- Food safety managers, engineers, supervisors and monitors
- Internal audit team for food safety and HACCP systems
- Chefs and workers in food and catering companies, restaurants and central kitchens
- Workers in food factories, farms, and any facility located within the food chain
Course Outlines :
Unit1 :
- The four basic risks to food safety: physical – chemical – biological – allergens
- General preconditioning programmes
- Food facility building design requirements
- Water resource requirements
- Requirements for equipment, appliances and food preparation vessels
- Personal hygiene and health requirements for hybrid workers.
- Purchasing management requirements
- Transportation and storage requirements
- Cleanliness and disinfection requirements
- Requirements for disposal of damaged (perished/garbage)
- Requirements for controlling pests and insects and preventing the entry of pets and birds.
- Documentation and records requirements
- Requirements for product recall procedures
- Practical – Discuss good and bad practices in food safety videos
Unit2 :
- Prerequisite (basic) programs for food processing, restaurants, and food and catering companies
- Preparation – cooking – preparation
- Portioning meals
- Cooling, hot preservation, and cold preservation
- Freezing, frozen preservation and defrosting
- Storage – transportation – handling requirements
- Reheating food (hot buffet / cold buffet)
- Catering services – self-service (open buffet).
- Product identification (label) and food hygiene control system
- Practical – Group discussion of a customer complaint about food quality/safety
Unit3 :
- The seven basic principles of the HACCP plan
- Requirements of the international standard ISO 22000:2018 for creating a 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
Unit4 :
- Stage 3: Product description
- Stage 4: Determine the intended use
- Stage 5: Create flow charts
- Stage 6: Check the flow chart.
Unit5 :
- 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
Unit6 :
- 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
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. 9001/2015 from the English international company UKAS .. 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.
