HACCP: Implementation and Updates
What is the HACCP approach? What are the hazards to consider? Our trainers train you on the different principles and steps of HACCP as well as its implementation and management. Special attention is paid to the integration of new and emerging hazards.
CTCPA PEDAGOGY
- Explain the principles and methodology of HACCP,
- Be able to develop, implement, monitor, manage, and update an HACCP system,
- Identify regulatory requirements,
- Identify the requirements of the standards
LEARNING OBJECTIVES
- Active and participative pedagogy.
- Exchange of experiences and discussions.
- Presentations, slide shows, practical exercises.
- Evaluation of the course by the trainees.
- Evaluation of the trainees' knowledge by questionnaire or case study
- Provision of documentation and training materials.
- Issuance of a training certificate.
TEACHING METHODS
- Reminder of HACCP generalities
- Commercial, health, and regulatory issues
- Requirements of the standards (IFS, BRC, ISO 22000)
- Hazards to consider: biological, chemical, physical, allergens... and emerging hazards: newly formed compounds, acrylamides, viruses, and fraud involving raw materials
- HACCP Principles and Steps: The Codex Method
- The HACCP study: hazard analysis, risk assessment and quantification, and identification of PrP, PrPo, and CCPs
- Development, validation, and monitoring of the HACCP system, documents, and records
- Update: The necessary resources, the mobilization of operators
Content of the training
The CTCPA offers HACCP training.
This training is also available at an advanced level.
Take it a step further: To meet the requirements of your clients—food companies or distributors—you may wish to implement the requirements of ISO 9001 or 22000 standards, or private IFS and BRC guidelines. We support you at various levels, depending on your maturity.
Discover our other training courses: Food industry training, a comprehensive catalog of training opportunities, CTCPA