HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP)
FOOD SAFETY SYSTEM comprises of implementation of pre-requisite program which refer to Good Manufacturing Practices (GMP) and HACCP. HACCP is a process control system that identifies where hazards might occur in the food production process and puts into place stringent actions to take to prevent the hazards from occurring. This is an important to ensure safety of food served to customer. Thus is to fulfill customer requirements and the regulatory demand.
This training program aim to expose participants to the concept of food safety and the importance of implementing food safety system to the production area to the kitchen area. Participants will be exposed to the 7 principles in application and implementing HACCP sides the common and important terminology in HACCP.
- HACCP : History and Related Hazards
- HACCP Terms
- HACCP Principle
- Principle 1: Conduct Hazard Analysis
- Principle 2: Identify Critical Control Point
- Principle 3: Establish Critical Limits
- Principle 4: Establish CCP Monitoring Requirements
- Principle 5: Establish Corrective Action
- Principle 6: Establish Verification Procedures
- Principle 7: Establish Records