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Food Safety in Production and Processing Establishments (Includes Good Manufacturing Practices and HACCP)

This workshop introduces persons with a responsibility for foods safety in the food production and processing industries to the principles of food safety and the principles of hazard analysis and critical control point (HACCP) planning.
The food safety principles of the Codex Alimentarius and local standards are also discussed in detail.Candidates will leave with the basic knowledge for the design and implementation of a basic food safety system, including the HACCP system.

Duration: 2 days
Course outline
                 Introduction
                 The Codex Alimentarius general principles for a food safety system
                 Definitions
                 Primary production 
                 Establishment: Design and facilities
                                Location
                                 Premises and rooms
                                 Equipment
                                 Facilities
                Establishment: Control of operations
                                Control of food hazards
                                 Key aspects of the hygiene control system
                                 Incoming material requirements
                                 Packaging
                                 Water
                                 Management and supervision
                                 Documentation and records
                                 Recall procedures
                Establishment: Maintenance and sanitation
                                Maintenance and cleaning
                                 Cleaning program
                                 Pest control
                                 Waste management
                                 Monitoring effects
                Establishment: Personal hygiene
                                Health status of workers
                                 Personal cleanliness
                                 Personal behaviour
                                 Visitors
                Transportation
                                General
                                 Requirements
                                 Use and maintenance
                Product information and consumer awareness
                                Lot identification
                                 Product information
                                 Labelling
                                 Consumer education
                Training
                                Awareness and responsibilities
                                 Training program
                                 Instruction and supervision
                Hazard analysis and critical control point planning
                                Definitions
                                 Principles of the HACCP system
                                 Guidelines to the application of the HACCP system
                                 Application
                                 Training
                Conclusion

For further information and to find out how SHEQ Management Systems can assist you in this regard, please contact us

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Cape Town. South Africa

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Phone: +27 (0) 83 306 1757

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