Closed Virtual Course: HACCP

* All our products are in Dollars *

objective

Provide the participant with the necessary tools for the correct application of the HACCP method, through a clear understanding of the preliminary steps for hazard analysis and HACCP principles.

Duration: 16 hours

Up to 15 participants

Temary

Introduction to HACCP HACCP Terms and Definitions Prerequisite program - (Basic PRPs for HACCP) Preliminary steps to enable hazard analysis:

• HACCP team training

• Description of the product and its distribution

• Define the intended use (intended use and consumers)

• Development of the process flow diagram

• Checking the flow chart

HACCP principles

• Principle 1 - Conduct Hazard Analysis

• Principle 2 - Determine the CCP's (Critical Control Points) - Method compatible with Codex Alimentarius and FDA.

• Principle 3 - Establish critical limits

• Principle 4 - Establish monitoring procedures

• Principle 5 - Establish corrective actions when critical limits are exceeded

• Principle 6 - Establish verification procedures

• Principle 7 - Establish record keeping and documented procedures

Training Conclusions

Facilitator: Fausto Ureña Montoya