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