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Hazard Analysis and Critical Control Points (HACCP)

1. Brief Description:

Hazard Analysis and Critical Control Points (HACCP) is a food safety management system that is used to identify potential hazards in food production processes and implement measures to control and prevent them. HACCP is widely recognized as an effective tool for ensuring food safety and is used by food businesses all over the world.

2. Key Topics:

The key topics covered by HACCP include hazard analysis, critical control points, monitoring procedures, corrective actions, record keeping, and verification procedures. These topics are used to identify and control hazards at every stage of the food production process, from raw material sourcing to final product delivery.

3. Audience:

HACCP is designed for anyone involved in the food production industry, including food manufacturers, processors, packagers, and distributors. It is also useful for food safety regulators, auditors, and inspectors who need to assess the safety and quality of food products.

4. Learning Objectives:

The main learning objectives of HACCP include understanding the principles of hazard analysis, identifying critical control points in food production processes, implementing monitoring procedures to prevent hazards, developing corrective actions to address problems that arise, maintaining accurate records, and verifying the effectiveness of the HACCP system. By the end of the training, participants should be able to develop and implement an effective HACCP plan to ensure the safety and quality of food products

More Details

Day 1:

  1. Introduction to HACCP
  • Definition and history of HACCP
  • Purpose and benefits of HACCP
  • Overview of HACCP principles
  1. Prerequisite Programs (PRPs)
  • Importance of PRPs in food safety
  • Types of PRPs: Good Manufacturing Practices (GMPs), Sanitation Standard Operating Procedures (SSOPs), etc.
  • Implementation and monitoring of PRPs
  1. Hazards and Risk Assessment
  • Types of hazards: physical, chemical, biological
  • Risk assessment and risk management
  • Hazard analysis: identifying potential hazards in the food process
  1. Critical Control Points (CCPs)
  • Definition and importance of CCPs
  • Identification and selection of CCPs
  • Establishing critical limits for CCPs

Day 2:

  1. Monitoring and Verification
  • Monitoring CCPs
  • Verification of the HACCP plan
  • Record-keeping and documentation
  1. Corrective Actions
  • Types of corrective actions
  • Developing corrective action procedures
  • Verification of corrective actions
  1. HACCP Implementation and Maintenance
  • Steps for successful HACCP implementation
  • Roles and responsibilities in HACCP
  • Continuous improvement and updating of the HACCP plan

Fees for certification and assessments are incorporated into the cost of the course. ConimCert will provide a comprehensive set of educational materials that include explanations, guidance, and practical examples. Upon finishing the course, participants will receive a statement verifying their accomplishment, which carries a noteworthy amount of CPD (Continuing Professional Development) credits. If a student does not pass the exam, they have the option to retry within a year at no additional charge. For more details, feel free to reach out to us at trainings@conimcert.com.

Exam duration:

Exam type: Test

Exam format: Computer based

Exam premise: Conimcert premise 

Retake: Yes

Retake period: 12 months

Open book: No

Additional Information

Price: 90 AZN