Implementation of HACCP
Date: To be announced
Time: To be announced
Venue: To be announced
Language: Cantonese with Chinese course material
Fee: To be announced
HACCP (Hazard Analysis and Critical Control Points) is an internationally accepted technique for preventing microbiological, chemical and physical contamination along the food supply chain. It is a system that identifies where hazard might occur in the food production process and puts in place control measures to prevent the hazard from occurring.
The course aims to introduce the requirements of HACCP Management System and impart knowledge, and to understand the infrastructure needed to implement the HACCP system.
How food becomes unsafe
Designing of food premises
Food Safety management
Food borne illness
Cleaning and Sanitization
Overview of HACCP requirements
Seven principles of HACCP for managing risks associated with food and beverage safety
Developing and implementing an HACCP Plan
Learn the benefits of implementing the HACCP standard
Gain a deeper understanding of the 7 principles of HACCP
Recognize the CODEX HACCP risk methodology
Understand HACCP’s critical control processes in detail
Gain the skills to implement the HACCP standard in your workplace
Gain the skills to participate, develop and review HACCP plans (or studies)
Understand the fundamental purpose of food safety as a strategic business driver
Learn how to conduct a hazard analysis
Understand the maintenance of a HACCP Food Safety Management System
Qualified HACCP tutor with a considerable field and theoretical background in food industry.
Delegates who successfully passed their assignment /exam and having an attendance of not less than 80% will be awarded a certificate issued by CED School of Business.
Tel: 2153 9887
When you enrol in our course, you are expected to have read the terms and conditions shown in our website and agree with it.
For details, please click here.