HAZARD ANALYSIS CRITICAL CONTROL POINT FOOD SAFETY TRAINING

Training Schedule Location Onsite fee: Online fee: Online Training Onsite Training
18/03/2024 To 29/03/2024 Nairobi 2,000 USD 1,200 USD Register for Online Training Register for Onsite Training
15/04/2024 To 26/04/2024 Nairobi 2,000 USD 1,200 USD Register for Online Training Register for Onsite Training
20/05/2024 To 31/05/2024 Nairobi 2,000 USD 1,200 USD Register for Online Training Register for Onsite Training
17/06/2024 To 28/06/2024 Nairobi 2,000 USD 1,200 USD Register for Online Training Register for Onsite Training
15/07/2024 To 26/07/2024 Nairobi 2,000 USD 1,200 USD Register for Online Training Register for Onsite Training
19/08/2024 To 30/08/2024 Nairobi 2,000 USD 1,200 USD Register for Online Training Register for Onsite Training
16/09/2024 To 27/09/2024 Nairobi 2,000 USD 1,200 USD Register for Online Training Register for Onsite Training
14/10/2024 To 25/10/2024 Nairobi 2,000 USD 1,200 USD Register for Online Training Register for Onsite Training
18/11/2024 To 29/11/2024 Nairobi 2,000 USD 1,200 USD Register for Online Training Register for Onsite Training
16/12/2024 To 27/12/2024 Nairobi 2,000 USD 1,200 USD Register for Online Training Register for Onsite Training

HAZARD ANALYSIS CRITICAL CONTROL POINT FOOD SAFETY TRAINING

INTRODUCTION

HACCP refers to Hazard Analysis Critical Control Point. It is a management system addressing food safety through chemical, biological and physical hazard analysis and control, from raw material production, manufacturing and distribution to finished product consumption.

It is a systematic approach to identify, evaluate and control food safety hazards. Food hazards are of various types, including microbiological, chemical and physical hazards as well as allergens.

To be able to successfully address the issues and impacts of hazards, it is important that they are correctly identified, evaluated and classified. Thus, hazard identification broadly refers to identification and evaluation, which require special expertise.

Certification of an organization or industry by HACCP adds a huge mark of credibility and safety with regard to the food products produced, thus increasing organizational appeal to customers and retailers.

HACCP training course will empower you with complete knowledge and information on HACCP. The experience and exposure gained through this training course will help you drive adoption and maintenance of HACCP in your organization, demonstrating your talent and potential and inviting higher roles and responsibilities.

Further, this HACCP course will increase your credibility as a professional in the food industry and foster further career growth and progression through multiple opportunities in other organizations and industries requiring expertise and experience in HACCP.

 

DURATION

5 days

WHO SHOULD ATTEND?

·      Senior management and members of organizations of the food industry who need to understand and know more about HACCP

·      Hoteliers and restaurateurs who need to inculcate food safety practices among their staff

·      Auditors and compliance experts responsible for conducting food safety and manufacturing, production and cooking process compliance for various organizations

·      Chefs and other staff directly involved in manufacturing and/or preparing food for consumers

·      Legal advisors and officials who should be aware of food safety standards in case of law suits or other legal issues

·      Any other professional who would like to know more about HACCP training

 

OBJECTIVES

 

The main objective of this HACCP Food Safety Training Certification Course is to empower professionals with—

v complete knowledge and information about HACCP

v the required knowledge, confidence and skill to drive implementation of HACCP in the organization

v the confidence and experience to train other professionals on adopting HACCP

v the required skill set, experience and capabilities to audit food production systems, from start to end, for food safety compliance, thus increasing potential and demonstrating a talent for future growth and progression

v the required experience and exposure to contribute to certification of the organization by HACCP, thus increasing organizational credibility and fostering organizational growth and success

v the required understanding and experience to ensure compliance with not just international standards but adequate proof and documentation of processes and standards of the manufacturing process to protect against litigation and lawsuits

v a sense of pride to contribute to consumer safety by ensuring safety compliance at all levels of food production

 

COURSE OUTLINE

The HACCP Food Safety Training Certification Course covers the following topics regarding HACCP programs:

Types of Hazards

·      Microbiological

·      Chemical

·      Physical

·      Allergens

Principles of HACCP

·      Conduct a hazard analysis

·      Determine critical control points

·      Establish critical limits

·      Establish monitoring procedures

·      Establish corrective action

·      Establish verification procedures

·      Establish record-keeping and documentation procedures

Development of HACCP Plan

·      Assemble the HACCP team

·      Describe the food and its distribution

·      Describe its intended use and consumers

·      Develop a flow diagram explaining the process

·      Verify the flow diagram

·      Start analysis

Common Pre-Requisite Programs

·      Facilities

·      Supplier control

·      Specifications

·      Production equipment

·      Cleaning and sanitation

·      Personal hygiene

·      Training

·      Chemical control

·      Receiving, storage, shipping

·      Traceability and recall

·      Pest control

·      Quality assurance procedures

·      Standard operating procedures

·      Labelling

·      Employee food and ingredient handling practices

Benefits of HACCP

·      Business money-saving in the long-term

·      Increased food safety standards

·      Compliance with the law

·      Increased food quality standards

·      Organized process for safe food production

·      Organized staff, greater teamwork and efficiency

·      Due diligence and defence in court

Types of Records

·      Temperature charts/logs

·      Storage logs

·      Cleaning schedules

·      Employee qualifications

·      Pest control logs

Challenges of HACCP Implementation

·      Lack of expertise

·      Large range of product types

·      Limited funding and resources

HACCP Certification Process

·      Proposal/Application for certification

·      Pre-assessment

·      Training

·      Document review

·      Certification audit

·      Certification

 

TRAINING VENUE, LOGISTICS AND PAYMENT

·        Training is residential and will be held at Afriex Training Centre.

·        The course fee covers the course tuition, training materials, two break refreshments, lunch, and study visits.

·        Accommodation and airport transfer are arranged upon request by the participant.

·        This training can also be tailor made for your institution upon request. You can have it delivered in our training Centre or at a convenient location.

·        For further inquiries, please contact us on training@afriextraining.org

·        Payment should be made to Afriex Training Limited bank account before the start of the training and receipts sent to training@afriextraining.org

·        Upon successful completion of this training, participants will be issued with an Afriex Training Ltd certificate.

 

Contact Details

Anniversary Towers 8th Flr, Nairobi
+254 715 310 685 | +254 732 543 623
info@afriextraining.org

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Afriex Training

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