Objective:
To provide the participant with detailed knowledge on food safety management and HACCP requirements of the recent version of HACCP standard.
On successful completion of the course, the participants should be capable of conducting successful audits of their own in order to identify deficiencies and appraise the effectiveness of the system.
Content:
- Introduction to the food safety management.
- Introduction to basic concepts and terminologies as- sociated with food safety management
- Philosophy and fundamental principles of HACCP.
- Detailed review of the requirements of HACCP stand- ard.
- Introduction to the benefits that will be achieved by the implementation.
- Effective methods for the implementation of HACCP.
- Gap Analysis Technique of the new version of HACCP Codex Alimentarius version 2020
- Documentation
- The Implementation Style
Who Should Attend:
All consultants, external and internal auditors, managers, person in charge, supervisors of food businesses throughout the food chain like feed producers, animal food producers, harvesters of wild plants and animals, farmers, producers of ingredients, food manufacturers, retailers and organization providing food services, catering services, cleaning and sanitation services, transportation, storage and distribution services, suppliers of equipment, cleaning and disinfectants, packaging materials and other food contact materials. Personally interested individuals who wants Know the differences between 2003,2020 Versions of HACCP standard.
Structure:
- Tutorials
- Discussions
- Workshops
- Examination
Venue:
Courses are held online, at hotels and various training centers. However, also it can be held at customers’ premises, if required.
Certificate:
DYT certificate will be issued to all attendees.
Duration:
1 day