HAZARD ANALYSIS AND CRITICAL CONTROL POINTS (HACCP)
Hazard Analysis and Critical Control Point or HACCP (pronounced hassip) is a management system by which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.
HACCP is designed for use in all segments of the food industry from growing, harvesting, processing, manufacturing, distributing, and merchandising to preparing food for consumption.
HACCP (Hazard Analysis Critical Control Points) assesses each step in food manufacture for potential food safety hazards, and then introduce practices and procedures to eliminate or reduce the risk of these hazards occurring.
The wider benefit of adopting HACCP is an improved food safety culture that involves everyone and manages the risks before problems arise. Change is planned and managed, and provides the foundation for the ‘continuous improvement’ that is the common goal of many modern management systems.
Training’s target audience:
Internal Auditors, HACCP Team Leaders, Technical Managers, Consultants and Food Safety System Implementers.