Health Management

HACCP Hazard Analysis Critical Control Points -
Are you concerned about food safety? .... then please follow the International Food Standard.

Benefits of HACCP:

The International Food Standard defines rules for the whole selling industry to ensure the safety of the products they ell to their customers. HACCP describes the fundamental requirements for the relevant suppliers and proposes concrete answers for the high expectations customers have related to safety and quality.

Our range of services:

This course will provide participants with a profound understanding of HACCP. You can decide whether the course is held in your local facility or in a perfectly-equipped conference center (to keep the daily routines at bay). In either case, our experts will explain the needs to you and your staff in a step by step manner that defines all required activities and parameters. By participating, you and your staff will also acquire experience with HACCP.

Content:

In the food industry, all physical, chemical and biological hazards must be identified in a systematic approach based on the structure of the HACCP system. The probability and severity of all potential risks must be assessed. Based on this analysis, necessary preventive action is specified to eliminate the risks or reduce them to a tolerable level. Some necessary steps include:

- Conducting HACCP (hazard analysis).
- Identifying Critical Control Points (CCPs).
- Defining threshold value(s) (one or several).
- Designing a CCP monitoring system.
- Defining corrective action, which shall be taken if the monitoring indicates that a required CCP is going
   to be out of control.
- Preparing procedures to verify and confirm the successful operation of the HACCP system.
- Establishing a documentation that covers all procedures and records according to the HACCP principles
  and their application.
- Implementation of HACCP in your organization