HACCP / ISO 22000
HACCP is a management system in 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. 

Objectives:
By the time the participants complete this course, they will be able to:
  • Identify the causes of food borne illness
  • Identify the key points of HACCP
  • Explain the 7 HACCP principles
  • Follow prerequisite programs for food safety
  • Apply standard operating procedures for food safety and food defense in your operation
  • Identify the three classifications of recipes
  • Determine critical control points
  • Apply critical control limits
  • Complete monitoring forms
  • Determine effective corrective actions
Course Duration:  2days.
Course Outline:

- Course introduction and objectives.
- Terms and Definitions used in HACCP.
- Good Manufacturing Practices(GMPs)
  • Premises
  • Equipment
  • Transportation
  • Personnel
  • Sanitation and Pest Control
  • Control of Incoming materials
  • Product Recalls
- HACCP principles.
  • Preparing to implement HACCP.
  • Hazard Identification and Analysis
  • Identifying Critical Control Points (CCPs).
  • Establishing Critical Limits
  • Establishing monitoring procedures
  • Establish corrective actions
  • Establish Verifications
  • Establish documentation.
- Course Evaluation
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