Awareness Seminar On HAZARD ANALYSIS AND CRITICAL CONTROL POINTS (HACCP)

Seminar Fee         P  2,000.00

Give your company that all-important edge in the highly competitive food industry through the proper application of HACCP, an internationally recognized and accepted system that ensures the safety of food products.  Learn how to identify and assess where hazards in the food production process may occur and be able to put in place appropriate preventive control measures.

Course Objectives:

By the end of the training, participants will be able to:

• Understand the principles of  Hazard Analysis and Critical Control Points (HACCP) and its relationship to other systems such as GMP and SSOPs

• Learn the benefits of HACCP when properly implemented in food processing

• Identify and know the potential foodborne hazards

• Understand the principles of HACCP.

Course Content:

• Review of the guidelines and criteria of the  prerequisite programs required by major importing countries

• Relationships of  cGMP and SSOP to HACCP

• Introduction to HACCP & principles

• Benefits of implementing HACCP in the  manufacturing system;

• Foodborne Hazards

• The Seven (7) principles of HACCP

• The stages of HACCP implementation

• Strategies of implementing HACCP plan

Requirements:

Participants should already be familiar with the pre-requisite programs such as the current Good Manufacturing Practices (cGMP) and Sanitation Standard Operating Practices (SSOP)

Target Participants:

• Owners/Managers/Supervisors of food processing companies and food service establishments, stores and commissaries; food safety team members, food handlers and other concerned personnel; trainers, consultants and members of the academe.

For reservations/inquiries, Contact:

Ms. Ross Tragico/Ms. Len Ragamat/Ms. Beth Salcedo

Testing and Inspection Division

Tel Nos. :468.8963, 468.8964, 833.0809  •  Mobile No.: 0921.738.3780

Fax No. : 833.0809, 833.9988, 834.1341

e-MAIL : tid@pttc.gov.ph