Rs 45,000
Monday, January 25, 2021
Punjab, Pakistan
Monday, January 25, 2021 at 9:00:02 PM Pakistan Standard Time


Legal and Standards Requirements for HACCP Based Food Safety Management Systems
Pre-requisite Programmes as Part of a Food Safety Management System
Preparation Steps for the Design of HACCP Based Systems
Codex Principle 1 – Conduct Hazard Analysis and Identify Control Measures
Codex Principle 2 – Determine Critical Control Points (CCPs)
Codex Principle 3 – Establish Critical Limits for CCPs
Codex Principle 4 – Establish Monitoring Procedures for each CCP
Codex Principle 5 – Establish Corrective Action Procedures for each CCP
Codex Principle 6 – Establish Verification Procedures
Codex Principle 7 – Establish Documentation and Record Keeping
Implementation of the Food Safety Management System (FSMS)
Maintenance of the Food Safety Management System (FSMS)
Full tutor (HACCP specialist) and IT support is available during the course via e-mail and discussion boards

On completion of the course you will be able to:

State the importance of HACCP-based food safety management systems
Explain the management and implementation of HACCP-based procedures
Outline the development of the HACCP-based procedures
Evaluate HACCP-based procedures