HACCP Hazard Analysis (Food Safety)

Program Overview

The size of the food-related industry and the diversity of products and processes have grown tremendously – in the amount of domestic food manufactured and the number and kinds of foods imported. At the same time, federal, state, and local agencies have limited resources to ensure food safety. These new challenges to the food supply have prompted relevant business organizations to seriously consider adopting a food safety system on a wider basis. There is also increasing public health concern about chemical contamination of food, such as the effects of lead in food on the nervous system.

Program Objectives

Upon actively participating in this course, you will be able to:

• Have a comprehensive overview of HACCP
• Understand key principles of HACCP
• Get familiar with audit procedures
• Link hygiene to implementation

Administrative Details

Methodology

Training will be conducted in the form of interactive lectures, writing exercises, and critical analysis of written material. Participants are encouraged to bring along samples of reports for discussion.

Who Should Attend

This program would be highly beneficial to Managers, Executives, Officers, and Supervisors who are involved in the food and drink industries, manufacturers, and service providers.