Activity Details
Application of Hazard Analysis and Critical Control Points (HACCP) in the food preparation, processing and handling
Objectives:
Codex Alimentarius Commission, a joint FAO and WHO initiative, stated that "prior to the application of Hazard Analysis and Critical Control Point, HACCP System, to any sector of the food chain, that sector should already be operating according to the codex general principles of food hygiene, the appropriate CODEX codes of practice, and the appropriate food safety legislation."
The Global Food Safety Initiative (GFSI) pointed out that the International Standard ISO 22000:2005 did not address in sufficient detail the prerequisite programs that food manufacturers must apply before the application of any of the food safety management systems. This led to the issuance of Publicly Available Specification (PAS 220:2008) which released by British Standards Institution (BSI) and the adoption of the Global Food Safety Initiative (GFSI). The standard PAS 220:2008 includes the prerequisite programs that help in controlling the risks associated with food safety which is necessary so that it can be applied to meet the requirements of International Standard ISO 22000:2005.
The International Organization for Standardization (ISO) developed a technical standard for the prerequisite programs for food manufacturers (ISO/TS 22002-1:2009 Prerequisite programs on food safety - Part 1: Food manufacturing) that based on the standard PAS 220:2008. The International Standard ISO/TS 22002-1:2209 has been designed to be applied for any organization in the food chain regardless of the size of the facility or the complexity of working out.
Target Group:
This training program can be used as an introductory learning experience for all staff in the food organization before execution of any food safety management system in any sector of the food chain. Also, it will more focus on the application of hazard analysis and critical control point (HACCP System), which is the source for the implementation of all the other systems to manage food safety.
It may be particularly useful for all the staff of food commercial and industrial organizations in the area of food such as catering and beverages sector in the hospitals, airline companies, and food service establishments. Also, the staff of some other sectors; i.e. food laboratories, trade, industrial, export and import sectors, and food organizations that already implement or planning to put into operation of food safety management system; should attend this program.
Program Contents:
Day 1:
- Introduction for Basic Concepts of Food Safety
- The Concept of Food Safety
- Importance of Food Safety and its Validity for Human Consumption
- Objectives and Scope of Application of General Principles of Food Safety
- Important Definitions of Application of General Principles of Food Safety
- Benefits of Application of General Principles of Food Safety
- Determination of Scope, Objectives and Elements of GMP and GHP in the Food Preparation, Manufacturing and Handling
- Applied Exercises
Day 2:
- International Standard ISO/TS 22002-1:2009 Prerequisite programs on food safety - Part 1: Food manufacturing
- Scope
- Normative references
- Terms and definitions
- Construction and layout of buildings
- Layout of premises and workspace
- Utilities: air, water, energy
- Waste disposal
- Equipment suitability, cleaning and maintenance
- Management of purchased materials
- Applied Exercises
Day 3:
- Measures for the prevention of cross contamination
- Cleaning and sanitizing
- Pest control
- Personnel hygiene and employee facilities
- Rework
- Product recall procedures
- Warehousing
- Product information/consumer awareness
- Food defence; biovigilance and bioterrorism
- Applied Exercises
Day 4:
- Application of Hazard Analysis Critical Control Point (HACCP System)
- Introduction for HACCP System
- Evolution Concepts and Principles of HACCP System
- Importance of the Application of Pre-Requisite Programs (PRPs) for Food Safety Management Systems
- Preliminary Steps to enable Hazard Analysis
- Applied Exercises
Day 5:
- Principles of HACCP System
- Principle # 1: Hazard Analysis and Selection of Control Measures
- Principle # 2: Identification of Critical Control Points (CCPs)
- Principle # 3: Determination of Critical Limits for CCPs
- Principle # 4: Establishing of System for the Monitoring of CCPs
- Principle # 5: Actions when Monitoring Results exceed Critical Limits
- Principle # 6: Verification
- Principle # 7: Establishing of System for Recording
- Establishing of the HACCP Plans for Some Food Products (Case Studies)
- Applied Exercises
- General Discussion and Course Evaluation
Language:
- The materials for the trainees will be in Arabic and the reading reference will be in English.
- The language of instruction will be in Arabic / English.
Program Duration and Daily Training Hours:
- Program duration: 5 days
- Daily training hours: 8:30 - 15:00