HACCP Food Safety System

 Overview

 Course Outline

 For Whom

 Other Details

 Related Trainings
Food safety is of paramount concern to all consumers worldwide. Knowing this, all discerning suppliers in
the food supply chain would want to provide assurance of their outputs. For overseas customers, this
may be a requisite of supply, and for some countries, it may even be a regulatory requirement.

HACCP, an acronym for Hazard Analysis Critical Control Point is a food safety system that is certifiable
and is widely recognised in the industry. It is a powerful system, which can be applied to a wide range of
simple and complex operations and is equally applicable to both small and large manufacturers.

This course provides an overview of HACCP and its focus on the prevention of food-borne hazards at all
stages of the food chain; from production through to manufacturing, storage and distribution.

Objectives
This course aims to provide participants with an in-depth understanding of the HACCP system and the 7
principles of HACCP. Delegates will be guided in the identification of hazards through the food handling
processes, including the development of a Hazard Worksheet and HACCP Plan based on the Critical
Control Points Decision Tree. Delegates will also be exposed to the HACCP Prerequisite Programmes

Benefits
Upon completion of the training, delegates will be able to:

 Have an understanding of HACCP and an overview of its development and implementation

 Identify the hazards in their food production chain with the use of a Hazard Worksheet

 Develop a HACCP Plan based on the Critical Control Points Decision Tree

HACCP Food Safety System

 Overview

 Course Outline

 For Whom

 Other Details

 Related Trainings

 Introduction

 Food Safety
  HACCP Principles

 Prerequisite Programme

 Hazard Analysis and Control Measures

 Monitoring System and Corrective Action

 Verification

 Documentation and Record

 Implementation and Certification.

HACCP Food Safety System

 Overview

 Course Outline

 For Whom

 Other Details

 Related Trainings
This course is specially designed for personnel responsible for the development, implementation and
maintenance of their organisation’s food safety program. This may be personnel in Quality Assurance,
Engineering, Production and Distribution. It is particularly suitable for personnel involved in the
development of HACCP.

HACCP Food Safety System

 Overview

 Course Outline

 For Whom

 Other Details

 Related Trainings
Duration
This is a two-day course running from 9:00 am to 5:00 pm.
 HACCP Food Safety System

 Overview

 Course Outline

 For Whom

 Other Details

 Related Trainings
Code Title Location

FSM02 Good Manufacturing Practice (GMP) for the Food Industry Philippines

FSM03 CQI & IRCA Certified FSSC 22000 Lead Auditor (Food Safety Philippines
Management Systems based on ISO22000:2005 & ISO/TS22002-1:2009)
Training Course (17512)

FSM04 HACCP Internal Auditing Philippines

FSM05 ISO 22000 Process Based Internal Auditing Philippines

FSM06 Basic Food Safety and Hygiene Philippines

FSM08 Introduction to FSSC 22000 Food Safety System Philippines

FSM09 Intro to ISO/TS 22002-1:2009 Prerequisite Programmes On Food Safety - Philippines

Part 1: Food Manufacturing

FSM10 Introduction to ISO 22000 Food Safety Management Systems Philippines

FSM14 Introduction to BRC Global Standard for Food Safety Philippines

FSM15 Introduction to Allergen Management for Food Safety Philippines

FSM16 Understanding & Effective Implementation of Allergen Management for Philippines

Food Safety

FSM17 Overview of Food Defence Philippines

FSM18 Foreign Material Management Philippines

FSM20 Introduction To ISO/TS 22002-4 Prerequisite Programmes on Food Safety Philippines

– Part 4 Food Packaging Manufacturing