INTRODUCTION FOR UNDERSTANDING HACCP CODEX NEW VERSION OF 2020

Hazard Analysis Critical Control Point (HACCP) is a food safety assurance system. It is about management of food safety. The HACCP approach to food safety is focused on hazard analysis, determination of critical control points and monitoring. It emphasizes prevention rather than the correction of problems after they occurred. Good Manufacturing Practice (GMP) for Food is specific discuss and focused on the material, design of the equipment & facility in the plant. This is the base requirement for the organization to comply with HACCP system and the root for the system complied.

LEARNING OUTCOME

• Able to explain the terms & its definition
• Determine the elements of GMP
• Understand Food Hygiene
• Understanding of the latest HACCP version 2020
• Perfect way how to implement the HACCP system

WHO SHOULD ATTEND

• Managers
• HACCP Coordinator and Team Members
• Fresh Graduate/ QA Executive
• And those who involved in the development and implementation of company’s food safety system

DURATION

Two Days

COURSE CONTENT

DAY 1

• Registration
• Section A:  Introduction to the latest Codex HACCP 2020
• Section B-1: What Has Changed from The Previous Codex HACCP Version
• Section B-2: Brief explanation on changes in standard structures
• Tea Break
• Section C-1: Latest HACCP revision 2020
• Section C-2: Major changes in codex HACCP 2020
• Lunch Break
• Section C-2: Major changes in Codex 2020……continue
• • New requirement for food safety culture
  • New and revised definition
  • Enhanced training requirements
  • Enhanced Good Hygiene Practices
  • Requirement in control of operation.
  • New allergen awareness/management/control
  • New requirements for product traceability
  • Enhanced customer education requirements
• Tea Break
• Section D-1: Changes in HACCP principles
• Activity 1: New requirement for validation of the HACCP plan.
• End of Day 1

DAY 2

• Section D-1: HACCP system
  • Assemble HACCP team and identify scope
• Activity:  Major changes
• Tea Break
• Section D-2: Describe products
• Section E-1:  Identify intended use and users
• Lunch at Break
• Section E-2:  Construct Flow Diagram and Factory Plan Layout
• Tea Break
• Section E-3:  On site confirmation of flow diagram
• Section E-4:  Changes on Principle 1 to principal 7
• End of Day 2