INTRODUCTION FOR HACCP IMPLEMENTATION & ALLERGEN MANAGEMENT TRAINING (MS1480:2019)
This course provides an overview of the purpose and requirements of Hazard Analysis and Critical Control Points (HACCP) certification scheme on development, implementation, and management. The training also covers the establishment of Pre-requisite programmes (PRPs) and allergen management in the food industry.
LEARNING OUTCOME
At the end of this course, participants will be able to:
- Understand the requirements of PRPs
- Understand the principles of HACCP
- Obtain the skill in the establishment and maintenance of HACCP in the organization
- Conduct allergen risk assessment and implement allergen management program onsite
COURSE CONTENT
PRE TEST
DAY 1
Module 1
- Scope and definition of food safety
- Benefit of Food Safety System
Module 2
- Introduction of MS 1480:2019
- General Requirement
- Management Responsibility
- Product Description
- Intended use
- Process flow diagram
Module 3
- Pre-requisite programmes (PRPs)/Good Manufacturing Practice (GMPs)
- Workshop 1: Get to know PRPs/GMP
DAY 2
Module 4
- HACCP system requirement
- HACCP Plan
- Decision Tree
- HACCP Plan Summary
- Operation, maintenance, and improvement of the HACCP system
- Workshop 2: What is food hazard?
- Workshop 3: Developing a HACCP system
- Hazard analysis
- CCP identification
- Critical limits
- Monitoring procedures
- Corrective action
- Validation & Verification
Module 5
- Food Allergen Introduction
- Food Safety Management System Requirement on allergen management (GMP/HACCP/ISO 22000/FSSC 22000/BRCGS)
- Allergen risk assessment
- Allergen management
POST TEST
WHO SHOULD ATTEND
Anyone involved in the implementation of HACCP
COURSE DURATION
2 days, 9:00 am to 5:00 pm
