Program Objectives
The Level 4 Award in HACCP System Management is an intermediate level program designed to equip participants with the knowledge, skills, and competencies needed to develop and maintain a Hazard Analysis and Critical Control Points (HACCP) system. The program's objectives include:
- Equipping participants with the knowledge to develop and implement HACCP plans effectively
- Understanding how to identify and evaluate hazards associated with food production
- Providing an understanding of food safety management procedures and their applications
- Understanding the seven principles of the HACCP system and their significance in ensuring food safety
- Knowledge of monitoring procedures and techniques to ensure compliance with the HACCP plan
- Understanding corrective actions to be taken in case of deviations from the HACCP plan
- Developing and maintaining HACCP documentation to ensure compliance with regulatory requirements
Target Group
The Level 4 Award in HACCP System Management is ideal for HACCP team members, food service staff, and HACCP trainers looking to upgrade their skills and knowledge. This qualification is suitable for individuals working in any food business holding a HACCP Certificate. It is designed to meet the needs of individuals who are responsible for the development and maintenance of the HACCP system in their organization.
Significance of the Level 4 Award in HACCP System Management
The food industry is a highly regulated industry, and food safety is of paramount importance. The Level 4 Award in HACCP System Management is a recognized qualification that demonstrates a high level of competency in managing food safety. It is an essential qualification for anyone responsible for the development and maintenance of the HACCP system in their organization.
The program covers the seven principles of the HACCP system, which is an internationally recognized system for managing food safety. The principles include hazard analysis, critical control points, critical limits, monitoring, corrective actions, verification, and documentation. By understanding these principles, participants can identify and control food safety hazards effectively.
The Level 4 Award in HACCP System Management also covers food safety management procedures, which are essential in maintaining the safety and quality of food products. Participants learn how to implement food safety management procedures effectively to ensure compliance with regulatory requirements.
HACCP Awareness Seminar
Program Objectives:
This program aims to clarify what a HACCP system means for employees throughout an organization. By the end of the course, participants should have:
- General knowledge of HACCP System
- Knowledge of the seven HACCP principle
- Knowledge of the Preliminary requirements to have a HACCP in the place.
Target Group:
The target group for this seminar includes individuals who work in the food and food-related industries, as well as those who are planning on implementing or have already implemented a HACCP system.
The seminar will be conducted by experts in the field of food safety and quality assurance, who will share their knowledge and experience with the attendees. By the end of the seminar, participants should have a better understanding of HACCP principles and how they can be applied in their respective organizations.
If you're interested in learning more about HACCP, this seminar is an excellent opportunity to gain valuable insights into the system's requirements and benefits.
Internal audits are critical in ensuring that food and beverage facilities adhere to the Hazard Analysis and Critical Control Points (HACCP) system. A HACCP internal audit program helps in evaluating the effectiveness of the HACCP system in identifying, preventing, and controlling food hazards. This two-day training program is designed to equip personnel with the skills to plan, prepare and perform a complete internal audit cycle. Participants will learn how to develop and implement an in-house HACCP audit, and they will gain practical experience in performing audits.
Program Objectives:
- This training program enables participants to understand, develop and implement an in-house HACCP audit. Participants will be able – at the end of this training – to plan, prepare and perform a complete internal audit cycle
Target Group:
- This training is designed for personnel responsible for conducting internal audits of any HACCP system;
- Municipal inspectors and food control section staff who are responsible for inspecting and auditing food & beverages facilities;
- HACCP Team Members and other personnel responsible for establishing and maintaining the HACCP System and those who have attended a HACCP Awareness Seminar and want to improve their understanding of the HACCP System.
Benefits of the HACCP Internal Audit Program
- Improved Compliance: Participants will gain a better understanding of local and international regulations regarding food safety, enabling them to comply with these regulations effectively
- Enhanced Food Safety: The program equips participants with the skills to plan, prepare and perform a complete internal audit cycle, which helps to identify, prevent, and control food hazards. This leads to enhanced food safety and a reduced risk of foodborne illnesses.
- Improved Quality Control: Internal audits help identify quality control issues, which can be addressed promptly to prevent product recalls or customer complaints.
- Increased Efficiency: By improving compliance and enhancing quality control, internal audits lead to increased efficiency in the food and beverage facility, resulting in reduced costs and increased profitability.
The HACCP Internal Audit Program is a comprehensive two-day training program designed to equip personnel with the knowledge and skills to plan, prepare and perform a complete internal audit cycle. Participants will learn how to develop and implement an in-house HACCP audit, and they will gain practical experience in performing audits. The program is ideal for personnel responsible for conducting internal audits of any HACCP system, including HACCP Team Members, Municipal inspectors, and food control section staff.
HACCP Internal Audit
Internal audits are critical in ensuring that food and beverage facilities adhere to the Hazard Analysis and Critical Control Points (HACCP) system. A HACCP internal audit program helps in evaluating the effectiveness of the HACCP system in identifying, preventing, and controlling food hazards. This two-day training program is designed to equip personnel with the skills to plan, prepare and perform a complete internal audit cycle. Participants will learn how to develop and implement an in-house HACCP audit, and they will gain practical experience in performing audits.
Program Objectives:
- This training program enables participants to understand, develop and implement an in-house HACCP audit. Participants will be able – at the end of this training – to plan, prepare and perform a complete internal audit cycle
Target Group:
- This training is designed for personnel responsible for conducting internal audits of any HACCP system;
- Municipal inspectors and food control section staff who are responsible for inspecting and auditing food & beverages facilities;
- HACCP Team Members and other personnel responsible for establishing and maintaining the HACCP System and those who have attended a HACCP Awareness Seminar and want to improve their understanding of the HACCP System.
Benefits of the HACCP Internal Audit Program
- Improved Compliance: Participants will gain a better understanding of local and international regulations regarding food safety, enabling them to comply with these regulations effectively
- Enhanced Food Safety: The program equips participants with the skills to plan, prepare and perform a complete internal audit cycle, which helps to identify, prevent, and control food hazards. This leads to enhanced food safety and a reduced risk of foodborne illnesses.
- Improved Quality Control: Internal audits help identify quality control issues, which can be addressed promptly to prevent product recalls or customer complaints.
- Increased Efficiency: By improving compliance and enhancing quality control, internal audits lead to increased efficiency in the food and beverage facility, resulting in reduced costs and increased profitability.
The HACCP Internal Audit Program is a comprehensive two-day training program designed to equip personnel with the knowledge and skills to plan, prepare and perform a complete internal audit cycle. Participants will learn how to develop and implement an in-house HACCP audit, and they will gain practical experience in performing audits. The program is ideal for personnel responsible for conducting internal audits of any HACCP system, including HACCP Team Members, Municipal inspectors, and food control section staff.
.jpg)
