Description
The recognition and prevention of dangers and the detection of critical points in the production process, from the circle of raw material handling to the distribution of final products, constitutes a major issue. For this reason it is secured through the HACCP System. This seminar provides a practical planning for the design methodology and application of the HACCP System. It also presents a complete table of control points that contributes to the effective Audit of the HACCP System, and concerns firms engaged in food and drinks production, hotel installations and restaurants. HACCP is a System governed by seven principles:- Determination of the potential hazards related to all stages of the production of foodstuffs - Evaluation of the probability of hazards occurrence – Definition of preventive measures for their control
- Determination of the Critical Control Points (CCP)
- Determination of Critical Tolerance Limits that should be maintained in order to ensure that each Critical Control Point is under control
- Installation of a Monitoring System in order to ensure the control of Critical Control Points by applying measurements, trials or observations
- Planning of corrective actions, which should be executed whenever the control system displays that any CCP is out of control
- Installation of verification and validation processes, which confirm that the HACCP system operates as planned, is effective and sufficient
- Establishment of documentation (organization of files) regarding all processes and data, suitable for the application of the HACCP System
- Focus in the detection and prevention of hazards from contaminated foods
- More effective response to State inspections
- Lessening of obstacles for entering the international trade
- Improvement of a company’s place at the international competition
- Upgrading of the company’s Market image
- As far as Hotels are concerned, facilitation of category upgrade
Course Content
1. Introduction to the HACCP System
2. The basic principles of HACCP
3. HACCP according to the ELOT 1416 standard and other International Standards
4. Relation of HACCP System and ISO 9001
5. GMP (Good Manufacturing Practice) and the requirements of No 93/43 Community Directive
6. The Greek Legislation regarding Foods and Drinks
7. Planning methodology of the HACCP System
Apart form the theoretical material, case studies are given to the participants, who are divided in teams. Participants are called to prepare flow charts, recognize the categories of hazard, and define the critical control points (CCPs), the methods of measuring and monitoring, as well as, the way of control documentation. Each team presents the result of their work in appropriate work sheets.
The seminar is addressed to company managers who engage in the preparation, manufacture, production, packaging, storing, transporting, distributing, handling and quality control of foodstuffs, who wish to design and operate a HACCP System or to improve an existing one.
Objectives:
The seminar objective is to familiarize those participating with the recognition of dangerousness and the designation of requirements in controls and inspections.
Also, participants to be in position to prepare flow diagrams in the circles of production and product distribution; in addition, to use suitable control tables to detect the requirements of Good Manufacturing Practice (GMP).
At the end of the seminar, participants could develop and operate the HCCP System in their firms, with some assistance from special advisors.
ATHENS
Date: 2016Venue & Hall: ,
Discount analysis:
20% discount for the 3rd and every subsequent.
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