1. Training Objectives
This training aims to:
- Introduce participants to the HACCP (Hazard Analysis and Critical Control Points) system and explain its principles and implementation steps.
- Provide practical guidance on how to establish and apply HACCP in food safety management.
- Explain the components of food safety and how they relate to HACCP principles.
2. Target Audience
This training is designed for:
- Professionals working in the food industry and food supply chain.
- Employees and managers responsible for implementing HACCP in their organizations.
- Individuals seeking to build a career in food safety and HACCP systems.
3. Training Methods:
1. Interactive Training:
- Hands-on experience with practical exercises to reinforce theoretical knowledge.
- Engaging discussions and real-world case studies.
2. Teamwork Activities:
- Group exercises to enhance collaboration and problem-solving skills.
- Scenario-based learning to apply HACCP principles effectively.
4. Training Content:
1. Concepts and Definitions
- What is HACCP?
- Scope and core principles of HACCP.
2. Food Safety Basics
- Fundamentals of food safety.
- Physical, chemical, and biological hazards.
- Task 1: Identifying food safety hazards.
3. The 12 Steps of HACCP System
- Requirements for implementing HACCP.
- HACCP team formation and responsibilities.
- Raw material and final product specifications.
- Defining intended use of products.
- Task 2: Applying the 12 steps of HACCP.
4. Process Flow Diagram and Validation
- Understanding and validating process flow diagrams.
- Task 3: Analyzing the process flow diagram.
5. The 7 Principles of HACCP
- Principle 1: Hazard Analysis.
- Principle 2: Identifying Critical Control Points (CCPs).
- Principle 3: Establishing Critical Limits.
- Principle 4: Monitoring CCPs.
- Task 4: Conducting hazard analysis and monitoring procedures.
6. Corrective Actions and Verification
- Principle 5: Corrective Actions.
- Principle 6: Validation and Verification.
- Task 5: Implementing corrective actions and verification steps.
7. HACCP Plan and Documentation Management
- Principle 7: Documentation and Record-Keeping.
- Developing and implementing a HACCP Plan.
5. Additional Training Details:
- Duration: 1 day (8 hours)
- Group Size: Minimum 5 – Maximum 12 participants
- Languages: Azerbaijani, Russian, and English
- Certification: Participants successfully completing the training will receive an official HACCP Certificate.
- Certificate Validity: 3 years.