Hazard Analysis Critical Control Point (HACCP) has become one of the key technical skills and knowledge that should have in the professionals of the food industry. HACCP has been recognized as the major scientific and systematic tool to prevent significant food safety hazards and is included in the globally recognized food safety standards such as ISO 22000, FSSC 22000, BRCGS and IFS Food. Also, it is included in regulations provided by the U. S. Food and Drug Administration.
This training program provides the participants with in deep understanding of the HACCP system, its requirements, documentation, implementation and continual improvements.
After successful completion of the training program, the participants will be able to identify the hazards associated with the food and its related operations, documentation of HACCP documentation and conducting system revisions and internal audits.
This training also fulfills the training requirements on the HACCP and Good Hygienic Practices (GHP) and Good Manufacturing Practices (GMP) of the Food Safety Team, according to the ISO 22000, FSSC 22000, BRCGS and IFS Food quality standards.
This training program aims to equip professionals of the food industry and students of the relevant fields of studies with the essential knowledge and skills on good manufacturing practices, sanitation procedures and HACCP documentation and implementation aspects and its review and internal auditing aspects to ensure the food safety in the food manufacturing processes.
Gathering knowledge and exhibiting the skills in applications of the HACCP system provides immense opportunities in the field of manufacturing, quality assurance, certification and compliances and research and development.
The participants will be recognized as a food safety and quality assurance team member in their organization.
Section No
Title
No. of Hours Allocated
01.
Introduction to Food Safety and HACCP
01
02.
Good Manufacturing Practices
04
03.
Sanitation Standard Operation Procedures
01
04.
HACCP Preliminary Steps and Seven Principles
06
05.
Group Work
01
06.
HACCP in Food Safety Standards
01
07.
Continual Improvements in the HACCP System
01
Total Hours of the Training
15
This section introduces the contaminations and contamination sources across the food chain, food safety hazards and importance of adapting to the HACCP system.
This section aims the good manufacturing practices recommended by the Codex Alimentarius Commission to control the food safety hazards.
This section provides an essential knowledge on sanitation standard operation procedures. It describes the elements of the SSOPs and how to write an effective SSOPs for different operations.
This section focuses on the key management practices that a catering establishment should maintain to ensure smooth functioning of food safety management.
This section aims to share the knowledge on the application of HACCP system in different food safety standards
This section provides the basic requirements for the continual improvements of the HACCP system that including revisions and internal audits.
No
Assessment
Marks Allocated
01
Formative Assessment (Online MCQ)
20%
02
Summative Assessment (Case Study)
80%
Total Marks for the Assessment
100%
Final Mark
Grade
75-100
A
65-75
B
55-65
C
45-55
D
<45
F
Web Designer
02 days
Zoom online platform
English and Sinhala
All the participants should maintain at least 80% attendance to obtain the certificate.
Participants will be rewarded with hard copy certificate upon participation and passing the test(s).
The interested candidates should apply for the training program through the google form by providing name, address, contact number, email address and institution and should pay the relevant training fee prior to commencement of the training program.
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