Combined HACCP Development & Risk- Based HACCP
Developing an effective HACCP plan requires a clear understanding of the principles and specific steps involved in a HACCP study. This webinar will teach you through step by step process detailing how the user can build a plan capable of identifying and controlling food safety hazards relevant to your products and processes.
Next, the user will be shown how to determine the significance of these hazards by applying risk assessment techniques, the output of which is a measure of risk which then allows you to put in place appropriate control measures. Finally, the session will breakdown much of the confusion and inherent weaknesses present in many food safety standards surrounding the determination of control measures in HACCP
Areas Covered in the Session:
- Background of The HACCP system
- The CODEX Guidelines
- Basic HACCP procedures
- Assemble the HACCP Team
- Describe product and identify intended use
- Construct flow diagram and on-site confirmation of flow diagram
- Hazard Analysis
- Determining control measures in HACCP
- Establish Critical Limits for each CCP
- Establish a monitoring system for each CCP
- Establish Corrective Actions
- Verification procedures
- Documentation and record keeping
- Post-HACCP Maintenance
Who Will Benefit:
- Owners of SME's
- Plant Managers
- HACCP Team Members
- HACCP Coordinators
- Restaurant/Catering Managers
- Food Processors
- Chefs who supervise food handlers
- QA Directors
- Senior management
He has worked at many senior Technical, Operational and Quality levels within the Food Industry in Ireland , Nigeria and the UK, namely, Brian Munro, Cuisine de France, Tesco and Marks & Spencer gaining valuable hands on experience which he bring seamlessly into every training course. Rotimi, is a Food Technologist, a certified food safety trainer and Safefood360 certified partner. He has a Master degree in Food Safety Management from Dublin Institute of Technology.