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APPROVAL OF HACCP STANDARDS – HAZARD ANALYSIS CRITICAL CONTROL POINT
Category
OPERATIONAL EFFICIENCY
Subcategory
Quality
Code
QTE012
Training Objectives
Detect and control microbial contamination and development risks Understand the importance of a HACCP method and be able to apply it Build a HACCP plan in its 12 stages.
Training Program
Good hygiene and manufacturing practices
Principles of HACCP
Understanding the 12 steps of HACCP
Conduct hazard analysis
Control measures
Being able to translate requirements into concrete actions
Clear « false requirements »
Implementation steps and tools
Preparation of the certification audit
Exercises
