Course Material and Approach

This course provides comprehensive steps to implementing a Hazard Analysis Critical Control Point (HACCP) system.

SGS training is based on PAS 220/ISO/TS 22002-1 criteria for prerequisite programs and Codex Alimentarius HACCP Guidelines, forming a sound foundation for future Global Food Safety Initiative (GFSI) approved food safety management schemes.

Learning Outcomes:

• Learn details of each requirement and what is expected.
  
• Understand components of a robust system.
  
• Discover through interactive workshops this scheme’s approach to implement the following:

Benefits of HACCP:

• Regulatory/Customer requirements
  
• Creating a Strong Foundation for GFSI approved schemes
  
• Management Commitment/Review
  
• Customer Focus/Specifications

Prerequisite programs (Codex Alimentarius and PAS 220/ISO/TS 22002-1):

• Full coverage of PRPs
  
• Writing procedures
  
• Management of Purchased Materials

Preliminary steps to HACCP:
HACCP team, Product characteristics, ingredients, packaging, suppliers, flow diagrams & Plant schematics

HACCP Principles (Codex Alimentarius):

• Conduct a hazard analysis
  
• Determine the Critical Control Points (CCPs)
  
• Establish Critical Limits
  
• Establish a system to monitor control of the CCP
  
• Establish corrective actions to be taken when monitoring indicates that a particular CCP is not under control
  
• Establish procedures for verification to confirm that the HACCP system is working effectively
  
• Establish documentation concerning all procedures and records appropriate to these principles and their application
  
• Writing and reviewing HACCP Plans
  
• Improvement/Updating

Participants Receive:

• Copies of presentation slides
  
• Course Manual
  
• Softcopies of forms/plans
  
• Certificate of course completion

Who Should Attend?

Food safety managers, quality assurance/quality control/regulatory affairs managers, department supervisors, consultants or anyone who is interested in gaining more insight into the creation and maintenance of sustainable, competent GMP/HACCP systems for food safety control.

Contact us for more information on SGS courses.

Why Choose SGS?

SGS GMP/HACCP courses are firmly rooted in PAS 220/ISO/TS 22002-1 criteria for prerequisite programs and Codex Alimentarius HACCP Guidelines, forming a sound foundation for the future adoption and certification of Global Food Safety Initiative (GFSI) approved food safety management schemes. SGS training includes interactive workshops to further emphasize key food safety concepts. SGS Trainers are highly qualified auditors and trainers and are trained in the SGS approach to food safety systems auditing, honed through decades of global audit and training experience.