About this course
Introduction
Innumerable ordinances, codes of practice, and laws concerning the processing, handling, and sale of foods have been promulgated by local, national, and international bodies since the earliest religious edicts concerning food, with the intention of protecting the public from adulterated food, fraud, and foodborne illness.
This Course shares the building blocks of professional Food Safety management, Overview of Safety covering HACCP System GMP System and Food Distribution, and Case study of HACCP implementation.
Outline
This executive course will cover in-depth the topics of Introduction to HACCP System, GMP System, Food distribution system, Food Safety Management System, Implementation of HACCP (case study).
Who should attend?
Anyone that is interested Food Industries
Anyone who has a 3rd party inspection that requires a HACCP Plan and HACCP trained
Individual to implement the HACCP Plan.
As a prerequisite course for those who plan to later take a Preventive Controls for Human Food course.
Objectives
The goal of this course covers
Overview of Food safety
Food Safety Management System
HACCP implementation (case study)
Learning Outcomes.
Introduction
HACCP System
GMP System
Food distribution system
Food Safety Management System
Implementation of HACCP (case study)
End of course
After completing the session and passing each session examination, the students can take the final exam. Once the final exam is passed, then it is considered as an end of course.
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