Fundamentals of HACCP
This course is about the concept of HACCP wherein participants will get knowledge about background and detailed information about steps and principles of HACCP. The elaboration of each step will give an idea about the significance of each step along with interpretation about implementation of each step in food processing. The training also covers examples of hazards, risk assessment methods and CCP monitoring. It will help the participants to understand the concept and implementation of HACCP concept for their products and processes.
This course covers the following topics
- Introduction of course and objective
- Basics about HACCP concept
- Types of food safety hazards
- 5 Preliminary steps for HACCP
- 7 steps/ principles of HACCP
- CCP monitoring plan example and Summary.
Sumedha Jalgaonkar is a Food Safety Consultant and Trainer and is also the founder of Foodiesys Consulting Firm. This firm is engaged in consultancy projects and training for food safety systems like ISO 22000 (FSMS), HACCP, FSSC 22000, BRC, USFDA, and FSSAI compliance. Ms Sumedha is MTech in Food Technology. She is an independent consultant, trainer, and auditor for food safety systems since October 2009 Foodiesys consulting Pune. She is Impaneled trainer with DNVGL, SGS, BVQI, TUVSUD, and FoodChain ID for food safety systems training. She has conducted more than 500 Mandays of training for FSSC 22000, ISO 22000, BRC awareness, implementation, and auditing. She has conducted more than 150 FSSAI FosTaC training for manufacturing, catering, storage, and distribution and COVID 19. She has completed FSSC 22000, ISO 22000, BRC, and USFDA implementation projects (more than 60 projects).
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