MS 1480:2019 (HACCP) UNDERSTANDING & IMPLEMENTING - ONLINE (HACCP)


Description
PROGRAM OVERVIEW
The objective of food safety system is to provide safe food consumers. HACCP specifies requirements for a food safety system where an organization in the food chain needs to demonstrate its ability to control food safety hazards in order to ensure that food is safe at the time of human consumption. HACCP system development is based on new version of HACCP Standard, MS 1480:2019. The program is more comprehensive which cover overall system including implementation aspect to assure food safety. It is beneficial to organization or individual planning to have understanding on the concept of HACCP principles up to the overall food safety management system control. The major changes of this 2019 version are the readjustment and amendment of clauses for better flow and understanding. Addition of new terms and definitions, amendment of the Hazard Analysis Worksheet for raw material and packaging material, and deletion of Annex A (Pre-requisite programmes).

OBJECTIVES
This course focuses on sharing the knowledge and information as explicit as possible on effective approach for understanding food safety management system. It is expected that the course will benefit the delegates in understanding the importance of food safety and the advantages of its implementation.

WHO SHOULD ATTEND?
• Food manufacturing
• Agriculture and fishing industry
• Hotel and catering services
• Packaging industry
• Hospital food services.

Content
  • TRAINING NOTES AND STANDARD
  • TRAINING NOTES
  • MS 1480:2019
  • INTRODUCTION ON FOOD SAFETY CONCEPT
  • 1.0 Intro
  • 1.1 Introduction to Food Safety
  • 1.2 Relationship of Food Safety Related Standard
  • 1.3 References Documents for HACCP
  • 1.4 What is HACCP
  • 1.5 Why HACCP
  • HAZARDS AND CONTAMINATION
  • 2.1 Intro
  • 2.2 Physical Hazards
  • 2.3 Chemical Hazards
  • 2.4 Biological Hazards
  • HACCP Requirement
  • 3.1 HACCP Requirement
  • HACCP STANDARD REQUIREMENT
  • 4.0 Intro
  • 4.1.1 Food safety policy and food safety objectives
  • 4.1.2 Responsibility and authority
  • 4.1.2.3 HACCP coordinator team leader
  • 4.1.2.4 HACCP Team
  • 4.1.3 Competence_ training and food safety awareness
  • 4.2 Product Description
  • 4.3 The intended uses of the product and potential consumers abuse
  • 4.4 Process flow diagram
  • PRE-REQUISITE PROGRAMMES
  • 5.1 Pre-requisite Programmes
  • 5.2 Element of GMP
  • HACCP SYSTEMS REQUIREMENT
  • 6.1 Intro
  • 6.2 Procedures of the HACCP system
  • 6.3.1 Validation
  • 6.3.2 Process Hazard Analysis
  • 6.3.2 Dimensional Health Risk Assesment Model
  • 6.3.2 Food Safety Hazard Matrix
  • 6.3.2 Hazard Rating System
  • 6.3.2 Identification of hazards and determination of control measures
  • 6.3.2 Raw Material and Packaging Hazard Analysis
  • 6.3.2 Risk Analysis
  • 6.3.2 Risk Score Calculator
  • 6.3.3 Determination of Critical Control Points CCPs Principle 2
  • 6.3.4 Determination of critical limits for each CCP Principle 3
  • 6.3.5 Determination of monitoring system for each CCP Principle 4
  • 6.3.6 Determination of corrective actions for each CCP Principle 5
  • 6.3.7 Determination of verification procedures Principle 6
  • 6.3.7.4 Internal Audit
  • 6.3.7.5 Management Review
  • 6.3.8 Documentation and Record Keeping
  • 6.4 HACCP Plan Summary
  • OPERATIONS,MAINTENANCE AND IMPROVEMENT OF HACCP SYSTEMS
  • 7.0 Intro
  • 7.1 Records relating to the HACCP system Part 1
  • 7.1 Records relating to the HACCP system Part 2
  • 7.2 Control of nonconforming product
  • 7.3 Traceability
  • 7.4 Notification and recall
  • 7.5 Control of measuring equipment and methods
  • 7.6 Maintenance of the HACCP system
  • 7.7 Improvement of the HACCP system
  • APPLICATION OF HACCP SYSTEM
  • 8.0 Intro
  • 8.1 Overall Stages of HACCP System Implementation
  • 8.2 Adequacy Audit
  • 8.3 Surveillance Audit
  • HACCP Logo and Contact Us
  • ASSESSMENT
  • ASSESSMENT
  • COURSE EVALUATION COURSE
  • COURSE EVALUATION COURSE
Completion rules
  • All units must be completed
  • Leads to a certification with a duration: 1 year