DIPLOMA IN HAZARD ANALYSIS CRITICAL CONTROL POINT

The preventative approach and growing technical strategy in food safety is hazard analysis and critical control points. The primary goal of hazard analysis and critical control points is to reduce biological, physical, and chemical hazards in the manufacturing process.Who Can Participate in HACCP The Hazard analysis and Critical control point is designed specifically for professionals working in the food manufacturing and food-related industries, including beverage manufacturing? Anyone who wants to stay up to date on food safety at an advanced level should take this course.

ABOUT THE COURSE

The REDHAT SAFETY TRAINING AND CONSULTING PRIVATE LIMITED shall provide hazardsafety and standards training programmes for those working in the hazard sector, whether as hazard company proprietors, workers, or in any other capacity.

  • COURSE CODE - FSS042

  • COURSE DURATION - ONE YEAR

Why This Course Is Important

Hazard Analysis and Critical Control Points (HACCP) was introduced as a system to control safety during the manufacturing process, rather than attempting to detect problems by testing the finished product. This system is based on identifying the inherent hazards or risks in a specific product or process and developing a system to control them. Control points include

Hazards Analysis

Hazards (biological, chemical, and physical) are conditions that may endanger the consumer's health. There is a list of the significant hazards associated with each step of the manufacturing process.

Determine Critical Control Points

Critical Control Points (CCP) are steps in which a food safety hazard can be prevented, eliminated, or reduced to acceptable levels.

Set Critical Boundaries

All CCPs must have measurable preventive measures! The operational boundaries of the CCPs that control the food safety hazard are referred to as critical limits.

Keep Track Of The CCP'S

Monitoring is a predetermined sequence of measurements or observations used to ensure that the product or process is under control (critical limits are being met). The monitoring interval must be sufficient to ensure reliable process control.

Take Corrective Action

HACCP is designed to keep product or process deviations to a minimum. However, if control is lost, there must be specific steps in place for disposing of the product and correcting the process.

Keeping Records

The HACCP system necessitates the creation and upkeep of a written HACCP plan, as well as other documentation. This must include all records created during the process. Monitoring of each CCP, as well as documentation of corrective actions taken Verification.

There Are Several Steps To Verification

The scientific or technical validity of the hazard analysis, as well as the sufficiency of the CCPs, should be documented. The effectiveness of the HACCP plan must also be verified. The system should be re-validated on a regular basis through independent audits or other verification procedures.

HACCP Is A Technique

HACCP is only a tool; it is not intended to be a stand-alone programme. Other tools that must be used to be effective include adherence to Good Manufacturing Practices.

A HACCP SYSTEM CONSISTS OF SEVEN STEPS

  • Examine the dangers
  • Determine critical control points
  • Establish critical control point control procedures and standards.
  • Keep an eye on the critical control points.
  • Take the necessary corrective actions.
  • Create an efficient record-keeping system.
  • Check that the system is operational.
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LEARNING MODE

  • Regular
  • Part-time
  • Distance Mode

WHO IS ELIGIBLE TO ATTEND THIS HAZARD SAFETY COURSE?

  • Professionals require Understanding ofhazard Safety
  • Professionals employed in the hazarddepartment or associated

APPROVALS FOR HAZARD SAFETY COURSES IN CHENNAI

BSS is an initiative of the Government of India and the National Development Agency. The Certification will make you qualified to join the IIRSM (U.K)

BENEFITS OF HAZARD ANALYSIS & CRITICAL POINT

  • In the long run, it saves your company money.
  • This prevents you from poisoning your customers.
  • Food safety standards are being raised.
  • This ensures that you follow the law.
  • Food quality standards are rising.
  • Organizes your process to produce safe food.
  • Organizes your employees while encouraging teamwork and efficiency.
haccp
health-safety-officers

SYLLABUS FOR FSS042

  • HACCP – PRINCIPLES AND APPLICATIONS
  • HACCP – PRINCIPLES AND APPLICATIONS HACCP
  • Practical-I-IV
  • HACCP Legislation
  • GUIDELINES FOR HACCP, GMP, AND GHP FOR ASEAN FOOD SMELLS

HAZARD ANALYSISCRITICAL CONTROL POINT DIPLOMA

This qualification is intended for learners who work at the management level in a manufacturing company, as quality assurance staff, or as members of a HACCP team. It would also be useful for food safety trainers, auditors, enforcers, and other professionals. The completion of this qualification equips learners with the knowledge and skills needed to assist in the implementation of a HACCP system, critically evaluate HACCP plans, and comprehend the significance of having an effective HACCP system in place.The principles of HACCP management for food manufacturing are covered, as well as the importance of HACCP-based food safety management procedures, how to manage the implementation of HACCP-based food safety management procedures, and how to develop and evaluate HACCP-based food safety management procedures.

  • Course Name
    Diploma In Hazard Analysis & Critical Control Point
  • Duration
    1 Year
  • Course Code
    FSS042
  • Training Mode
    Regular, Part Time, Distance Mode
  • Learning Partner
    Redhat Safety
  • Course Delivery
    Worldwide
  • Enroll Now
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